Tag Archives: berry buttercream

Strawberry Swirl Cake

12 Jul

Strawberry Swirl Cake

Summertime means Strawberries!

This recipe fits into the “semi –homemade” category of my recipe box. But don’t let that trick you, it tastes 100% homemade and delicious! The combination of strawberry, vanilla, and whip cream will have everyone begging for more. I promise!

What you will need:

  1. One box of Duncan Hines Vanilla Cake Mix
  2. One Box of Duncan Hines Strawberry Cake Mix
  3. 6 eggs
  4. Vegetable Oil
  5. Water
  6. 3 Cups of Chopped Strawberries
  7. 1/2 Cup of Marshmallow Fluff

Frosting:

  1. ½ Block of Cream Cheese
  2. 2 Sticks of Unsalted Butter
  3. 4 cups of powdered sugar
  4. 2 tbs of Strawberry Jello Powder
  5. Remaining Strawberry Puree

What your cake should look like before you bake it.

Directions:

  • Grease a cake pan (use any size you want. I used a small pan and only used half of the batter. It just depends how much cake you want J)
  • Preheat your over to 350 degrees
  • Prepare both cake mixes according to directions on the back of the box
  • Pour the marshmallow cream and chopped strawberries into a food processor. Process for 1 full minute.
  • Pour some of the vanilla batter on the bottom of your pan
  • Pour multiple lines of the strawberry cake batter on top of the vanilla batter.
  • Add 6 spoonfuls of strawberry mixture on top of the batter. Place the spoonfuls in various places around the pan. You want to use about half of the strawberry puree you previously made.
  • With a knife, swirl the batter and strawberry mixture together.
  • Bake for 25-30 minutes.

Frosting Directions:

  • While yours cake is baking, you can make the frosting.
  • In your mixer, cream together the butter and cream cheese. Whip until fluffy.
  • Slowly add in the powdered sugar. Mix well
  • Add in the remaining strawberry puree
  • Add in 2 tbs of Strawberry Jello Powder – Mix well.

Once your cake is cooled, frost the cake, cut and serve. Finish each slice with some whip cream and enjoy!!

Have a sweet Tuesday friends!

xoxo, Jill

French Vanilla Berry and Double Fudge Cupcakes

23 Sep

 

Double Fudge Cupcake

 I love chocolate! So it is no suprise to me that I am obsessed with this chocolate cupcake. It’s a moist chocolate cupcake topped with rich chocolate frosting. The recipe is pretty simple too! It’s an adapted version of my Caramel Chocolate Cupcakes(https://fontgirl.wordpress.com/2010/09/13/chocolate-caramel-cupcakes/) Follow the same recipe just leave out  the caramels. For the frosting, I used the same recipe (in the link above) but replaced the 1/4 cup of vegetable shortening with 1/4 cup of butter. I love a recipe that can make two different cupcakes!!

French Vanilla Berry

Now, for my French Vanilla Berry cupcakes! These cupcakes are so perfectly light and fluffy that you almost dont feel guilty for eating 3 of them in one sitting more than one. I used a traditional vanilla cake recipe and added some key ingredients. I used 1 tablespoon of French Vanilla flavoring (I like Wilton’s, but there are many brands that I’m sure will do just fine) and then I add 2 tablespoons of french vanilla cofee creamer. Weird, I know! But it works like a charm.

Now, for the berry part of this cupcake! I have written about my double berry buttercream recipe in a previous post. This frosting is similiar but it is double berry cream cheese rather than buttercream. Both are so delicous, but I find that the buttercream is better for cake filling and the creamcheese is better for cupcakes.

 

Ingredients:

  • 1 box of strawberries (at least 15 strawberries)
  • 1 bog of blueberries (2 ½ cups)
  • 3 cups of sugar
  • ¼ cup of cornstarch
  • 1 package of cream cheese (8 oz)
  • 1/2 cup (1 stick) butter or margarine softened
  • 2 tsp of vanilla extract
  • 5 cups sifted confectioners’ sugar
  • 2 tablespoons milk
  • 2 tbs of lemon juice
  • Directions

    With the first set ingredients, you are going to make the berry jam.

    1. Wash the berries
    2. Cut the strawberries
    3. Place berries in a bowl and mash them together (I used a potato masher)
    4. Pour berries into a pan and add 3 cups of sugar and lemon juice.
    5. Stir until combined
    6. Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
    7. Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
    8. Remove from heat, let cool completely

    Using the second set of ingredients:

    1. Cream the creamcheese and butter with electric mixer.
    2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
    3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
    4. At this point, add in 2 1/2  cups of the cooled berry filling. (You might need more depending on how much of the berry flavor you want to taste)
    5. Mix togethert until well combined
    6. Refrigerate for 30 minutes before using.

     ** Don’t forget to sign up for the Bake It Pretty Giveaway! Deadline is October 4th.

    Read my Sept. 21st post for deatils!!**

    Double Berry Buttercream Filling

    7 Sep

    I got the idea for this delicious buttercream filling as a result of a complete accident. I was making buttercream frosting for the birthday cakes mentioned in my last post.

    I always seem to have trouble with my buttercream, I’m never able to make it thick enough, not to mention it always tastes kind of “gritty”.

    So as I was going on 20 minutes, trying to fix my mixer full of gritty, thin, buttercream, when I decided to change my plan. I remembered how yummy the double berry jam filling was that I made for my lemon cupcakes (https://fontgirl.wordpress.com/2010/08/26/lemon-berry-treats), and I thought it would provide a perfect way to thicken the goo that was supposed to be buttercream.

    So here’s the recipe for some really yummy Double Berry Buttercream

    Ingredients:

    • 1 box of strawberries (at least 15 strawberries)
    • 1 bog of blueberries (2 ½ cups)
    • 3 cups of sugar
    • ¼ cup of cornstarch
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 2 tsp of vanilla extract
  • 5 cups sifted confectioners’ sugar
  • 2 tablespoons milk
  • 2 tbs of lemon juice
  • Directions

    With the first set ingredients, you are going to make the berry jam.

    1. Wash the berries
    2. Cut the strawberries
    3. Place berries in a bowl and mash them together (I used a potato masher)
    4. Pour berries into a pan and add 3 cups of sugar and lemon juice.
    5. Stir until combined
    6. Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
    7. Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
    8. Remove from heat, let cool completely

    Using the second set of ingredients, you are going to make the butter-cream

    1. In your mixer, cream shortening and butter with electric mixer.
    2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
    3. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until it appears fluffy.
    4. At this point, add in 2 1/2  cups of the cooled berry filling. (You might need more depending on how much of the berry flavor you want to taste)
    5. Mix togethert until well combined
    6. Refrigerate for 30 minutes before using.

    **The left-over berry filling will last in a tupperware in your fridge for up to 10 days. It is great as cupcake filling or even drizzled on top of pancakes!

    Enjoy!!