fat bottom

fat bottom

Wednesday, April 29, 2009

what i do when i'm bored...

so... i got a little bored the other day... and usually when i'm bored, and the boys are both napping, i do some online shopping, sit down with a latte and watch a grown-up movie, or i bake... so wanting to do something constructive (well i could have tackled some laundry...) i decided to go ahead and get my creative juices flowing and make something scrumptious...

i've been searching and searching for a long time for a awesome vanilla cake recipe, and like most of you out there, we have our fail-safe recipe, but we're still itching for one better... through my reading and searching of other fellow bloggers i came across this vanilla cake recipe from "lovin' from the oven" that peaked my interest... so... i pulled out my apron, tweaked the recipe to my liking and got to baking...
the results were quite pleasing... a yummy moist vanilla cake that surprisingly tastes like that of box cake... it also kinda reminds me of cake batter ice cream from coldstone... i decided to top 'em with a salt caramel vanilla bean cream cheese frosting, drizzled with a little more salt caramel and a sprinkling of toffee bits... all and all... orgasmic... the combination of all the flavors... major drooolage! definatly a keeper and will be making these lip smackers again soon!
vanilla cake recipe:
recipe yields 12-15 cupcakes
dry ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
wet/fat ingredients:
8 tablespoons (1 stick) melted butter
1 cup granulated sugar
2 XL egg whites
2 teaspoon vanilla extract
1 1/8 cup plain nonfat yogurt
1. preheat oven to 325°F and prep cupcake tins with paper liners
2. sift together flour, baking powder, baking soda, and salt and set aside.
3. in mixer, beat together melted butter and sugar until combined, then add egg whites and beat until mixture is smooth and light, and then stir in vanilla extract.
4. add flour mixture in two additions, alternating with the yogurt.
5. bake for 25 minutes, until cupcakes are barely golden on top, remove from oven, let cool in tins for 10 minutes, then cool on wire rack.

Salt caramel vanilla bean cream cheese frosting:
8 ozs. cream cheese softened
half of a vanilla bean, split

1/2 cup of homemade salt caramel
1-2 tbsp of heavy cream depending on how you want the consistency
2-3 cups depending on desired sweetness


1. place softened cream cheese in mixer fitted with paddle attachment, and cream
2. add in the vanilla bean seed and salt caramel, and blend in fully (dont you just love the vanilla bean specks!)
3. slowly add in your confectioners sugar, and if the frosting seems to thick, add heavy cream a little at a time
4. make sure to scrape down the sides of the mixer so everything is fully incorporated, frost and stuff your face!

jack sure did enjoy these ones...

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