Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Cakes’ Category

Don't be fooled, these are not banana muffins!  This is a light, fluffy and sweet banana cupcake!  Perfect for a Sunday brunch, baby shower favors, or any time you're looking for a delicious treat!

You can frost these however you like.  I've tried a cream cheese frosting and a chocolate frosting, and both were amazing!

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

FROSTING:

• 1/2 cup butter or margarine, softened
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk

Directions:cu

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

There are so many unique ways to decorate cupcakes these days. See tons of ideas for cupcake recipes.

This is my absolute favorite gourmet dessert to make for the 4th of July.  It's really quite simple, it tastes delicious and the kids can help out!

Strawberries and blueberries are abundant this time of year, and made it easy to create the stars and stripes of our grand flag.

Ingredients:

4 cups fresh strawberries

1 pkg.  (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices

1-1/3 cups blueberries, divided

1 tub  (12 oz.) Cool Whip Whipped Topping, thawed

Directions:

1. Slice 1 cup strawberries; halve remaining strawberries.

2. Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread Cool Whip over berries.

3. Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Celebrate Independence Day with these other Fourth Of July Dessert Recipes.

What could be better than cake for breakfast?  Whether as a bunch dessert, or a housewarming gift, this delicious cake is sure to be a hit.  An instant pudding creates a moist, succulent texture while the walnuts and cinnamon nicely complement a hearty breakfast.

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup vegetable oil, such as canola oil
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners' sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

Preheat the oven to 350 degF then grease and flour a 12 cup bundt pan. Sprinkle the pecans or walnuts in the bottom of the prepared pan.

Mix the filling in a small bowl by combining the brown sugar and cinnamon then stirring until combined. Set aside.

Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl blending with an electric mixer on low speed for 1 minute and then medium speed for 2 additional minutes scraping down the sides as needed. Batter should be smooth and thick.

Pour a third of the batter into the prepared pan on top of the pecans. Evenly sprinkle half the prepared filling over the batter. Add another 1/3 of the batter over the top of the filling. Sprinkle the remaining filling over the batter and then pour the remaining batter on top. Be sure to even out each layer as you add them.

Place the cake on the middle rack in the preheated oven and bake cake 50 to 60 minutes or until it is golden brown and springs back when lightly pressed. Cool on wire rack for 20 minutes in the pan. Then run a knife along the edge and invert the cake onto the cooling rack. Cool entirely (about 30 more minutes).

While the cake is cooling, prepare the glaze. Combine the confectioners' sugar, milk and vanilla in a small bowl and beat either with a mixer or vigorously with a spoon until smooth. Place the cooled cake on a serving platter and spoonglaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

Next time, mix it up and try this recipe for Cinnamon Raisin Swirl Loaf!

Pecans and Cinnamon are a great combination in this tantalizing coffee cake that you prepare the night before.  A delicious glaze is the perfect finishing touch to this mouth-watering treat that will disappear before your eyes! Add this delicacy to a coffee gift basket and surprise your recipient!

Ingredients:

3/4 cup softened butter
1 cup sugar
2 eggs
8 oz sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup pecans
1 teaspoon cinnamon

Directions:

1. Combine the butter and sugar creaming until light and fluffy. Add the eggs and sour cream mixing well.

2. In a separate bowl, combine the flour, baking powder, nutmeg, salt and baking soda. Add to the creamed butter mixture and mix well.

3. Pour batter into a greased and floured 13" x 9" pan.

4. Combine the brown sugar, pecans and cinnamon mixing well. Sprinkle evenly over the top of the batter.

5. Cover the pan with saran wrap and place in the refrigerator to chill overnight.

6. Uncover and bake at 350 degF for 30 to 35 minutes. Cool slightly.

Glaze
1 cup sifted confectioners sugar
1 tablespoon + 1 teaspoon of water
1/2 teaspoon of vanilla

Beat ingredients together with an electric mixture until smooth. Drizzle glaze over warm cake. Cut into pieces and serve.

Related Recipes:

• Ladder Coffee Cakes
• Apricot Date Coffee Cake
• Cream Cheese Swirl Coffee Cake