Tag Archive: cream cheese frosting

Hummingbird Cake

    Hummingbird Cake
    • 3 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 cup unsweetened applesauce
    • 1/4 cup vegetable oil
    • 3 eggs
    • 8 oz. can crushed pineapple (with juice)
    • 2 cups diced ripe bananas
    • 1 cup chopped walnuts
    • 1 1/2 teaspoons vanilla extract
    Cream Cheese Frosting
    • 1 8 oz. package cream cheese (softened)
    • 1/2 cup unsalted butter (softened)
    • 6 cups confectioners’ sugar
    • 1 teaspoon vanilla extract

    Hummingbird Cake

    Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
    In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
    Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.

    Cream Cheese Frosting

    In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
    Powered by Recipage
    Now I’m going to show you how to decorate it with a petal technique.
    A yummy recipe and a decorating tutorial…it’s a Two-fer!
    This design was inspired by My Cake School.
    I think it is my new favorite – so easy and so pretty!

    • Cover your cake with a crumb coat (very thin layer of frosting).
    • Prepare a decorating bag with a large round tip (Wilton #12).
    • Pipe a vertical line of dots on the side of your cake.
    • Use a small spatula to press down on each dot, dragging to the right.
    • Make another line of dots, just to the right of your petals. Repeat.



    Ingredients for the cherry filling:
    • 1 cup cherries (frozen or fresh, I used frozen)
    • 3 tbs. sugar
    • 4 tbs. water
    • 1 tbs. corn starch
    • 1/2 tsp. vanilla extract

    Use a medium sauce pan to heat the cherries, sugar and 3 tbs. of water (leave the last tbs. for later).
    On medium-high heat, bring all of the ingredients to a simmer.
    Stir and mash the cherries as much as possible. It will be quite a watery/milky constancy.
    In a small cup, stir the remaining tbs. of water and the corn starch together.
    Once the cherries begin to bubble, add the water and corn starch mixture and stir until it thickens.
    Remove from heat and stir in the vanilla. Set aside in a heat safe bowl until it’s ready for use.

    Ingredients for the red velvet cupcakes:
    • 1/4 cup unsalted butter, softened
    • 1 cup sugar
    • 1 large egg
    • 1/2 tsp. vanilla
    • 1 1/2 cups flour
    • 1/4 tsp. baking powder
    • 1/4 tsp. salt
    • 1 1/2 tbs. unsweetened cocoa powder
    • 1/2 cup buttermilk (or use regular milk w/ a splash of lemon juice, set it aside for about 5 mins before use)
    • 1 tbs. red food coloring
    • 1/2 tsp. white distilled vinegar
    • 1/2 tsp. baking soda

    Preheat your oven to 350F.
    Beat the butter and sugar until fluffy.
    Add the egg and vanilla, mix until well incorporated.
    In a separate large bowl, sift the flour, baking powder, salt and cocoa powder together.
    In a small bowl, combine the buttermilk and food coloring.
    While beating at a low speed, alternate between the flour and buttermilk mixtures into the butter concoction.
    In a small cup, combine the vinegar and baking soda. As soon as it fizzes, pour into the cake batter and quickly(yet gently) fold into the batter.
    Pour your red velvet batter into the cupcake liners and bake for 18-22 minutes or when a tooth pick comes out clean.
    Once they’re finished, allow 15-20 minutes for them to cool.

    Ingredients for the cream cheese frosting:
    • 1 (8oz) package of cream cheese, softened
    • 1/4 cup butter, softened
    • 1/2 tsp. vanilla
    • 2 cups confectioners’ sugar, sifted

    On medium-high speed, beat the cream cheese and butter together until light and fluffy.
    Pour in the vanilla until combined.
    Slowly add the confectioners’ until the desired consistency is reached.
    Now that your cupcakes are cool, it’s time to fill them up with your cherry filling. Make sure that when you scoop the cherries into a piping tool that most of the big cherry chunks are taken out.
    Use a knife to poke an “x” in the center of each cupcake, almost down to the bottom of the cupcake.
    Insert the tip of your piping tool (or ziplock bag with a hole at the end) into the “x” and apply a bit of pressure. You will feel the cherries filling the cupcake and it will literally push your piping tool out the top of the cupcake.
    Once they’re all complete, it’s time to ice your cupcakes with your freshly created cream cheese! I decided to garnish with some of the leftover filling and walnuts

    Lemon filling ingredients:
    • 1 cup sugar
    • 3 tbs. corn starch
    • 2/3 cup water
    • 2 tbs. butter
    • 1-2 drops of lemon food coloring (if desired)
    • About 1 lemon’s worth of zest
    • 1/4 cup lemon juice

    I started off with mixing the sugar, corn starch and water in a sauce pan over medium heat. Constantly stir until the mixture is boiling and thickening. Continue to stir while the mixture boils for another minute, then remove from heat.
    Add the butter, lemon zest, lemon juice and food coloring. Stir until the butter is completely melted.
    Press plastic wrap on the top of the filling and place in the fridge. The plastic will keep the filling from getting a not-so-desirable rough surface.
    Let’s get started on the vanilla cake!
    • 1 1/2 cups flour
    • 1 cup sugar
    • 1/2 cup butter (softened)
    • 4 egg whites
    • 1 tbl. vanilla extract
    • 1 1/2 tsp. baking powder
    • 1/2 cup milk
    • Dash of salt

    Preheat oven to 350F.
    In a large bowl, cream together the sugar and butter until smooth.
    Add the egg whites one at a time, then add the vanilla extract.
    In a separate bowl, combine the flour, baking powder and salt.
    Slowly add the dry ingredients to the creamy mixture.
    Add the milk and beat all of the ingredients together, until creamy.
    Place even amounts of batter into 2 8-inch round pans and bake for 15-20 minutes.
    Cakes will be finished once a tooth pick is inserted in their centers and come out clean.
    Allow the cakes to cool in their pans for a few moments. Once you’re able to handle them, remove cakes from their pans and place them on a cooling rack.

    While they’re cooling off and eagerly awaiting their delicious futures… we’ll get going on the frosting.
    Lemon cream cheese frosting ingredients:
    • 1 (8oz) package of cream cheese
    • 1/3 cup butter
    • 3-4 tsp. milk
    • 3-4 cups powdered sugar
    • About 1 lemons worth of zest
    • 1/4 cup lemon juice
    • 1 tsp. vanilla

    Beat the cream cheese and butter together.
    Add the milk and vanilla, slowly start to beat in the powdered sugar until you reach the desired consistency.
    Add the lemon zest and juice, continue to beat until smooth.

    To assemble the cake, place one of the cakes on your cake stand/plate. Remove your lemon filling from the fridge and slather in on the top of your first cake.
    Place the second cake on top and cover the entirety of the cake with the cream cheese frosting. Zest a bit of lemon on top to garnish. I would’ve liked to have had more fruit lying around to put on top of the cake, but unfortunately I didn’t.
    This cake would be great in the fridge or in room temperature. It ended up being a great birthday cake!

    Even more yum on the inside

    I started off with the strawberry filling, you will need:

    • 2 cups of fresh diced strawberries
    • 1/2 cup white sugar
    • 2 tablespoons of corn starch

    Over medium heat, toss in your diced strawberries into a saucepan. Stirring constantly, you’ll notice the strawberries getting softer and forming their own little sauce at the bottom of the pan. Then add the sugar and corn starch, this will immediately cause the sauce to thicken. Stir until everything is blended completely, remove from heat and place strawberry sauce into a heat safe bowl. Set aside to cool.
    Strawberry filling

    On to the vanilla cupcakes! You will need:

    • 1 cup white sugar
    • 1/2 cup butter, softened
    • 2 eggs
    • 1 tablespoon of vanilla extract
    • 1 1/2 cups flour
    • 1 3/4 teaspoons baking powder
    • 1/2 cup milk

    Preheat oven to 350F.
    In a medium bowl, cream together the butter and sugar. Add one egg at a time to the mixture, then add the vanilla extract.
    In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the cream mixture. Beat ingredients together, then finally add the mix and mix until smooth.
    Batter is complete
    Spoon your batter into cupcake liners, about 3/4 full. Bake about 20 minutes or until a toothpick comes out clean.
    Out of the oven
    Allow cupcakes to cool, about 20-30 minutes.
    Once the cupcakes are cool, it’s time to stuff them full of strawberry goodness! Cut X’s in the middle of each cupcake top and scoop the strawberry mixture into a piping tool. Gently place the end of the piping tool into the X of each cupcake and allow the strawberries to fill to the top of the cupcake. They will look like lovely little crime scenes!
    Murder scene/strawberry filling
    It’s time to whip up the cream cheese frosting! You will need:

    • 2 (8oz.) packages of cream cheese, softened
    • 1/2 cup butter, softened
    • 1 tsp. vanilla extract
    • 3 cups confectioners sugar

    Cream together the cream cheese and butter in a medium bowl until smooth, then mix in the vanilla extract. Slowly add the sugar into the mixture until everything is creamy and mixed together nicely.
    Mixed up cream cheese
    Frost the cupcakes!
    Mmm cream cheese...

    %d bloggers like this: