Category Archives: Cakes and Muffins

Cake Pops

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This was another fun project that I did with my daughter.  She helped me make the cake balls and decorate them.  I am not a good artist, so I really admire bakers that can make beautiful and amazing cake pops, cookies and cakes.  This is just the basic recipe, you can decorate any way your imagination takes you !

To make cake pops, you need to prepare the cake, the frosting and the coating. You would also need cake pop sticks and a cake pop stand of or a styrofoam block for drying.   

Makes about 30 cake pops

For the cake

  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1+1/3 cup self-rising flour
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 90 mL milk

For the frosting

  • 1/3 cup unsalted butter, at room temperature
  • 120 gm cream cheese
  • 1+1/2 cup icing sugar
  • 1 teaspoon pure vanilla extract

For the coating

  • 24 ounces candy melts or chocolate
  • 1-2 tablespoons vegetable oil if using candy melts

To make the cake

  1. Preheat oven to 350ºF
  2. Sift self-rising flour
  3. Using an electric mixer with the paddle attachment,  cream butter and sugar until fluffy
  4. Add eggs, vanilla and milk
  5. Add flour in 2-3 portions, mix until blended
  6. Bake in muffin tins for about 20 minutes (toothpick should come out clear when inserted in the middle)
  7. Let cake cool completely

I used muffin tins because the cake would bake more evenly and it would take less time.  You can use a loaf pan, but bake it for about 35-40 minutes.

To make the frosting

  1. Using an electric mixer, beat butter and cream cheese together
  2. Add vanilla, then icing sugar in 2-3 portions
  3. Mix until smooth

To prepare the cake balls

  1. When the cake is completely cooled, break the cake into fine crumbs with fork or fingers
  2. Gradually add frosting, a couple of tablespoons at a time, mix and knead until you can roll mixture into balls
  3. Roll cake mixture into small balls, place on a cookie sheet lined with parchment paper, cover with plastic wrap and put in fridge for at least about 30 minutes

Meanwhile, start preparing the coating

To make the coating

  1. Melt candy melts or chocolate in a bowl over a pot of simmering water 
  2. Stir in a little vegetable oil, if using candy melts,to get desired consistency and to make coating shiny

Finally ! To assemble the cake pops

  1. Dip cake pop sticks into coating about 1 inch deep
  2. Insert coated sticks into cake balls (you may need to gently reshape them into balls)
  3. Dip into coating, covering the whole cake pop
  4. Gently tap off excess coating
  5. Decorate with sprinkles while coating is still wet
  6. Stand them into a cake pop stand or a styrofoam block to dry

Pumpkin Chocolate Chip Muffins

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Pumpkin is very nutritious and healthy. It is a good source of vitamin A, vitamin C, potassium and fibre. And best of all, it is low in calories ! So….I have an excuse to add more chocolate chips in this recipe ! Wow ! My kitchen smells so good today with these delicious muffins…..

Makes about 12-14 muffins

  • 1+1/2 cup cake and pastry flour
  • 1+1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of nutmeg
  • pinch of cloves
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 8 oz pumpkin puree,preferably homemade
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda, salt and the four spices Mix in brown sugar
  3. Add eggs, vanilla, milk, butter and pumpkin, mix until just blended
  4. Add chocolate chips
  5. Spoon into muffin tins lined with slightly greased paper muffin cups
  6. Bake for about 20 minutes

Vanilla Cupcakes with Chocolate Frosting

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It is my daughter’s birthday today! She has been my biggest helper and biggest fan for my baking. Can’t believe she is 8 now ! Where does the time go? This is what she specifically ordered, vanilla cupcakes with chocolate frosting. Happy Birthday my little baby!

For the cupcakes

  • 3/4 cup unsalted butter (150 g), at room temperature
  • 2/3 cup granulated sugar
  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1/2 tablespoon lemon juice
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda and salt, set aside
  3. Add lemon juice into milk, let sit for 5 minutes
  4. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  5. Add eggs and vanilla, mix until blended
  6. Mix in half the milk, then half the flour mixture
  7. Add the remaining milk and flour mixture, mix until just blended, scraping sides of bowl, 
  8. Pour into lightly greased paper cups, only up to about 2/3 full
  9. Bake in tins for about 18-20 minutes, toothpick should come out clean when inserted in the middle
  10. Cool completely before frosting
  11. Decorate with sprinkles

For the chocolate frosting

  • 3/4 cup unsalted butter (150 g), at room temperature
  • 2 cups icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 ounces semi-sweet chocolate
  1. Sift together icing sugar and cocoa powder
  2. Melt chocolate in a bowl over a pot of simmering water, cool slightly
  3. Using an electric mixer with the paddle attachment, beat butter until creamy
  4. Add milk and vanilla
  5. Add sugar and cocoa powder in 2-3 portions, mix well after each addition, scraping sides of bowl
  6. Add melted chocolate, mix until smooth

Chocolate Birthday Cupcakes

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My son turns 11 today! I can’t believe how fast time has gone by. My little boy is now a little man! He eats way more than I do and beats me in arm wrestling every single time! Happy Birthday my little man !

Makes about 12

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons coconut oil, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  1. Preheat oven to 350 °F
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder, set aside
  3. Using an electric mixer with the paddle attachment at medium speed, mix together eggs, sugars, coconut oil and vanilla extract
  4. Mix in half of flour mixture and half of buttermilk
  5. Add the other half, mix until just blended, do not over mix
  6. Pour into slightly greased paper muffin cups, about 1/2 full
  7. Bake in muffin tins for about 18 minutes (toothpick should come out clean when inserted into middle of cupcakes)
  8. Cool completely before frosting

For the frosting

Makes about 2 cups

  • 3/4 unsalted butter, room temperature
  • 2 cups icing sugar,sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, blend sugar and butter until smooth
  2. Add vanilla, mix well

Nutella Banana Muffins

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Making banana muffins is a perfect way to use up your brown bananas.  Adding Nutella to the recipe makes them extra yummy !   

Makes about 15 muffins

  • 3 large, ripe bananas
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Nutella spread
    1. Preheat oven to 350°F
    2. Sift together flour, baking powder, baking soda and salt, set aside
    3. Peel and mash bananas, set aside
    4. Using an electric mixer, fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy
    5. Add eggs, mashed bananas and vanilla, mix well
    6. Add flour mixture in 2-3 portions, mix until well blended
    7. Line muffin tins with slightly greased paper muffin cups
    8. Fill muffin cups with batter to about 2/3 full
    9. Spoon 1 teaspoon of Nutella spread in the middle of each muffin, swirl around gently with a toothpick
    10. Bake for about 22 minutes, rotate muffin tray halfway through
    11. Let cool on muffin tray for 5 minutes, then transfer them on wire racks until completely cooled

To check if muffins are done, put a toothpick in the centres of the muffins, if it comes out clear, they are ready.

Mug Cake

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This is definitely the easiest (and laziest) cake recipe I have ever made! It may not be as soft as a regular sponge cake, but it’s equally tasty. I have made a basic and a chocolate cake.

Makes 2 to 3 mug cakes 

For basic cake

  • 2 tablespoons unsalted butter plus some for coating mugs
  • 1/4 cup granulated sugar
  • 60 mL milk
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup self-rising flour
  • 1/8 teaspoon salt
  1. Place butter in a bowl and microwave for about 30 seconds until melted
  2. Coat inside of  mugs with melted butter
  3. In a mixing bowl, whisk together sugar, milk, melted butter, vanilla extract and egg until blended (butter may still be warm, add egg at the end to prevent curdling)
  4. Add flour and salt, whisk until smooth
  5. Pour into mugs, no more than half full
  6. Microwave for about 90 seconds 
  7. Let cool for a few minutes, serve warm.
  8. You can top with icing, whipped cream or fruits after completely cooled

For chocolate cake

  • Add 2 tablespoons of cocoa powder to batter. Top with whipped cream and chocolate syrup!

Cooking time may vary depending on microwaves and size of mugs.  

Cream Cheese Pound Cake

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I haven’t baked a whole cake for a long time. This one turned out pretty good!

  • 1 + 1/2 cup unsalted butter at room temperature
  • 1 package (8 oz) cream cheese at room temperature
  • 2 + 3/4 cups granulated sugar
  • 1 + 1/2 cup all-purpose flour
  • 1 + 1/2 cup cake flour
  • 1 teaspoon salt
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 325 ºF
  2. Grease and flour cake or loaf pans
  3. Sift together both flours and salt, set aside
  4. Using and electric mixer with paddle attachment,cream butter, cream cheese and sugar until light and fluffy
  5. Add eggs, one at a time, mix until blended
  6. Add vanilla
  7. Add flour mixture in 2 to 3 portions, mix until well blended, scraping sides of bowl
  8. Pour batter in pan and bake for about 75 to 90 minutes, toothpick should come out clean when inserted into centre (You can cover top slightly with tin foil for the last 15 to 20 minutes if it browns too quickly)
  9. Cool in pan for about 10 to 15 minutes before taking cake out , then on rack until completely cooled

You can serve it with fruits, caramel or chocolate syrups. You can even warm a piece up slightly and put ice cream on top !

Mini Cheese Cake

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This is a great dessert.  You can add your favourite toppings or make it into a marble cheesecake. They are so yummy that my daughter ate 3 of them in a day !! 

Makes about 12

For the crust

  • 3/4 cup honey graham crumbs
  • 1 + 1/2 tablespoon of brown sugar
  • 3 tablespoons of unsalted butter,  melted
  1. Line muffin tray with muffin liners
  2. Preheat oven to 350°F
  3. Mix graham crumbs and brown sugar together
  4. Add butter and mix well
  5. Put one heaping tablespoon of mixture into each muffin cups and press firmly
  6. Bake for about 8 minutes, set aside to cool

For the filling

  • 1 package (8 oz) of plain cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 teaspoon of pure vanilla extract
  • 1 tablespoon of all-purpose flour
  • 1 egg
  1. Reduce oven heat to 325°F
  2. Using an electric mixer with paddle attachment,  beat cream cheese and sugar at medium speed until light and smooth
  3. Add vanilla,  flour and egg, mix until blended
  4. Put about 2 tablespoons of cream cheese mixture in each muffin cup and bake for about 18-20 minutes until set
  5. Cool in muffin tray,  then on rack
  6. Refrigerate for about 4 hours
  7. Top with your favourite syrups or fruit jams

For the marble cheese cake

  1. Melt about 1 oz of semi-sweet chocolate in a double boiler or microwave
  2. After putting cream cheese mixture in muffin cups, put 1 to 2 drops of melted chocolate in centre (before baking)
  3. Swirl chocolate around with a small knife

Easy Sponge Cake

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Makes about 12

  • 4 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup self-rising flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 °F
  2. Sift flour, set aside
  3. Using an electric mixer with the whisk attachment, whisk eggs and sugar at medium speed until pale and slightly creamy
  4. Add vegetable oil and vanilla extract
  5. Fold in flour gently in 2-3 portions.  Batter is slightly runny.
  6. Brush paper muffin cups with vegetable oil and pour in mixture
  7. Bake in muffin tins for about 16-18 minutes

 

Mini Carrot Cakes

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For the cake

Makes about 12 

  • 1 and 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cup grated carrots
  1. Sift flour, baking powder, baking soda, salt and cinnamon together, set aside
  2. Using an electric mixer with paddle attachment, beat eggs, sugar, oil and vanilla extract at medium speed until well blended
  3. Add flour mixture in 2-3 portions
  4. Stir in grated carrots
  5. Pour batter into slightly greased muffin cups and bake for about 20-22 minutes
  6. Transfer to racks and cool completely
  7. Put cream cheese icing on top

For the cream cheese icing

Makes about 2 cups

  • 1/3 cup unsalted butter at room temperature
  • 2 and 1/2 tablespoons cream cheese at room temperature
  • 2 cups icing sugar
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, beat butter and cream cheese at medium speed until creamy
  2. Add icing sugar in 3-4 portions, beat well in between each addition, cream until light and fluffy
  3. Add vanilla and mix until smooth

Scrape down the sides and bottom of mixing bowl to make sure ingredients are well blended.  Check if cupcakes are done by putting a toothpick in the middle, it should come out clean.   Add a few drops of food coloring to icing if needed for decorations.