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My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

Blueberries and Cream Layer Cake

Your favorite vanilla cake layered with fresh blueberry compote and topped with buttercream make this Blueberries and Cream Layer Cake the perfect cake for any occasion!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

My friends who work at the USO Warrior & Family Center at Fort Belvoir asked if I would make a baby shower cake for one of the women I absolutely had to say yes!

Casey gave me free range to make whatever I wanted for Ranna’s cake since she had seen what I had created for them in the past.  I was super excited to make something really special for them!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I decided to go with my favorite box cake mix for vanilla cake.   Don’t hate me, but I do not have an amazing vanilla cake recipe yet that works out perfectly every time I bake it.  So, that means that I go with a super moist box mix.

However, I find that when I pair a box cake mix with a delicious homemade fruit compote and freshly whipped buttercream… no one can tell it’s from a box!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

The inside is filled with a deliciously sweet and slightly tart homemade chunky blueberry compote.  I chose the blueberry because Ranna is having a sweet baby boy and I wanted the entire cake to be on theme!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I used my favorite whipped buttercream tinted in a beautiful shade of blue and topped it all with a sprinkling of white jimmies!

Did you notice those adorable fluted edges on the cake?  I used a fun scalloped edge cake pan I found at Home Goods.  Check out the video below for a description of the pan and to see step by step how I filled and frosted the cake!

Video Tutorial

Blueberries & Cream Layer Cake

Blueberries & Cream Layer Cake

Yield: 12-14 servings
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes

Ingredients

Cake

  • 1 box of your favorite yellow/white cake mix + the ingredients to make it
  • Scalloped edge cake pans

Blueberry Filling

  • 2-3 cups fresh blueberries
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 2 Tbsp corn starch

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • blue/teal/aqua gel food coloring
  • white jimmies

Instructions

Cake

  1. Follow the directions on the box of cake mix to prepare batter. Grease and flour the cake pan.
  2. Divide the batter evenly by weight into 4 parts. Bake each part at the temperature listed on the box for 7-15 minutes or until a toothpick comes out clean from the center.

Blueberry Filling

  1. In a large pan, combine the butter, sugar, lemon zest, juice and berries over medium high heat.
  2. Once the sugar and butter have melted, begin mashing the blueberries until about half of them are in pieces. You want this to be chunky so don't over mash the berries.
  3. Cook for 5-10 minutes over medium heat. The mixture should be gently bubbling but not boiling. Stir frequently.
  4. Sprinkle the corn starch over the mixture and mix until completely incorporated and no chunks remain. Cook for an additional 2-3 minutes.
  5. Remove from the heat and allow to cool completely. The mixture will solidify and shouldn't be runny when cool.

Frosting

  1. Mix the butter, sugar, vanilla and 1/4 cup of cream together until smooth.
  2. Add up to 1/4 cup more cream to reach your desired consistency.
  3. Mix in the fool coloring until you have the color you want.
  4. Beat the frosting on high for 3-5 minutes or until light and fluffy.

Assembly

  1. Place first layer of cake onto a cake place/stand.
  2. Fill a piping bag fitted with a Wilton 1M piping tip with frosting and pipe a layer of frosting onto the outside edge of the top of the cake.
  3. Fill the inside of cake with a layer of blueberry filling.
  4. Place another layer of cake on top, making sure to line up the scallops line up.
  5. When you get to the top layer, spread a thin layer of frosting on top just to the edge. Don't worry about getting it all the way to the edges because you're going to cover with the piping bag frosting. Make sure the frosting is smooth and flat.
  6. Pipe a pretty scalloped edge of frosting onto the outside top of the cake.
  7. Sprinkle white jimmes over the top of the frosting.
  8. Cut and slice and enjoy!

Notes

Make sure to watch the video above to see how I filled and frosted this cake!

 

Easy 4th of July Cupcakes | The JavaCupcake Blog https://javacupcake.com

Easy 4th of July Cupcakes

These Easy 4th of July Cupcakes are not only delicious, but they are simple to put together and will help you celebrate our nation’s independence with style!

Easy 4th of July Cupcakes | The JavaCupcake Blog https://javacupcake.com

I believe that a cupcake isn’t just a personal size portion of cake with some frosting smeared on top.   I believe that an individual cupcake should be as beautiful on its own as an entire cake is.

To achieve this, I start thinking about the cupcake from bottom to top.  First, I plan which grease proof liners from Sweets & Treats Boutique will best fit the theme.  For these 4th of July cupcakes, I decided the only way to go was with red and blue liners.

To compliment the liners and to keep the patriotic theme going, I baked blue and red velvet cake in their coordinating liners.

Easy 4th of July Cupcakes | The JavaCupcake Blog https://javacupcake.com

I topped each cupcake with crisp, white whipped cream buttercream and a combination of red, white and blue sprinkles and jimmies.  To complete the cupcake, each cupcake is topped with a red, white or blue patriotic M&M.

Pure patriotic perfection.

I wish you all a happy & safe 4th of July!

Easy 4th of July Cupcakes

Easy 4th of July Cupcakes

Yield: 4 dozen
Prep Time: 3 hours
Cook Time: 18 minutes
Total Time: 3 hours 18 minutes

Ingredients

Cupcakes

  • 1 box red velvet cake mix + ingredients on the box
  • 1 box blue velvet cake mix + ingredients on the box

Frosting

  • 2 cups unsalted butter, room temperature
  • 4 lbs powdered sugar
  • 4 Tbsp vanilla extract
  • 1 1/2 - 2 cups heavy whipping cream
  • 1 tsp salt
  • red & blue liners from Sweets & Treats Boutique
  • red, white, and blue sugar crystals and/or jimmies
  • 1 bag of patriotic M&M candies

Instructions

Cupcakes

  1. Prepare the cupcakes according to the directions on the box. Bake the red in the red liners and the blue in the blue liners.

Frosting

  1. Whip the butter, sugar, vanilla and half the cream together until smooth.
  2. Scrape the bottom and sides of the bowl and whip again.
  3. Add the remaining heavy cream until you reach your desired consistency. You may not need all of the cream if you want it thicker or add more if you want it softer.
  4. Add the salt.
  5. Whip for 3-4 minutes or until smooth and fluffy.

Assembly

  1. Using a Wilton 1M (medium open star tip), pipe swirls of frosting onto each cooled cupcake.
  2. Top immediately with red, white and blue sprinkles/jimmies.
  3. Top each cupcake with one patriotic M&M candy.
  4. Enjoy!

 

Dessert Decorating Workshop @ the USO - Fort Belvoir | The JavaCupcake Blog https://javacupcake.com

My Go-to Vanilla Buttercream

This frosting is whipped, light, fluffy and oh so delicious making it My Go-to Vanilla Buttercream that I use on everything!

My Go-to Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

I recently hosted a dessert decorating workshop where I made at least 8 batches of my vanilla buttercream.  I ranted and raved about how easy it was to make and told everyone in attendance that I’d post a link to it on my blog.

Strangely enough, I’ve never actually posted this recipe just on it’s own but I’ve used it in so many places on my blog!

Dessert Decorating Workshop @ the USO - Fort Belvoir | The JavaCupcake Blog https://javacupcake.com

Without further adieu, here’s the recipe for My Go-to Vanilla Buttercream!

My Go-to Vanilla Buttercream

My Go-to Vanilla Buttercream

Yield: Enough to frost 2 dozen cupcakes
Prep Time: 7 minutes
Total Time: 7 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup heavy whipping cream
  • pinch of salt

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth.
  2. Add half the powdered sugar and mix until combined. Scrape the sides of the bowl.
  3. Pour in the vanilla, salt and remaining powdered sugar and mix until combined.
  4. Add half the heavy cream and mix on low until it is incorporated.
  5. One tablespoon at a time, add more cream until you reach the consistency you desire. More cream for softer, less cream for stiffer.
  6. Scrape the sides of the bowl again.
  7. Turn the mixer on high speed and let whip for 3-5 minutes.

 

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

Donut Sugar Cookies

Everyone loves donuts, but I think everyone is going to love these Donut Sugar Cookies even more!

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

Jenny Keller of jenny cookies is my sugar cookie hero.  I have loved making sugar cookies for my entire life, but Jenny has seriously inspired me to take my decorating to the next level.  Her donut cookies were the inspiration for these Donut Sugar Cookies If you don’t follow Jenny on Instagram, her blog, or Facebook… you need to.  Right now.  Go ahead.  I’ll wait.

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

For these Donut Sugar Cookies, I used my go-to sugar cookie recipe and buttercream.  If you’ve been reading TJCB for a while, you’ll know that I am in love with the Betty Crocker recipe for sugar cookies and use it every chance I get.  I’ve added my own flair to the recipe by topping the cookies with my favorite vanilla buttercream… a perfect combination.

Donut Sugar Cookies - your favorite soft sugar cookie frosted with buttercream to look like a donut! | The JavaCupcake Blog https://javacupcake.com

I posted a quick video on Instagram while I was frosting the cookies. You can see how simple it is to create the look of icing with the buttercream!

I am in love with how cute these cookies turned out! They look like a plate of fresh bakery donuts!  I hope you bake them!!!

Donut Sugar Cookies

Yield: 2 dozen
Prep Time: 3 hours
Cook Time: 6 minutes
Total Time: 3 hours 6 minutes

Ingredients

Cookies

  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • more flour for rolling
  • round cookie cutters

Buttercream

  • ½ cup unsalted butter, room temperature
  • 3 Tbsp shortening
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to 1/2 cup heavy cream
  • pink gel food coloring

Tools

  • Large baking sheet
  • parchment paper
  • cooling rack
  • disposable piping bag
  • Wilton #3 piping tip
  • jimmies or sprinkles

Instructions

Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out large circles with a cutter then repeat with a second, smaller cutter to create the donut hole. Place large cookie ring on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter & shortening together until smooth.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Add in the pink gel coloring and mix until combined, scraping the sides and bottom of the bowl to ensure all the frosting has been colored.
  6. Whip on high for 2 minutes.

Assembly

  1. Fill piping bag fitted with a Wilton #3 small round piping tip with frosting.
  2. Pipe a thin squiggly line around the outside edge of the cookie to create the edge of the frosting. Pipe a circle around the center hole.
  3. Pipe thicker back and forth lines starting at the top of the cookie moving down to the bottom until the outlined area is filled.
  4. Sprinkle jimmies over the frosting.
  5. Set out several hours to set the frosting before stacking in an airtight container to store.

 

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

Guinness Biscoff Bailey's Cupcakes

Guinness Biscoff Bailey's Cupcakes

Yield: 2 dozen cupcakes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Biscoff Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt

Bailey's Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • 1/4 cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)

Instructions

Guinness Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the Guinness, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Biscoff Buttercream

  1. In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Bailey's Buttercream

  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Assembly

  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh

 

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