Remember my Blueberry and Cream Cookies from Milk Bar? The gigantic, pillowy, highly addictive treats I ate half of on my own? Yeah. I just cannot get enough of Milk Bar-style cookies, so they’re a regular event in my kitchen. … Continue reading
Soo last week was Strawberry Week, and after a brief hiatus-during which I developed the tiniest of tans- I am back with the recap. We had… Devil’s Food Strawberry (Tall)Cake Strawberry Cookie Dough Stuffed Chocolate Cupcakes Flourless Chocolate Cake with … Continue reading
Happy Father’s Day to all the great dads out there! Shoutout to my dad for always caring, keeping us together, and stocking the kitchen. I couldn’t ask for a better parent. My dad is a purist, meaning no mix-ins or change-ups. … Continue reading
And we’re back with Strawberry Week in Teenage Cakeland! Where one girl turns a surplus of strawberries into a surplus of cakes.
In case you missed them, here are the first two entries for Strawberry Week:
Today I’m sharing my first on-purpose gluten-free recipe, in the form of a flourless chocolate cake topped with strawberries. The Italian teacher at my school, Signora Brunetti, is my study hall teacher, and although I often bring in desserts or talk about the things I make in front of her, I feel bad because she cannot have any of it. So, as an end-of-the-year present, I decided to make Signora a cake that she could actually eat.
This recipe was a spin-off of the Devil’s Food Strawberry (Tall)Cake, which was in turn inspired by Pioneer Woman. A single layer flourless cake topped with whipped cream and strawberries.
And as I am writing this, I realize I didn’t take a picture…I’m really angry with myself. I’m sorry everyone. But just picture the Devil’s Food Strawberry (Tall)Cake, in a single layer:
Unfortunately, I did not have a piece of this particular cake. I know, how un-Dru-like of me. But it filled my kitchen with the most wonderful chocolately smell, so I knew it had to be delicious, and I was reassured that it was. I almost didn’t post it because I don’t really have many conclusions, but it seemed too beautiful not to.
Signora said something really nice to me about this cake. She was absolutely touched that I had made it for her. Not for a grade, because I just have her for study hall. Just because. That made me feel really good, how happy I made her 🙂 See, I told you cake can improve your life!!!
To all my gluten-free readers, and everyone else, too, enjoy this darling little cake, and please tell me how it is!
Flourless Chocolate Cake with Strawberries
Flourless Chocolate Cake from Martha Stewart
- 6 tbs butter
- 8 oz semisweet or bittersweet chocolate, chips or finely chopped
- 6 eggs, separated
- 1/2 cup sugar
- Preheat the oven to 275 degrees and grease the bottom and sides of a 9 or 10 inch springform pan.
- In a stand mixer fitted with a whisk or paddle attachment, beat the egg whites at medium speed until frothy. Increase to medium-high speed and slowly add the sugar. Beat until siff glossy peaks form.
- In a medium-sized heat-proof bowl, microwave the butter and chocolate at 30-second intervals until completely melted, stirring between intervals. Let cool slightly and whisk in the egg yolks.
- Gently fold 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in the rest of the whites.
- Pour the batter into the springform pan and smooth the top with a rubber spatula. Bake 45-50 minutes, or until the cake slightly pulls away from the side of the pan and no longer jiggles in the center.
- Allow to cool to room temperature.
- 1 cup sliced strawberries
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1 cup heavy cream
- 2 tbs sugar
- Place the cleaned and dried bowl of a stand mixer and a paddle or whisk attachment into the freezer for fifteen minutes.
- Place the strawberries, 1/4 cup sugar, and vanilla in a small bowl and stir together. Let sit for fifteen minutes, then drain the excess juices using a strainer.
- Remove the stand mixer bowl from the freezer and beat the heavy cream at medium-high speed, gradually adding the sugar, until stiff peaks form.
- Using an angled spatula, spread the whipped cream on top of the flourless cake. Arrange the strawberries on top.
- Refrigerate until ready to serve.
Let me clarify. Browned butter strawberry cookie dough, stuffed inside a chocolate cupcake, topped with strawberry whipped cream. But I thought that was too long of a title. This is a conglomerate of a few different, but equally amazing, recipes … Continue reading
Last week my dad bought a gigantic tub of strawberries and I, being a baker, was inspired to make a few cakes. Well, two cakes, and 26 cupcakes. Plus, I need a strawberry and raspberry recipe for this month’s Behind … Continue reading
It’s been really hot here in NY this week. And that makes me soo happy, because, summer! I have a huge problem with winter. I get cold so easily and I can’t stand long pants. I have no motivation to … Continue reading
This is my first blog post! I’m really excited!!!!!! I wrote up this whole draft and everything, right in the middle of pre-calc.
So Valentine’s Day was yesterday and I decided there was no better time to christen my blog than one of the most popular baking holidays of the year. However, life seems to always get in the way of my plans, so I’m a couple days late.
But these cupcakes are worth the wait.
Look how pretty they are!!
I’ll admit I’m not the biggest fan of red velvet, even though it’s really Valentines-y and everyone does it. In fact, it’s way too overdone and I don’t see what the big deal is. I decided red sucks. Pink is much better. Plus, I had a box of cheesecake pudding mix that had been calling out to me!
There aren’t too many good cake recipes using pudding mix, so I just went with a boxed cake and fluffed it up a bit. Boxed mixes usually produce a cupcake drier than intended, so added an extra egg, more oil, and sour cream can greatly enhance the texture. Add some Betty Crocker frosting, and you’ve got yourself a cupcake.
Take four eggs, a cup each of sour cream and oil, one teaspoon vanilla, and your pudding mix and mix in a stand mixer until combined, then add the cake mix, following the mixing directions on the box. I used a can of evaporated milk and one teaspoon lemon juice instead of sour cream, which is why my cupcakes were lower in fat but fell while baking. Just use sour cream or yogurt. I also used half applesauce and half oil (you can’t taste the apple sauce) to reduce the fat.
Make sure the cake mix you use does not have pudding added in already!!!! I used Duncan Hines yellow cake. Don’t forget to scrape the sides and bottom of the bowl while mixing…
Feel free to add sprinkles.
Then pour your batter into cupcake liners about 2/3 of the way full. I got twenty-nine cupcakes out of this recipe.
I also made this cute little filling that I spooned on top of the batter right before I put the cupcakes in the oven. I took some strawberry Chobani and cottage cheese (because I never have cream cheese in my house), mixed it up, and dumped it on. The filling made the cupcake so much more incredibly moist and worked super well with the strawberry frosting.
Bake according to the box, let cool, etc. And frost. I used Betty Crocker Strawberry Mist frosting, even though I usually make my own buttercream. It was a tad artificial for my liking but the taste was acceptable.
Since it was Valentine’s Day, I wanted to pipe roses on top of my cupcakes 🙂 I watched this tutorial from 0:50-1:50:
However artificial these cupcakes were, they were a huuuuuuge hit.
Cheesecake Pudding Cupcakes
- 4 eggs
- 1 cup sour cream
- 1 cup oil
- 1 tsp vanilla or almond extract (or half of each)
- 1 4-serving box cheesecake pudding mix
- 1 box yellow, white, or Funfetti cake mix (NOT with pudding added to the mix!)
- Optional: sprinkles
- Greek Yogurt Filling (recipe to follow), to be made first
- 1 can (tub?) Betty Crocker Strawberry Mist frosting, or other frosting
1. Preheat oven to 350 degrees or as required on cake mix box. Line muffin tins with 24-30 liners.
2. Mix all ingredients in a stand mixer according to directions on box. Never over mix!
3. Fill each cupcake liner about 2/3 with batter- I use an ice cream scoop, but you can use a ladle or spoon.
4. Spoon about a tablespoon of filling or to taste into the middle of each cupcake.
5. Pop into the oven and bake according to directions on the box. Cupcakes are done when they puff back up after being lightly pressed, or when an inserted toothpick comes out clean (this works even with the filling!)
6. Cool completely and frost! Watch the tutorial for rose piping.
Greek Yogurt Filling
- 1 six-ounce serving of Chobani strawberry Greek yogurt
- 1/2 c. ricotta cheese
1. Mix yogurt and ricotta in a small bowl with a fork or hand mixer.
2. Cover and refrigerate until ready for use.
Conclusion: I got a bajillion compliments on how incredibly moist these cupcakes were. The cheesecake pudding was not extremely prominent, but it made for a unique flavor. Also, the filling was well liked and it worked well with the frosting. Next time hopefully I can make strawberry buttercream instead of using the artificial one. Make these cupcakes!!!