Tag Archives: icing

The ORIGINAL Marble Cupcakes With Buttercream Frosting – Super Easy!

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Marble Cupcakes / F_A  / CC BY 

These marble cupcakes really hit the bulls eye topped with creamy vanilla and chocolate buttercream frosting! Marble cake has so many different versions, but we’ve never done it before with marbled icing. This recipe is easy peasy, and you probably already have all the ingredients in your pantry!

The ORIGINAL Marble Cupcakes With Buttercream Frosting – Super Easy!

 

Ingredients:

For Cupcakes

  1. 2/3 Cups unsalted butter
  2. 2/3 Cups sugar
  3. 3 large eggs
  4. ½ Tsp salt
  5. 1 1/2 Cups flour
  6. 2 Tsp baking powder
  7. 1 Tsp baking soda
  8. 50 ml of milk
  9. 2 Tsp vanilla extract
  10. 3 Tbsp Cocoa Powder
For Chocolate and Vanilla Icing
  1. 1 Cup butter
  2. 450g Philadelphia cream cheese, chopped into chunks
  3. 8 Cups icing sugar
  4. 2 Tbsp milk
  5. 60g Cocoa powder
  6. 1 Tsp vanilla extract

Instructions:

To Make Cupcakes
 
  1. Preheat oven to 356F and line cupcake tray with cupcake cups. Using an electric mixer, whip butter and sugar until light and fluffy.
  2. Mix in eggs, milk, and vanilla extract. Slowly mix in flour, salt, baking powder, and baking soda until well combined.
  3. Place half of the mixture in another bowl and add the cocoa powder to one of the bowls.
  4. Spoon a bit of the vanilla and a bit of the chocolate batter into your cupcake cups and use a knife to carefully wiggle through your cupcake. Bake for about 20 minutes.
To Make Icing
 
  1. Using an electric mixer, whip butter until light and fluffy. Slowly add in cream cheese chunks and whip just until combined, being careful to not over-mix.
  2. Slowly add in icing sugar and milk. Divide icing into two bowls and in one add the vanilla extract and in the other add the cocoa powder. Now add vanilla extract or Cocoa powder and mix until well combined.
  3. Place icing into a piping bag and pipe your cupcakes!

Bajadera Recipe – A Croatian No-Bake Dessert

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Searching for an easy yet impressive bite-sized dessert? These traditional Croatian bajadera squares are going to become your favorite go-to no-bake recipe! What I love about these bajadera squares is that you can make them ahead of time, pop them in the fridge, and let them chill until you are ready to serve. Easy, peasy, fast, and delicious! Bajadera squares are something everyone should take a chance to try. Here’s your chance:

Bajadera Recipe

Yields 16
An easy no-bake, and traditional Croatian holiday dessert recipe. These bite sized treats are addictive for chocolate lovers!
 
Ingredients:
 
Dough
 
  1. 1/2 cup of water
  2. 1 cup of sugar
  3. 1/2 lb of crushed plain tea biscuits
  4. 1/2 lb of walnut, almond or hazelnut meal (or blend)
  5. 2 sticks of butter (16 tablespoons)
  6. 3 oz. of dark chocolate
  7. any alcohol (for flavor)
Icing
 
  1. 2 tablespoons of milk
  2. 2 tablespoons of powdered sugar
  3. 3 tablespoons of butter
  4. 3 oz. of dark chocolate
Instructions:
 
  1. Bring water to a boil in a large saucepan then add the sugar. Stir. Wait until the sugar is completely dissolved (about 3-5 minutes) then add the crushed biscuits, nut powder(s) and butter in small pieces. Mix well until homogeneous.
  2. Meanwhile, melt the chocolate in a bain-marie (double boiler).
  3. Take saucepan off the heat, then add alcohol to the batter and mix.
  4. Divide dough into 2 equal parts. In one of them, add the melted chocolate, and incorporate.
  5. Place a square baking frame (approximately 8×8 in) on a plate (or you can also use a square pan) and line with parchment paper.
  6. When the dough is warm, spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
  7. Prepare the icing. Start by simmering the milk, powdered sugar and butter. When everything is dissolved, add the chocolate and mix until you obtain a uniform glaze.
  8. Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
  9. Refrigerate at least 4 hours (preferably overnight).
  10. Using a large sharp knife, cut strips about 1×3 in.