Lots of Lemon Cake

It was my Dad's Birthday this week and this is what I decided to make him:

Lemon Cake with Lemon Buttercream Icing.
It is decorated with a basketweave design on the sides which is actually much easier to do than it looks ;) And of course, for spring, daisies on top.
Lemon cake is pretty easy to make. I think everybody has a favorite basic yellow cake recipe or cake mix. Use that as a base, and just add 2 tablespoons of lemon zest. If you don't have a good yellow cake recipe here are links to a couple really good ones.



Betty Crocker recipe
Wilton cake recipe



As for the icing; it's just a basic buttercream.
2/3 c. butter softened
6 c. powdered sugar
2-3 tablespoons of lemon juice
1/2t.  lemon zest
I also added some yellow food coloring.

Pina Colada Cupcakes

                  











Ingredients:
For the cupcakes (makes 24 regular cupcakes):
1. 2 1/3c. all purpose flour
2. 2 1/2c. baking powder
3. 1/2t. salt
4. 1 cup butter softened
5. 1 cup sugar
6. 3 eggs
7. 1t. coconut extract
8. 1t. rum extract
9. 1 can (8oz) crushed pineapple in juice undrained
10. 1/4 c. milk

Topical Frosting:
1. 2 egg whites
2. 1/2 c. sugar
3. 1/4c. light corn syrup
4. 2 T. water
5. 1/2 t. coconut extract
6. 1/2t. rum extract

Garnish ideas: toasted flaked coconut, cherries, chunk pineapple, or small cocktail umbrellas

Directions:
Heat oven to 350 degrees. Place paper baking cups in muffin pans.

In medium bowl, mix flour, baking powder and salt; set aside.

In large bowl, beat butter with electric mixer on medium speed 30 sec. Gradually add sugar, about 1/4 c. at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in coconut and rum extracts. Drain pineapple, reserving juice in small bowl. Stir in milk. On low speed, alternately add flour mixture, about 1/3 at a time, add milk mixture, about 1/2 at a time, beating just until blended. Stir in pineapple.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 20-25 min. or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 min. Remove cupcakes from pans, place on cooling racks to cool

Meanwhile, in small bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.

In 1-quart sauce pan, stir 1/2 c. sugar, the corn syrup and water until well mixed. Cover, heat to rolling boil over medium heat. Uncover; boil 4 to 8 minutes, without stirring, to 242 degrees on a candy thermometer.

Pour hot syrup very slowly in thin stream into beaten egg whites, beating constantly on medium speed. Add 1/2 t. coconut extract and 1/2 t. rum extract. Beat on high speed about 3 min. or until stiff peaks form. Frost cupcakes and dip into toasted coconut.


 *recipe extracted from Betty Crocker "The Big Book of Cupcakes"

So, I was in a chocolate mood...

Earlier this week I saw this post on Pintrest and immediately wanted to make them, but I knew if I did I might possibly eat all of them. I have a love for cookie dough desserts. So anyway, thankfully the recipe only makes 12 and some of the cupcakes went to live with my sister, who is away at college, because these cupcakes are so good you will lose control.

Then, later in the week I made cake balls, just because I love them. These are Chocolate and Peanut Butter Cup flavor, my favortie combination. Yum!! I used devil's food cake, reese's peanut butter cups, peanut butter, dark and milk chocolate candy coating with peanuts for a garnish. Oh my goodness they were tasty!
Here we go: (Credit goes to Wilton for the recipe, I just adjusted a few things to my liking)

Ingredients:

• 1 box (about 18 ounces) devil's food cake mix
• 1 box (3.4 ounces) instant chocolate pudding mix
• 4 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/2 cup peanut butter
• 1 cup coarsely chopped peanut butter cup candies
• 1 bag (14 ounces) Peanut Butter Flavored Candy Melts® Candy
  Easy-Add Peanut Butter Flavored Candy Melts® CandyAdd to shopping list Peanut Butter Flavored Candy Melts® Candy
• 1/2 cup Chopped peanuts

Makes:

48 tablespoons.

Instructions:

step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add peanut butter and chopped candies; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours.

step 5

Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts. Before candy sets, sprinkle with peanuts; let set.

step 6

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter) 
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter) 
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

Easter Cupcakes!

Carrot Cake Cupcakes with Cream Cheese Icing. Yummy :) Happy Easter Everyone!