Tag Archives: cake recipe

New Cake Recipe 1 of 12

Part of my 28 before 29 was trying 12 new cake recipes; this was a way to force myself into doing more baking. Baking, I discovered a couple of years ago, is an excellent stress reliever for me; unfortunately it was very hard on mine and Andy’s waistlines. I stopped for a while, but I really missed it. To me, there is something so sweet (pun intended) about creating something that can be shared with others. So I reconfigured the baking plan, while I (and I’m sure Andy) will try everything I make, the people at Andy’s office have graciously offered to be my culinary guinea pigs, so theoretically my waistline is safe. For recipe #1 tried Brown Sugar Cupcakes with Peanut Butter Brown Sugar Frosting by How Sweet It Is.

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Brown Sugar Cupcakes

makes 12 cupcakes

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup milk

1/2 cup unsalted butter, melted and cooled

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.

Peanut Butter Brown Sugar Frosting

6 ounces cold cream cheese

1/2 cup creamy peanut butter

1 cup loosely packed brown sugar

1 cup powdered sugar

2 teaspoons vanilla extract

raw turbinado sugar for topping, if desired

Add cream cheese to the bowl of an electric mixer. Beat until smooth, then add peanut butter and vanilla extract, mixing until combined. Add in brown and powdered sugars gradually, with the mixture on low speed. Once everything has been added, turn to medium-high speed and mix for 4-5 minutes, occasionally scraping down the sides. If you’d like the frosting a bit sturdier, add additional powdered sugar 1/4 cup at a time, mixing like before. Frost cupcakes!


The Cake: I really wanted to love this recipe, but to be completely honest it was just “okay”.  The cake needed more sweetness, the flavor was good, but it wasn’t quite right. If I make these again I’ll be increasing the amount of sugar at least by a 1/4 cup. Plus the flavor of the frosting completely overpowered subtle richness added to the cake by the brown sugar. I will be making this again, but with some modifications.

The Frosting: I’ve made peanut butter frosting before, and I think I’ll stick with my own recipe. This one was very cream-cheesy, which is not how I like my peanut butter frosting to taste. It should taste like peanut butter. You couldn’t even taste the brown sugar, and the consistency was strange. I had to add an additional 2 cups of powdered sugar because it was so gooey I couldn’t keep it on the spatula. Probably won’t make this again.

Okay, that is 1 down only 11 to go!

Image from here.