Funfetti Cupcakes with Marshmallow Buttercream

Vanilla-y, rainbowy homemade funfetti cupcakes with a creamy marshmallow buttercream frosting. This recipe is for a high-altitude cake (about 5,000 ft.), but if you live at sea-level, you can try 1 1/2 tsp. of baking powder and only 1/2 c. milk. Bake the cakes at 350° for 18-22 minutes. *I have not made this cake at sea-level for a few years, but this recipe worked fine for me (with the above) changes when I used to live in Las Vegas!

Ingredients

Funfetti Cupcakes
1 ¾ cups all-purpose flour
¾ tsp baking powder
¾ tsp salt
¼ cup sour cream (or plain Greek yogurt)
½ cup + 2 Tbs. whole milk
½ cup unsalted butter, softened
1 cup sugar
1 tbsp imitation vanilla extract
2 eggs, room-temperature
¼ cup canola oil (or vegetable oil)
½ cup rainbow sprinkles
Marshmallow Buttercream
7 oz jar of marshmallow fluff
1 cup unsalted butter, softened
2 tsp imitation vanilla extract
3 cups powdered sugar
Pinch salt
2 tbsp whole milk

Directions

Preheat the oven to 375° F. Line two cupcake tins with 18 liners. Whisk together the flour, baking powder, and salt in a small bowl and set aside. In a liquid measuring cup, mix together the whole milk with the sour cream (or Greek yogurt) and set aside. Then, mix the sprinkles with a few pinches of flour in a small bowl until they are lightly coated.

Using a mixer, cream the butter and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs one at a time until incorporated. Then, mix in the imitation vanilla extract and oil.

Reduce the mixer to low, and add half the flour mixture followed by half the milk mixture until just combined. Repeat with remaining flour and milk mixtures. Do not overmix. Gently stir in the sprinkles until evenly combined. Divide the batter evenly between the cupcake liners.

Bake for 14-16 minutes, or until the cupcakes are just baked and when a toothpick inserted into the center of the cakes has a few crumbs on it. Let the cupcakes cool for a few minutes in the pan, and then completely cool on a wire rack.

Marshmallow Buttercream

In a medium bowl, mix together the butter and marshmallow fluff until creamy. Add the powdered sugar, one cup at a time, until thoroughly mixed. Add the imitation vanilla extract, 2 Tbs. of milk, and a pinch of salt and mix on medium-high until whipped, about 5 minutes. Add more milk or powdered sugar, 1 Tbs. at a time, until you reach your desired consistency (if necessary).

Assembly

Pipe the frosting onto the cooled cupcakes. Decorate with sprinkles or other confections as desired. Store leftovers in an airtight container for up to 3 days. Enjoy!

Chocolate Stout Cake + Irish Cream Cheese Frosting

Chocolate Stout Cake + Irish Cream Cheese Frosting

Ingredients

Chocolate Stout Cake
1 ¾ cups sugar
¾ cup sour cream
1 cup canola oil
2 eggs, room-temperature
1 ½ tsp vanilla extract
1 cup stout beer
2 cups all-purpose flour
¾ cup dark cocoa powder
1 ½ tsp baking soda
¾ tsp salt
Irish Cream Cheese Frosting
1 package cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
2 tbsp Irish cream liqueur
Pinch salt

Directions

For the chocolate stout cake…

Preheat the oven to 350°F (375°F for high-altitude baking). Line the bottom of a 9” springform pan with parchment paper. Grease the bottoms and sides of the springform pan well with neutral oil.

In a large bowl, whisk together the sugar, sour cream, canola oil, eggs, and vanilla extract for about 2 minutes, until it’s smooth and pale yellow. Gently whisk in the stout until it’s thoroughly incorporated.

Mix the flour, cocoa powder, baking soda, and salt into the wet ingredients just until the batter comes together. A few lumps are ok! Don’t over-mix the batter.

Pour the batter into the springform pan, and bake for 45-50 minutes, until an inserted toothpick has just a few moist crumbs on it. Let the cake cool in the pan for about 10 minutes. Then, remove the sides of the pan, and let the cake cool completely.

Irish Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter until it’s light and pale yellow. Add the powdered sugar one cup at a time. Add the vanilla extract, Irish cream, and a pinch of salt, and beat until the frosting is fluffy.

Frost the cooled cake with the frosting, and serve! Store leftovers in an airtight container in the fridge.

Chocolate Hazelnut Pear Cake

Chocolate Hazelnut Pear Cake

Ingredients

Chocolate Hazelnut Pear Cake
175 g (1 1/2 c.) hazelnuts
170 g (6 oz.) good-quality dark chocolate (I use 72%)
170 g (3/4 c.) unsalted butter
150 g (3/4 c.) sugar
4 large eggs, room-temperature
1 tsp vanilla extract
tsp salt
3 pears, cored and halved
Powdered sugar, for sprinkling
Maple Cream
½ cup whipping cream
1 tbsp powdered sugar
1 tbsp maple syrup
Cinnamon, for sprinkling

Directions

Chocolate Hazelnut Pear Cake

Grease and line a 9-10 in. (23-25 cm) springform cake pan with parchment paper. (If you don’t have a springform pan, you can use a regular cake pan, but it will be more difficult to remove the cake). Preheat the oven to 325° F (163° C).

Place the hazelnuts in a food processor (or high-powered blender) and pulse until the hazelnuts are finely ground. Scrape the sides a couple times to ensure the flour is evenly ground. Make sure not to pulse it too much, or it will turn into hazelnut butter! Set aside.

Break the chocolate into pieces, and place it in a medium-sized, heat-proof bowl with the unsalted butter. Set the bowl over a pot of simmering water, and stir constantly with a wood spoon until the chocolate-butter mixture is completely melted and smooth. Don’t overheat, or the chocolate may seize.

Remove the bowl from the heat, add the sugar and hazelnut flour to the chocolate-butter mixture, and stir until completely mixed. Ensure the mixture is mixed very well or the butter may separate in the oven! Set aside to cool to room-temperature.

Separate the egg yolks from the whites. In a small bowl, whip the egg whites until stiff and shiny (but not dry). Add the egg yolks to the chocolate hazelnut batter, one at a time, until completely mixed. Stir in the vanilla and salt. Then, gently fold the egg whites into the chocolate hazelnut batter until no longer streaky.

Pour the chocolate hazelnut batter into the prepared pan, and smooth the top. Place the pear halves on top (or chop the pears and sprinkle them over the top). Bake for 30-35 minutes, until the top is dry and a cake tester inserted in the center comes out with just a few crumbs. The pears may make the cake appear under-baked, but be careful not to cook it for too long, or it will get dry. 35 minutes was perfect for my oven.

Let the cake cool completely in the pan. Remove the cake from the pan, and sprinkle with powdered sugar. Serve with maple cream and cinnamon.

Maple Cream

Add the whipping cream, powdered sugar, and maple syrup to a clean bowl. Beat until lightly whipped. Dollop over cake slices!