Strawberry Cream Cheese Pound Cake

Doesn’t it just look soo cute in the oven??

Texture is a little most and just nice in my opinion. The lumps you see are the fresh strawberries that I smashed and put into the cake batter.

An attempt to take pretty garnished pictures. Haha.. 🙂

Crumbles nicely in your mouth

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Strawberry Cream Cheese Pound Cake
Makes 2 loaves

300g  unsalted butter, at room temperature
1 package (225grams = 8ounce) cream cheese, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups cake flour
1/2 teaspoon salt
1 tablespoon pure vanilla extract                                                                                     

1/2 cup strawberry puree made from frozen sweetened strawberries
1 cup milk

Directions:

1. Preheat the oven to 325°F (160 Celsius) . Lightly butter a tube pan, then line the bottom with parchment paper.
2. Place the butter, cream cheese, and sugar in the bowl of a stand mixer and beat on medium speed for 5 minutes.

3. Beat the egg whites separately until soft peaks and set aside. Add the eggs yolks, one at a time into the butter mixture beating for 30 seconds after each addition and scraping down the sides of the bowl as needed.
4. Whisk together the flour and salt in a medium bowl. With the mixer on low speed, add half of the flour mixture. Gradually increase speed to medium and beat for 30 seconds. Beat in the extracts. Add the remaining flour and beat on medium speed for 30 seconds. Scrape the bowl thoroughly. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Fold in the egg whites.
5. Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, approx 40 minutes for my oven.
6. Place the pan(s) on a cake rack and cool for 10 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Oreo Cookies and Cream Cupcakes

 

Recipe makes 12 cupcakes

Oreo Cupcakes
125grams unsalted butter, at room temperature
3/4 cup milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour or cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cups granulated sugar
3 large egg whites, at room temperature

3 oreos for layering in cup before baking
1 cup chocolate sandwich cookies (about 10), lightly crushed

1. Preheat the oven to 175°C. Insert liners into a medium cupcake pan and put half an oreo in each liner(shown in pic).
2. In a large bowl cream together the butter, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes.
3. In a separate bowl sift together the flour, baking powder, and salt.
4. Slowly add egg whites to butter mixture, mixing well between each addition. Stop the mixer and scrape down the bowl. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry. Mix until only a few streaks of flour remain. Stir in the crushed cookies until batter is evenly blended.
5. Fill the cupcake liners 2/3 to 3/4 full. Bake for about 15 min­utes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 5 minutes. Finish cooling on a wire rack.

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 Yum yum yum! These were delish! I baked 12 this afternoon and now there’s only 3 left! I better hurry up and save some before its all gone! hahaha

Marbled Cupcakes

Marble Cupcake

I love making cupcakes. You can eat them anywhere whenever you want without any form of utensils and they are mighty delicious and simply easy to make as easy as eating. 

Anyways I like to make the Cream Vanilla batter as fluffy as possible and make the Chocolate batter moist so that it will seep into the Vanilla cake after baking.

 

Vanilla:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

50ml fresh milk

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

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Chocolate:

50grams Cocoa powder

200ml boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

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Of course when I’m done with the two different cake batter I spoon them separately and use a toothpick to stir round the filled cups to achieve the marble effect.

Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled.

Enjoy!