Almond Cake

Almonds are one of my favorite nuts and this almond cake is filled with almond flavor!! It is a bit dense, very moist and it pairs perfectly with an almond buttercream or a chocolate ganache.

Almond Cake

From at

https://emoticakes.com/wp-content/uploads/2018/08/IMG_6077.jpg
Prep: Cook: Yield: serves 10-12Total:

This cake is great just eaten alone. It is so moist and delicious.

You'll Need...

  • 1 cup butter, room temperature
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon almond extract
  • 4 eggs, room temperature
  • 2 cups all purpose flour
  • 3/4 cup finely ground almond meal
  • 1 cup whole milk, room temperature
  • 1/2 cup sour cream, room temperature

Directions

  1. Preheat oven to 350 (325 for convection) [TEMP]
  2. Combine flour, almond meal, sugar, salt, and baking powder in the bowl of a stand mixer. [COMBINE]
  3. Mix, using a paddle attachment to blend. [BLEND]
  4. Add the butter and almond extract and stir on low for 2-3 minutes, until coarse crumbs form. [ADD]
  5. Meanwhile, combine the eggs, milk and sour cream and mix to blend. Add 1/2 of this mixture. Beat on medium for 2 minutes. [BEAT]
  6. Add the 2nd half and beat for another minute on medium speed. [BEAT]
  7. Pour into two parchment lined 9 inch pans and bake for 25-30 minutes or into a parchment lined 1/4 sheet pan. [POUR]
  8. Bake for 20-25 minutes for 9 inch pans and 30-40 minutes for the 1/4 sheet pan. [BAKE]

Additional Notes

This cake bakes perfectly flat so you won't have cake levels. Be careful not to under bake.

 

Chocolate Banana Cupcakes

Bananas and chocolate are a perfect combination. I love these chocolate banana cupcakes because they hide a bit of the banana flavor, while still retaining the healthy benefits of banana and the tender moistness you would expect in a perfect banana cupcake. These chocolate banana cupcakes are a modification of the original tender banana cupcake.

They pair well with cream cheese frosting, chocolate frosting, or a simple vanilla buttercream.

Chocolate Banana Cupcakes

From at

https://emoticakes.com/wp-content/uploads/2018/01/IMG_7141-1.jpg
Prep: Cook: Yield: 12-18Total:

A lovely blend of bananas and delicate chocolate flavor, these are perfect frosted with banana cream frosting, chocolate frosting or they can be enjoyed without any frosting at all.

You'll Need...

  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup pureed bananas (apx 2 large bananas)

Directions

  1. Preheat oven to 350 (325 for convection)
  2. Line 12 muffin cups with cupcake liners.
  3. In a blender puree the bananas and then add the eggs. Puree until just blended. Add the vanilla. [PUREE]
  4. Combine all the dry ingredients in a mixing bowl and blend. [COMBINE]
  5. Add the oil and half of the banana mixture to the dry ingredients and blend on medium speed for 1 1/2 minutes. Scrape the sides of the bowl. [BLEND]
  6. Add the remaining banana mixture in two batches, beating for 30 seconds with each addition. [ADD]
  7. Pour the batter into the prepared muffin tins. Fill each cup 2/3 full. [POUR]
  8. Bake for 18-20 minutes. [BAKE]

Carrot Cupcakes

Delicately spiced carrot cupcakes are one of my favorite treats. You an add raisins, nuts or coconut to these depending on your taste but they are perfect without any add-ins too. Make a batch for an after school treat or anytime you feel like shredding a few carrots.

 

Carrot Cupcakes

From at

https://emoticakes.com/wp-content/uploads/2018/08/IMG_4577.jpg
Yield: 12-16

This is a traditional carrot cake cupcake that is nicely spiced and not too sweet.

You'll Need...

  • 1 cup all purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2/3 cup vegetable oil
  • 2 eggs, room temperature
  • 1/4 cup milk
  • 1/2 teaspoon vanilla

Directions

  1. Preheat oven to 350. [TEMP]
  2. Combine the all purpose flour, cake flour, baking soda, salt, cinnamon, cloves and nutmeg in a bowl. Whisk together. [COMBINE]
  3. In a mixing bowl, blend the sugar, carrots, oil, eggs, milk and vanilla. [BLEND]
  4. Add the wet ingredients to the dry ingredients and beat on low speed for two minutes. [BEAT]
  5. Spoon into prepared cupcake pans. [POUR]
  6. Bake for 20-25 minutes. [BAKE]

Additional Notes

Depending on the size of your liner and pan this will make 12-16 standard cupcakes. The cupcakes should be 2/3 full with batter.
Test the cupcake with a toothpick before removing. It is easy to under bake carrot cake!