Red Currant Streusel Muffins

Enjoy the tart deliciousness of red currants with your morning coffee by making these Red Currant Streusel Muffins filled with the decadent red berry and topped with an oat streusel!

Red Currant Streusel Muffins #RedCurrantWeek |

We’re continuing right along with #RedCurrantWeek with these super simple Red Currant Streusel Muffins!  If you missed it, I’ve already made Red Currant Cookie Slices, Red Currant Jam and gave you a bit of a history lesson on the delicious red currant!

These muffins take just a few minutes to whip up and have become one of my families weekend breakfast favorites!

Red Currant Streusel Muffins #RedCurrantWeek |

I started with a basic muffin recipe, but switched out the light brown sugar for dark brown sugar and added a pinch of nutmeg to the batter.  Both of these changes added a deeper level of flavor the muffin.  It’s slight, but noticeable.

The red currant flavor not only comes though in the muffin because of the juice of the currants, but with each bite you get a burst of berry because the have baked whole in the muffin.  Plus, the addition of the few currants as garnish on top, each bite has exquisite red currant flavor!

Finally, the muffins are topped with a basic streusel oat topping.  Instead of using quick oats, I used rollled oats.  But if all you have on hand is quick oats, that’s fine too.  The extra crunch of the topping adds another dimension of flavor and texture that make these muffins so good!

They’re even good dunked in my coffee.  I know, genius!

Red Currant Streusel Muffins #RedCurrantWeek |

The liners I used for these muffins come from Sweets & Treats Boutique.  STB makes the BEST grease-proof liners in the industry making all my cupcakes & muffins even more appealing when they’re dressed up in such beaitufil liners!  Make sure to shop STB for all your cupcake, muffin and party supplies!

Happy Baking!


Red Currant Streusel Muffins
Prep time
Cook time
Total time
Serves: 18 muffins
  • 300g all-purpose flour
  • 75g dark brown sugar
  • 75g granulated sugar
  • pinch of salt
  • 1tsp baking powder
  • 1tsp nutmeg
  • zest of ½ a lemon
  • 2 large eggs
  • 180g whole milk
  • 125g unsalted butter, melted
  • 150g red currants, off the stems and clean/dry - divided
  • 25g all-purpose flour
  • 25g dark brown sugar
  • 25g rolled oats
  • 25g cold unsalted butter, cubed
  1. Preheat oven to 350F degrees and line muffin pan with liners.
  2. In a large bowl, whisk together the flour, sugars, salt, baking powder, nutmeg and lemon zest.
  3. In another bowl whisk together the melted butter, whole milk and eggs.
  4. Make a well in the flour mixture and pour in the wet mixture. Stir together until just combined.
  5. Fold in ⅔ of the red currants making sure not to overmix or break the berries.
  6. Fill liners ⅔ full with batter.
  7. In a medium bowl, combine the flour, sugar, oats and butter. Using your fingers, crumble the mixture together until most of the butter has broken down into small pieces.
  8. Sprinkle topping over the batter then press a 3-4 red currants on top.
  9. Bake the muffins for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
  10. Cool in the pan for 2 minutes before removing to a wire rack to cool completely.
  11. Serve warm or keep stored in an air tight container for up to a week.

Red Currant Jam #RedCurrantWeek

With only four ingredients and in only fifteen minutes you’ll be on your way to the best Red Currant Jam you’ve ever tasted with this simple recipe!
15-minute Red Currant Jam #RedCurrantWeek |

I’m kicking off the recipes of Red Currant Week with a basic, yet incredibly delicious Red Currant Jam.  When I began looking for recipes to make for #RedCurrantWeek, I found many jam recipes that seemed very complicated with many steps and used gelatin.  I wanted to make something simple yet had a distinct currant flavor and kept it’s tartness.

I scored big on all those things with this recipe from David Lebovitz.  I urge you to click over to his post and read the story behind this recipe and you’ll understand why I chose it.  This Red Currant Jam  has been made this way for decades and I knew this recipe would be a winner!

I added the lemon zest to his original recipe, but if you don’t have any that’s okay too.  I just really love lemon and fruit together because the lemon just adds a brightness and acidity that brings out the flavor of the berries.  15-minute Red Currant Jam #RedCurrantWeek |

Unlike David’s recipe, I didn’t have a food mill but found that using a food processor and a wire/mesh strainer worked just as well.  You’ll also need a food scale for this recipe since it’s necessary to weigh the sugar before adding it to the berries.

My family absolutely loves this recipe on any bread product they can get their hands on.  I particularry love it with a fresh crossiant smeared with butter then Red Currant Jam.  I’m pretty certain that’s my daughters favoirte way to eat it too because she devoured my prop crossiant after this photo shoot!

If you missed yesterdays post on the History of Red Currants and why I’m currently obsessed with them… you can check it out here!

Follow along on social media with hashtag #RedCurrantWeek and share with my your favorite red currant recipes!

Happy Baking!

Red Currant Jam
Prep time
Cook time
Total time
Serves: About 1.5 - 2 cups of jam
  • 4 cups fresh red currants, removed from the stems
  • water, just enough to cover the bottom of the pan
  • granulated sugar (amount depends on weight of puree - see instructions)
  • zest & juice of ½ a lemon
  • 2 jam jars with lids, sterilized
  1. Rinse the berries and remove them from the stems. Use the method here to carefully destem the berries.
  2. Place the berries in a large pot and just barely cover the bottom of the pot with water.
  3. On medium high heat, cook 3-5 minutes until the berries have become soft and wilted.
  4. Place berries and water in a food processor and blend until you've reached a puree consistency.
  5. Press the puree through a mesh strainer and discard any seeds and skin remaining.
  6. Weigh the remaining puree and measure out the same weight of granulated sugar.
  7. Put the puree and weighed sugar in the same large pot along with the juice and zest of ½ a lemon and stir to combine.
  8. Bring pot to a boil over medium-high heat and cook undisturbed for 7 minutes.
  9. Skim the scum off the top of the boiled mixture.
  10. Ladle or pour the jam into prepared jars and screw on the lid.
  11. Refrigerate 24 hours or until set.
  12. Jam will keep cold for several weeks... if your family doesn't eat it all first!
Recipe adapted from David Lebovitz

Red Currants #RedCurrantWeek

Johannisbeeren (in German) or Red Currants are a small, tart berry easily found in Western Europe during the summer months and are typically used in jams and baking.  This week, I’ll be sharing 4 amazing recipes plus some baking tips all featuring this fun berry… the red currant!

I’ll be using the hashtag #RedCurrantWeek on Facebook, Twitter and Instagram so you can follow along with all the fun!

The History of Red Currants plus a tutorial on how to destem them. #RedCurrantWeek |

I began taking notice of the German word “Johannisbeeren” at my favorite ice cream cafe in Grafenwoehr, Germany, Pinguino Eis.  There was a sign with red berries and Johannisbeeren on it in the pan of the most beautiful dark pink/purple ice cream.  I was instantly intrigued.

I ordered a scoop of Johannisbeeren and a scoop of chocolate with fresh sliced strawberries and my world was forever changed and my obsession with learning more about Red Currants began.  (Picture below is from my Instagram)

The History of Red Currants plus a tutorial on how to destem them. #RedCurrantWeek |

Red Currants are a part of the gooseberry family and are native to the Western part of Europe including Germany.  These tart berries were first cultivated in the 17th century in Belgium and Northern France and today can be found growing wild as far East as Asia.

Here in Germany red currants, or Johannisbeeren, are popular in pastries, jams, cakes, pies,  tarts and even ice cream.  The berries are ready for harvest in mid June until the end of August, but are mostly commonly found in stores in late July/early August.  Many of my German friends commented on how they grew up with wild Johannisbeeren bushes in their yards and enjoyed them every summer.

Red Currants have a soft, yet firm skin, juicy center and small seeds.  They are very tart by themselves but still have an appealing flavor.  They are best when used within the first few days of harvest and when used sweetened in baking or jams.

The History of Red Currants plus a tutorial on how to destem them. #RedCurrantWeek |

All this week, I’ll be sharing a different recipe each day featuring red currants beginning with red currant jam and ending the week with a show stopper chocolate & red currant cake.  I’ll also be showing you a few tips and tricks I pick up along with the way to help you when you start baking with red currants.

How to Destem Red Currants: So you’ve come home with 1000g of red currants and you want to make jam but you’re looking at this pile of beautiful berries thinking to yourself, “Do I really have to pull each berry off the stem one-by-one?”.

The answer to that question is NO!

How to detem red currants #RedCurrantWeek |

It’s much easier and quicker to destem red currants than you might think!  Here’s what you’ll need to do…

  • Hold one vine of red currants by two fingers at one end.
  • Using a regular dinner fork, place the stem between two prongs and gently press down onto the berries pushing them off as the fork moves down.
  • The berries will drop off the stem without getting smashed or broken.
  • Collect the berries in a measuring cup or bowl.

See?  That was easy, right?!

Come back tomorrow… I’ve got a delicious Red Currant Jam recipe for you that’s so simple and so delicious, it will knock your socks off!

Happy #RedCurrantWeek!

Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! |

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! |

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!


Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos
Prep time
Total time
Serves: 1 drink
  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about ½ shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda
  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes |

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
Prep time
Cook time
Total time
Serves: 16-18 cupcakes
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?


Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |


I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! |

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake
Cook time
Serves: 1 8in 2-layer cake
Victoria Sponge Cake
  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs
Vanilla Pudding Filling
  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)
Strawberry Filling
  • 3 cups strawberries, cleaned and quartered before measuring
  • Zest of 1 large lemon
  • Juice of ½ large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)
Whipped Cream Topping
  • 1½ cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • ½ tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)
Victoria Sponge Cake
  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.
Vanilla Pudding Filling
  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.
Strawberry Filling
  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.
Whipped Cream Topping
  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.
  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You'll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.
Recipe adapted from Mary Berry


Fruity Cupcake Round Up

This week’s Fruity Cupcake Round Up is a big one! 35 recipes featuring all kinds of fruit!  We’ve got recipes featuring cherries, bananas and blood oranges… Raspberries and strawberries to lemons… and apples too!

If you love fruit… then you’ll love these cupcakes!

35 Fruity Cupcakes by

From left to right, top to bottom… here are the recipes in the photo above:

35 Fruity Cupcakes by

From left to right, top to bottom… here are the recipes in the photo above:

{Tutorial} Neapolitan Layer Cake

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.


{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.