With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

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There are some skills in the kitchen that I admire from afar.  And then there are other skills that I am not content just wondering how they are done, I actually have to try and master them for myself.  One skill that is important for me is how to frost a cake.  While I know that it does not require rocket science to successfully frost a multiple layer cake, there are certainly errors that I have made and lessons that I have learned in how to make the cake look a littler prettier.

My grandma used to make celebration cakes and would always make me a Barbie Doll cake for my birthday.  Do you remember the cakes where the actual cake is a dome shape that represents the doll’s dress and then the doll is actually stuck in the middle of the dome so that it really looks like she is wearing a giant ball gown made out of cake?  There was something magical about those cakes that my grandma made.  Unfortunately, I was too young to be interested in learning from my grandma back then, but I still think of her know anytime I get out a piping bag.

I have learned how to frost a layer cake by watching videos on YouTube and learning from masters like Rosie from Sweetapolita.  And while my cakes are not works of art like those cake artists that I idolize, I can show you the basics of how to achieve a smoothly frosted cake that is fun and festive.

My favorite frosting to use is a traditional buttercream frosting.  Buttercream is so easy to work with and just seems to naturally smooth itself as you work.  It is important to work with buttercream that is the correct consistency, which in my opinion, is when the frosting is easy to spread without being so warm that it melts.  Typically room temperature to just slightly cooler buttercream will give you great results.

First off, to ensure even layers, I weigh out my batter and evenly distribute the batter into the number of pans that I am using so that I can be confident that each cake will be the same size.  When my cakes come out of the oven, I let them cool in the pan on a rack for 10 minutes.  Then I place a piece of parchment paper onto my counter top and invert the cakes onto the counter while they are still warm so that the tops that have raised and domed a bit while baking flatten out.  This makes them easy to stack without having to cut the cakes.

To start frosting the cake, I place about one tablespoon of frosting in the center of the serving platter that I am using.  This will help the cake to stay in place while you work.  Next, I cut four pieces of parchment paper to line the edges of the platter.  The reason that I do this is that I will inevitably get some frosting on the edges of the plate and instead of having to wipe it off later, I can simply remove the pieces of parchment paper after I am done frosting the cake and I am left with a clean plate.

Place the first cake on top of the dollop of frosting on the plate.  Spread about half a cup of frosting evenly over the top of the cake using an offset spatula.

If you are using any other type of filling, such as fruit, spread that over the frosting.  Place cake into the freezer for a few minutes so that the first layer can set.

Top with the next cake layer and place about 1 cup of the buttercream on top.

Use your offset spatula to evenly spread the frosting across the top of the cake allowing it to slump down the sides as you work.  Continue to work that frosting down the sides and switch to using a straight metal spatula.  Hold the spatula vertically and lightly drag one side of it around the cake to spread the frosting evenly.  At this point, you are just trying to cover the cakes with a very thin layer of frosting.  It’s fine to see cake through your frosting.  This first frosting layer is referred to as the “crumb coat” because if there are any loose crumbs that come off in your frosting during this first layer, they will be covered up later and will not be visible in your final product.

Place the cake into the freezer again for about 5 minutes, or until the frosting feels firm.

Place another cup of frosting on top of the cakes and use the offset spatula again to repeat the process of working the frosting around the top and down the sides of the cake.  When the top is covered, switch to your straight spatula again to spread the frosting around the sides.  Once your cake is smooth, place it into the freezer for another 5 minutes for the frosting to firm up again.

Finally, if you would like to use any decorative piping or sprinkles on your cake, now is the time to do so.  I like to place my cake into the refrigerator for at least 20-30 minutes to let the frosting set for a final time.  Then I will remove the cake and let it come to room temperature again before serving.

That is how to frost a cake according to me.  Did you find this helpful?

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I love Valentine’s Day and always have.  It’s not because I need some grand romantic gesture on that day, it’s just that I am a total girly girl and love all things pink, hearts and chocolate.  I think that these Individual Vanilla Cherry Cakelets would be an adorable and festive dessert to make as a treat for you and your sweetheart this Valentine’s Day.  A simple, yet flavorful vanilla cake is topped with tart and juicy cherries for an individually-sized bite of bliss.

Come on over to Best Friends For Frosting to get the recipe!

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Isn’t it funny how we only eat certain foods once a year?  Often times they are some of our favorite things, but we save them for special occasions or associate them with certain traditions and so we only eat them once a year.  That’s how it goes for me with German chocolate cake.  My mom made me the same German chocolate cake every single year for my birthday and now my husband has carried on the tradition.  As much as I adore the cake, I NEVER make it any other time of year!  When I saw a recipe for a chocolate coconut cake, I couldn’t wait to turn the recipe into these Chocolate Coconut Cupcakes!

The flavors of these Chocolate Coconut Cupcakes will remind you of German chocolate cake but the frosting is thick and chocolatey rather than the caramel flavor of traditional German chocolate frosting.

Even though this recipe uses traditional cocoa powder, the cupcakes themselves are super dark brown, almost black which usually happens when you use Dutch-processed cocoa powder.  I left a few of the cupcakes unfrosted and just the cake alone is one of the moistest, most flavorful chocolate cakes I have tasted.  A common technique for getting that rich chocolate flavor is to add coffee to your chocolate baked goods and these recipe gives you a double dose of that technique with coffee added to the cake and the frosting.   You may detect a slight coffee undertone, but mostly, as I mentioned, the coffee just enhances the flavor of the cocoa.

If you are a fan of coffee-infused desserts, I have a few other recipes in my repertoire that will be worth your time to check out!

Coffee-Spiked Chocolate Caramel Bars

Vanilla Latte Cookies

What is a recipe that you love but only eat once a year?

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I will be taking the next week away from the computer to spend quality time with family.  I hope that you will be doing some of the same.  I love the way that the blessings of family and traditions makes me feel so content and satisfied.  I believe that the love we feel this time of year is the true meaning of Christmas.

Here is a round-up of some of the recipes that I shared with you this holiday season.  Merry Christmas and Happy Holidays to you and yours!

Peanut Butter Cup Fudge

Vanilla Bean and Sea Salt Caramels

Turtle Snowball Cookies

Chewy Ginger and Molasses Chocolate Cookies

Chocolate Croissant Cookies

Candy Cane Cookies with Mint Chocolate Centers

Peppermint Meringue Brownie Cake with Chocolate Ganache

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