recipe: lovely marble cupcakes

This Valentine’s Day, I have prepared three separate recipes that can be combined into one delicious meal for you and your loved one(s)! They are the deeply red and delicious Borscht Soup, healthy Soda Heart Bread, and these lovely and sweet Marble Cupcakes.

You can choose to make all three, or only two, or just one. Or none. ;-)))

Regardless, each recipe is packed full of flavour, warmth, and of course, love. Happy Valentine’s Day!

Lovely Marble Cupcakes

Makes 12

Ingredients:

(For the cupcakes)

1 cup butter, room temperature
1 cup granulated sugar
2 egg whites
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup all-purpose flour
1/2 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tbsp milk

(For the frosting)

1 1/2 cups icing sugar
2 tbsp butter
1/2 tsp vanilla extract
1/2 tsp lemon juice
6 tbsp milk (more or less, depending on desired consistency)
Sprinkles, optional

Steps:

1. Preheat oven to 350°F and line 12 muffin cups with liners. In a medium bowl, beat together the butter, sugar, and egg whites until they are smooth and fluffy. Add the vanilla extract and lemon juice. Sift in the flour, then add the baking powder, stirring until completely combined. Set aside.

2. In another bowl, mix the cocoa powder and milk together. Then fold in half of the cupcake batter, stirring until it becomes a smooth chocolatey mixture. 

3. Using a teaspoon, add a heaping spoonful of vanilla batter to each muffin cup. Use another spoon for the chocolate, and repeat until all of the batter is gone and all of the cups are even. (They should be nearly half full.) Take a toothpick and swirl each cup around a couple of times. Then place in oven and bake for approximately 20 minutes or until a toothpick comes out clean.

4. Meanwhile, prepare the icing. Once the muffins have cooled, spread icing over each one. Using a cake decorating kit will yield the prettiest results. Top with sprinkles, if so desired! Finish off your Valentine’s Day- or any- meal with these beautiful, lovely cupcakes!

<3<3

Emory

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recipe: simplified holiday black forest cake

My mum’s favourite cake growing up was Black Forest Cake. We always had it for her birthday and special occasions, and it was always store bought. So now, I always associate this cake with such events. 

When I had it in my mind that I wanted to bake a more elaborate cake for Christmas, I immediately thought of Black Forest Cake. I searched online for recipes, and chose a few that had fewer ingredients, lesser time, and higher reviews. Then I combined them into this one.

This is a seriously moist and delicious cake that will impress your guests this holiday season. It looks beautiful and like you spent hours upon hours baking it, when it reality, it didn’t take long at all!

Simplified Holiday Black Forest Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda 
1 tsp salt
1 cup buttermilk
1/2 cup oil (I used canola)
2 large eggs
1 tbsp vanilla extract
1/2 cup hot water
1 bag frozen dark sweet cherries, pitted and thawed
2 containers whipped cream
1 bar dark chocolate
Butter, to grease

Steps:

1. Preheat oven to 350°F. Grease 3 8” or 9” round cake pans. Sprinkle flour overtop. Set aside.

2. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well and put off to the side.

3. In a medium bowl, add the buttermilk, oil, eggs, and vanilla. Beat on medium speed with an electric mixer for 1 minute. Then pour wet mixture into dry mixture. Add the hot water, and beat for an additional 2 minutes, or until well-blended.

4. Put cakes in oven. Bake for approximately 23 minutes or until a toothpick comes out clean. Remove from oven and let cool for at least 30 minutes before expelling from cake pans.

5. Remove enough whole cherries to line the perimeter of the cake. Then, begin slicing the remaining cherries in half. Once cakes have completely cooled, you can start assembling the cake. Set one cake down and slather in approximately 2 cups of the whipped cream. Put half of the sliced cherries on top. Top with another cake layer, and repeat these steps. Finally, add the last cake layer and cover the entire cake in whipped cream. Line the top of the cake with the whole cherries. Finally, cut the chocolate bar into thin pieces. Sprinkle half of the bar on the sides of the cake and the other half on top. Immediately refrigerate and devour within a day or two. Merry Christmas!

 

Emory

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recipe: haunted halloween brownies

Makes 18 squares

Ingredients:

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
2 tsp vanilla extract
1 1/4 cups water, boiling
3/4 cup oil (I used canola)
4 tbsp butter, more to grease
2 1/2 cups icing sugar
8 tbsp milk
18 marshmallows
36 chocolate chips

Steps:

1. Preheat oven to 350°F. In a large bowl, add all of the dry ingredients. Mix well. Next add 1 tsp of vanilla, boiling water, and oil. Stir or beat until well-combined.

2. Grease an oblong baking dish. Pour the brownie mixture evenly into it. Put in oven and bake for 30-35 minutes, or until toothpick comes out clean. Remove from oven and let cool for at least 15 minutes.

3. While the brownies are cooling, prepare the icing. Follow the directions listed on the icing sugar, making sure to use approximately 2 1/2 cups. You will also want to make sure that the icing is a little on the runnier side, as it needs to be poured onto the brownie. (If it’s too thick, you won’t see the marshmallow ghost.)

4. Top each brownie with one marshmallow. Pour the icing over the marshmallow and onto the brownie. Then give each one two chocolate chip eyes. Keep covered in the refrigerator for up to 3 days. Enjoy your boo-tiful brownies!

Emory

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recipe: four ingredient peanut butter cups

These chocolate peanut butter cups are so easy to whip up in a matter of minutes. They require no baking time- just mix, freeze, and wait.

Sure, they may not look store bought, but they are made with love and care and are much healthier. They really are so sweet and decadent, you would never guess that they were vegan. Try them yourself!

Four Ingredient Peanut Butter Cups

Makes 12

Ingredients:

2/3 cup unsweetened cocoa powder
2/3 cup maple syrup
1 cup coconut oil, melted
1/3 cup smooth peanut butter

Steps:

1. Put cocoa powder, maple syrup, and coconut oil in a blender. Blend until well combined.

2. Lay out 12 muffin cups in a muffin pan. Evenly spread a teaspoon of blended chocolate on the bottom of each muffin cup. Grab a new teaspoon, and then place a dollop of peanut butter over the chocolate. Top off the peanut butter cup with one final teaspoon of chocolate, spreading evenly on top.

3. Put in the freezer for 30 minutes. Once they have set, you can either remove the paper from the peanut butter cups immediately or leave them until you are ready to eat them. Store in the freezer or fridge in an airtight container. Enjoy!

Emory

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recipe: best chocolate chip muffins

Best Chocolate Chip Muffins

Makes 2 dozen

Ingredients:

2 ¼ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs

1 tbsp vanilla extract
¾ cup milk
1 tsp lemon juice
1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 400°F. Line muffin trays with 24 cupcake liners. In a medium bowl, add flour, baking powder, baking soda, and salt. Mix well.

2. In a separate large bowl, combine butter, sugar, eggs, vanilla, milk, and lemon juice. Fold in dry ingredients. Add chocolate chips and stir until just combined.

3. Pour batter into liners, filling them half full. Bake in oven for 12-15 minutes or until toothpick comes out clean. Enjoy these soft and sweet muffins while they’re still warm, or keep in an airtight container for up to a week.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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