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Delicious Homemade Lemon Curd

Fri, 30 Apr 2021 13:30:51 +0000

Do you like lemon curd? I absolutely love it. If you have been following us on the blog, you know we love making Meringue buttercream (Swiss or Italian). But, there are usually a lot of egg yolks leftover. So, what do you do with the excess egg yolks? Solution: make curd of course, you can make orange, lemon, or lime. Homemade lemon curd is super easy to make and only uses five ingredients. It is tart, sweet, and delicious, you can eat it with a spoon. If you love lemons, then this is for you. What is Lemon Curd? Lemon curd is a tangy filling that is made using egg yolks, butter, sugar, and lemon juice that has been cooked until thickened and is stored in the refrigerator. Egg yolks are essential to the recipe in that they add richness and thickens the curd. It can be store-bought, but nothing beats homemade especially since it is so easy. How do You Use Lemon Curd? Lemon curd can be used in many ways. It can be used as a topping or a filling. It is perfect for pies such as lemon meringue, scones, and as a filling for cakes, and cupcakes. I made curd for the first time for a lemon fanatic, many years ago and I was hooked. Use it to increase the flavor of vanilla cupcakes, lemon cupcakes, or lemon cakes such as this lemon blackberry cake. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients/Materials This is such an easy recipe, you only need five ingredients and one of which is used twice, and that’s the lemon. The five ingredients are egg yolks, sugar, lemon juice, lemon zest, and cold butter. In addition to the five ingredients, you are going to need a wire whisk, a heatproof bowl, strainer, food thermometer, and a saucepan (preferably one that is thick on the bottom). How to Make Lemon Curd Separate the yolks from the whites one at a time and add them to a bowl. The best time to separate eggs is when the eggs are cold. Add the yolks, sugar, lemon zest, and lemon juice to a small saucepan over medium heat. Whisk constantly to prevent the eggs from becoming scrambled. Remove it from the heat once the mixture has thickened enough to coat the back of a spoon and right before it comes to a full boil. In addition, use a kitchen thermometer to make it has reached 165 degrees. This makes sure it is safe to eat. Then add the cold butter. Mix until the butter has fully melted. Use a heatproof bowl and a strainer, strain the lemon curd into the bowl. I used a measuring cup. You should get between 1 1/2 cups and 1 2/3 cups. Then place plastic wrap on the surface of the curd, and refrigerate overnight. The curd will thicken up even more as it sits. Keep it refrigerated until ready to serve. That’s it easy homemade curd. If you like this recipe, don’t forget to share the love. Until next time happy caking. Easy homemade lemon curd recipe that is tangy, and delicious made using only five ingredients.

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The Best Pistachio Cake from Scratch with Pistachio Buttercream

Fri, 02 Apr 2021 14:31:18 +0000

Do you like pistachio ice cream? I do, it’s one of my favorite flavors. That’s what this pistachio cake reminds me of. A delicious bowl of pistachio ice cream. You will love this pistachio cake, it is made from scratch using real pistachios, no pudding, and has a hint of almond. This is by far one of the best cakes I have made to date. It is delicious, nutty, and moist. I couldn’t stop eating it. But, don’t take my word for it… You have to try it for yourself. The cake definitely takes you to a different place, the real star is the combination of the pistachio and the almond flavor. Normally, I wouldn’t use almond extract it is so strong and I am conscious of allergies. However, since this is a nutty cake already (see what I did there) adding the almond extract just elevates the flavor. Pistachio and almond pairs very well together. Therefore, I would suggest not leaving it out. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How do you get Real Pistachio Flavor? To get real pistachio flavor in the cake I used raw pistachios that I grounded up in the food processor. In addition, I made a pistachio paste to use in the buttercream. The grounded pistachio gives the cake a really great crunch. Then, once it is combined with the pistachio buttercream the taste is out of this world. As a fair warning, while this is a delicious and decadent cake, it is not a cheap cake by any means because raw pistachios are a bit pricey. However, it is worth every penny. How to Make the Pistachio Cake Green? Most pistachio cake calls for pistachio pudding which has more green added and has almonds in the ingredients. However, a real pistachio cake is a lighter green, it gets the color from raw pistachios, not the roasted version. The roasted version gives it a brownish-green hue, probably not what you are going for. If the color is not bright enough for you, you can add a touch of leaf green gel color. Ingredients to Make the Pistachio Cake Recipe To make this cake, I used my delicious white cake recipe, which I also used to make this Lavender Cake and Coconut cake. Raw pistachio– Remember to remove the skin from the raw pistachio. I used the shelled version because it saved some time, but you may get the raw version with shells and shell them yourselves. Cake flour– Cake flour produces a lighter cake texture. I used Swan cake flour, but you may use King Arthurs unbleached cake flour if available. Egg whites–Adds lightness to the cake. Buttermilk–Makes the cake moist. Almond extract– Pairs perfectly with the pistachio. Vanilla extract– Real extract adds great flavor. Butter/Oil–I love using butter/oil combination, the butter gives it flavor, and the oil keeps the cake moist. Food Processor– I used a very old food processor to grind the pistachio for the cake and to make the pistachio paste. Stand Mixer– You will need one to make the buttercream. How to Make the Pistachio Cake Preheat oven to 350 degrees. Spray three 8-inch pans with nonstick spray. Line the bottom with parchment paper; spray the paper, and dust with flour, tapping out any excess. Set aside. Ground pistachio in a food processor and measure 1 ¼ cups. Set aside ¼ cup to decorate the cake. Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk, almond extract, and vanilla in another bowl, and set aside. Beat butter with a hand mixer or an electric mixture fitted with the paddle attachment until pale and creamy, then add sugar. Continue beating then add oil, until light and fluffy, continue to beat for about 3 minutes. Add egg whites. You may also whip the egg whites to stiff peaks and fold in later on. I didn’t want to take the extra step and the cake came out great. Then add the dry ingredients in 3 batches. Alternating with the buttermilk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Fold in the ground pistachio. As an option, you may add a little bit of green to the batter using a toothpick. Pour batter into prepared pan, and smooth top with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 20 to 25 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Loosen the cakes with a paring knife, and invert the cake onto the rack on a piece of parchment paper. Cool completely before frosting. Pistachio Cake Frosting The pistachio frosting is a Swiss Meringue buttercream. For additional buttercream recipes see the buttercream guide. Combine the egg whites and sugar in a heat-proof bowl, add set bowl over simmering water. Mix with a whisk, until the sugar is dissolved or the mixture reaches 140 degrees F or it passes the finger test, you cannot feel any sugar between your fingers. Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch and increased in volume. Add the butter a piece at a time. Mix until combined, add the vanilla and almond extract. Then add the pistachio paste. I wanted butter but had to settle for the paste because my old food processor sounded like it was going to die so I had to stop it short. Then one final mix for the pistachio buttercream. Decorating the Cake Place some buttercream on an 8-inch cake board or a plate. Then place the first cake on top. Add some buttercream to a piping bag, then pipe a ring, add frosting to the middle, smooth out, and level with a spatula. Place the second cake on top. Place the last layer and make sure it is leveled. Add buttercream to the top and use a spatula to spread the buttercream on the sides. Use a spatula or a spoon to decorate the sides and the top. Sprinkle the remaining ground pistachio on the top and add to the side of the cake. Optional, place flowers on top. I suggest adding wax paper to the cake before adding fresh flowers. For more information on how to frost a cake, I have two methods see here and here. That’s it delicious pistachio cake with pistachio buttercream all made from scratch. Enjoy. If you love this recipe, remember to share the love, and don’t forget to give a rating below. Until next time happy caking. Delicious homemade pistachio cake made with real pistachios and paired with pistachio buttercream.

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Peach Cupcake with Peach Swiss Meringue Buttercream

Mon, 22 Mar 2021 22:03:48 +0000

This peach cupcake is for sure one of the best recipes I have made to date. I have attempted seven times to achieve a good consistency and peach flavor. Yes, you read that correctly, ‘seven times.’ Since seven means perfection and I am not the type to throw in the towel I kept trying. Even if I’m not even sure what peaches taste like anymore. The result, a delicious peach cupcake paired with a peach Swiss Meringue Buttercream. My battle with the peaches started more than a month ago. I thought I would make a peach puree, keep little bite sizes of peach in so that you can taste them in the batter. The first few tries you could not taste the peach at all. I then upped the peach puree and oh boy that’s when it went downhill. I had peach flavor, but a weird consistency. Finally, I tried it with buttermilk, the flavor was great, but I felt as if I was cheating a bit. So, I went back to the drawing board. After playing around with the recipe some more, I ditched the buttermilk, added peach puree, peach jam, and used oil and butter. The result, a delicious peach cupcake. The peach cupcake is light and has just the right amount of peach flavor. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Peach cupcake with Peach Swiss Meringue Buttercream The secret to this peach buttercream is the peach puree and the peach jam that is added to the batter. You may use a store-bought brand, I suggest using one with all-natural ingredients and a natural sweetener. This past weekend I bought a jar of peach jam from a local vendor at our town fair and I really loved the freshness of it. Of course, you can make your own peach jam. What I love about the peach jam is the small chunks of peaches in it. You can definitely taste them in the cupcakes. Really, it’s like heaven in your mouth. Also, if you look closely at the buttercream you will notice specks of peaches. OMG. I couldn’t wait for this batch of the peach cupcake to cool, I tried it as soon as it came out of the oven (don’t try this at home). I was singing Hallelujah, I finally have a peach cupcake that’s perfect. Ingredients/Supplies to Make the Cupcakes: Self-Rising Cake Flour– I like using White Lily Self-Rising Flour or the Presto brand. If you don’t have any at home, make your own self-rising flour by combining one cup of cake flour, with ½ teaspoon baking powder, and ¼ teaspoon salt. Peach Jam–I like incorporating jams in recipes whenever possible. This recipe calls for a 1/4 cup of peach jam in the cupcake and 1/4 cup in the buttercream. I used my easy homemade peach jam recipe, you can make the jam ahead of time to save time. Fresh Peaches–The fresh peaches replaced the milk in the recipe, it adds to the flavor and the moistness of the cupcake. You will need three (3) medium peaches for this recipe. Cupcake liners-Not all cupcake liners are created equal. In the past, I used two cupcake liners to make cupcakes because they look awful without the second liner. I found these greaseproof cupcake liners on Amazon and I absolutely love using them for cupcakes. Nutribullet– I used the Nutribullet to make the peach puree, but you can make it using a food processor. How to Make the Peach Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Measure the self-rising flour and set it aside. Remove the skin and the seed from about 3 peaches and blend in a food processor or Nutribullet to make the peach puree. In a large bowl, beat butter, oil, and sugar with an electric mixer or stand mixer until light and fluffy. Add eggs, one at a time, and mix well. Add vanilla or peach extract (this is optional). Then add the peach jam. Alternate the flour with the peach puree, beating well after each addition. Continue beating one minute. Use a cookie scoop to pour into the cupcake liners. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. Peach Swiss Meringue Buttercream The peach Swiss Meringue buttercream is the basic recipe found here with the addition of the peach extract and peach jam. While the peach extract is great, it is very strong, therefore you only need a small amount. I opted to put the extract in the buttercream as opposed to the batter for that reason. Mix the buttercream well until the peach jam is combined. I used Swiss Meringue buttercream, but you can use Italian Meringue buttercream. The lightness of these buttercream makes them a perfect pairing with the peach which is a bit tart. Love, love, love the combination, as Oprah would say “Oh it’s good.” This recipe was updated with new photos and republished. Other recipes you might love: From Scratch Strawberry Cake with Strawberry Buttercream Lemon Blackberry Cake with Lemon Blackberry Buttercream Lavender Cake with Vanilla Buttercream This delicious from scratch peach cupcake is made using fresh peaches, peach jam and paired with peach buttercream. It has the right amount of peach flavor with every bite. Finally, my taste testers loved this recipe and it is one of my favorite recipes. I know it will be a favorite of yours too. If you love this recipe, please share the love by giving it a star rating and pin for later. Until next time, Happy Caking.

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Chocolate Cupcake with Nutella Buttercream Frosting

Sat, 20 Mar 2021 12:02:09 +0000

My niece ‘young baker in trainer‘ requested that I add more cupcake recipes to the blog. Lately, she has a newfound passion for baking and I am ecstatic about this. You see she is my number one fan and reads all my blog posts from Germany. Even though we are in different time zones, I aim to please. One of her requests is a chocolate cupcake with Nutella buttercream frosting and filled with Nutella. This is right up my alley, chocolate lover, check, Nutella lover check, the perfect combination. This a very easy recipe. Everything is mixed in one bowl, no creaming of butter and sugar necessary. The moist and delicious chocolate cake is a perfect pairing with the Nutella buttercream frosting. Warning for all my Italian Meringue buttercream (IMBC) fans, I used an American buttercream for this recipe. Why, because kids love this stuff and it is very easy to make. If you read my buttercream guide, you know how I feel about American buttercream, but don’t let that stop you, this is creamy, delicious, and sweet. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make a chocolate cupcake with Nutella Buttercream Frosting Like I said before this is a one-bowl recipe. It will be very hard to resist the urge to lick the Nutella from the spoon. Originally I was going to add the Nutella to the chocolate batter and at the last minute decided to add it as a filling to the cupcake. I scaled the recipe down for cupcakes because Lord knows it is too dangerous to have chocolate cupcakes just hanging around all willy nilly. Materials: Nutella Powdered sugar Unsweetened Cocoa Powder I use Hershey’s Instant espresso powder Mixing bowl Measuring Cup and Spoon (liquid and dry ingredients) Wilton Cookie scoop Stand Mixer, Hand Mixer Cupcake liners Wilton Tip 4B or any other star tip Piping Bag Sprinkles (optional) Steps: How to make the chocolate cupcake Add the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt in a mixing bowl. Mix all the dry ingredients until combined with a whisk. Then mix the buttermilk, oil, eggs, together add them to the dry ingredients. Add the hot water last and mix well. This will be a runny batter. Add exactly 2 cookie scoops to each cupcake wrapper or until it is 1/2 way full. Bake for about 10-12 minutes. Steps for Making the Nutella Buttercream Frosting While the cupcakes are baking, in a stand mixer or hand mixer, beat the butter until pale in color. Nutella buttercream comes together more effortlessly than any other buttercream. The creaminess of the Nutella has something to do with it I believe. Then add the Nutella and mix for about 2 minutes. Add the powdered sugar and mix on low. The mixture will be very thick, add the heavy cream one tablespoon at a time until it is smooth. This produces a thick, rich, and fluffy frosting that pipes really well. That’s it a delicious frosting in about 4 minutes. Decorating the Chocolate Cupcake with Nutella Buttercream Add tip 1M or whatever tip you have to a piping bag. Then fill halfway with the Nutella buttercream. Use a filler piping tip to remove the middle of the cupcake and add some Nutella. Push the filling down. Hold the piping bag at a 90-degree angle. Squeeze medium pressure to add a small amount of buttercream to the center. Then pipe around the circle to create a tall buttercream frosting. When you get to the top release pressure. The final result should look like this. Optional: Add some sprinkles to give it a pop of color and before the buttercream crusts over. Look how beautiful and yummy that looks. Absolutely delicious. Easy one-bowl chocolate recipe. A moist and decadent chocolate cupcake with Nutella Buttercream frosting.

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Vanilla Chai Cupcakes with Chai Brown Sugar Buttercream

Fri, 19 Mar 2021 13:30:27 +0000

Are you a chai latte fan? I love spices, so of course, I couldn’t wait to make these vanilla chai cupcakes. They are a blend of warm spices such as cardamom, nutmeg, ginger, and cinnamon. These cupcakes have just the right amount of sweetness and spice, similar to the drink, except these are much better. These chai cupcakes are filled with chai flavor in every bite. It is like classic comfort food because it makes you want to curl up on the couch with a cuppa. It is light and fluffy and is tea in the form of a cupcake. Pairing it with brown sugar Italian Meringue buttercream with a dash of chai spice puts it over the top with flavor. The buttercream is not too sweet, yet it hits all the right notes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Chai Spice Cupcakes and Main Ingredients To make these chai cupcakes, I adjusted my vanilla cupcake recipe and added the chai spice with a chai spice-infused buttermilk. I used the same method to make Earl Grey cupcakes and loved how they came out. So, I decided to try it again and the result was fabulous. The aroma of the spices makes it feel like fall, except it’s not and it’s like 30 degrees outside (yup, it’s winter over here). When I was finished making these cupcakes my mom stopped by (instant taste tester) and I immediately gave her a cupcake to try. She absolutely loved it. While I couldn’t get her to try the frosting, I was happy she had a cupcake. Since COVID I lost all my taste testers from work. So, I have been bribing my son to try my goodies. Chai Spice Mix–Mix ground cinnamon, ginger, cardamom, nutmeg, and allspice together to create the warm chai spice. It will not only smell delicious but will have a nice kick to it. Cake flour–I know my vanilla cupcake recipe uses self-rising cake flour, but I wanted to change it up a bit. Instead, I used cake flour, I believe they both yield the same texture so there is no real change. The only difference, self-rising cake flour has leavening and salt added which makes it much easier. If you don’t have cake flour measure a cup of all-purpose flour and remove two tablespoons, then add two tablespoons of cornstarch and sift together. Buttermilk–I like using buttermilk because it makes the cake moist and tender. Butter and Oil– Whenever possible I like combining butter and oil. The combination makes you get the flavor of the butter (delish) and oil for a moist cupcake. Chai teabag– I used Tazo chai teabag to infuse the buttermilk because that’s what I had on hand and I like their teas. However, you can use any chai teabag. Cupcake liners–I used these greaseproof cupcake liners on Amazon that I absolutely love. There is no grease and they don’t stick to the cupcakes, win-win. How to Make Vanilla Chai Cupcakes Preheat oven to 350°F. Add the cupcake liners to a muffin pan. Mix the spices together to make the chai spice and set it aside. In a medium bowl, measure the cake flour, baking powder, baking soda, salt, and chai spice, then set them aside. In a measuring cup, pour the buttermilk and add the two bags of chai spice tea bags. Let it sit for 20-30 minutes. Remove the tea bags and squeeze out the excess buttermilk. In a large bowl, beat butter, oil, and sugar with an electric mixer until light and fluffy. Add the vanilla Then the eggs, one at a time, and mix well. Then, add flour alternately with buttermilk Beat well after each addition. Continue beating for one minute or until combined. Then use a cookie scoop to pour into the cupcake liners. You will need about two scoops. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the muffin pan, then move them to a cooling rack for 10 minutes. The Frosting: Brown Sugar Italian Meringue Buttercream I used my delicious brown sugar Italian meringue buttercream for the frosting with a pinch of chai spice. This time around, I did not infuse the sugar syrup with chai tea, as I did with the Earl Grey cupcakes, because of the deep flavor of the brown sugar. Look at that beautiful buttercream. I know that Italian meringue buttercream takes some effort to make, but it is delicious. Therefore, I suggest making it ahead of time. An alternative is to use vanilla Italian meringue buttercream or this easy buttercream recipe with a teaspoon or more chai spice. Decorating the Cupcakes To decorate the cupcakes I fitted a piping bag (I used these) with a Wilton 1M tip and filled it about half-way with buttercream. I piped a small amount of buttercream in the center, and piped around it, then released pressure once I got to the top. You can find more tips for decorating cupcakes in this tutorial. That’s it for today, super yummy vanilla chai latte cupcakes. If you like this recipe don’t forget to share and give a star rating. As always until next time happy caking. Delicious vanilla cupcakes with warm chai spices.

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Easy Homemade Caramel Sauce

Mon, 01 Mar 2021 14:30:31 +0000

Skip the store-bought caramel sauce. This homemade caramel sauce is so easy. Made with only six ingredients, it is delicious and comes together in less than 15-minutes. Caramel sauce can be used as a cake/cupcake filling, drizzle over ice cream or cake, or to flavor buttercream. Caramel to me is like chocolate. It’s so good you have to try everything humanly possible not to drink it with a spoon. I learned how to make homemade caramel sauce many years ago. Moreover, to my surprise, it was so easy. Of course, no crazy ingredients are included. You know the ones that you can’t pronounce. Also, no high fructose corn syrup. After making your own, you won’t go back to the other stuff. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients needed to make Caramel sauce Caramel/liquid gold needs only six ingredients: sugar, butter, corn syrup, water, vanilla extract, and heavy cream. While it is tempting to eliminate an ingredient, don’t do it. Each ingredient is essential to making the best caramel sauce. Granulated sugar– granulated sugar is the base of the sauce. When combined with water makes the most beautiful amber color sauce. Water-Water is used to melt the sugar. Butter– Everything is better with butter right? Butter helps stop the browning and makes the caramel pourable. Light Corn Syrup– Corn syrup makes the sauce nice and smooth. Also, it helps prevent graininess that can arise from crystalized sugar or overcooking the sauce. Heavy cream– heavy cream makes the caramel creamy and stops the caramelization process. Vanilla extract– vanilla adds flavor to the caramel, use only the best vanilla. Deep pot– any pot will do, but the best is a pot with a heavy base to make the sugar melt evenly. How to Make Caramel Sauce There are few things you need to keep in mind when making caramel sauce. One, use a deep pot, this prevents the caramel from spilling all over the place. Two, it is essential not to move away from the stove at any time. This prevents the sugar from over-browning (bitter) and burning (extremely bad). Three, the heavy cream will cause a reaction, remove the pot from the stove and place it in the sink to handle any spill. Four, do not try to make too much sauce at once. If you are, make sure the pot is large enough, for the reasons mentioned above. Now that’s out the way, here is the step by step: Heat the sugar and water over medium heat in a deep pot. I used a small pot, but you can see how much room is in the pot. Once the sugar reaches an amber color, add the butter. The heat from the sugar should melt the butter. Once the butter is melted, remove the pot from the stove and add the heavy cream slowly. Stir to incorporate the cream. Then, add the vanilla and the corn syrup. Let the caramel sauce cool in the pan. As it sits, it will darken and thicken. The whole process should take about 10 minutes or so. Store in the refrigerator for up to 10 days. Once in the refrigerator, it will harden a bit, place in the microwave for 30-second intervals until it is melted again. Stir between each interval to see if it is at the right consistency. Now you are ready to use it any way you like. See if you can resist licking the back of the spoon. How to Fix Grainy Caramel Sauce The best way is to use corn syrup. Add a teaspoon of corn syrup at a time to the sauce fix any graininess. Can I Substitute Brown Sugar for White Sugar to Make Caramel? Yes, you can, brown sugar gives it a great flavor. That was easy right? If you like this recipe, don’t forget share and to pin it for later. Other Useful Cake Fillings Pineapple Jam Orange Jam Peach Jam Until next time happy caking. Make your very own homemade caramel sauce in a just few minutes using only five ingredients.

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How to Make Easy Homemade Orange Jam Recipe

Mon, 25 Jan 2021 14:30:26 +0000

What do you do with a lot of fresh oranges? You make orange jam of course. At the beginning of the year, I had some oranges that were sour and needed to use them. So, I decided to make homemade jam. I know winter is not your typical jam season, but I never get tired of making jam. Jam is not just for toast, I like to use it to add flavor to buttercream and cake/cupcake recipes. Remember those orange cupcakes? I used the jam to make the buttercream. What is the Difference Between Orange Jam and Orange Marmalade? The difference between orange jam and orange marmalade is: marmalade is made with the whole orange, the rind, and a lot of sugar. While orange jam eliminates the rind, and pith and uses less sugar. They are prepared the same way, with the exception of marmalade where water is used in the recipe. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What you need to make this recipe: Oranges- about 5 medium peeled oranges with pith, rind, and membrane removed. Lemons- you will need the juice of two medium lemons. Sugar- I used only 2 cups of sugar, I like my jam to be less sweet. Saucepan Mason jar –I like to use BPA free canning jars such as Ball, double-check the brand to make sure. Nutribullet or Blender Steps for Making Orange Jam Peel the oranges and remove the rind, pith (the white area), and the membrane. The pith is bitter so I chose to remove it, however, this area is filled with pectin. Place the oranges in a Nutribullet or blender and pulse. Pour into a medium saucepan. Add the sugar, lemon juice, and mix together until combined. Then cook for 20-25 minutes until the jam sets. Remember to stir frequently. Allow the jam to cool then add to a mason jar. If you can wait add to a piece of toast and enjoy. More Jam Recipes: Pineapple Jam Peach Jam Blueberry Jam Strawberry Jam Learn how to make this easy and delicious orange jam recipe, no pectin added.

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Orange Cupcakes with Orange Italian Meringue Buttercream

Fri, 15 Jan 2021 11:54:17 +0000

These orange cupcakes will surely brighten your day. If you are still sheltering in place for like the umteenth month (I lost count now), these are the perfect cupcakes for you. They are bursting with orange flavor from the orange buttercream and the orange curd filling. To say that they are delicious is an understatement, you really can’t have one bite. The real story behind these cupcakes is kind of funny. I bought a bag of oranges and they were not sweet at all. Since I couldn’t eat them and I didn’t want to discard them, I spent a few days racking my brain about what I should do with them. My first thought was orange jam, but, after that, I still had a lot. That’s when I thought how about making them into cupcakes. Normally, when I make cupcakes it’s just the cupcake and the buttercream, but I wanted to add more orange flavor to the cupcake. Actually, I still had more oranges, so, I decided to add the orange curd (yum). You are probably wondering how many oranges did I really have? Ahem, a lot. I know this recipe has a few components to it, but trust me it is worth it. The result is a light orange cupcake with orange flavor in every bite. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What you will Need to Make the Orange Cupcakes: Eggs- The recipe uses room temperature eggs, if your eggs are too cold place them in warm water for a few minutes to bring to room temperature. Butter – I use unsalted butter at room temperature. Oil– I like adding oil and butter because it makes the cupcake moist and you still get the flavor of the butter. Buttermilk– I used buttercream because of the lightness it adds to the recipe, but you can use milk. Self-rising Cake Flour– I like using self-rising cake flour because it is so much easier and I don’t have to worry about leavening and salt. I use Presto self-rising cake flour because it is available locally, but White Lilly is also a great choice. If you don’t have self-rising cake flour, add 1/2 teaspoon baking powder and 1/4 teaspoon salt to every cup of cake flour. So for this recipe, you would need 1 teaspoon baking powder and 1/2 teaspoon salt. Granulated sugar Orange Juice– I used freshly squeezed orange juice. Orange Zest– I zested two oranges and used them to make the orange juice. Orange Jam– The orange jam was used in the buttercream. Recipe to follow. Vanilla extract/Orange Extract- For more flavor add real vanilla extract and if you have orange extract add some as well. Orange extract is optional because there is already so much orange flavor in the cupcake. Italian Meringue Buttercream–The recipe can be found here in the buttercream guide. What you will Need to Make the Orange Curd: Orange curd should be made ahead of the cupcakes. It needs time to thicken up, either overnight or a few hours. So plan accordingly. Unfortunately, I forgot to take process photos of me making the orange curd. Orange zest –Zest of one orange Egg yolks– I used the yolks from Italian Meringue buttercream Granulated sugar Butter– Cut the butter into pieces, so that it is easier to melt. Salt Optional: you can add lemon zest and lemon juice. How to Make the Orange Cupcakes Cream the butter and sugar together. Then add the oil. Mix until nice and fluffy. After you cream the butter, oil and sugar add the orange zest and the vanilla. Add the eggs one at a time, mix until incorporated. Then add the flour and buttermilk, mix until fully incorporated. Do not overmix. Use a cookie scoop and fill the cupcake liner two-thirds full. Shake them to level and place in the oven for 15 minutes or a toothpick comes out clean. How to Make the Orange Italian Meringue Buttercream To make the Orange Italian Meringue Buttercream add the 1/2 cup of orange jam to the buttercream and mix until combined. You can also use orange extract instead of vanilla extract, however, the jam is enough to flavor the buttercream. How to add the Orange Curd Filling After the cupcakes are cooled, use a knife to remove the middle of the cupcake. Then cut off a piece, you only need a small piece to cover the top. Fill the cupcake with the orange curd. Then place the small piece on the top of the cupcake. Now, add the orange buttercream frosting to the top of the cupcake and enjoy. For more cupcake decorating help, see the cupcake decorating guide. Delicious Orange cupcakes, filled with orange curd and Orange Italian Meringue Buttercream frosting. These cupcakes are light and full of orange flavor in every bite.

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Pineapple Jam Recipe

Tue, 29 Dec 2020 13:18:47 +0000

This week is all about pineapple. A pineapple cake (I mean a cake shaped like a pineapple), pineapple jam, and pineapple flavored buttercream. Do you like pineapple? If you do then, this pineapple jam recipe is for you. This pineapple jam is yummy and delicious with small chunks of pineapple. The best part, it only has two ingredients: crushed pineapple and sugar. The pineapple jam has just the right amount of sugar. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. A few Things to Consider when making Pineapple Jam Sugar: Usually, when making jam you add more sugar, which is fine for toast. However, in this case, pineapple is naturally sweet, therefore, I reduced the sugar. But, if you like your jam on the sweeter side, simply increase the sugar to one cup. I don’t suggest going above one cup. Chunks of pineapple. Full disclosure, there will be some chunks in your jam if you use it straight from the can. If you don’t like pineapple chunks in your jam, then pulse it some more in the blender, Nutribullet (which I love), or food processor. Additional flavors: Another thing to consider is whether or not to add additional flavors such as lemon juice or spices. Of course, this changes it from two-ingredient jam to three/four depending on what you add. But, the flavor is entirely up to you, pineapple has a light flavor and that is why I chose to leave out the spices. I wanted the taste of pineapple in the cake and the buttercream. A hint of cinnamon is also great. On the other hand, lemon juice is a great addition, it brings a nice tang to the already sweet jam. It also has pectin and since pineapples have very little pectin (pectin is used as a thickener). How to make Pineapple Jam Pineapple jam is very versatile, it can be added into cake batters, used as a cake filling and also in buttercream. When adding to the buttercream, add a small amount at a time until it is to your liking. If you are going to pipe the buttercream remember to pulse the chunks or it will become stuck in your piping tip. Step 1: Add the crushed pineapple to a saucepan Step 2: Add granulated sugar and mix it together. You may also add lemon juice or cinnamon based on your preference. Turn the heat to medium-low and cook for 18-20 minutes or until the jam has thickened up. That’s it, easy peasy right? Don’t forget to save for later and share. As always happy caking. Note: This recipe was originally published August 16, 2017, and has been updated with new photos. An easy delicious pineapple jam recipe

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Earl Grey Cupcakes with Earl Grey Italian Meringue Buttercream

Fri, 18 Sep 2020 09:17:38 +0000

Are you a tea lover? Do you have a tea lover in your life? If so, then these Earl Grey cupcakes are for perfect you. I went overboard with this recipe and paired it with Earl Grey Italian Meringue buttercream (yum). Except, it is not overpowering at all. A perfect combination for this time of year. I love drinking tea and yes I drink it all year round including the summer. My usual tea profile is pretty much the same; peppermint/lemon/ginger tea sometimes in that order. However, once I tried Earl Grey tea, it quickly became a part of my tea collection. To be honest, I tried it at a work conference a few years ago, it was the best choice available at the time (panic). But, it had such a unique taste, I found myself drinking a second cup. Earl Grey is such a sophisticated tea, it makes you want to stick out your little finger out as you take a sip. While sipping on my new favorite tea, I decided to infuse it in my vanilla cupcake recipe. Oh wow, it was delicious. Who doesn’t want tea in a cupcake? This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Earl Grey Cupcake Recipe Here’s what you will need to make these Earl Grey Cupcakes: Earl Grey Teabag – I used the Tazo brand, but you can use whatever brand you have available. Self Rising Cake Flour- I used Presto for this recipe, however, White Lily is a great brand. Butter– Everything tastes better with butter, it adds great flavor to baked goods. Eggs– Makes every recipe nice and fluffy. Oil-I replaced some of the butter with oil to make it even moister. Buttermilk-Makes the cupcakes moist and tender, however, you may use regular milk. Sugar-I used regular granulated sugar, however, this recipe could benefit from brown sugar, test it out and let me know. Vanilla extract- I always use real vanilla extract it adds depth of flavor Italian Meringue Buttercream– I used Italian Meringue buttercream, but you can use Swiss Meringue buttercream, see a list of additional buttercream here. Cookie scoop Cupcake wrapper Muffin pan How to make Earl Grey Cupcakes? These Earl Grey cupcakes have just enough flavor, but not overpowering. The key to this cupcake is to steep the tea just enough to get the flavor but not too long. I steeped three tea bags in the buttermilk for about 25 minutes, but, you can use four. I also used the same amount for the sugar syrup before heating. Once you are finished steeping, squeeze the tea bags to get even more flavor. Steep the Tea Steep three tea bags of Earl Grey teabags in the buttermilk. Cream butter, sugar, and oil Add the butter and sugar to a mixing bowl and cream together, then add the oil and cream until light and fluffy. Add eggs and vanilla Mix in one egg at a time, then add in the vanilla. Add the flour and the buttermilk Pour a small amount of the Earl Grey flavored buttermilk in the batter with a small amount of self-rising flour. Mix each time until fully incorporated. Add the batter to the cupcake wrappers 1/2-3/4 full. Bake for about 10-12 minutes. Decorate cupcakes with a swirl using tip 1M and I added edible viola from my garden. That’s it. Sophisticated and delicious Earl Grey tea in a cupcake, perfect for any tea lover.

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