Chocolate Cupcakes with whipped cream filling

cupcakes2
cupcakes2

I chose to make these chocolate cupcakes today for several reasons. First, these cupcakes are one of my favorites as well as a favorite among my friends and family that have had them. So, I’m counting on them being a hit for some other special people, too. Second, I recently purchased some new Russian piping tips that I have been dying to try, so this is the perfect opportunity to see if they measure up to the hype.

Russian piping tips
Russian piping tips

As some of my readers may have noticed, I’ve been on hiatus for a few months. Well, my mother had been sick, so sharing my recipes had to be put on the back burner temporarily. She is getting better every day, but she had to spend time in a local nursing and rehabilitation facility. She made some friends while there and she took a liking to some of the staff as well. I wanted to show my appreciation with a small token of what I do best. CHOCOLATE CUPCAKES.

cupcakes
cupcakes

I also had a friend’s birthday recently. She doesn’t ask for much, but she has been hankering something chocolatey. So, these chocolate cupcakes should do the trick.

They’ve got lots of butter and eggs, so they’re rich and moist. As an added bonus, I like to add a little fresh, whipped cream, peanut butter or jelly to center of these chocolate cakes, so you get a little surprise in each bite. There’s no limit to the possible types of frosting to finish them off either.

If you need some tips on making the perfect texture of cake, I provide a lot of information in my article Italian Cream Cake and Tips For A Better Batter.

Icing, glaze, ganache, frosting, or fondant?

So, what’s the difference between them all? It depends on who you ask. You’ll probably get a different answer from from different parts of the country and different parts of the world as well. But, I’m going to tell you what I call them so we can be on the same page for the purpose of these recipes.

Generally, though, frosting is thick and fluffy. The mixture is made from a base of dairy products, such as butter and/or cream cheese, and powdered sugar. It’s fluffy enough to stand on its own in various shapes made by piping, yet thick enough to spread with a spatula.

Icing generally has a thinner, glossier texture and is made with a powdered sugar base and water or milk and often times food coloring will be added. This mixture hardens somewhat when it dries, so it is perfect for decorating cookies.

A glaze also has a thinner, glossier texture and is made with a powdered sugar base, but generally uses a fruit juice for added flavor. This mixture can be easily poured over your scones, donuts or other pastries and cakes.

Chocolate ganache is the best of both of the worlds of frosting and icing. It’s thick enough to be a substantial addition to your cake, much like that of frosting. But it’s also thin and glossy, like an icing, that can just be poured over your desserts.

Fondant is a thick paste made of sugar, water and egg whites or meringue powder which, when dried, it can be rolled out into a sheet then laid out and formed around the cake.

Fun fact

Powdered sugar is also known as confectioner’s sugar, icing sugar or 10X sugar. The 10 in 10X represents the number of times the granulated sugar has been processed to make it into the fine powdery substance that easily dissolves. Powdered sugar is also a preferred sugar used by candy makers…or confectioners.

Cream filled Chocolate Cupcakes

A rich, moist, dark chocolate cake with a creamy filling.

Course Dessert
Keyword chocolate
Prep Time 1 hour
Cook Time 15 minutes
Cooling and decorating 4 hours
Total Time 1 hour 15 minutes
Servings 42 cupcakes
Author Lisa

Ingredients

For the cake:

  • 1 cup unsifted unsweetened dark cocoa
  • 2 cups boiling water
  • 1 tbsp instant coffee granules + 1/4 cup warm water
  • 2 3/4 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 2 1/2 cups sugar
  • 5 eggs
  • 1 1/2 tsp vanilla

For the filling:

  • 1 cup heavy cream
  • 1/4 cup confectioner’s sugar
  • 1 tsp vanilla

Instructions

For the cake:

  1. In a medium bowl, combine cocoa with boiling water, mixing together with a wire whisk until smooth. Set aside to cool completely (about 2 hours).

  2. In a small bowl, mix the instant coffee granules with the warm water until thoroughly dissolved. Add to the cooled cocoa mixture.

  3. Sift the flour with the baking powder, salt and baking soda.

  4. Preheat oven to 350 degrees. Line cupcake pan with liners. (I would recommend baking no more than 24 cupcakes at a time, otherwise you may need to adjust your baking time and temperature. This recipe would require baking the batter in two batches.)

    You can also make this recipe into a 3-layer cake using three, 9 inch cake pans.

  5. In a large bowl of an electric mixer, at the setting for creaming, cream the butter and the sugar for about 5 minutes until light and fluffy.

    Cake batter adding flour
  6. Add the vanilla then the eggs, one at a time, just until you can no longer see the ingredient you just added. Overmixing will flatten your fluffy butter mixture.

    Gradually adding the cocoa
  7. At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds) beginning and ending with the flour mixture, just until you can no longer see the ingredient you just added. Overmixing will flatten your fluffy butter mixture and will alter the structure of your cake.

    Mix just until the ingredient is added
  8. Fill cupcake cups approximately 3/4 to the top of the liner and bake for 13-15 minutes. There should be a few moist crumbs on a toothpick when inserted to the middle of the cupcake. The cakes will finish baking while they are cooling down. Allow the cakes to cool for about 1 hour before proceeding to the next step.

    (If you prefer the layer cake, divide the batter evenly between 3 cake pans, bake 25-30 minutes or until a few moist crumbs remain on a toothpick when inserted into the middle of the cake.)

    whipped cream2

For the filling

  1. Whip the heavy cream, vanilla and confectioner’s sugar on high speed of electric mixer until stiff peaks form. Refrigerate until ready to use. 

    Filling tip
  2. Once the cupcakes are cooled, using a decorating bag fitted with a filling tip, fill the bag with the whipped cream. Insert the tip into the cake and gently squeeze until the cupcake is filled with the cream.

    (If making the layered cake, simply spread the whipped cream between layers.

    Glass stand
  3. If you have trouble filling your decorating bag, try wrapping the opening of the bag over the rim of a tall glass. This will keep the bag open while you are scraping your bowl and filling the bag. You can also rest your bag in the glass when not in use to avoid a messy work area.

  4. Decorate with your favorite frosting or check out my favorite recipes below.

    filled cupcakes

No matter how you choose to top these delicious miniature cakes, any one of the following recipes will be sure to please the crowd. I’m partial to either buttercream, ganache or cream cheese frostings for cake and not really a fan of fondants because I prefer a fluffy, whipped texture as opposed to the sheet of sweetness. I’ve only used store bought fondant before, but I have a few recipes I want to try. Who knows? I may change my mind and give fondant another chance. Look for my recipes for icings and glazes in the near future. I think you’ll enjoy the pastries that go along with them too. 

Buttercream Frosting

Course Frosting
Keyword Frosting
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup butter
  • 1/2 cup crisco I use butter flavored crisco
  • 4 cups confectioner’s sugar
  • 2 tbsp milk if needed
  • 1 tsp vanilla

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the vanilla.

  3. Gradually add the confectioner’s sugar. Continue beating until the frosting is smooth and creamy.

  4. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency.

    buttercream divided

Cream Cheese Frosting

Course Frosting
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 4 cups confectioner’s sugar
  • 1 tsp vanilla
  • 1 tbsp milk if needed

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the vanilla.

  3. Gradually add the confectioner’s sugar. Continue beating until frosting is smooth and creamy.

  4. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency.

    cream cheese frosting

Peanut Butter Frosting

Course Frosting
Keyword Peanut butter
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 1/2 cup crisco
  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 4-5 cups confectioner’s sugar
  • 1 tsp vanilla

Instructions

  1. Beat butter and shortening until light and fluffy. (The butter should be at room temperature. If they are too soft, return to the refrigerator for a few minutes.)

  2. Add the peanut butter.

  3. Add the vanilla.

  4. Gradually add the confectioner’s sugar. Continue beating until the frosting is smooth and creamy.

  5. You may not need all the confectioner’s sugar. If your frosting becomes to thick, gradually add a teaspoon of milk at a time until you reach the desired consistency. If the frosting is to thin, gradually add additional confectioner’s sugar.

    cupcakes

Chocolate Ganache

Course Frosting
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Lisa

Ingredients

  • 8 oz semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp instant coffee granules

Instructions

  1. In a double boiler over simmering water, melt chocolate.

  2. Add instant coffee granules. Stirring until smooth.

  3. Gradually add the heavy cream and continue stirring until well incorporated and mixture is smooth and creamy.

  4. Decorate by dipping the tops of the cupcakes into the mixture or pouring the mixture over the cakes. The mixture will harden as it sits. 

    cupcakes

Chocolate Frosting


Course Frosting
Keyword chocolate
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 20 minutes
Author Lisa

Ingredients

  • 6 oz semisweet chocolate
  • 1/2 cup light cream
  • 1 cup butter
  • 2 1/2 cups confectioner’s sugar

Instructions

  1. In a medium saucepan over medium low heat, combine the chocolate pieces, cream and butter.

  2. Stir until all chocolate pieces have melted and mixture is smooth.

  3. Remove from the heat.

  4. Gradually add confectioner’s sugar whisking until sugar is fully incoorporated and mixture is smooth. It may be necessary to to place the pan in a bowl of ice to help with the cooling down process. 

  5. Decorate as desired. 

    cream filled chocolate cake

The Jack Of All Herbs Medley – A blend of herbs for soups, salads, sauces and spreads

I love annual harvest festivals.  Farmers and vendors from all over the state gather to sell their goods to people like me who don’t have the magical green thumb required to produce such wonderful produce. They always offer so many specialty items along with the fresh produce, herbs, cheeses and meat products, too. Not to mention that the vendors usually offer samples of their delicious creations. So, while you explore the festival, you can usually sample enough items to make a lunch out of it.

About 6 or 7 years ago I stopped by the local harvest festival and found a vendor selling herbs. I was looking for saffron for a bread I will share with you at a later date. They didn’t have the saffron, but they did have a variety of other herbs on display in cute gift jars. They also had a separate display of their own blend of herbs. They offered pretzels to their visitors to sample the herb blend mixed with cream cheese. Well, I could have stood there all afternoon enjoying that concoction. But, instead, I purchased a large jar for myself and few smaller packets with salad dressing jars to use as holiday gifts then continued my quest for the saffron.

Over the course of the next few months, I found many uses for this blend. It has a bit of an Italian seasoning flair, so it goes great in marinara sauce, added to soups, salad dressings and to butter or cream cheese for delicious spreads. You can add it to some oil and vinegar and drizzle it as a condiment for Italian hoagies…or maybe you call them subs. No matter what you call those delicious sandwiches, this condiment is yummy on them.

So, when I started to run out of the blend from the harvest festival, I became very stingy with the remaining portions and decided to use it sparingly until the next harvest festival, so I could replenish my stock. Well, much to my dismay, none of the vendors at this particular festival sold anything like it. I didn’t keep the bag or the tag from the jar with the company name. I have looked for it everywhere, with no luck. Since I have no idea where to get it now, I had to get inventive and try to re-create the blend.

Well, after many batches of cream cheese and herb spread, I have a version that is similar to what I was trying to re-create. Even though it is still slightly different, this medley adds a little pizzazz to many dishes. It has many uses and is good on many things, hence the name, Jack of all Herbs Medley. The recipe is below along with some of my favorite uses.

Jack Of All Herbs Medley

This medley is a re-creation of a blend I can no longer find to purchase. It's slightly different but is still a nice addition to many dishes.

All of the ingredients used in this recipe are dried; although you could use fresh herbs. Just keep in mind that one teaspoon of dried herbs equal 1 tablespoon of fresh, chopped herbs. 1/4 teaspoon of garlic powder is the equivalent of 1 medium clove of garlic. 2 teaspoons of onion powder is approximately 1/2 a medium onion. 

Course Herbs
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 2 tbsp chives
  • 4 tsp parsley
  • 2 tsp garlic powder
  • 2 tsp orange peel
  • 2 tsp onion powder
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp sesame seeds
  • 1 1/2 tsp salt
  • 1 tsp rosemary
  • 1 tsp marjoram
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp sage

Instructions

  1. Thoroughly mix all ingredients and store in an air tight container or jar.

Now that you have combined all the ingredients, why not try one of these?

Jack Of All Herbs Medley And Cream Cheese Dip

This recipe will work as a dip for your favorite chips or pretzels or as a spread for crackers.

Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Lisa

Ingredients

  • 1 tbsp Herb Medley
  • 1 8 oz package cream cheese softened
  • 1/4 cup mayonaisse
  • 1/4 cup sour cream

Instructions

  1. Mix all ingredients until well blended. Refrigerate for at least one hour. For best results, make one day ahead to give the flavors optimal mingling time.

    Cream cheese and herb dip

Jack of all Herbs Medley Bread Dipping Oil

This herb blend is perfect for adding to olive oil in place of butter for your dinner rolls.

Course Appetizer, Bread, Herbs
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Author Lisa

Ingredients

  • 1/4 cup olive oil
  • pinch Herb Medley
  • pinch salt

Instructions

  1. Mix ingredients until well blended.

    Herb medley bread dipping oil

Jack of all Herbs Medley Butter

Excellent substitution for garlic butter for use on Texas Toast or Italian Bread.

Course Appetizer, Bread, Herbs
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Author Lisa

Ingredients

  • 1/2 cup salted butter softened
  • 1 tsp Herb Medley

Instructions

  1. Mix the ingredients until well blended. Serve in place of butter for dinner rolls or in place of garlic butter for garlic bread.
    Herb medley butter

Jack of all Herbs Medley Salad Dressing

A great substitution for Italian dressing. Use as a salad dressing or veggie dip.

Course Dressing
Prep Time 5 minutes
Total Time 5 minutes
Author Lisa

Ingredients

  • 6 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tsp herb mix

Instructions

  1. Mix all ingredients in a jar, seel tightly and shake until well blended. Shake well before each use. 

    Herb medley salad dressing

Hoagies or submarines? What do you call them? Let me know in the comments below along with where you are from.

 

Italian Cream Cake And Tips For A Better Batter

I love baking. Always have. I have to admit, though, that I haven’t always kept my recipes well organized. Some recipes get stuffed inside any one of 100s of cookbooks or notebooks, a shoebox or desk drawer. I decided to try to get more organized, as I was starting this blog, when I misplaced a few of my recipes including my all-time favorite non-chocolate cake recipe. An Italian Cream Cake. I’ve made it so many times, I should have it memorized by now. But, I try something different with it every time, so it’s never really the same. I’ve made a chocolate version, an orange version, a blackberry version and a raspberry filled version.

When I first realized I couldn’t find my recipe, I tried a random recipe I found online or a cookbook, but it wasn’t the same. Since I have no idea where I originally got the recipe, I’ve tried several times to recreate it and I think I have the right recipe now. Wish me luck. I’m making this for a dear friend’s 85th birthday, so I hope it turns out well.

There are several keys to making good cakes. You can’t just dump all the ingredients together all at once. Well, you can, if you want a dense cake. But, if your goal is moist and tender, you need to keep some things in mind that will, scientifically, make the best cake.

First, creaming together your butter and sugar is very important. The butter needs to be softened to room temperature. Leave it sit out for a half hour before baking. You should be able to lightly press into the butter and still have a little resistance without smooshing all the way through it. If it is still too cold, give it another 30 minutes. It’s tempting, but it’s not a good idea to try to soften it up in the microwave because melting changes the structure of the butter. Butter that is too cold or too hot will not give you the same result in your cake.

It should also be noted that using part butter and part shortening will produce a more tender cake as well. Shortening “shortens” gluten strands because it is 100% fat; whereas butter is only 80-85% fat and the remainder is water, which can toughen your cake. I’ve used all butter in this recipe and it is still delicious, but I prefer butter and shortening. You may have different preferences, so experiment with it until you get it to your liking.

Mixers vary in strength, so you’ll need to rely on texture and appearance to determine when the creaming is complete. Use the setting for “Cream” based on the manufacturer’s recommendation for your mixer. During the creaming process, the sugar crystals aerate the butter causing minute air bubbles in the butter…which will be activated by your leavening agent (baking soda or powder) during baking which will give you a light, fluffy cake. Test the texture of your mixture periodically. It will be ready when the sugar is almost dissolved, it will feel silky rather than grainy. The mixture will be visibly fluffy and still retain some of the yellowish tint from the butter.

Now that you’ve mastered the creaming process, making the rest of the batter will be a piece of cake. Sorry, bad pun intended. The important takeaway for the rest of the batter is to not overmix anything. Overmixing will ruin the aeration from the creaming. After the creaming process, adding the ingredients and mixing only until you can no longer see that ingredient is sufficient timing for mixing. Add the eggs (one at a time) after the creaming process. Then, add the extract. Then alternating dry and liquid ingredient additions to the mixture minimalizes gluten formation, resulting in a lighter, fluffier, moister cake. Finally, fold in the last ingredients and you’ve got an excellent cake batter.

Italian Cream Cake
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Italian Cream Cake

This delicious Italian Cream Cake is a favorite of mine that is frequently requested by family and friends. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Lisa

Ingredients

Cake

  • 1/2 cup salted butter
  • 1/2 cup butter flavored shortening
  • 2 cups sugar
  • 5 extra large eggs separated
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans

Frosting

  • 1/2 cup butter
  • 8 oz cream cheese
  • 1 tsp vanilla
  • 6 cups powdered sugar

Decorations

  • 1 cup sweetened flaked coconut toasted

Instructions

Cake

  1. Preheat oven to 350 degrees.
    Italian Cream Cake ingredients
  2. In a small bowl, sift the flour with the baking soda, baking powder and salt. Set aside.

  3. Separate the egg yolks and the egg whites. Set aside the yolks.
  4. Whip the egg whites until they form a stiff peak. Set aside.

  5. In a separate, large bowl of an electric mixer, cream together the butter, shortening and sugar until light and fluffy (approximately 5 minutes) checking texture periodically. Mixture, when rubbed between your fingers, should be silky rather than grainy.

  6. Add the egg yolks, one at a time, mixing just until blended.

  7. Add vanilla.

  8. Add the flour mixture (in fourths), alternately with the buttermilk (in thirds), beginning and ending with the flour mixture. Be careful not to overmix any of the ingredients or the cake could turn out too dense. Mix just until you can no longer see the ingredient you just added. 

  9. Gently fold the chopped pecans and the coconut into the batter.

  10. Gently fold the whipped egg whites into the batter.

  11. Divide the batter between 3 greased and floured 9-inch cake pans or 36 cupcake cups (filled 1/2 way).

  12. Bake the cakes for 20-25 minutes. Insert a toothpick into the center, the cake is done when there are just a couple moist crumbs stuck to the toothpick and the cake is toasty brown. (If making cupcakes, start checking them between 15-20 minutes.)

    Italian Cream Cake layer
  13. Let the cakes cool in the pan on a wire rack for 15 minutes before removing the cake. Then allow them to finish cooling on the wire racks for about an hour before decorating with the frosting.

Decorations

  1. Spread one cup of the sweetened flaked coconut into a small baking pan. Bake for about 10 minutes in a 350 degree oven. Tossing the coconut frequently. The coconut will burn easily, so make sure you check it often. 

    Toasted coconut

Frosting

  1. In a large bowl, cream the butter and cream cheese.

    Italian Cream Cake frosting ingredients
  2. Add vanilla.

  3. Gradually add the powdered sugar, one cup at a time until it well blended. You may not need all 6 cups of the powdered sugar, but this should be a firm frosting if you're going to pipe the frosting onto the cake. The more pwdered sugar you use, the firmer the frosting will be and will hold it's shape better for piping.

    Italian Cream Cake crumb coating
  4. Once the cake is sufficiently cooled, layer the cakes with frosting between each layer. Spread a thin layer of frosting around the entire cake and refrigerate for one hour before continuing. (This is called a crumb coat. It will allow for easier spreading of the frosting while decorating and will keep the crumbs of the cake from mixing in while you spread your frosting. It will also cover the cake, so if you're piping on the frosting, any gaps in your piping will be concealed by the crumb coat.)

    Italian Cream Cake
  5. Continue decorating as desired with your favorite decorating tips.

    Italian Cream Cake cupcakes
  6. Optional: For this cake, I used raspberry preserves as a filling just as an added flavor. You can experiment with many different flavors for this cake or enjoy it as it was originally intended.

I haven’t been able to determine the origin of this cake. I’m not sure why it’s called an Italian Cream Cake, but there doesn’t seem to be any connection to Italy. It’s primarily a dessert served around the holidays in the Southern United States. I’m only guessing, but I think the frosting was probably made with mascarpone cheese once upon a time. Mascarpone being fairly expensive, perhaps someone started using cream cheese instead. It produces the same texture frosting and with the powdered sugar, the taste would be comparable.

If you know, let me know in the comments below.

Mini Blueberry Buttermilk Cake

When I hear someone say that they don’t like cake, I can only imagine that they’ve only ever had boxed cake. Don’t get me wrong, some of them are very good, but if I’m going through the process of making a cake, I’m going all in and making it from scratch.  My parents have been good sports and sampled my countless experiments with baking from scratch since I was a kid. So, for my mom’s birthday the other day, I didn’t want to bake a cake she’s had a million times before. I thought about some things that she likes that I would be able to incorporate into a cake and the idea of the Mini Blueberry Buttermilk Cake was born.

She likes blueberries, however, it’s not really a good time of year for fresh blueberries, so I decided on a blueberry filling and a syrup made from blueberry jam for a topping to drizzle over the frosting. She likes buttermilk on occasion, so I thought the sourness of buttermilk with a the sweetness of blueberry filling would make a nice contrast that would still go well together.

Why mini cakes instead of a whole cake or cupcakes, you ask? Well, I just wanted to do something different and I found these cute 4-inch mini baking pan paper cups at the store recently and have been waiting for an opportunity to use them. By the way, you can certainly use this recipe for a layered cake or cupcakes, you’ll just need to adjust the baking time accordingly.

Mini Blueberry Buttermilk Cake

This moist white cake is so versatile. You can eat it without frosting, add different fruit toppings or chocolate. Use a simple butter cream frosting for an everyday cake or dress it up with sprinkles or syrup for special occasions.

NOTE: I indicated that this recipe makes 24 servings because it makes 12 mini cakes and each mini cake is actually 2 servings.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 18 minutes
Inactive time 1 hour
Total Time 55 minutes
Servings 24
Author Lisa

Ingredients

Cake

  • 2 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter softened
  • 2 1/2 cups sugar
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk

Filling/Syrup

  • 2 cups blueberry jam divided
  • 1-2 tbsp water

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1 tsp vanilla extract
  • 5 cups powdered sugar

Instructions

Cake

  1. Preheat oven to 350 degrees. Spread the baking cups a couple of inches apart on the baking sheets. 

    Buttermilk cake ingredients
  2. In a small bowl, sift the flour with the baking soda, salt, and baking powder.

  3. In a separate, large bowl of an electric mixer, cream together the butter and sugar and vanilla, scraping the sides of the bowl occasionally, until light and fluffy - about 5 minutes. 

  4. Add eggs, one at a time, mixing until well blended. 

  5. Mix the flour mixture (in fourths), alternately with the buttermilk (in thirds) beginning and ending with the flour mixture. Be careful not to overmix the ingredients or the cake could turn out too dense. Mix just until you can no longer see the ingredient you just added.

    Buttermilk cake batter
  6. Pour mixture into baking cups (about 1/2 full). Bake 18-22 minutes. Just until they barely start to turn golden. Insert a toothpick into the center, and if there are a couple of moist crumbs, it's time to take them out. 

  7. Let cool on a wire rack for about 1 hour.

Filling/Syrup

  1. Syrup - In a small saucepan, heat 1 cup of jam over medium/low heat until the jam starts to melt. Gradually add water a little at a time and stir until it reaches the desired consistency. You may or may not need 2 tbsps of water depending on how thick or thin you want the syrup. (Set aside until after you're done frosting the cakes. The syrup will thicken a little upon standing. If it's too thick, return to the stove and add a little more water.)

    Buttermilk cake with filling
  2. Using a decorating bag filled with 1 cup of jam and a filling tip, insert the tip halfway into the cake and squirt just enough jam into the cake until you can see it. Repeat randomly throughout the cake.

    Tip: If you don't have a filling tip, you can use a small paring knife. Insert the knife halfway into the cake and gently twist a small hole. Cut a small tip off the decorating bag filled with jam and fill the holes.  

    Buttermilk cake decorative ideas

Frosting

  1. Cream butter and cream cheese until smooth.
  2. Mix in vanilla extract.

  3. Add powdered sugar. Mixing one cup at a time until it is well blended. You may not need all 5 cups of the powdered sugar. Add at least the first 3 cups, then test for firmness of the frosting.

    (If you're spreading the frosting over the cake, a thinner frosting like this would be sufficient. If you're using decorating tips and piping the frosting, you'll need to add more of the powdered sugar until it is firm enough to hold it's shape.)

    Decorate cakes as desired and drizzle syrup over the top

    Buttermilk cakes closeup

I actually want to try this with fresh blueberries when they are in season at a reasonable price, so don’t forget to like this page on Facebook, Twitter, Pinterest and Instagram for updates. Also, comment below to tell me what other fruit you would try with this cake.