Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!
is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is a dessert lover's dream!

Imagine taking everything you love about chocolate, cookie dough, ice cream sandwiches, and cake and turning it all into this mashed-up No-Bake Cookie Dough Ice Cream Cake masterpiece every summer birthday party deserves.

You'd have a recipe like this one - a recipe that will be requested from everybody from the youngest to the oldest. Because honestly...who doesn't love a big slice of ice cream cake on a hot day?

When you add cookie dough to the mix, things get a little crazy. Everyone remembers sneaking bites from the bowl of cookie dough as a kid (and some of us still do it as adults) and never thinking twice about it.

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream CakeSome genius somewhere one day decided that edible cookie dough (meaning egg-free and totally safe to eat) needed to be a thing - and now here we are, using it as layers in a cake. If you've never tried edible cookie dough on its own, I highly recommend it!

By the way, hi! I'm Erica from The Crumby Kitchen and I'm a new contributor here on TSRI. You'll see me right here once a month, sharing some of my favorite party-style recipes, everything from desserts to main dishes! I'm excited to show off my stuff, and I hope you'll stop by my blog later on for even more delicious recipes.

If you're not a fan of chocolate ice cream, you're missing out. But the good news is...well, this is your cake! You can substitute absolutely any ice cream or frozen yogurt flavor you want!

My favorite options include plain old vanilla ice cream, coffee ice cream, dulce de leche ice cream, or butter pecan ice cream.

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake



WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make No-Bake Cookie Dough Ice Cream Cake:

  • The edible cookie dough layers are egg-free, but to avoid any possibility of E. Coli contamination, toast your flour before using it in the recipe. Spread your flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely, then use as directed. You can also microwave the flour instead - just make sure it comes to 165° F before using it.
  • Set aside about 1 cup of the cookie dough before making your layers to use as garnish! The cute little cookie dough balls on top of the cake are quick and easy to roll while the ice cream sets. Place the balls on a parchment-lined plate and chill, then garnish your cake with them before serving.
  • A springform pan makes creating this cake a breeze. It holds its shape while you press in the soft ice cream, freezes into a perfect round, then releases it all with no fuss. Line the pan generously with plastic wrap before molding your first layer of cookie dough to make removal even easier.
  • Soften your ice cream before attempting to layer it in the pan. It's much easier to handle and you won't get your hands nearly as dirty.
  • Press your top layer of cookie dough in a separate cake pan (the same size as your springform.) The cookie dough is very soft when it's fresh, and will be difficult to press into the softened ice cream. Freeze them separately, then layer the hardened cookie dough over the ice cream layer before decorating.
  • Run the knife under a steady stream of hot water until the blade is warm, then slice up your cake, reheating the blade between slices. It goes in and out like buttah.
  • Use this easy Chocolate ganache
  • Use this easy Chocolate Whipped Cream

What you will need to make No-Bake Cookie Dough Ice Cream Cake:

  • Springform Pan - The best pan for this cake! It keeps everything together in the freezer, and you won't have to struggle to remove the cake from it since the sides pop right off!
  • KitchenAid Mixer - A good stand mixer makes softening ice cream so easy! Pull your ice cream from the freezer 15 minutes before you use it, then pop it in the mixer, turn it on, and watch it soften without turning to liquid. The end result is a perfect ice cream cake that doesn't taste gummy or freezer-burnt.
  • Piping Bags & Decorating Tips - Add a little extra fancy touch to your cakes & desserts! Zipper bags are fine, but fancy swirls and swags are very easy and possible with the right bags & tips at your disposal.
  • Sharp Knife - The only way to cut through frozen edible cookie dough and ice cream without making a huge mess.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

Yield: 8-10 Servings

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!
prep time: 30 MINScook time: total time: 30 mins

Ingredients


  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • Pinch kosher salt
  • 1 can sweetened condensed milk
  • 3 cups mini chocolate chips, plus more for garnish
  • 1/2 gallon chocolate ice cream, slightly softened
  • Chocolate ganache, for garnish
  • Chocolate Whipped Cream

Instructions


  1. Line both an 8-inch springform pan and an 8-inch cake pan with plastic wrap, making sure it comes all the way up the sides of the pans. Enough to use as a handle. Set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar on high speed for 3 minutes until fluffy. Add the vanilla extract and mix until blended.
  3. In a separate bowl, whisk together the flour and salt.
  4. Add half of the flour mixture to the butter and mix well. Pour in the condensed milk and mix until combined, then add the remaining flour. Mix until well combined. Fold in the chocolate chips.
  5. Reserve 1 cup of cookie dough, then divide the remaining dough between the two prepared pans. Press the dough into flat, even layers.
  6. Place the softened ice cream into the clean bowl of the stand mixer. Beat on medium-low speed until consistently soft and creamy, then pour it into the springform pan on top of the cookie dough layer. Even out the ice cream layer with a spatula.
  7. Cover both pans with plastic wrap and freeze until ice cream is solid, at least 4-6 hours.
  8. Meanwhile, pinch off little bits of the remaining cookie dough and form them into balls. Set the balls on a parchment-lined plate, then chill in the refrigerator or freezer until ready to use.
  9. When ready to assemble, remove layers from freezer and unwrap. Remove the cake from the springform pan and place it on a serving board or plate. Place the second layer of cookie dough on top of the ice cream.
  10. Drizzle warm ganache on top of the cake, allowing it to drip down the sides. Pipe rosettes of chocolate whipped cream around the top edge, then sprinkle with additional chocolate chips. Pile the cookie dough balls in the center of the cake.
  11. To slice the cake, run a sharp knife under a steady stream of hot water until the blade is warm. Slice up your cake, reheating the blade between slices.
Recipe developed by Erica Acevedo for
Copyright ©2018 – All rights reserved.


is sandwiched between two layers of indulgent edible cookie dough No-Bake Cookie Dough Ice Cream Cake

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
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Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!
This one goes out to all the icing lovers in the world. For all the kids who pick apart the cake to get to the frosting. For the insatiable strawberry shortcake fans.

I'm Erica from The Crumby Kitchen, and I am all of those things. Of course, I won't waste cake if it's on my plate, especially if it's shortcake!


Sometimes a layer of pound cake or a biscuit with a bit of whipped cream and berries just isn't enough, which is where this Strawberry Shortcake Layer Cake comes in.

It's tall, it's gorgeous, and it's full of sweet strawberry whipped cream. You'll love it so much, you won't want to share!


Of course, you should, because this easily transportable beauty was made for get-togethers.

It's perfect for brunches, afternoon teas, birthday parties, baby and bridal showers...or a random Thursday night by the pool. Grab the prettiest fresh strawberries you can find and get baking!


Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

is a classic summer treat in festive party form that you Strawberry Shortcake Layer CakeEvery recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

is a classic summer treat in festive party form that you Strawberry Shortcake Layer Cake



Helpful Tips to make Strawberry Shortcake Layer Cake:

  • Go ahead and cheat with a box mix. The shortcake in this recipe is a little dense, more like a pound cake. If you're more of a fluffy cake fan, feel free to use your own scratch cake recipe - or a box mix. No one will judge after they taste it!
  • If you do use this cake recipe, make sure your eggs and milk and at room temperature, and your melted butter has cooled a bit. Otherwise, you'll end up with curdled milk and scrambled eggs!
  • Store-bought whipped cream will also work! If you need to throw this cake together quickly, just fold the mashed strawberries into a tub of Cool Whip and go at it.
  • The acetate cake collar is necessary to make this cake so pretty! Unless you have a similarly sized springform pan, of course. If you decide to use the pan instead, freeze the cake after filling it, and run a hot knife around the outside before removing the collar.

What you will need to make Strawberry Shortcake Layer Cake:

  • 6-inch cake pans - I use 6-inch cake pans more than anything else since there are only two of us in the house. You can get 6-8 slices from a 6-inch cake, but if you need something bigger, just stick with this brand!
  • KitchenAid Mixer - I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen.
  • Acetate cake collar - These strips are necessary to get that perfect slice look! Once you have a roll, your creativity will go crazy and you'll be trying all kinds of fun and fancy dessert recipes!
  • Shelf-stable whipping cream  - sometimes you just forget the heavy cream. Thankfully, popping one of these shelf-stable boxes of cream in the fridge means you won't need to run to the store!
  • A sharp knife - perfect slices require a sharp knife, heated under hot water. You'll never regret getting one of these babies!

Enjoy!


With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Strawberry Shortcake Layer Cake
dessert, recipe
American

Strawberry Shortcake Layer Cake

Strawberry Shortcake Layer Cake is a classic summer treat in festive party form that you'll be taking to every event! Fresh strawberries and fluffy strawberry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated berries for the ultimate strawberry flavor!

Ingredients

Vanilla Shortcake
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/2 cup unsalted butter, melted & cooled
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Macerated Strawberries
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon zest
Strawberry Whipped Cream
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 13 whole strawberries, divided

Instructions

Vanilla Shortcake
  1. Preheat oven to 350 degrees F. Spray two 6-inch cake pans with cooking spray and place them on a baking sheet; set aside.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a large bowl, combine eggs, milk, melted butter, and extracts. Whisk until well combined, then add the dry ingredients. Stir until just combined.
  4. Divide batter evenly between the cake pans. Bake 22-28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes, then transfer to a cooling rack. Cool to room temperature.
Macerated Strawberries
  1. Combine the sliced strawberries, sugar, and zest in a medium bowl. Stir well to coat, then cover and refrigerate for at least an hour, or overnight.
Strawberry Whipped Cream
  1. In a large bowl, whip cream to medium peaks. Add sugar and vanilla, then whip until stiff peaks form, being sure not to over-whip.
  2. In a separate bowl, mash 6 of the strawberries with a fork. Fold them into the whipped cream. Refrigerate until ready to use.
  3. When ready to assemble, place one layer of cooled cake on a cake board or serving plate. Wrap a strip of acetate around the layer and tape to secure.
  4. Remove the tops of the remaining strawberries, then cut the berries in half. Discard the tops. Place the halves side by side on the cake layer, pressing the cut side against the plastic strip.
  5. Spoon 3/4 of the strawberry whipped cream on the layer, spreading it between the berries with a spatula. Smooth the cream into an even layer, then place the second layer of cake on top.
  6. Spread the remaining whipped cream on the top of the cake. Refrigerate until ready to serve, then spoon the macerated berries and juice on top.
Recipe developed by Erica Acevedo for
Copyright ©2018 – All rights reserved.









Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
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Lemon Blueberry Cake

Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!
Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake
Absolutely wow family and friends this summer with this fluffy lemon cake with blueberries. It's perfect for potlucks and BBQs.

Be prepared to hand out the recipe because this sheet cake will be like no other they’ve tried before!

When the cake is pulled from the oven, it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor.

Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

After the cake cools completely, spread the whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.

Not only is Blueberry Lemon Cake over-the-top delicious, but it's also gorgeous and vibrant.

TIME SAVER SHORTCUT!

If you are short on time, the recipe includes instructions for making the lemon blueberry cake recipe with cake mix!

 You'll still have some components of the cake from scratch. No one will be the wiser!

Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

Hi friends! This is Melissa from MamaGourmand. I’m here happily contributing my favorite tried and true recipes to Donna and Chad’s TSRI lovely readers.

Blueberry Lemon Cake is absolutely spot on for this time of year. Stores and orchards are bursting with peak of the season, fresh blueberries.

Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

Blueberry Lemon Cake Recipe Tips:

  • Toss fresh or frozen blueberries in 1 tablespoon of flour before baking. This helps the blueberries to stay dispersed throughout the cake and not sink to the bottom.
  • To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
  • To make this recipe with cake mix: Use a yellow or lemon cake mix. Prepare according to box directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour. 
  • For best results, use room temperature ingredients. The eggs, butter, and dairy should all be room temperature before baking. This makes the batter come together smoothly and homogeneously.
  • Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use. 
  • Whipped cream substitute: Use 2 cups Cool Whip instead of whipping heavy cream separately to fold into cream cheese frosting.

Tools for making lemon cake


  • Zester - An absolute kitchen essential for fresh flavor! Brighten recipes easily using this handy tool.
  • Hand Mixer - The key to making cakes and frosting so fluffy is a powerful hand mixer, which incorporates air and seamlessly combines ingredients. 
  • Colander - Perfect for washing fresh summer fruit and vegetables! 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

Check out more of our favorite cake recipes: 




blueberry lemon cake, whipped cream cheese frosting, lemon glaze, cake mix
dessert
American
Yield: 16       
Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake

Lemon Blueberry Cake

Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!

prep time: 30 mins   cook time: 25 mins   total time: 55 mins

Ingredients

Lemon Blueberry Cake
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1 3/4 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon extract
  • 1 tablespoon lemon zest (about 2 lemons)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
Lemon Glaze
  • 1/4 cup fresh lemon juice (use zested lemons)
  • 1 1/2 cup powdered sugar
Lemon Whipped Cream Cheese Frosting
  • 12 ounces cream cheese, softened
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 1 cup powdered sugar
  • 3/4 cup heavy cream (or 2 cups Cool Whip)
  • 1/4 cup fresh blueberries, for decorating
  • Lemon slices, for decorating 

Instructions

For the Cake
  1. Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
  2. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
  4. In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
  5. Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
  6. Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
For the Frosting
  1. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside. 
  2. If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes. 
  3. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
  4. Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
COOK'S NOTES
  1. To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
  2. To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour. 
  3. Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.
Recipe developed by Melissa Erdelac for
Copyright ©2018 – All rights reserved.



Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting Lemon Blueberry Cake


Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com
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Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!
the moist and tender cake will draw you in with incredible ribbons of lime zest through o Boozy Margarita Cupcakes
A frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make this the most amazing Boozy Margarita Cupcake you will ever sink your teeth into!

TSRI Tip:  If you don't have buttermilk, you can make your own to substitute.  To make 1 cup of buttermilk substitute:  simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup.  Fill to the 1 cup line with milk.   Allow to set for 5 minutes at room temperature and use as needed.

the moist and tender cake will draw you in with incredible ribbons of lime zest through o Boozy Margarita Cupcakes

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

the moist and tender cake will draw you in with incredible ribbons of lime zest through o Boozy Margarita Cupcakes

Helpful Tips to make Boozy Margarita Cupcakes:

  • If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
  • If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

What you will need to make Boozy Margarita Cupcakes:


Enjoy!

With love from our simple kitchen to yours. 


Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  
the moist and tender cake will draw you in with incredible ribbons of lime zest through o Boozy Margarita Cupcakes

Check out more of our favorite fabulous cupcake recipes: 



Yield: 24

Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!

Ingredients

For The Cupcake
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs 
  • 2 cup granulated sugar
  • 4 limes – zested and juiced (2 tablespoon zest, 1/2 cup juice)
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Cuervo Gold Tequila
  • 1 cup buttermilk (or make your own)
Boozy Margarita Frosting
  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1/4 cup Cuervo Gold Tequila
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons triple sec
  • 1/4 teaspoon salt 
  • 5 cups powdered sugar

Instructions

For The Cupcake
  1. Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
  2. In a large bowl combine flour, baking powder and salt.  Whisk to combine.  Set aside.
  3. In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils.  Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer).  Add butter and whip until light and fluffy, about 3-5 minutes.  Add eggs and vanilla.  Mix until combined.  Add lime juice and tequila.  Your mixture may start to look funny here, just continue on with the next step.  It will work itself out.
  4. With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine.  Add another 1/3 of dry ingredients and mix.  Add other 1/2 of buttermilk and mix.  Then finally add remaining dry ingredients.  Mix until combined.  Stop to scrape down the bowl as often as needed.  Do not over mix. 
  5. Fill cupcake liners 2/3 full.  Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
  6. Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.
Boozy Margarita Frosting
  1. In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute).  Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition.  Add tequila, lime juice, triple sec and salt, beat to combine.  Add remaining powdered sugar one cup at a time.  Beat completed mixture for another minute or so until the batter is smooth and fluffy.
  2. *If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
  3. ** If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.
https://zeromediasystem.blogspot.com//search?q=boozy-margarita-cupcakes
Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Originally published 7/24/12

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com
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Cherry Limeade Pound Cake

Cherry Limeade Pound Cake is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime zest. As if that isn't perfect enough, it's topped with a cherry lime glaze that will knock your socks off.
  is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime Cherry Limeade Pound Cake



Y'all know I love to entertainand we agreed that Cherry Limeade Pound Cake that is inspired by Sonic's famous summer cool down drink the cherry limeade was just the way to go.


The cake was so easy to put together and I opted for maraschino cherries to make it ever easier, but you can certainly use fresh sweet cherries too!

The cake was in the oven in 20 minutes and just tasting the batter made me antsy to get the cake in my mouth!

While the cake was cooling I put together the glaze and let the cake sit.

is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime Cherry Limeade Pound Cake

We waited and waited for what seemed like forever  before we served this fabulous cake at Chad's mom Gigi's retirement dinner.  It was insane!

A moist and tender cake speckled with cherries and ribbons of lime zest is topped with a cherry lime glaze that will knock your socks off.  You are going to love it!  It was so good I had to give away the left overs.

is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime Cherry Limeade Pound Cake

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is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime Cherry Limeade Pound Cake

Helpful Tips to make Cherry Limeade Pound Cake:

  • If you only have regular 7-Up just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake.  For the glaze use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.

What you will need to make Cherry Limeade Pound Cake:


Enjoy!

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is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime Cherry Limeade Pound Cake


Yield: 10-12

Cherry Limeade Pound Cake

Cherry Limeade Pound Cake is a simple recipe for a moist and tender cake speckled with cherries and ribbons of lime zest. As if that isn't perfect enough, it's topped with a cherry lime glaze that will knock your socks off.
prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups granulated sugar
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 tablespoon fresh grated lime zest
  • 5 large eggs, room temperature
  • 3/4 cup Cherry 7-Up *See Donna’s Note for substitutions
  • 2 (10 ounce) jars Maraschino cherries, drained
Glaze
  • 1 1/2 cups powdered sugar
  • 2 tablespoons Cherry 7-Up
  • 1 tablespoon fresh grated lime zest

Instructions

  1. Preheat oven to 325°F.  Butter and flour a 12-cup Bundt pan.  Reserve 10 Maraschino cherries (to be used in glaze).
  2. In a large bowl, use an electric mixer to combine butter and sugar.  Add lime zest.  Beat in eggs one at a time until well combined.  Add flour mixture 1/3 at a time, alternating with 7-Up.  Add remaining cherries, stir to combine.
  3. Pour batter into prepared Bundt pan.   Tap pan on the counter several times to release air bubbles.  Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean.  Place on a wire rack to cool for 20 minutes.  Place a plate over the pan and flip cake onto plate to continue cooling completely.  You may have to tap pan a few times with a knife to release from pan.
  4. While cake is cooling chop reserved Maraschino cherries.  In a medium bowl combine cherries and glaze ingredients.  Beat with an electric mixer until well combined.  Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze.
  5. Drizzle the glaze over the cooled cake. 
  6. Serve and enjoy!

DONNA'S NOTES

  1. If you only have regular 7-Up just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake.  For the glaze use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.
Recipe developed by Donna Elick
Copyright ©2014 – All rights reserved.

Slightly adapted from The RecipeGirl Cookbook pg. 278


 

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