Lemonade Cake

 

    No need to juice lemons to make this yummy cake, use frozen lemonade concentrate

 1/3 cup butter

3 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup frozen lemonade concentrate, thawed

1 teaspoon vanilla

1 1/4 cups buttermilk or sour milk

Yellow food coloring (optional)

Thin lemon slices (optional)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.

Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).

Lemon Butter Frosting

1/3 cup softened butter

1 cup powdered sugar

1/3 cup frozen lemonade concentrate, thawed

1/2 teaspoon vanilla

3 cups powdered sugar

1 - 2 teaspoons frozen lemonade concentrate, thawed

directions

In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.

source: midwestliving.com

Chocolate Peanut Butter Cupcakes

 This is my go to recipe to bring to a party...Lucious Chocolate Cupcakes with a Creamy Peanut Butter Center

Ingredients

1 1/2

cups All Purpose Flour

1/3

cup baking cocoa

1

cup packed brown sugar

1

teaspoon baking soda

1/4

teaspoon salt

1/3

cup Pure Vegetable Oil

1

cup water

1

tablespoon white vinegar

1/2

teaspoon pure vanilla extract

1

egg

1

package (8 oz) cream cheese, softened

3/4

cup Creamy Peanut Butter

1/3

cup granulated sugar

1/3

cup powdered sugar

1/4

cup peanut butter chips

1/4

cup semi-sweet chocolate baking chips

Steps

• 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• 2In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
• 3In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
• 4Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
• 5Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
  
  
  Source: Pillsbury