Cupcake Filling and Buttercream Frosting

The filling can be used as a filling and a frosting but it isn't as sweet as I like my frosting to be so I used a buttercream Frosting to do the top of these cupcakes.

Perfect Cupcake Frosting and Filling

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of pudding.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.

Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Recipe source: Our Best Bites

Buttercream Frosting

1 c. solid white vegetable shortening
1 tsp. flavoring (vanilla, almond, butter flavoring or combination. I use 1/2 tsp. vanilla, 1/2 tsp. almond and just a drop of butter flavoring)*
2 Tbsp. water or milk**
1 lb. (about 4 cups) powdered sugar (I like the pre-sifted 10x kind, Kroger brand is a good one)
1 Tbsp. Meringue Powder (I don't always use this but if you want your frosting to crust then use it)
A pinch of salt

Cream shortening, flavoring, water and salt. Add dry ingredients and mix on medium speed until ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

*If you want bright white frosting, make sure you use clear vanilla.

**This recipe is for stiff consistency frosting. For thinner consistency add 1 tsp. per cup of icing. I usually just add small amounts of water until I get the consistency I want.

Pumpkin Sheet Cake and the coolest tip ever

So, I was watching Studio 5 a couple weeks ago and they had a girl on that used bean puree instead of oil in her brownies. She said you can use equal amounts of bean puree in place of vegetable oil in almost any recipe.It cut out a lot of calories and fat and adds fiber. I was very skeptical but thought I would give it a shot. I made this pumpkin sheet cake and let me tell you, I honestly couldn't tell the difference. I used great northern beans in place of the oil and they taste just the same. I am totally using this trick in most of my baking recipes that require oil. This girl said to use the same colored bean puree as what you are making. For instance, she made brownies and used black beans. Here is the segment on Studio 5. I am so excited about this!

Pumpkin Sheet Cake

1 (16 oz.) can pumpkin
2 c. sugar
1 c. vegetable oil (or 1 c. bean puree)
4 eggs, lightly beaten
2 c. all purpose flour (I used 1/2 whole wheat and 1/2 all purpose)
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

Frosting:
1 (3 oz.) pkg cream cheese, softened (I used fat free with good results)
5 Tbsp. butter or margarine, softened
1 tsp. vanilla
1 3/4 c. confectioners sugar
3-4 tsp. milk
Chopped nuts

In a mixing bowl, beat pumpkin, sugar and oil (or bean puree). Add eggs; mix well. Combine flour, baking soda, cinnamon, and salt; add to pumpkin mixture and bean until well blended. Pour into a greased 15x10 inch baking pan (I use my jelly roll pan which I think is 11x18). Bake at 350 for 25-30 minutes or until cake test done. Cool completely.

For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts. Yield 20-24 servings.

Tunnel of Fudge Cake

If you are a fan of all things chocolate, then this is the cake for you. It is very rich and gooey. 

Tunnel of Fudge Cake
Serves 12 to 14

3/4 c. Dutch-processed cocoa powder, plus extra for dusting pan
1/2 c. boiling water
2 oz. bittersweet chocolate, chopped
2 c. all-purpose flour
2 c. pecans or walnuts, chopped fine
2 c. confectioners' sugar
1 tsp. salt
5 large eggs, room temperature
1 Tbsp. vanilla extract
1 c. granulated sugar
3/4 c. packed light brown sugar
2 1/2 sticks unsalted butter, softened

Chocolate Glaze
3/4 c. heavy cream
1/4 c. light corn syrup
8 oz. bittersweet chocolate, chopped
1/2 tsp. vanilla extract

For the cake, adjust oven rack to lower middle position and heat oven to 350. Grease 12 cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.

With electric mixer on medium high speed, beat granulated sugar, brown sugar and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.

Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Do not use a cake tester, toothpick or skewer to test the cake - the fudgy interior won't give an accurate reading. You will know it is done when cake springs back when lightly pressed with your finger. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving place and cool completely, at least 2 hours.

For the glaze, cook cream, corn syrup and chocolate in small saucepan over medium heat, stirring constantly until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.

Recipe source: Cook's Country Oct/Nov 2007

Oatmeal Cake with Caramel Icing

This cake is so good you won't be able to stop at one piece. You would never know it was a lighter recipe just by tasting it. The frosting is amazing.

Oatmeal Cake with Caramel Icing

1 1/4 c. boiling water
1 c. quick-cooking oats
1/4 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1/4 c. unsweetened applesauce
1 tsp. vanilla extract
1 1/2 c. all purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg

Icing:
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/4 c. fat-free milk
1/2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. confectioners sugar

In a small bowl, pour boiling water over oats; let stand for 10 minutes.

Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13x9 inch baking dish coated with cooking spray.

Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.

For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set. It will only take a few minutes to set, so frost the cake immediately after it cools.

Makes 20 servings

Nutritional info: 1 piece equals 216 calories, 5 g fat, 33mg cholesterol, 193mg sodium, 41g carbohydrates, 1g fiber, 2g protein.

Frosted Banana Bars

I was a little skeptical of these bars at first since it is a light recipe but they are really good! This is a great recipe if you need to use up a couple of bananas before they go bad.

Frosted Banana Bars

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
2 T. Finely chopped walnuts(optional)
1 tsp. vanilla

Heat oven to 375. Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown. Cool completely.

Frosting
1 1/4 C. powdered sugar
1 T. butter, softened
1/2 tsp. vanilla
1-2 T. milk 

Makes 9 servings
Nutritional info per serving: 257 calories, total fat 6.8g, cholesterol 16mg, sodium 182mg, potassium 117mg, carbohydrates 47.1g, dietary fiber .9g, sugars 33g, protein 2.9g

Recipe source: thesisterscafe.blogspot.com who got it from Lion House Lite Cookbook