Laurie's Kitchen

A cooking blog of some of my favorites

Yellow Cake (Gluten Free) December 22, 2013

Filed under: Cake,Dessert,Gluten Free — laurms15 @ 11:36 am

After a lot of trial and error I think I’ve found what for me is the best possible gluten free basic cupcake.

I took the basic recipe from my favorite non gluten free yellow cake from Smitten Kitchen. One of the main issues was finding gluten free cake flour. So I took to google to see if I could possibly make cake flour. Thankfully Joy the Baker had a tutorial! I used King Arthur Gluten Free Flour which is my go to flour and gave it a try. They were a hit even with the people who were able to eat the regular cupcakes!

Yield: Two 9-inch round, 2-inch tall cake layers, 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake

4 cups of flour/cornstarch mixture plus 2 tablespoons of gluten free flour (see below for flour recipe)
2 teaspoons xanthan gum (1/2 tsp per cup of flour)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks (1 cup, 1/2 pound) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

 

To Make Gluten Free Cake Flour (this can be done with regular flour if you don’t need gfree)
4 Cups of Gluten Free All Purpose Flour (I use King Arthur)
8 Tablespoons of Cornstarch.

1. Place 4 cups of flour in a bowl.
2. REMOVE 8 Tablespoons of flour (or two tbsp per cup if you are making a different recipe)
3. ADD 8 Tablespoons of cornstarch (or two tbsp per cup if you are making a different recipe)
Mix this in with the ingredients above

 

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Mix together flour (with cornstarch), baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. The last step is to add the xanthan gum. Do not over mix! Let batter sit for 5-10 minutes to allow xanthan gun to react.

Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

OR

Place paper cupcake liners into pan and fill with batter till about 3/4 full.

 

My Go-To Yellow Cake Recipe March 13, 2012

Filed under: Cake,Dessert — laurms15 @ 11:29 pm

Having a go-to cake recipe is KEY! I found this one on Smitten Kitchen’s website and I’m thrilled with it! It’s by far the best cake recipe I’ve tried for yellow/white cake. Its officially my go-to.

Yield: Two 9-inch round, 2-inch tall cake layers, 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks (1 cup, 1/2 pound) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Mix together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then tap pan on counter several times to eliminate air bubbles. (Or drop it a few times from two inches up) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

OR

Place paper cupcake liners into pan and fill with batter till about 3/4 full.

 

Pound Cake November 21, 2011

Filed under: Breakfast,Cake,Dessert — laurms15 @ 12:44 am

Pound Cake Recipe:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated white sugar
13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Add berries and whipped cream for a tasty treat!
 

1-2-3-4 Cake August 22, 2011

Filed under: Cake,Dessert — laurms15 @ 8:03 am

Another great recipe from Lauren’s Kitchen Blog I’ve seen this recipe traveling around the internet before so I decided to give it a try after she raved about it on her blog. I used my easy buttercream recipe to ice the cupcakes.

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (I also omitted this and just used a little extra vanilla.)

1. Preheat oven to 350.
2. Butter and flour three 9 inch cake pans (I used cupcake liners and cupcake pan it made 2.5 dozen full cupcakes).
3. In a mixing bowl cream butter and gradually add sugar, creaming until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In another bowl sift flour with baking powder and salt.
6. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
7. Pour batter into prepared pans.
8. Bake for 25-30 mins.
9. Cool in pans 10 mins and remove from pans to finish cooling.
10. Top with frosting.

I usually bake them the night before I need to eat them so I can frost before eating and make sure the cakse are thoroughly cooled and won’t melt my icing.

 

Easy Buttercream Icinng August 21, 2011

Filed under: Cake,Chocolate,Dessert — laurms15 @ 9:35 pm

Ingredients

  • 3 cups confectioners’ sugar
  • 1 cup butter (I use unsalted)
  • 1 teaspoon vanilla extract (I mix it in to taste)
  • 1 to 2 tablespoons whipping cream (or milk whatever I have on hand)

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

TO MAKE CHOCOLATE:

Add unsweetened coco powder to taste. I usually make half the batch vanilla ice half the cupcakes and then add chocolate to the second half that way everyone can choose their icing flavor!

 

Blueberry Coffee Cake

Filed under: Breakfast,Brunch,Cake,Dessert,Fruit — laurms15 @ 9:30 pm

13X9 in pan
Preheat Oven to 350 degrees
Bake for 40-50 min. Until; toothpick comes out clean

CAKE
2 Cups of Flour
1 ½ cups sugar
2 tsp. baking powder
1 tsp. salt
2/3 cup margarine (1 stick and 2 tbsp.)
1 cup milk
2 eggs
1 cup blueberries (I used more then this amount)

TOPPIING
¼ cup sugar
½ tsp cinnamon

mix flour, sugar, baking powder, salt, and margarine, milk and eggs beat on low speed to mix and then 3 min. on High Speed.

Pour into pan, sprinkle blueberries on top
Then sprinkle cinnamon and sugar mixture and bake

Adapted from http://juliannseasyeats.blogspot.com

 

Irish Car Bomb Cupcakes April 15, 2011

Filed under: Cake,Chocolate,Dessert,Spring — laurms15 @ 8:07 pm

Irish Car Bomb Cupcakes

Yield: 24 cupcakes

Prep Time: 40 minutes | Bake Time: 17 minutes

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2-4 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
8 GENEROUS tablespoons Baileys Irish Cream

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(Recipe adapted from Brown Eyed Baker who adapted it from Smitten Kitchen)