#BundtBakers: Red

4ae7b-bundtbakerspostValentine’s Day was 2 days ago, so the theme of “red” was quite fitting this February. Could be the Bundt cake batter, the drizzle or frosting, a filling or decorations. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Wendy of A Day in the Life on the Farm.

Valentine’s cakes and I have a rough history, apparently. Maybe the cakes know that I don’t care for the holiday. Two years ago, I tried making a Red Velvet Cake. Without red food coloring. I went with green. Read about the hilarious quandary here: How the Grinch Stole Valentine’s Day.

This time around, the failure had to do with some serious cake-to-bundt-pan stickage. (It’s a word, don’t worry about looking that one up.)

I was going to throw in the towel and then I looked at it and thought, these little cakes are actually kind of pretty in their own ugly way. Without the “crust” you can see the pops of red from the cherries and the luscious chocolate chips saying hello.

naked-cake

I decided to power on! I made a ganache and a glaze with the maraschino cherry juice. And I think I ruined the aesthetic of the cakes by attempting to decorate them. I should have left well alone.

Firecracker wasn’t complaining though. He quite enjoyed his unhealthy snack of maraschino cherries, chocolate chips, and taste testing both the glaze and ganache. And then we shared a mini bundt when photo time was up. (No wonder he likes it when his little brother is napping!)

I got six 1 C bundtlettes, one 2.5 C bundt, and 2 cupcakes out of this batter amount. My husband and I immediately taste tested those cupcakes while watching a movie after the kids had gone to bed.

Cherry & Chocolate Chip Bundtlettes

Ingredients for glaze:

  • 1 1/2 sticks butter, softened
  • 1 3/4 C sugar
  • 4 egg whites
  • 3 C cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 C milk
  • 1 jar (10 oz) maraschino cherries, divided use
  • 1/2 C mini chocolate chips

Ingredients for glaze and ganache:

  • 2 C powdered sugar
  • 1/4 C maraschino cherry juice
  • 1/4 C chocolate chips
  • 2 tbsp warm heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease six 1 C bundtlettes and one 2.5 C bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the egg whites.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. In a measuring cup, stir 2 tbsp cherry juice into the milk.
  5. Add the dry ingredients and the wet ingredients to the stand mixer, alternating, beginning and ending with the dry ingredients.
  6. Chop the cherries (reserving a few for garnish if desired) and fold into the cake batter. Fold in the chocolate chips as well.
  7. Divide batter among bundt pans. Bake the bundlettes for 26-30 minutes and the bundt for 40 minutes, until a cake tester inserted comes out clean.
  8. Allow cakes to cool slightly before unmolding and allowing to cool completely on a cooling rack.
  9. Make the glaze: Whisk together the powdered sugar and cherry juice. Adjust ratios as needed to reach a desired consistency.
  10. Make the ganache: Stir the warm cream into the chocolate chips until melted.
  11. Decorate cakes with the glaze and the ganache. Option to garnish with reserved cherries.

*This recipe is adapted from Annie at http://mamadweeb.com/2014/02/cherry-chip-bundt-cake/*

cherry-chocolate-chip-bundt-for-bundtbakers-from-sew-you-think-you-can-cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Berries Bundt Cake by Bizcocheando

Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs

Bundt Cake extra rojo by La mejor manera

Cherry Bundt Cake by Basic N Delicious

Red Marble Bundt by A Day in the Life on the Farm

Red Velvet Bundt Cake by I love Bundt Cakes

Red Velvet Marble Bundt Cake by Patty’s Cake

Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Strawberries and Cream Bundt Cake by Palatable Pastime

White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones

Shirley Temple Cupcakes

In the world of sweets, cupcakes have been the dominating dessert for quite some time now. And one of the popular trends is to turn a favorite beverage into a cupcake flavor. There are countless margarita cupcakes, Guinness cupcakes, and cupcakes using soda.

Kate and I decided to take our favorite mocktail and turn it into a cupcake. It’s such a fun cupcake and would be adorable to use in February for Valentine’s Day, for a summer party, or any little girl’s birthday.

Shirley Temple Cupcakes

Ingredients for the cupcakes:

  • 1 1/2 C plus 1 tbsp flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1/2 C cherry 7-up, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp maraschino cherry juice
  • red food coloring (optional)

Ingredients for the frosting:

  • 1 stick unsalted butter, at room temperature
  • 2 1/2 C powdered sugar
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp lemon juice
  • 1 tbsp maraschino cherry juice

Steps:

  1. Preheat oven to 350 degrees F. Line cupcake tray with paper liners.
  2. In a bowl, 1 1/2 C flour, baking powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the eggs, one at a time until incorporated.
  4. Add one third of the dry ingredients and mix until combined. Add half of the cherry 7-up. Repeat until dry ingredients and soda are used (ending with the dry).
  5. Add the vanilla and almond extracts.
  6. In a small bowl, mix 3/4 C of the cake batter with the remaining 1 tbsp flour, maraschino cherry juice, and food coloring.
  7. Distribute the red cake batter between 12 cupcakes. Top with remaining batter – do not mix.
  8. Bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool.
  9. Meanwhile, make the frosting: In the bowl of a stand mixer, beat the butter until fluffy. Add the powdered sugar and pinch of salt. Add the vanilla and almond extracts, the lemon juice, and maraschino cherry juice. Frost cupcakes.
  10. Garnish with maraschino cherries and a a straw!

*This recipe is adapted from Shanon at http://www.thecurvycarrot.com/2011/06/26/shirley-temple-cupcakes/*

Shirley Temple Cupcakes