Funfetti Cucpakes

Last month, one of my good friends threw a golden birthday party for her husband. I offered a helping hand, and so was asked if I could make some cupcakes for the party. Funfetti was the request which got me excited, I had never made a funfetti cupcake before, but have always been a big fan of sprinkles! I used my trusty go-to butter cupcake recipe and threw in a half a cup of sprinkles. Voila, funfetti cupcakes! Super easy and super fun! I frosted them with a basic American buttercream that is always a hit. As far as cupcakes go, it doesn't get much simpler than this. So if you're looking for a fun and easy way to add homemade cakey goodness to your next party, look no further. 

I believe this is the third time I've used this cupcake recipe this fall now, and all three times it has turned out wonderfully! It's a great recipe that turns out 24 perfect cupcakes. And although I love a pure white cake, sometimes I just don't want to deal with separating egg whites and yolks and then whipping the eggs whites. This recipe just used 4 whole eggs that go straight into the batter, no separating, no whipping, nice and easy. 

Funfetti Cupcakes
Ingredients

  • 3 cups (14 ounces) all purpose flour
  • 1¾ cups (12.25 ounces) granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened, cut into small cubes
  • 4 eggs
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla extract
  • 1/2 cup colored sprinkles, plus more for decorating

Directions
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, and vanilla extract in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds. Add the sprinkles and gently mix into the batter until well combined.

Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream frosting (recipe follows) and sprinkles. 

Yields: 24 cupcakes

Whipped Vanilla Buttercream
Ingredients

  • 1½ cups (3 sticks) butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • Pinch of salt
  • 2 tablespoons heavy cream (or 1-2 tablespoons of milk if you don't keep cream on hand, I've done this many time)
  • 2 teaspoons vanilla extract

Directions
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and salt to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream (or milk) and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Buttery Vanilla Birthday Cake

When I think birthdays, I think 2 things; presents and cake!! Two of my favorite things! I don't think I have to say anything about presents, but I do have something to say about cake. I. Love. Cake. I know I've said it before, but I am going to state it again. I truly cannot understand anyone who says they don't like cake. I find this hard to believe. I do believe that some people have never tried a really good cake, or that some people find cake too sweet or too rich to eat much more than a bite or two. But to say they actually don't like a spectacular fresh, homemade cake, never! 

Anyway, it's my birthday today, so I had to share my birthday cake. I love making layered cakes, so my birthday is the perfect time for me to pull out the cake pans and bake myself my favorite thing. While I love all cakes, I am partial to a simple, buttery white cake with a simple American buttercream, and if it's pink, even better! 

Regardless of how anyone else feels about cake, to me this one is a winner! Enjoy!

Buttery Vanilla Birthday Cake
Adapted From Delectably Mine
Ingredients

  • 3 cups (14 ounces) all purpose flour
  • 1¾ cups (12.25 ounces) granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened, cut into small cubes
  • 4 eggs
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line with parchment paper, set aside.

Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Divide the batter evenly between the two cake pans. Bake for 36-38 minutes, or until a tester inserted in the center of the cupcake comes out clean. Let cool for 5-10 minutes in the pans. Invert onto wire rack to cool completely. 

Whipped Vanilla Buttercream
From Annies Eats
Ingredients

  • 1½ cups butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • Pinch of salt
  • 1 vanilla bean, split lengthwise (optional)
  • 2 tbsp. heavy cream
  • 1 tbsp. vanilla extract

Directions
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Peaches and Cream Cupcakes

It's an extra special birthday today, my mom turns 60!! I can hardly believe it! In honor of this special occasion, Lara, my dad and I threw a little shindig for her this past Sunday. Family members and friends came over for a salad bar party. It was pretty delicious if I do say so. Today I want to share the best part of the party - the cake of course! Since it's August, and my mom absolutely LOVES peaches, I decided to make a peaches and cream cupcake for her. While I love having the opportunity to make a cake, at a party like this I decided cupcakes would be easier to serve, and would be easier for everyone to eat. 

These cupcakes turned out light and fluffy, filled with sweet and delicious peaches, topped with the perfect frosting, an airy whipped mascarpone and cream frosting. It doesn't get much better than this for an August birthday. I highly recommend both the cake and the frosting. I may never go back to buttercream again!

This cupcake recipe is definitely a keeper. It was simple, and baked up 24 perfect cupcakes. I've been looking for a go-to vanilla cupcake and I think this is it. To turn it into a peach cupcake all I did was dice up a few peaches from the farmers market, let them drain in a colander for a few minutes, tossed them with a little flour and threw them into the batter at the very end. It worked out great. Because peaches have such a gentle flavor, the cupcakes aren't overly "peachy", but they lend a hint of fruitiness to the cake, and you get a sweet surprise every few bites.

I've been wanting to try a mascarpone frosting for some time now and I decided that this was the perfect opportunity. There was no doubt that I would love this frosting, and I was not disappointed! This was the easiest, most delicious frosting I have ever tried. It took all of 2 minutes to whip together, didn't involved any sticky and messy powdered sugar, and tastes absolutely divine! I may never make another white frosting again. The only downside to it is you have to refrigerate it once made, since all that is in it is cream and mascarpone! But that's okay, it's a compromise worth making!

Happy Birthday Mom!! Lookin pretty good! Love you!

Peach Cupcakes
Adapted from Baking A Moment
Ingredients

  • 3 cups (14 ounces) all purpose flour
  • 1¾ cups (12.25 ounces) granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) butter, softened, cut into small cubes
  • 4 eggs
  • 1 cup (8 ounces) milk
  • 2 teaspoons vanilla extract
  • Drop or two of almond extract (optional)
  • 2-3 peaches, cut into small pieces and placed in a colander to drain

Directions
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Toss drained peach pieces with a small amount of flour. Gently mix into the batter until well combined.

Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with mascarpone frosting (recipe below). 

Yields: 24 cupcakes

Mascarpone Frosting

From

Epicurious

Ingredients

  • 2 8-ounce containers mascarpone cheese
  • 2 cups chilled heavy whipping cream
  • 4 tablespoons sugar
  • 1 tablespoon vanilla extract

Directions

Beat all ingredients in the bowl of a stand mixer fit with the whisk attachment just to soft peaks. You need to beat it enough so that it is firm enough to pipe onto the cupcakes, but don't overbeat or mixture will curdle. 

Banana Poppy Seed Cake

Simple cakes such as this banana poppy seed cake are good recipes to have in your back pocket just in case you need to whip together a quick dessert sometime. What I like about this cake is that it is a little different than the typical everyday cake. Bananas and poppy seeds are not ingredients I often use in my desserts. Although I do bake with bananas a lot, I usually don't use them in my cakes such as this one which is what initially intrigued me about this recipe. The combination of tender banana scented cake paired with the slightly bitter crunch from the poppy seeds came together in a perfect pairing making this cake a winner. Although this time I opted to pass on the cream cheese frosting that the original recipe called for, I'm sure it would be wonderful atop this cake, making it just that much more special. 

The bananas as well as a nice half cup of sour cream keep this cake moist and tender. A touch of butter is added for flavor and a little more richness and then finish it off with those cute and crunchy poppy seeds. It is a simple combination that works wonderfully to turn out this simple cake that is just unique enough to make things interesting.

Banana Poppy Seed Cake
Adapted from The View From Great Island
Ingredients

  • 2 Tbsp unsalted butter, at room temperature
  • 2/3 cup sugar plus 1 tablespoon
  • 1/2 cup sour cream
  • 1 large egg
  • 2 ripe bananas, mashed
  • 1/3 cup poppy seeds
  • 2 teaspoon vanilla extract 
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Directions
Sift together the flour, salt and baking soda. Set aside. Cream the butter, 2/3 cup sugar and sour cream together. Beat in the egg, bananas and vanilla until smooth. 

Sift the flour mixture and poppy seeds into the wet mixture. Mix together just until just combined. Spread the batter into a greased 8-inch round cake pan and sprinkle the top with the remaining tablespoon of sugar. 

Bake the cake for 25-30 minutes at 350 degrees until a toothpick just comes out with just a few moist crumbs. Cool on a wire rack. 

S'mores Cupcakes

April 1 is a special day in my family. We get to celebrate not just one, but two birthdays! My cousin Bailey and my grandpa get to share their special day with each other. In honor of their birthday's, Bailey invited us all over for a "112th birthday party" this past Sunday. Since my favorite part about birthday celebrations is the cake, I offered to make some cupcakes to bring along. In my opinion you cannot have a birthday party without cake, it just isn't right. 

For this occasion I had a few more restraints than normal. Dairy products don't agree well with Bailey so the only cake options I had were dairy free ones. This can be a challenge for me; I am partial to good old butter cakes piled high with sweet and fluffy buttercream, neither of which were an option for this party. I toyed around with a couple of different ideas before having that aha moment. Early on I had decided that a chocolate cupcake made with cocoa powder would work really well for the base. Cocoa is dairy free, and although I know you can find dairy free chocolate out there, I just wasn't going to get around to buying any in time. 

What was really stumping me was the frosting. I am not a fan of using butter substitutes, I just don't think they taste good. Even the really nice brands without trans fats and all that other junk don't taste like butter. I like butter, and there really is no replacement in my book. I toyed with the idea of using coconut cream but I'm not a huge coconut fan and I'd never tried it before so didn't know how it would work. Then I came across a recipe for marshmallow frosting, basically just a meringue, and it all came together. Marshmallow frosting on a chocolate cake, only one thing is missing.... graham crackers! Who can resist a good old s'more, especially in cupcake form? The perfect dairy free cupcake to celebrate a couple of extra special people. 

This cupcake recipe is a cinch to make, all you need is one bowl and you are good to go. The recipe said it would make 1 dozen, but I always like to make a few mini cupcakes too as testers and it worked out great. I managed to get 1 dozen regular cupcakes and 6 minis.

As for the frosting; I'd never made marshmallow frosting before, but I have made marshmallows, and it was pretty much the same thing, just without the gelatin. Pretty easy to whip together, but incredibly sticky! I thought the combination of the dark chocolate cake with the sweet and light marshmallow frosting was a winner; the two complemented each other so well. I finished the whole thing off with some homemade graham crackers (dairy free of course) and some graham cracker crumbs. 

All I have left to say is: Happy Birthday Bailey and Grandpa! Have a wonderful day!

S'mores Cupcakes

Adapted from 

King Arthur Flour

Ingredients

Cake

  • 1 cup (7 ounces) sugar
  • 1 cups (4 1/2 ounces) All-Purpose Flour
  • 1 tablespoon cornstarch
  • 3/8 cup (1 1/8 ounces) Dutch-process cocoa
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/8 cup (2 5/8 ounces) vegetable oil
  • 1 teaspoons vanilla extract
  • 1/2 cup plus 2 tablespoons (5 ounces) coffee

Frosting

  • 2 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar (I actually didn't have any and it worked fine without, cream of tarter just helps stabilize the egg whites, but you can go without if you have to)
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F. Line cupcake or muffin pans with papers.

Prepare the cake batter. Whisk together the sugar, flour, cornstarch, cocoa, baking powder, baking soda and salt. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the coffee, beating until smooth. 

Divide the batter evenly among the cupcake cups; you'll pour a scant 1/4 cup batter (about 58g) into each cup. Bake the cupcakes for about 20-22 minutes, until a cake tester or toothpick inserted into the center of one of the cakes in the middle of the pan comes out clean. Remove the cupcakes from the oven. In about 5 minutes, or as soon as you can handle them, remove them from the pan, and place them on a rack to cool.

When the cupcakes are cool, make the frosting. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.

Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has. Once the sugar has dissolved, boil the syrup, undisturbed, for 2 minutes, or until the syrup registers 240°F on a candy thermometer or instant-read thermometer.

Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken. Once all the syrup is added, stir in the vanilla, and continue to beat until the frosting is thick and will hold a peak.

Spoon the hot frosting atop the cooled cupcakes, swirling it decoratively.

Decorate while the frosting is still warm with graham crackers crumbs. You can also toast the edges of the frosting with a kitchen blow torch, or how I did it, using the flame on your gas stove. Just watch your fingers!

Yield: 1 dozen cupcakes + 6 mini cupcakes

Gramercy Tavern’s Gingerbread

We had our Christmas party for my mom's side of the family yesterday. It was a wonderful time of food, conversation and festivities! I had such a fun time seeing everyone and catching up on what is going on in everyone's lives. Of course I offered to supply a few dishes to the lunch menu along with a few other family members. Everything turned out deliciously from the roasted beef tenderloin provided by my grandma to the salads and desserts brought by everyone else. My contribution to the dessert table this year was a rich and dark gingerbread cake that I had spotted on Smitten Kitchen some time ago. It had intrigued me, but until now I had never had the opportunity to make it. Gingerbread is not really something you can make year round so I was excited to have the opportunity to try it out. 

I ended up loving the cake. It really does pack a punch of flavor thanks to the oatmeal stout, the dark molasses, and the 2 tablespoons of ground ginger. It is an intense cake, definitely not for the faint at heart. A scoop of ice cream or a dollop of freshly whipped cream are the perfect accompaniment. I think a simple lemon glaze or some lemon curd would also be wonderful options. If you're looking for something different from the typical sugar cookies or chocolate cake this Christmas, give this cake a try, it will be difficult to forget. 

Other than needing to go out and buy a few extra ingredients to make this cake (the stout and the dark molasses) there was nothing difficult about this cake. I mixed it all together by hand, didn't even need a mixer thanks to the use of oil. It came together easily and baked up beautifully, perfectly done at 50 minutes, exactly as the recipe said. 

From what I read about this cake, it is very prone to stick to the pan so I heeded all the advice I read and made sure to butter and flour my bundt pan very, very throughly. It seemed to work as I didn't have really any sticking at all. However, my bundt pan is pretty new and releases cakes easily. My old bundt pan was notorious for having cakes stick and come out in two or more pieces, not so pretty. But regardless of how nice your pan is, I'd advise making sure you spend a little extra time greasing and flouring it up before pouring the batter in. It would be so disappointing to have this cake fall apart on it's way out of the pan. 

Gramercy Tavern's Gingerbread

From 

Smitten Kitchen

Ingredients

  • 1 cup oatmeal stout or Guinness Stout
  • 1 cup dark molasses (NOT blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Confectioners sugar for dusting

Directions

Preheat oven to 350°F. Very, very, generously butter a bundt pan and dust with flour, knocking out excess. This cake will stick badly if pan is not thoroughly greased. 

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream or ice cream.

Do ahead: I'm told this gingerbread is even better if made a day ahead. I made mine 2 days ahead and it was fantastic. I didn't try it freshly baked, but it didn't appear to suffer at all in the 2 day wait. 

Thomas Train 2nd Birthday Cupcakes

Just a couple of weeks ago my nephew turned 2 years old. It's amazing how fast he's grown. (Check out his first birthday here). All of a sudden it seems like he is talking nonstop and running around everywhere, it's so much fun, and super cute! My sister-in-law Lindsey once again asked Lara and I if we would be willing to make some cupcakes for his birthday party. Of course I said yes! It's only one of my all time favorite reasons to bake. I love baking cakes and cupcakes for birthdays and other special occasions. They are so fun to make, and can be so festive and celebratory. 

Since the theme of the birthday party was going to be Thomas the Tank Engine she asked that we just make a couple dozen cupcakes of any flavor and frost them simply with red and blue frosting to match the theme. This was simple enough to do of course. I just went to my trusty Martha cookbook,

Martha Stewart's Baking Handbook

 and picked out her yellow and a chocolate cupcake recipes and whipped them together. Simple and delicious! Lara frosted them in the Thomas blue and red and then Linsey finished them off with some super cute Thomas flags. I think they turned out adorable, and at the party Lindsey had them arranged as the cars of a Thomas train, super cute. It was a wonderful party and a great way to celebrate Tyce's second birthday!

Yellow Butter Cupcakes

Ingredients

  • 1 stick butter, at room temperature
  • 3/4 cup all-purpose flour, plus more for dusting pans
  • 3/4 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons milk

Directions

Preheat the oven to 350˚ F. Line cupcake pan with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Spoon the batter into lined cupcake pan. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 17-18 minutes. Remove cupcakes from pan and cool on a wire rack. Let the cakes cool completely before frosting. 

Yields: 12-14 cupcakes

One Bowl Chocolate Cupcakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons (100g) dutch-process cocoa powder
  • 1 1/4 cups sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon plus 1/8 teaspoon baking powder
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 1 large eggs
  • 1/2 cup plus 2 tablespoons milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons warm water

Directions

Preheat oven to 350F and line or spray two standard 12-cup muffin pans. 

Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water. 

Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.

Divide batter evenly among the muffin cups. Fill each muffin cup about 1/2 full. The batter is quite runny and if you overfill them they can make a mess as they rise in the oven. 

Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 18-20 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely.

Yields: 14-16 cupcakes

Simple Mocha Snack Cake

I'm of the opinion that simple is almost always best. This is true in every aspect of my life, but where it especially rings true is with food. I don't need fancy meals or outrageous desserts, all I ever want is  high quality ingredients put together in such a way as truly make something magical. It's amazing what you can do with only a few things, as long as these ingredients are high in flavor and pair well together. 

This chocolate cake is an example of such simple pleasures. The recipe may not look like anything special, but it's put together perfectly to result in a simple yet satisfying chocolate cake. It's a very light cake, but full of flavor and the perfect afternoon snack or simple dessert, exactly what I love. 

There's no actual chocolate, and very little cocoa, in this cake, so I didn't feel as though I could call it a chocolate cake. However, add a little espresso powder and you've got yourself a delightful mocha cake. Sprinkled with powdered sugar, or topped with some macerated berries, it's a wonderful little cake. 

Simple Mocha Cake

Adapted from 

Drizzle and Dip

Ingredients

  • 1 1/2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon espresso powder
  • 125 grams (1/2 cup) sugar
  • 60 grams butter, room temperature
  • 2 eggs, separated
  • 70 grams (1/2 cup) flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon of salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees. Put the first 3 ingredients (the cocoa powder, sugar, milk and espresso powder) into a small pot and bring it to the boil and allow to cool.

Sift together the flour, baking powder and salt in a small bowl and set aside. 

With an electric mixer cream the butter and sugar until pale. Add the egg yolks one at a time ensuring they are well mixed before the next addition, then add the vanilla. Add the cooled cocoa mixture and beat until well combined and lightened in color.

Add the flour mixture to the batter alternating with the milk, beating until just combined after each addition.

Beat the egg whites until stiff and fold gently into the cake by hand. Transfer batter to an 8-inch greased cake pan and bake for 25 – 30 minutes until springy to the touch. Allow to cool and then remove from the pan. Dust with powdered sugar and serve.