Frosting **this makes a lot of frosting, you could easily do a half batch
1 stick softened butter
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
Decorations
3 Oreos for ears, eyes, and nose
Sprinkles
Melted chocolate for smile
Directions
Funfetti cake
In a medium size bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a microwave-safe jug, melt together butter and milk in the microwave. Mix in vanilla extract.
Pour wet ingredients into the dry ingredients and mix to combine. Mix in sprinkles. Pour into microwave safe bowl and microwave for 2-5 minutes, or until a toothpick inserted into the center comes out clean. It will be hot so be careful!
Let cool completely before decorating.
Frosting
Mix together softened butter with powdered sugar until smooth. Stir in vanilla extract.
Decoration
Frost top of cooled cake. Cut Oreos with serrated knife into ear, eye, and nose shapes, then place on cake. Add a smile with melted chocolate, then top with sprinkles
Helloooo there and welcome back!! Today we are making some rainbow tie-dye surprise inside cupcakes perfect to make for a #BakeAChange bake sale to fundraise for She’s the First! 😁 It’s such an honor to be the #BakeAChange ambassador for She’s the First once again. Apologizes that this is coming late in the campaign–I had an unexpected personal emergency come up that set me back a few weeks in schoolwork/KSW work. But of course, you can host a bake sale to fundraise for girls’ education any time of year!!
She’s the First is a nonprofit organization that fights gender inequality through education. They support girls’ education in low-income countries so those girls can be the first in their family to graduate high school, and they train students everywhere to be global leaders. With their #BakeAChange campaign, they encourage people to hold bake sales to fundraise for girls’ education! The classic Bake a Change dessert is the tie-dye cupcakes (recipe here), but today I thought I would show another fun alternative 😊 Enjoy!!
More about She’s the First: https://shesthefirst.org
More about #BakeAChange: https://shesthefirst.org/cupcakes
Rainbow Tie-Dye Cupcakes
Makes 15 cupcakes
Ingredients
1 box pound cake mix + ingredients to prepare it
Gel food color in pink, orange, yellow, green, blue, and purple
1 cup (2 sticks) butter, room temperature
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, room temperature
Rainbow sprinkles (optional)
Directions
Preheat the oven to 350 F. Spray a 9″ x 13″ sheet pan with cooking spray and line two 12-cup muffin tins with 15 cupcake liners.
In a large bowl, cream together the butter and sugar. Add in the eggs, one at a time, then mixx in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Add half the dry ingredients to the wet ingredients and mix to combine, then mix in the milk. Fold in the rest of the dry ingredients.
Transfer the batter to a piping bag and pipe a thin layer of batter in the bottom of the cupcake liners. Place a rainbow pound cake in the center, making sure to remember which way the cupcakes are facing (this way, once you slice into the cupcakes, you’ll see the design). Pipe batter around the remainder of the cupcake and be sure to cover the top.
Bake the cupcakes for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let cool completely.
Decorate the cooled cupcakes with chocolate ganache and sprinkles.
Chocolate Ganache
Ingredients
1 cup dark chocolate chips
1/2 cup heavy whipping cream (half-and-half also works)
Directions
Place the chocolate chips in a medium heatproof bowl.
Heat the heavy whipping cream in the microwave or over the stovetop in a medium pan until it begins to simmer. Pour the cream over the chocolate chips and let sit for 5 minutes, then stir until smooth. The ganache will not come together at first, but keep stirring until it’s smooth. You can heat the ganache in the microwave at 15 second intervals if chocolate chip lumps remain.
Hellooo there and welcome back!! Today we are making a cake inspired by one of my all-time favorite TV shows–“The Great British Bake Off”! 😁 I ABSOLUTELY love the show, from the laid-back (but far from boring!) atmosphere, amazing baked creations, and of course, the judges and hosts! All so amazing. So today I thought it would be fun to create Steven’s Giant Sandwich Cake from Episode 1 of the latest season (Season 5)! Enjoyyyy!!
Preheat the oven to 350F and lightly spray a 9" x 13" baking pan with cooking spray. Line the pan with a parchment paper sling and secure the sides with metal (oven-safe) binder clips, then spray again.
Place the coffee, butter, and cocoa powder in a medium microwave safe bowl and microwave at 30 second intervals until fully melted. Alternatively, melt the coffee, butter, and cocoa powder together in a medium saucepan on the stovetop over medium heat. Let the mixture cool for 10 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the chocolate mixture into the dry ingredients and fold to combine.
In a separate medium bowl, whisk together the sour cream/yogurt, eggs, and vanilla extract. Pour this mixture into the chocolate batter and fold to combine.
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Peanut Butter Frosting
In the bowl of a stand mixer, cream together the butter and peanut butter on medium speed until smooth, about 1 minute. Mix in the confectioners' sugar one cup at a time on low speed, then beat in the vanilla. Turn the mixer to medium-high speed about beat for 3 minutes, or until smooth and fluffy.
