Sweet Buttery Vanilla Glaze for Donuts, Cookies, Cakes, Cinnamon Rolls & More

Yummy Glaze!

This has to by far be the best ever glaze to use on just about anything that requires a glaze.  For instance, Donuts, Cakes, Cinnamon Rolls, Muffins, Scones, Cookies and more! It's just like that glaze on that amazing  fresh yeast or cake donut, or freshly baked cinnamon rolls.  You know how there is just not enough glaze in the refrigerated cinnamon roll cans?  Well make this instead and you will have yourself some gooey yummy cinnamon rolls.  It's great for that drizzle on Bundt Cakes.  The butter just gives it a comfort smoothness to the glaze and the milk/cream of course give it that creaminess along with the butter and the vanilla is a great flavor for it.  You can also use lemon extract, anise extract, almond extract, maple extract, rum extract....etc...  I like to use pure extracts if I can and if it's available, imitation is only a last resort.  Pure extracts are a little more expensive but really worth it and you can use one bottle a long way.  You get the real true flavor potency too.  So a little bit ago I made a Cinnamon Roll Coffeecake, which I used this glaze. It was perfect.  I am forever in love with this recipe.  Make sure you follow the directions exactly to get the best smoothness possible, or you can always send it through a mesh strainer to get the lumps out from the powdered sugar.  Make sure to sift it the powdered sugar.  Enjoy and if you do use this glaze please give me your feedback!

Vanilla Butter Glaze for Cakes, Cinnamon Rolls and Donuts: 
2 Tablespoons Butter, Melted
1 Cup Powdered Sugar
1 Tablespoon of Milk or Heavy Cream
1/4 teaspoon Vanilla Extract

Directions:
Sift powdered sugar into a bowl. Add the melted butter. Add 1 Tablespoon of milk or cream. Mix in Vanilla Extract. Beat until smooth and creamy, adding more milk if necessary. Drizzle over cake, cinnamon rolls or donuts.

Have A Sweet Weekend!
Annamaria

La La Lemon Blueberry Cake

Here is an addition to my La La Lemon Recipes.  I love making this cake.  Pretty much it can be made into cupcakes, bundt cake, layered cake or pound cake loaves.

It's very lemony and the addition of the blueberries are delicious.  You can also add or substitute with Rasberries.  If you were to top this yummy cake, a perfect simple whip cream would be a great finishing touch!

I made these and gave one of the to my mom.  She loves it and it's pretty popular with family.  I usually make it into a bundt cake but this time I did loaves and gave them as gifts.

When I need to make something quick I will use Betty Crocker's Lemon Cake Mix and add things in.  You can certainly make your lemon cake from scratch which I will also add to this recipe if you want to make the cake from scratch.  Either way they are delicious.  I know sometimes people scoff at the fact of using cake mix but I find nothing at to do it.  They are what you need all in a box.

From scratch recipe is at the bottom of page.

La La Lemon Blueberry Cake
1 box Betty Crocker Lemon Cake Mix
1 cup of water
1/2 vegetable oil
4 eggs
1 (4 serving box) of Jell-O instant lemon pudding mix
1 box of fresh blueberries

Preheat oven to 325'F

Mix all dry ingredients and wet ingredients. Mix on medium speed until well incorporated.

   

Toss Blueberries in a separate bowl with about 3/4 of a cup of flour until completely dusted then add it all to the bowl with the batter. (Coating berries with flour helps to prevent the berries to sinking to the bottom of the cake.)

 

Fold berries into cake batter.

Pour into a greased and floured loaf pan that is lined on the bottom with parchment paper and top of the batter with blueberries.

   

 Bake for 25-40 minutes or until toothpick inserted comes out clean.

   

Cool in pan before removing cakes. Dust with powdered sugar. These loaves are wrapped in plastic wrap in the photo to give. 

 

Slice and serve. Either frost in whip cream or serve slices with a dollop of whip cream. **If you want to make them into cupcakes, bundt pan or layered cake, bake according to package directions. The cooking time may vary from pan finish and ovens. I think my oven tends to be on the hotter side.

From Scratch Lemon Cake

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Line the bottom with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 

CONTINUE THE RECIPE FROM ABOVE TO ADD BLUEBERRIES.

Divide the batter evenly between the pans, smooth the tops, add blueberries on top and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.

This is a delicious summer dessert but I have made this anytime of the year. This is perfect for Lemon Lovers! 

Enjoy and Happy Summer Solstice! 

Annamaria

   

Butterfinger Cupcakes

I love when I get an opportunity to make something for my daughter's class at school.  They happen to be reading a story about a family owning a bakery.  My daughter's teacher wrote on the homework sheet that it would be nice if someone would bake something at the end of the week.  Ding Ding, something to bake!  Yay! My daughter's teacher loves Butterfingers, hey who doesn't?!  So I thought to make some yummy Butterfinger Cupcakes.  They were a hit and her teacher sent a note to thank me and asked for the recipe.  I was extremely flattered!  My best friend who is also expecting was taunted at the fact that she wanted one but I only made enough for class.  I promised that I would make them for her and for her Baby Shower!

An Abundance of Sweet Peanut Buttery Goodness!

These cupcakes are bursting with Butterfinger goodness!  All the elements of the yummy candy.  Chocolate, Peanut Butter and Sweet Crunch!  It was so yummy.  You make this recipe Semi Homemade or completely from scratch.  Meaning you could substitute a yellow cake recipe for a box yellow cake and Homemade Chocolate Frosting can be substituted by my favorite quick tub of Frosting, Betty Crocker's Rich & Creamy Chocolate Frosting.

I'll give you the Semi Homemade version.  In separate posts I will post a homemade yellow cake recipe and my yummy homemade chocolate frosting.

You have to do some smashing and scooping in this recipe.  What is my favorite thing to use to smash things into crumbs?  A Potato Masher or a Metal Meat Tenderizer.

A great note for me to give to you to make even sized cupcakes is to use an Ice Cream Scooper.  You get so much better consistency in size for your cupcakes with it.  The one I use is OXO Ice Cream Scooper.  You can get it just about anywhere and you can buy it online HERE....

Note:  If you'd like you can use Betty Crocker's Devil's Food Chocolate Cake Mix and Chocolate Pudding Mix if you want a chocolate base instead of the Yellow Cake Mix and Vanilla Pudding Mix.

Butterfinger Cupcakes
1 Box Betty Crocker Yellow Cake Mix
3 Eggs
2/3 cups water
1/3 cup butter or margarine, softened
1 (3.4oz) Jell-O Instant Vanilla Pudding
1 Bag of Butterfinger Miniatures
1 Bag of Butterfinger Snakerz
1 (12oz) bag of Mini Semi Sweet Chocolate Chips
Jar of JIF Peanut Butter or your favorite peanut butter

Method:

Preheat Oven to 350'F

Use 2 (12 count) muffin pans and line with cupcakes liners.

Unwrap all miniature butterfingers and place in sealable plastic bag and remove air from the bag and seal.  (This is where it gets fun)....  Smash and Crush the Butterfinger Miniatures until crumbly.  Feel a little less stressed?  I use the Potato Masher utensil to do this annihilation, you can also use a roller or a meat tenderizer.

Mix cake mix, eggs, water, softened butter or margarine and pudding mix on medium speed for about 2 minutes.

     

Fold into batter about 1/2 or more of the bag of crushed Butterfinger Crumbs.

Scoop the batter using the ice cream scoop into the cupcake lined muffin pans about 2/3 full.  Any leftover batter you can distribute into muffin cups.  Sprinkle mini semi sweet chocolate chips on top of cupcake batter.

Bake at 350' F for 18-22 minutes depending on your oven, until a toothpick inserted comes out clean.  Do not overbake.  Let cupcakes cool for at least 30 minutes.

When cupcakes are cool spread a thin layer of peanut butter on each cupcake.

Fit a pastry bag with a large whole tip and fill with chocolate frosting.  In a swirl pattern start at the edges and finish to the middle.  If you don't have a pastry bag, fill a plastic ziploc bag with frosting and snip off one corner and frost the same way.  Sprinkle remaining crushed Butterfingers on top of cupcakes generously, this will also cover any imperfections, YAY!  =)  

Unwrap  Butterfinger Snakerz snack bags and place 1 "Snakerz" on top of each cupcake.  They really complete the look and make them so creatively cute!

Voila!  You have yourself an amazing Butterfinger Cupcake!  Remember to Enjoy.  You can store leftover cupcakes in fridge, but odds are you won't have any left to fridge!  My daughter came home with an empty container!

Have a wonderful sweet day!
Annamaria

Shared:

Bizzy Bakes Blog
SOMETHING SWANKY

 

     

        

   

PEEPS Chicks Cupcakes

I posted this awhile ago but I wanted to repost this for all who are new followers.  I think these are the cutest little treats ever!  They are so simple to make and can be made with kids for Easter and making great school treats for any class party.  You can make any type of cupcakes you like.  I used simple yellow cupcakes, added green buttercream.  I then added the PEEPS chicks, I used yellow but you can do all the colors if you'd like after that I added Malted Milk Eggs for the chick's eggs.  They came out so cute and all the kid's in my daughter's class loved them and thought they were so cool.  I will make them again this year for her class and bring them in to her PSR class as well since they are all excited about making their First Confession this week and celebrating Easter!  The nuns always love treats!

So this is what you'll need:  (I always make 2 dozen cupcakes)
24 cupcakes (any flavor either made from scratch or cake mix)
24 PEEPS Chicks (any color)
Green Frosting (homemade or store bought vanilla or cream cheese frosting dyed to green)
Whoppers Malted Milk Mini Eggs

Bake your cupcakes according to your recipe or cake mix directions.  (If making them from cake mix you may have to make 2 boxes which will make more than 24 cupcakes, nothing wrong with having extra, hee hee)  Let them cool.

Make your frosting and dye it green either with gel dye or dye drops until you reach the desired color, I made mine a pale green not over power or destroy the flavor of the frosting)

Place each PEEPS Chick on each cupcake.

Tuck in your eggs onto the side of the chicks.

Then you're done!  Quick Easy Easter/Spring Treats!

Ready For Class....

Spring is Coming!
Have A Sweet Day!
Annamaria