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Hazelnut Fig Cake | The JavaCupcake Blog https://javacupcake.com

Hazelnut Fig Cake

This sophisticated Hazelnut Fig Cake is gently spiced, full of flavors including dried figs, fresh figs and dark brown muscovado sugar, and is finished with a decadent fig cream cheese icing. You don’t want to miss out on this cake!

cake topped with figs and hazelnuts on a white background with a bowl of figs

It was last fall when I was first introduced to dried figs.   I was enjoying an evening at my friend Fanette’s house and she had a charcuterie with delicious cheese, bread, nuts and dried figs.

sliced figs and hazelnuts

I knew I would enjoy the cheese and bread, but what in the world were these dried little fruits!?

At first, I was scared to take a bite… but let me tell you as soon as I did… I WAS HOOKED.  I loved these dried figs! A slice of cheese, chuck of bread and half a dried fig together and I was in heaven!

fig and hazelnut cake on a stand with a slice of cake on a plate and a bowl of figs

It was then that I decided that I MUST come up with a recipe that included figs and this Hazelnut Fig Cake was born!

I did a bit of research to find a fig based cake on Google and Pinterest, but didn’t find many cakes that were the style I was looking for.  Most had fresh figs in the cake similar to how you make a pineapple upside down cake and I wanted to make a layer cake.

hazelnut and fig cake on a cake stand with a white background

Finally, I found a recipe from BBC Good Food for a spiced fig, hazelnut and coffee cake that not only looked delicious, but the recipe looked amazing!

 

Let me tell you about my Hazelnut Fig Cake.

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a cake stand

First, not only is my Hazelnut Fig Cake is packed full of figgy flavor, nutty undertones a touch of sweetness from the cream cheese fig frosting, it is flavored with coffee.

Yes, you read that right… I said coffee!  Coffee adds such a rich balance to the sweet fig and the roasted hazelnuts that’s undeniably delicious!

slice of hazelnut and fig cake on a blue plate with a hazelnut and fig cake on a marble stand

The fresh figs and roasted hazelnuts that top the cake add another dimension of flavor and texture that is sure to please your palate!

From the first bite of this Hazelnut Fig Cake, you will seriously feel like you have died and gone to Heaven.

slice of hazelnut and fig cake on a blue plate with fresh sliced fig and chopped hazelnuts

So if you love fig… you are going to LOVE this Hazelnut Fig Cake!

Photography by Frenchly Photography. 

Hazelnut Fig Cake

Hazelnut Fig Cake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Cake

  • 6 dried figs, chopped into small pieces
  • 75ml hot strong coffee
  • 200g blanched hazelnuts
  • 200g unsalted butter, room temperature
  • 225g dark brown muscovado sugar
  • 50g greek yogurt
  • 4 large eggs
  • 2 tsp vanilla bean paste
  • 200g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Filling

  • 100ml strong coffee
  • 15 dried figs, chopped into small pieces

Frosting

  • 250g unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 1lb powdered sugar
  • 4oz cream cheese, room temperature
  • 3 tbsp fig filling
  • 1/2 tsp sald
  • 10 fresh figs
  • roasted hazlenuts

Instructions

Cake

  1. Put the 6 dried figs and hot coffee in a cup together and let sit while preparing the batter.
  2. Heat oven to 350 F degrees.
  3. Grease and flour two 8in round cake pans.
  4. Once the oven has heated, place the hazelnuts on a baking sheet and roast for about 7-8 minutes or until they begin to turn golden brown. Remove from the oven and pulse 75g of the nuts in a food processor until finely chopped. Set aside the rest to garnish the cake with later.
  5. Add the 75ml of coffee and figs and whizz the food processor until combined.
  6. Add the butter, brown sugar, yogurt, eggs and vanilla bean paste and turn the food processor on for 10-15 seconds. Take the blade out, scrape the bowl down and whizz for 10 more seconds.
  7. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  8. Pour the wet ingredients into the large bowl. Fold together until combined.
  9. Pour half into each prepared baking pan.
  10. Bake for 24-26 minutes or until a toothpick comes out clean. Cool for at least 10 minutes before removing to a wire rack to cool completely.

Filling

  1. Chop the 15 dried figs and combine with the strong coffee. Let sit for 15-20 minutes. After the figs have soaked in the coffee, pulse them in a food processor with the coffee until it becomes a paste. Set aside 3 tablespoons of the mixture for the frosting.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, vanilla extract and cream cheese and beat until smooth.
  2. Add half the sugar and mix until combined.
  3. Add the reserved 3 tablespoons of fig paste and mix until combined. Scrape the bowl down and mix again.
  4. Add the salt and mix to combine.
  5. You may not need all the sugar, so start slowly adding the remaining sugar. Add a few tablespoons at a time and mix gently until combined, checking the consistency of the frosting. More sugar makes cream cheese frosting softer, so be gently with adding it and beating.

Assembly

  1. Place the first cake layer, top up, on the cake stand. Spread a thin, even layer of frosting over the top to the edges.
  2. Spoon the fig mixture onto the frosting and spread out leaving about one inch of the edge with no fig.
  3. Place the second cake layer top down on top of the frosting. Press down gently.
  4. Place a thin layer of frosting around the outside of the cake. This is called the crumb coat. Chill the cake for 20-30 minutes allowing the crumb coat to firm.
  5. Use the remaining frosting and cover the entire cake with an even layer.
  6. Keep chilled until ready to serve. Once ready to serve, take the cake out for 10 minutes and prepare the fresh figs and remaining hazelnuts.
  7. Slice the fresh figs and top the cake with them. Gently chop the remaining roasted hazelnuts and add them to the top of the cake.

Notes

Adapted from BBC Good Food

 

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Hummingbird Cake

This nut-free recipe for Hummingbird Cake is full of pineapple, banana, and sunflower seeds!  There’s so much flavor you won’t miss the nuts! Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I’m allergic to nuts.  I mean, I can have peanuts because technically they’re a legume, but almonds, walnuts, cashews… they make me swell up and honestly I don’t want to know what happens after that.

Since Hummingbird Cake traditionally has nuts in it, I’ve never tried it because of that.

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I was recently at an event where the Hummingbird Cake was made by Dog Tag Bakery.  DTB is a nut-free bakery and when I realized that the cake would have no nuts I jumped at the chance to try it!

This recipe actually is the same recipe they use at Dog Tag Bakery!  I’m so blessed to know the pastry chef there and she was so gracious to share it with me!  Thank you, Rebecca!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Holy cow… I’ve been missing out in my life!!  The combination of the banana and pineapple together make the Hummingbird cake incredibly moist and flavorful.

Add the crunch of sunflower seeds and the richness of the cream cheese frosting and  OH MY this cake is out of this world!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Making this cake was fun too.  It was the first cake I assembled at my photographers studio so it was a challenge to decorate it without all my tools at home.

Fanette of Frenchly Photography did an amazing job capturing the beauty of this Hummingbird Cake!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

The recipe that Rebecca gave me didn’t include a recipe for frosting.  So, I used my pipeable cream cheese frosting recipe and doubled it to have enough to finish off the cake.

Happy Baking!

Hummingbird Cake

Hummingbird Cake

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

Cake

  • 1005g cake flour
  • 1065g sugar
  • 14g salt
  • 14g baking soda
  • 8g ground cinnamon
  • 366g eggs
  • 511g vegetable oil
  • 560g crushed pineapple, drained before weighing
  • 32g vanilla extract
  • 1136g banana, mashed
  • 295g sunflower seeds

Frosting

  • 16oz full fat cream cheese, room temperature
  • 1 cup unsalted butter, room temp for 30 minutes before using
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp heavy cream, as needed
  • Sunflower Seeds, for decoration

Instructions

Cake

  1. Preheat oven to 400F degrees. Line, grease and flour 3 8in round cake pans.
  2. Weigh the flour, sugar, salt, baking soda and cinnamon and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and oil.
  4. Sift the dry mixture into the bowl with the eggs/oil. Mix on low for 1 minute, making sure the bottoms and sides of the bowl have been scraped so all the dry is combined into the wet. Do not over mix!
  5. Fold in the banana and pineapple. Mix on low for 30 seconds.
  6. Add the sunflower seeds and mix an additional 15 seconds. Scrape the bowl.
  7. Measure 1660g of batter for each prepared pan.
  8. Bake for about 50 minutes or until a tooth pic comes out clean from the center of the cake.
  9. Allow the cakes to cool for 10 minutes until removing to cool completely on a wire rack.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the slightly room temperature butter and cream cheese just until combined.
  2. Sift the powdered sugar then measure out 5 cups. One cup at a time, add the sugar and slowly mix to combine. Do not mixer longer than it takes to combine.
  3. Pour the vanilla evenly over the frosting and mix slowly to combine.
  4. Scrape the sides of the bowl then mix on high for 5-7 seconds. STOP MIXING!
  5. Test the consistency of the frosting, if it is too thick add a teaspoon of heavy cream and mix only until incorporated. If the frosting is too soft, chill for 20 minutes before frosting.

Assembly

  1. Trip the hump/top of each cake so they are relatively level.
  2. Place the first layer of cake on the cake stand and spread frosting evenly over the top. Add the second layer and repeat. Finish by placing the their layer, cut site down, on top.
  3. Frost a very thin crumb coat over the outside of the cake. Chill cake for 30 minutes. (Leave frosting in cool place while the cake chills).
  4. Once the crumb coat is chilled firm, frost the sides and top of the cake.
  5. Using a star tip, pipe swirl dollops of frosting around the outside top edge of the cake.
  6. Sprinkle sunflower seeds on each swirl to garnish.
  7. Chill until ready to serve. When ready to serve, remove from fridge for 20 minutes before cutting.

Notes

Recipe courtesy of Dog Tag Bakery.

 

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Pipeable Cream Cheese Frosting

This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!

I will be honest with you… I have never been a fan of cream cheese frosting.  I know, I said it.  I’m a crazy person because everyone loves cream cheese frosting, right?

The main reason I never liked it is because every recipe I tried was too soft, messy, and I couldn’t pipe beautiful swirls with the finished frosting.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Doing a bit of research, I found that cream cheese frosting becomes too soft with a few things are done to it.

Tips for Perfectly Pipeable Cream Cheese Frosting

First, when too much sugar is added, the cream cheese frosting becomes very soft.

Second, when the frosting is over-mixed the cream cheese gets soft and loses its shape and firmness.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Third, use butter that is soft enough to cream, but that is still a bit cool and not all the way room temperature.  (Does this make sense? It needs to be soft, but still a bit cold so that the cream cheese doesn’t get too warm while mixing.)

Finally, do not add milk unless your frosting is too stiff.  And even then mix a bit more before adding milk.

With all four of those things in mind, I set off to make the perfect pipeable cream cheese frosting.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

And you know what… I think I did!

This pipeable cream cheese frosting is firm, yet still creamy and smooth and is packed full of delicious cream cheese flavor!  My daughter has never been a fan of this kind of frosting, but after having this she requested it for her next birthday!

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Let me know how this recipe works for you!

Cupcake Liners from Sweets & Treats Boutique.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

FAQ’s for this Pipeable Cream Cheese Frosting

Will this recipe work to pipe flowers?
Maybe.  Depends on how hot it is where you live.  If you live in a very warm climate, you’re likely to have softer frosting that won’t hold up to piping flowers.  With that said too… if you overwork the frosting that can also make it too soft and unusable for flowers.  My suggestion:  TRY IT and see if it works.

Can I pipe on the frosting the night before?
Absolutely.  Just keep the cupcakes chilled overnight to prevent any chance of melting or getting soft.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

What is the best way to store overnight? 
Chilled!  Make sure you’re keeping this in a container with a lid in a cold place.   I find that frosting and cupcakes sweat when in a box with a sealed lid, so I suggest putting them in a bakery box or covering lightly with plastic wrap.

I don’t have a stand mixer, can I use a hand mixer?
Yes, you always can.  It may just take a bit more patience to get it all mixed together.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com

Cream Cheese Frosting Trivia

Cream cheese frosting recipes became popular in the 1960s, with the increasing availability of packaged cream cheese in supermarkets.

Some eastern European cultures, have cream cheese cakes and it could well have developed from this, and a lot earlier.

Cream cheese frosting is typically described as being lighter and tangier than buttercream. Individuals who prefer cream cheese frosting over buttercream often find buttercream to be too rich and sugary, and enjoy the tangy nature of the cream cheese as a balancing contrast to the sugar.

Pipeable Cream Cheese Frosting | The JavaCupcake Blog https://javacupcake.com
Pipeable Cream Cheese Frosting

Pipeable Cream Cheese Frosting

Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes

This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature (NOT spreadable - brick only)
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 TBSP heavy cream (optional)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Scrape the sides of the bowl.
  2. Mix in the salt and vanilla extract. Scrape the sides of the bowl again.
  3. One cup at a time, with the mixer on low-medium speed, add the sifted powdered sugar. Scrape the bowl after each cup making sure the sugar is completely combined before adding more.
  4. Once all the sugar has been added, turn the mixer to high for 15 seconds. Scrape the bowl and mix for 5-10 more seconds.
  5. At this point, check the consistency of the frosting. If it is too stiff to pipe, add up to 1 TBSP of heavy cream and mix on medium. Add the cream in small amounts, mix and check the consistency.
  6. Do not over beat or mix the frosting - the heat of the friction and beater will soften the frosting. There's a fine balance of mixing and cream that create the perfect pipeable cream cheese frosting.
Red Velvet Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

Red Velvet Oreo Cupcakes

Don’t be fooled, these aren’t your average red velvet cupcakes.  These Red Velvet Oreo Cupcakes are made with an entire pack of Red Velvet Oreo Cookies and topped with a decadent cream cheese frosting.   The ultimate in red velvet goodness!

Red Velvet Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

Earlier this week, I shared the recipe for the pipeable cream cheese frosting that top these cupcakes.   I knew that I had stumbled upon something amazing with that frosting so I wanted to share it separately from the cupcake recipe.

These Red Velvet Oreo Cupcakes begin with a traditional red velvet cake base but are brought to the next level with the addition of red velvet Oreo cookies!

Red Velvet Oreo Cupcakes | The JavaCupcake Blog https://javacupcake.com

If you love Oreos and you love red velvet cake, then this cupcake is for you! Seriously… it’s so good.  I am not a red velvet fan or a cream cheese frosting fan.  However, these two together in one cupcake was something special.  Seriously special.

Emily asked if I’d make it for her birthday… in December!  Ha!

The cupcake liners are Gold Bake Bright liners from Sweets & Treats Boutique.  Don’t they look amazing on these cupcakes?  When I moved from Germany to Virginia, I reorganized my entire baking cabinet and tossed out all the liners that weren’t from STB!  I love them THAT much!

RedVelvetOreoCupcakes-0460-1-wm

Happy Baking!

Red Velvet Oreo Cupcakes

Yield: 16 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Red Velvet Oreo Cupcakes

  • 1 package of Red Velvet Oreo Cookies
  • 1 large egg
  • 1 cup granulated sugar
  • 2/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 Tbsp Greek yogurt
  • 1 Tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp red gel food coloring

Pipeable Cream Cheese Frosting

  • Frosting Recipe & Instructions
  • Red Velvet Oreos
  • Gold sugar pears

Instructions

Red Velvet Oreo Cupcakes

  1. Preheat your oven to 350F degrees and line a cupcake pan with Bake Bright cupcake liners from Sweets & Treats Boutique.
  2. In the bowl of your stand mixer, combine the egg, sugar, buttermilk, oil, yogurt and vanilla until smooth.
  3. In another bowl, sift together the flour, cocoa powder, baking soda and salt. Add it to the wet and mix only until just combined. Scrape the sides of the bowl and fold 3-5 times to ensure everything is incorporated.
  4. Chop 2/3 of the Red Velvet Oreos (2 of the 3 rows) into small chunks (I quartered them). Fold the chunks and all the crumbs into the batter.
  5. Fill the cupcake liners 3/4 full with batter.
  6. Bake for 18-20 minutes or until the tops of the cupcakes are firm and a toothpick comes out clean.
  7. Allow the cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely before frosting.

Pipeable Cream Cheese Frosting & Assembly

  1. Prepare the frosting following these instructions.
  2. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  3. Cut an Oreo in half and place on top of the frosting.
  4. Garnish with gold sugar pears.

 

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Chocolate Chip Banana Bread Cupcakes

Kick your banana bread up a notch by transforming them into these delicious Chocolate Chip Banana Bread Cupcakes!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

There is not an awesome reason why I made these cupcakes.  I just had a few bananas that were super ripe and wanted to use them up.  Really, I was bored with traditional banana bread and decided to come up with a new recipe to use over ripe bananas.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

That and I wanted to take pictures of the cupcakes next to my new silk peonies.  Which I am obsessed with this summer.  Peonies are my favorite summer flower and I love having them fresh for as long as I can during the summer.

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

Since I had these bright pink silk peonies, I knew I needed to bake whatever I was making in the pink grease proof bake bright liners from Sweets & Treats Boutique.  I mean seriously, how cute are these liners?

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it.  I mean seriously, everything is better with chocolate chips.  Under the cake is a cookie crust made with Nilla Wafers.  So yum.  Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping.  So much nom nom nom happening in this cupcake it’s almost too much to handle!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

So between these pretty amazing tasting cupcakes and my peonies, I managed to take 100 pictures of them.  I know, a little over board but whatever.  It makes me happy.

Enjoy!

Chocolate Chip Banana Bread Cupcakes | JavaCupcake.com

To buy these grease-proof cupcake liners, visit Sweets & Treats Boutique!

Chocolate Chip Banana Bread Cupcakes

Chocolate Chip Banana Bread Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

Crust

  • 6oz Nilla Wafers
  • 5oz melted unsalted butter
  • 3 Tbsp sugar
  • pinch of salt

Cupcakes

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup sugar
  • 3 large ripe bananas
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 cup semi-sweet chocolate chips

Frosting

  • 8oz room temperature cream cheese
  • 3-4 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp heavy cream

Topping

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 cup cold unsalted butter
  • 1 tsp ground cinnamon

Instructions

Crust

  1. Line a cupcake pan with liners.
  2. In a food processor, pulse together all the ingredients until combined.
  3. Press a tablespoon of the crust into each liner and press flat with the bottom of a glass or spoon.

Cupcakes

  1. Preheat oven to 350F degrees.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In another bowl whisk together the eggs, oil, vanilla and sugar until well combined.
  4. Mass the ripe bananas and add it to the wet mixture.
  5. Pour the wet mixture into the flour mixture and fold until almost all the flour is wet.
  6. Add the milk and continue to mix until combined. Do not over mix!
  7. Fold in the chocolate chips.
  8. Fill the cupcake liners almost to the top with the batter.
  9. Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before cooling on a wire rack completely.

Frosting

  1. In the bowl of your stand mixer, cream together the sugar and cream cheese until smooth.
  2. Mix in the vanilla.
  3. Add 1-2 tbsp of cream until you get your desired consistency. Mix until combined.
  4. Using a large round tip on a piping bag, squeeze a dollop of frosting onto each cupcake.

Topping

  1. Preheat oven to 350F degrees
  2. Combine all the ingredients in a food processor and pulse until it has come together.
  3. Crumble the dough onto a baking sheet in large chunks. Bake for 10 minutes or until golden brown.
  4. Once cool to the touch, bread into smaller pieces to crumble on top of the frosting.

 

Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

Red Velvet Mocha Macaron Cake

Red Velvet Mocha Macaron Cake

Yield: 1 cake
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Red Velvet Cake

  • 8Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar

Whipped Cream Cheese Filling

  • 4oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • 3/4 cup heavy whipping cream

Chocolate Fudge Frosting

  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • 1/3 cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 4oz semi-sweet bakers chocolate

Mocha Macarons

  • Use THIS RECIPE to make full size macarons.

Instructions

Red Velvet Cake

  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.

Whipped Cream Cheese Filling

  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.

Chocolate Fudge Frosting

  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.

Mocha Macarons

  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1 1/2in circle template to make your macarons.

Assembly

  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a 1/2in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.

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