Perfect Cupcake Frosting and Filling

I have recently found this recipe or one very similar on lots of cooking blogs- it seems amazing and I can't wait to try it!
recipe by Our Best Bites

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes

Boterkoek (Dutch Butter Cake)

from the kitchen of Rona

Mix all by hand:
 3 cups flour
 1 cup sugar
3 sticks BUTTER, softened
 1 egg yolk mixed
 1/4 tsp almond oil
 dash of salt

 I get the almond oil at Bakers Cash & Carry in Salt Lake and it lasts a long time.. If you use almond extract, you need to use a scant teaspoon, but the oil is better.
Use pastry blender to mix, pat into 9X13 pan, brush top with beaten egg white, score with fork if desired, and bake at 500 degrees for 10 minutes to a light golden brown. Cool slightly and cut on the diagonal to form diamond shapes.

The Best Frosting - Good on ANYTHING (even cardboard)

from the kitchen of Marissa

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!
*Makes about 4 cups frosting

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end and thicken considerably.

Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. If you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.

Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Coconut Cake/Cupcakes

from the kitchen of Marissa

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Make the frosting while your cake cools. Frost cooled cake/cupcakes then sprinkle with coconut and top with a maraschino cherry.

Strawberry Sheet Cake

from the kitchen of Sarah

1 box white cake mix
1 pt. whipping cream
2 cups powdered sugar
1 (8oz) pkg. cream cheese (softened)
1 pkg. Danish Dessert (strawberry)
2 cups fresh strawberries

Make cake mix. Bake in cookie sheet pan. Let cool. Whip the cream. Put powdered sugar in a little at a time and beat, then add cream cheese. (I stir the cream cheese first to cut down on lumpiness). Beat it well to make it creamy. Spread over cool cake. Chill in fridge. Cook Danish Dessert as directed on package. Let cool. Spread on top of cream topping. Slice strawberries and place on top of cake. May also use reasberries, peaches, cherry pie filling, blueberry pie filling, etc. YUMMY!

5 Minute Chocolate Mug Cake

from the kitchen of Kae


A RECIPE EVERYONE SHOULD KNOW
The most dangerous cake recipe
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you?

Apple Spice Cake with sauce

from the kitchen of Amber

1/2 cup soft butter
2 cups sugar
2 eggs
4 cups unpeeled shredded apples (about 3 large red delicious)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Cream butter, gradually add sugar and eggs, mixing well. Add all other ingredients. Pour into 9 x 13 inch greased pan. Cook for 35 minutes at 350 degrees. Serve hot with sauce and whipped cream.

Sauce: 1/2 cup butter , 1 cup sugar, 1/2 cup light cream, 1 1/2 teaspoon vanilla, heat butter, sugar and cream together over low heat 10-15 minutes, stirring occassionally until blended and lightly thickened. Do not let boil. add vanilla and serve hot on cake.

Apple Spice Cake with Sauce

from the kitchen of Jewal

1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)

Cream butter; gradually add sugar and eggs, mixing well.  Pour into 9x13 inch greased pan.  Cook for 35 minutes at 350.  Serve hot with sauce and whipped cream.

Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg

Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened.  Don't let boil.  Add vanilla and nutmeg.  Serve hot on cake.

Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.

Pumpkin Coffeecake

from the kitchen of Carol W.

1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel

Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.

Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.

Paula Dean's Pumpkin Gooey Butter Cakes

from the kitchen of Christine

So easy and YUMMY!

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Pumpkin Dump Cake

from the kitchen of Stephanie

1 (24 oz) can Pure Pumpkin
1 12 oz can evaporated milk
3 eggs
1 c sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 c chopped pecans
3/4 c melted butter
whipping cream

Preheat oven to 350 degrees.  Mix pumpkin, milk, eggs, sugar, salt,and cinnamon together.  Pour into a 9x13 greased pan.  Sprinkle cake mix on top and cover with pecans.  Pour melted butter over top.  Bake for 50 minutes.  Top with whip cream.

This is so yummy- my grandma gave me this recipe!

Well here it is...The first recipe! YEA! that was quick..Pumpkin Cake -

from the kitchen of Sharron

1 Yellow cake mix
1/8 tsp cloves
¾ C water
¼ tsp soda
2 eggs
2 tsp grated orange rind
1 C Pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger

Combine all ingredients and beat for 4 minutes. Pour into 9 x 13 greased
and floured pan. Bake at 350º for 30-35 minutes or until cake tests done.

CAKE TOPPING – 1 pint whipping cream and ¾ C brown sugar.
Whip cream until fluffy and add brown sugar.