Prune Cupcakes

This is a 9 inch double layer cake recipe made into 24 standard size cupcakes instead. The recipe ingredients are only slightly different from the traditional Prune Cake. It has a special touch of added coffee. One ingredient, vegetable shortening, has not changed. I’ve attempted to use other fat substitutes without much luck in moistness and texture. I hope you enjoy this great recipe! And if you really aren’t into prunes … surprise yourself!

Recipe adapted from Florence Jane Harvell and Brenda Slate.

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Espresso Coffee Cake

This is what happens when you don’t follow a recipe. It’s delicious but nothing like the King Arthur Glazed Espresso Coffee Cake. Well, it’s the same ingredients but steps do make a difference! Mine has a dome-like center, oops, which might have been avoided if I had layered the cake batter little by little over a silicone mat covered bottom per directions. I read the directions months ago and when I finally made the cake today I had forgotten the one thing that caught my eye initially … the marbling of the cake. (As you see, no marbling at all. Yep, I mixed all the batter together.) Too, I used parchment paper with the thought it would work as well as the silicone. It did help with the cake removal but silicone does provide even baking. It does seem the amount of batter was a bit excessive for an 8 inch square baking dish. You might like to try a 9 inch square and cut the baking time a bit Or use the reverse creaming method as in the King Arthur recipe. These all affect the baking outcome.

I do love King Arthur Products. Their mixes are helpful when you have unexpected company or need a break from the time a scratch recipe requires. I’m sure you can get around some of the King Arthur ingredients here by substitution if needed. This is a many ingredients recipe and does take some attention when putting it together.

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Hummingbird Quick Bread

Sometimes you just want a fully loaded quick bread. If you love the cake you’re gonna love this! A mere 15 minutes to the oven. Yep, it does take an hour to bake but your kitchen will smell amazing while it bakes. I opt for light olive oil just because of the health benefits. There is reportedly more health benefits to extra virgin. I have used extra virgin without significant taste difference. But if you are baking this for a foodie with a very discriminating palate opt for the light.

Enjoy!

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Snack-size Maple Cake

Martha’s recipe got me going but I knew looking at her recipe the flavor was tame. It seemed, too, a lot of batter for a nine inch square. So here’s my few changes for an excellent Fall treat!

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Olive Oil Cake

One thing our family has in common we’re not collectors. Not that we aren’t sentimental. Each item we place about our homes is treasured and often has a meaningful history. Okay, there is one exception for me! Cookbooks! I treasure each … And mention to family, you know those words that make children go “mom,” when I’m gone please find a special place for these. The latest addition to my collection is My Portugal by George Mendes. It’s a beautiful book actually worthy of a coffee table. Yep, this recipe, at least the ingredients, was inspired by My Portugal. I never follow the directions of recipes. My mother would have said I never follow any directions!

This is a great recipe. The results are amazing. The photo tells the story. Of course I cut the more than warm cake way too soon. Give this recipe a try. It’s delicious!

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Cream Cheese Filled Pumpkin Cakes

A little different take on pumpkin cake and certainly much easier than the traditional pumpkin roll but with similar rich and spicy results. This recipe is inspired (or more) by a King Arthur Flour recipe. I didn’t use their Harvest Mini Loaves Pan which is so perfectly fallish but used a William Sonoma Bundtlett Pan. Admittedly, the Harvest Mini Loaves Pan may make for a easier even distribution of filling … not having to deal with the center chimney in the bundt pan. I truly enjoy King Arthur products and can’t wait to use their Vermont Boiled Cider in my next apple pie.  But for now….

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Chai Donuts

Nothing like a donut with your coffee. My favorite are glazed raised donuts. Not only do raised donuts take some hours they go stale fast … although I have the practice of freezing them before that happens. Sometimes it works. What’s great about these?! They’re ready in 30 minutes. And go stale? Not! Not that quickly … if you have any left that is! What if you aren’t into Chai Spice? How about Apple Spice then? Or Pumpkin Spice? Or leave out the spice and add a drizzle of you favorite glaze.

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6 Ingredient Pound Cake

Grocery shopping every 10-14 days has my pantry a bit limited. The ingredients in this pound cake come straight from your pantry … ingredients generally we always have. It’s a quick whip up. After baked, dress it up with fresh fruit, or prepared pie filling, whipped cream, or preserves, mascarpone or a combination. Here’s a two ingredient recipe for Mascarpone. It’s all deliciously foolproof!

 

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Malted Milk Cupcakes

Still in search of the best Malted Milk Chocolate Cupcakes and yet to find a clear malted taste. Even after the addition of malted milk powder the chocolate smothers the taste in so many recipes. So, I refer you to this cupcake recipe. I find has the best malted taste so far. For the frosting … yes, adding malted milk powder does give it a more malt taste. Just add a bit of malted milk powder to your chocolate frosting recipe … hold up on some of the cocoa. Give it a taste test (add more malted if needed) until it has the flavor you’re after. Here’s the frosting recipe I used and just added the malted milk powder to taste. (You will need to add more liquid for the frosting consistency.) Enjoy!