1 stick (8 tbs) butter, room temperature
6 ounces cream cheese, room temperature
1/2 tsp salt
1 cup sugar
2 tsp baking powder
2 cups cake flour, sifted before measuring
4 large eggs, room temperature
2 tsp lemon zest
handful or more dried mango, chopped
2 tbsp fresh lime juice
4 tsp fresh lime juice
1 cup confectioners sugar, sifted
Preheat oven to 350 F
Grease and flour a 9x5-inch loaf pan
In a bowl, combine flour, salt, baking powder and lemon zest.
In another bowl, cream the butter and cream cheesethen gradually add sugar.
Mix until fluffy.
Add the eggs one at a time, beating well after each addition.
Add lime juice.
Gradually add flour and beat until just combined.
Fold in chopped dried mangoes.
Spoon the batter into a greased and floured 9x5-inch loaf pan.
Bake for 55-60 minutes.
A cake tester/toothpick inserted into the center of the loaf should come out clean.
Glaze. Combine sugar and juice.
Whisk until smooth. Pour glaze all over cake.
Vanilla cupcake with vanilla buttercream frosting,
strawberry jam fillling and large strawberry on top
Vanilla Cupcake recipe
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1/2 cup milk
1/2 cup cream
1 teaspoon vanilla extract
Preheat oven to 350 °F
In a small bowl, combine the flours.
In a large bowl, on medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the dry ingredients in 3 parts, alternating with the liquids.
With each addition, beat until the ingredients are incorporated but do not over beat.
Scrape down the batter in the bowl to make sure the ingredients are well blended.
Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes.
Remove from the tins and cool completely on a wire rack before icing.
1 cup (2 sticks) unsalted butter, soft
6 to 8 cups confectioners' sugar, sifted twice
1/2 cup cream
2 teaspoons vanilla extract
Cream butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk and vanilla.
On medium speed, beat until smooth and creamy, about 3 to 5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until
the icing is thick enough to be of good spreading consistency.
You may not need to use all of the sugar.
Use and store the icing at room temperature.
Swirl frosting with 1M Wilton tip and place a large, fresh strawberry on top.
Sugar Donut Muffin
Sugar Donut Muffin recipe
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1tsp ground cinnamon
1/4 cup olive oil
3/4 cup milk or heavy cream
1 tsp vanilla extract
1 tbsp butter, melted
1/3 cup sugar
Preheat oven to 350F.
Lightly grease a muffin tin with cooking spray or use paper muffin cups.
In a bowl, combine all liquid ingredients except the egg.
In another bowl, whisk together all dry ingredients except the sugar.
In a large bowl, beat together sugar and egg until light in color.
Starting and ending with the dry ingredients, alternate mixing dry and liquid ingredients into the egg mixture.
Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in small bowl and mix cinnamon and sugar together in a large bowl.
Cool on muffins on a wire rack.
When muffins are cool, remove the paper and lightly brush the top of each with the melted butter then roll in sugar.
Lemon cake cups
filled with lemon pudding
Bright red and blue frosting on vanilla cupcakes
Poking holes with a straw for Tres Leche cake
Strawberry cheesecake made by a friend
Cupcake with ice cream instead of frosting
and red sprinkles
Carrot cake cupcakes
with smooth cream cheese frosting
Pink and white swirled cupcakes, unbaked
1 2 3 4 5 6
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