Lemon Blueberry Layer Cake

Hello friends! Long time no see, right? Well, I'm back. With the best cake ever. Zesty lemon cake dotted with fresh, juicy blueberries and filled with sweet whipped cream and homemade lemon curd. Sound like the best thing ever? It is. Here's the recipe:

For the lemon blueberry cake:
-1 box white cake mix
-3 eggs
-1/3 cup oil
-zest and juice of 3 lemons
-3/4 cup milk or half and half
-1 teaspoon lemon extract
-a few drops of yellow food coloring*
-1/2 cup blueberries


Whisk away any lumps in the cake mix. Mix together all of the ingredients except for the blueberries. Fold in the blueberries. They shouldn't sink to the bottom because the batter is so thick, but you can always coat them in a little flour to help them stay in place and also keep them from turning your cake purple. Fill 2-3 9 inch cake rounds and be sure to spray the pan and line it with parchment paper. Bake these one at a time in a 350 degree oven for about 30 minutes. Start checking for readiness at 25 min. Once they are cooled, wrap them with plastic wrap and put them in the freezer.
*This cake comes out cream colored. If you want more of a true lemon yellow color, add a bit of food coloring. Feel free to leave it out! :)

Lemon Curd: I used Laura Vitale's recipe for lemon curd and it turned out perfect! You will need about 2/3 of it for this recipe, but I love having leftovers of this stuff because it is seriously tasty. You can find the recipe at laurainthekitchen.com. 

Whipped Cream:
Whip 16 oz of heavy whipping cream. Add 1/2 cup of powdered sugar. If you want a sweeter whipped cream, feel free to add more powdered sugar!

Cake Assembly: Take out the cakes from the freezer and unwrap them. Layer the cake, whipped cream, and lemon curd. Keep layering until you reach the final layer of cake. Put this on top, upside down, (the bottom of cakes is flatter and more even) and decorate with more whipped cream, fresh lemon slices, and a basil or mint leaf.

Have fun and play around with it! I would love to see your recreations. Tag me on instagram and use the hashtag #petitebakeress. Happy Baking!

Maple Cinnamon Streusel Scones

It's beginning to look a lot like fall. We've pulled out the pumpkin scented candles, the leaves are changing, and school is back in session. One of my favorite parts of fall is the baking! I am in love with pumpkin, maple, and cinnamon. These scones are the perfect way to ease yourself back into fall baking. Be sure to grab one right away because these go fast!

For the scones, you will need:

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 stick butter, frozen
• 1/2 cup buttermilk
• 1 large egg

First, whisk together the dry ingredients.

Then, grate the butter into the flour mixture. 

Combine the flour mixture and butter until well incorporated, then set aside. In another bowl, whisk together the buttermilk and egg. Pour the egg mixture into the flour mixture and combine with a fork until everything is covered. 

Flour your work surface. Gently form a ball with the dough mixture- it might take some time, but be patient! Flatten the dough ball into an 8 inch circle and set it aside. 

For the streusel topping you will need:

• 1/2 cup flour
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 2 tablespoons brown sugar
• 2 tablespoons rolled oats
• 1/4 cup melted butter

Combine all of the dry ingredients. Add the melted butter and mix. Sprinkle the topping over the scone circle, and add some more brown sugar. 

Cut the scones into 8 equal pieces. Place the pieces on a baking sheet and bake them at 400 degrees for 15-17 minutes or until the edges are slightly golden. Allow these to cool for 10-15 minutes. 

For the maple glaze, you will need:

• 1/2 cup powdered sugar, more if needed
• 2 tablespoons melted butter
• 1 teaspoon maple extract
• 1/2 teaspoon vanilla extract

Whisk together all of the ingredients (add water to thin it out, more powdered sugar to thicken) and place in a ziploc bag. Cut off the corner and drizzle over the scones. 

If you make these, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Zesty Lemon Cupcakes

The days we have lemons in the house are always the best ones.... Besides the fact that they smell and taste like summer, they just seem to brighten up the kitchen. It's hard to choose between lemons and limes, but for this week I'm sticking with lemons. These cupcakes have convinced me.

For the lemon cupcakes, you will need:

• 1 lemon cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 2 teaspoons fresh lemon juice
• The zest of 1/2 of a lemon

Mix together all of the ingredients and bake at 350 degrees for 15-22 minutes. 

For the lemon frosting, you will need:

• 1 stick butter, room temp
• 4-6 cups powdered sugar
• The zest and juice of a lemon
• 1/2 teaspoon lemon extract

First, cream the butter. Then add the rest of the ingredients and mix until a smooth, creamy frosting forms. 

If you make these, I would love to see! Post them on instagram using the hashtag #petite bakeress

Happy Baking!

Ashley

Lime Coconut Pudding Popsicles

When I picked up limes at the grocery store, I knew I was going to pair them with coconut. It's the ultimate flavor combo, right? Popsicles were on my list of things to make this summer, so I thought it was the perfect excuse to make lime coconut Popsicles. You should definitely find an excuse to make these too, they are so good!

If you are looking for a creamy, zesty, thick Popsicle, these are the ones for you!

For these Popsicles, you will  need:

• 1 small package instant vanilla pudding
• 1 3/4 cups half and half            
• 1 teaspoon coconut extract
• Juice and zest of 1 lime

First, mix together the half and half and pudding mix. You'll want to mix it until the pudding mix is dissolved.

Next, zest and juice the lime. Remember to always zest, then juice. :)
Add in the coconut extract.

Pour the mixture into a Popsicle mold or just some paper or plastic cups.

Pop these in the freezer for 2-3 hours, then insert the sticks. After the initial 2-3 hours, freeze for an additional 2 hours. These Popsicles will keep for 3 days in the freezer.

This recipe makes 4-6 Popsicles.

If you make these popsicles, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Honey Cupcakes with Berry Filling

I was in Idaho last week and while I was there, I picked up some honey. Fresh, locally harvested honey. We brought empty ice cream buckets and filled them up. I knew right away that it would make fabulous cupcakes...... and it did :)

For the honey cake, you will need:

• 1 yellow or white cake mix
• 3 eggs
• 1/3 cup oil
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 1/4 cup honey

Mix together all of the ingredients and stir until well combined. Bake at 350 degrees for 15-22 minutes.

For the filling, you will need:

• 1 cup high quality berry syrup
• 2 tablespoons cornstarch
• 1/3 cup honey
• 1 tablespoon lemon juice
• 2-3 tablespoons water

Heat ingredients in a medium sized pot over medium heat until it starts to thicken and bubble. Remove from heat. To insure a smooth filling, strain it. 

To fill the cupcakes, take a small paring knife and cut a hole in the center of the cupcake and spoon in filling. 

For the frosting, you will need:

• 2 sticks butter 
• 6 cups powdered sugar
• 1 cup honey
• 1 tablespoon milk, if needed

Cream the butter. Add in the rest of the ingredients and mix until well combined. Frost the cupcakes as desired. 

(makes 20-24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Chocolate Peanut Butter Cupcakes

I didn't like peanut butter until a few months ago.... I don't know what I was thinking! Lately I have been into putting peanut butter on fruit, even vegetables! (celery, carrots) So naturally, I thought it was time to try peanut butter with chocolate. I'm pretty happy with the result.

For the chocolate cupcakes you will need:

• 1 box chocolate cake mix
• 3 eggs
• 1/3 cup canola/vegetable oil
• 3/4 cup buttermilk
• 1/2 cup sour cream/Greek yogurt
• 1 teaspoon almond extract
• 1 teaspoon vanilla

First, sift or whisk any big clumps in your mix. This helps insure a smooth, clump-free batter. Then, add the other ingredients and mix until well incorporated.

If you don't have buttermilk on hand, just add a teaspoon of lemon juice and fill the rest up with milk.

Bake the cupcakes at 350 degrees for 15 minutes or until an inserted toothpick comes out clean.
(makes 20-24 cupcakes)

For the ganache, you will need:

• 1 cup heavy whipping cream
• 1 cup chocolate chips
• 1/4 cup peanut butter

First, place the chocolate chips and peanut butter in a bowl and set aside. Heat the whipping cream in a microwave for about 2 minutes, or until it starts to get bubbly.  Pour the cream over the chocolate chips and peanut butter and stir until it looks like this:

Take your cooled cupcakes and spoon some ganache on top. Take the bottom of the spoon and smooth it out.

Now... the frosting. This frosting is like creamy peanut butter clouds. It's sooo good.

You will need:

• 2 sticks butter or margarine
• 1/2 cup peanut butter
• 5-6 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk (more if needed)

Cream together the butter/margarine and peanut butter until smooth and creamy. Add the rest of the ingredients and mix until well incorporated. 

Pipe or spread the frosting on top of the cupcakes when the ganache is cooled. 

For the toppers, take a square pretzel and spread some peanut butter on top. Take another pretzel and put it on top. Then, dip it it ganache.  

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Blueberry Lemon Poppy Seed Cupcakes

Whenever I think of summer, I automatically think lemon. It's so fresh, perfect for the warm summer months. And what pairs better with lemon than blueberry?

To make the cupcakes, you will need:

• 1 box lemon cake mix
• 3/4 cup milk
• 2 teaspoons lemon juice
• 2 tablespoons poppy seeds
• 3 eggs

Mix all of the ingredients together and bake them at 350 degrees for 18-24 minutes.

To make the filling, you will need:

• 2 cups blueberries
• 1 tablespoon + 1 teaspoon cornstarch
• 3/4 cup water 
• 3 tablespoons sugar (more if needed - I like my filling tart!)
• 4 tablespoons lemon juice

Place blueberries in a saucepan over medium heat until the juice starts to fill up the bottom of the pan. Then, add in the rest of the ingredients. Stir frequently. The sauce should start to thicken. Remove from heat and cool.

Once your cupcakes are cooled and the filling is done, it's time to fill those cupcakes!

Take a small knife and cut out the center. Spoon in the filling.

For the frosting, you will need:

• 7 cups powdered sugar
• 1 stick butter
• 1 block cream cheese
• 1/2 cup blueberries
• 3 tablespoons water

First, take the blueberries and water and place them in a blender. Blend them just until the berries are crushed and juicy. Then, put the mixture in a strainer and strain until you are left with just the juice of the berries. 

Then, in a separate bowl, cream the cream cheese and butter until light and fluffy. Add in the sugar and berry juice. You can also add 1 teaspoon of lemon extract if you would like. Mix until the frosting is creamy and all the ingredients are incorporated. 

Frost the cupcakes and garnish with fresh blueberries.

(makes 24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley