Tag Archives: cake

Peppermint Frosting

Peppermint Frosting | Revamperate Peppermint Frosting | RevamperateI’ve said it before and I’ll say it again – I love peppermint and chocolate. It reminds me of Christmas, so of course, I couldn’t resist making a few peppermint chocolate sweets this month. In fact, I’m sure I will make several more this month to celebrate while I can.

Anyway, I’ll get down to the point. I kept it pretty easy with this peppermint frosting recipe by adding it atop chocolate cupcakes made from box mix. It really is so much easier and a big time saver. Plus, the frosting is the real focal point here. The cake just complements it!Peppermint Frosting | RevamperateTo frost about 14 cupcakes, you need:

  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely crushed peppermint candy
  • 1 drop of pink or red food coloring (optional)

First, mix together the softened butter and powdered sugar. Then add the extracts, beating well before adding one drop of food coloring. The color just brightens it up a bit, so one drop will do.

Frosting tip: always add liquid ingredients after the butter and sugar have been well combined, otherwise your frosting may not achieve the right texture. I’ve made this mistake before and it really does make a difference.

Place a handful of peppermint candies into a plastic bag and use a hard object (I use a rolling pin) to break them into pieces. Then use the rolling pin to crush them as fine as you possibly can. You can also use a food processor if you have a good enough one – mine would break if I tried to crush hard candy.Peppermint Frosting | Revamperate Peppermint Frosting | RevamperateMix in the crushed peppermint, setting aside the larger pieces for topping. Then top chocolate cupcakes with this colored peppermint frosting and garnish with crushed candy for a perfect yet simple holiday cupcake. Enjoy!

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Purple Ombre Layered Sprinkle Cake to Celebrate 100 Posts

Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateI’m happy to be celebrating a big milestone today! This marks my 100th post on Revamperate, so it’s only appropriate that I celebrate with a cake. A very special one.

In a way, Revamperate is my baby, so I’m very proud to have made it so far with this blog. This milestone comes at a very good time for me because I’m currently stuck working from home due to a pretty bad fall that has left me with consistent lower back pain. My clumsiness really got the best of me this time, and it’s tough to not be able to do what I love – bake and craft (and move in general).

While I maintain a full-time job as a marketing coordinator, I treat Revamperate like my second job. When I come home at night, I spend hours working on projects or planning what to do next. My weekends are occupied with work for the blog, but I love every minute of it. So, here’s to 100 more posts! Thank you all so much for reading, and I hope to continue to share my projects with you.

Without further ado, here’s the cake, as promised. I’m not going to lie to you; this sprinkle cake is WORK. As you probably could have guessed, sprinkles are kind of tough to work with. I used special cake pans to make a thinner but slightly taller cake, which means I only needed one box of cake mix. For a larger cake, you will definitely need more mix.Purple Ombre Layered Sprinkle Cake | RevamperateTo make the ombre part of the cake, all you’ll need is a box of vanilla cake mix (or more) and its mixing ingredients, gel food coloring, rainbow nonpareils sprinkles, and these Wilton cake pans,* which will allow you to easily make five small layers.

First, mix the cake and separate the batter in five small bowls. Drop in a very small amount of gel coloring into one bowl. When I say small, I mean a freckle of color. It goes a long way! Continue to add a little more color for each bowl, mixing well with a spoon. You should be able to see a clear difference in color between each bowl, but you should also note that the color will change slightly after it’s been baked.

If you do use the smaller pans, bake for about 20-24 minutes, checking often and removing when an inserted toothpick comes out clean. Let them cool on a cooling rack and begin making the frosting.

You can see my recipe for vanilla buttercream here. I wanted to add a little frosting so there was more for the sprinkles to stick to, so I added another half of this recipe to create the appropriate amount.

If needed, cut the tops off of the cakes and layer them with frosting in between, starting with the darkest layer on the bottom (or vie versa if you prefer). Leave a crumb layer on the cake and chill in the fridge for about 10 minutes. Set aside about 1/2 cup of frosting to use as decoration on the top of the cake, and use the rest to frost the rest of the cake. Let sit in the fridge for just a few minutes. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateNow, there are a couple different ways you can sprinkle a cake. One way is to pour the sprinkles into a deep baking sheet, only frost the sides of the cake, place cardboard circles on the top and bottom of the cake, and carefully roll the chilled cake in the sprinkles until it is entirely covered. Then you frost the top and continue covering with sprinkles.

I’m clumsy, as you know, so I didn’t want to do it that way. Instead, I put the cake inside of a deep pan and used my hands to press handfuls of sprinkles onto the sides of the cake. Is this the harder way? Probably. But it defeats the risk of ruining the sides of the cake with the rolling technique. Weigh the pros and cons and decide what works best for you. This way just happened to work best for me, but it does take some time. One way to make it a little easier is to make the palm of your hands sticky with a little frosting so that the sprinkles stick to hands before transferring to the cake. It sounds weird, but it totally works. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateOnce done with the sprinkles, add color to the frosting you set aside and move it to a piping bag or tool. Pipe small tufts of frosting around the rim of the top of the cake, and your cake is ready to be cut!

It can be quite a bit of work, but sprinkle cakes are really fun for parties and birthdays, and the ombre cake makes for a fun surprise when cut. Go ahead, cut it. It’s pretty awesome! Now, excuse me while I do my little happy dance for making it this far in my blogging journey. Thanks again for reading. Enjoy!

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Almond Butter Cupcakes with Vanilla Buttercream

Almond Butter Cupcakes | Revamperate Almond Butter Cupcakes | RevamperateI had the worst week last week, and I’m happy to finally be getting back to normal. I started off the week with a really horrible sinus infection and ended it with an ambulance ride to the ER because I fell down the stairs at work. It’s been rough, but I’m back to baking and crafting and glad to finally be feeling better.

These almond butter cupcakes remind me a little of fall (I always feel that way about nutty things) and with a dash of cinnamon, they’re even better. Overall, I’d say this recipe is a fairly easy to make and pairs well with light and creamy vanilla buttercream frosting, but I bet they’d also be fantastic with chocolate or even almond butter frosting (yeah, you’ll see that soon too).Almond Butter Cupcakes | RevamperateNow, to get down to it, this recipe will make you 24 cupcakes and can be easily halved. You need:

  • 1/2 cup butter, softened
  • 1/2 cup almond butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

For the vanilla buttercream frosting, you’ll need:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Sliced almonds (for garnish, optional)

Cream together the butter, sugar and almond butter. Then add in the vanilla and eggs, beating well after each egg. In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon and add 1/3 of it to the wet mixture. Mix well and alternate between adding milk and dry ingredients until the batter is completely mixed. The batter will be kind of thick, but you can add a little more milk if you need to thin it out a little.

Separate the batter into cupcake liners and baking for 22-25 minutes until a toothpick comes out of the center cleanly. In the meantime, beat together the butter, sugar and vanilla to mix the frosting. Add more or less sugar to taste.DSC_1149 Almond Butter Cupcakes | RevamperateOnce the cupcakes have cooled, top them with buttercream and some sliced almonds. Just remember the almonds – it’ll make you feel less guilty about eating a cupcake! If you like almonds or almond butter or even peanut butter, you’ll probably really enjoy these cupcakes. They’ll keep a few days, but they’re better kept on the counter unfrosted in order to stay moist. Enjoy!

Espresso Frosting on Chocolate Coffee Cupcakes

Espresso Frosting | Revamperate Espresso Frosting | Revamperate Despite never really liking coffee, it has become part of my daily routine. When I get up in the morning, I turn on the coffee maker, and Andrew and I sit together at our breakfast bar every morning drinking our coffee with different flavored creamers and preparing for the day. But let me tell you – I would so much rather start my day off with cupcake. An espresso cupcake to be exact.

Using my recent recipe for chocolate coffee cake, which I last paired with a caramel glaze, I made these espresso topped cupcakes that are made with real ground espresso powder, which is actually quite tough to find, so your best bet is to order it online ahead of time. With just a little added powder, this topping becomes delicious espresso frosting that pairs well with just about any cake, but my first choice is chocolate with some added coffee.

For this frosting, you’ll need:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 teaspoons espresso powder

First, beat together the softened butter and powdered sugar, adding a little at a time until it is completely mixed. In a very small bowl, combine the vanilla and espresso powder and stir until the powder has blended into the vanilla (it won’t completely dissolve). Then add this mixture to the whipped butter and sugar, and continue to mix until it has evenly dispersed throughout the frosting. If it’s too thick, add a small amount of water.  Espresso Frosting | Revamperate Espresso Frosting | RevamperateThen pipe the frosting onto cooled cupcakes and serve. They are wonderful with a cup of coffee (hot or iced) or milk. Enjoy!

Chocolate Coffee Bundt Cake with Caramel Glaze

Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | Revamperate I’ve never really thought of myself as a great baker, but recently I’ve found food to be the most inspiring thing around me. Although my blog is about so much more than recipes, you can see that I’ve picked up my baking game lately. I also never had a knack for homemade cakes – I’m all about boxed cake mix, but I’ve definitely hit a turning point in my baking. With this chocolate coffee bundt cake with carmel glaze, topped with butterscotch candy, I learned that I truly can make cake that beats up your average boxed cake mix. That’s not to say it’s not tough to make a good cake, but this cake is chocolate, coffee and caramel heaven.

For the cake:

  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 baking cocoa powder
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butterscotch candy, chopped (optional, for topping)

For the caramel glaze:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup brown sugar
  • 3 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

First, preheat your oven to 325 degrees. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue to beat until completely mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean.

In a small saucepan, melt the butter on low heat. Slowly add the brown sugar and milk, and turn up the heat to medium-to-high until the mixture begins to boil, stirring constantly with a spatula. Remove from heat and stir in vanilla. Let the mixture sit for several minutes before adding the powdered sugar a little bit at a time. Continue to stir until the powdered sugar has completely dissolved. If it’s too thick, add milk one teaspoon at a time until you reach your desired consistency.

Let the cake cool on a cooling rack until you can remove it from the pan. Bundt cakes can be difficult to remove cleanly, but there are some tips here. Otherwise, you can certainly try this recipe with other pans. As you can see above, I also made several cupcakes out of this batch because I use a smaller than average bundt pan. Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | RevamperateWhen the frosting reaches a glaze consistency, drizzle it over the cake and sprinkle butterscotch candy on the top. For best results, serve warm and with a side of coffee or milk. I made this for Andrew’s coworkers, and it was quite a hit. Despite not having a lot of experience with from-scratch cakes, this chocolate coffee cake came out perfectly moist and rich, just the way it should be. Enjoy!

Layered Spice Cake with Butter Rum Cream Cheese Frosting (Eggnog Cake)

Spice Cake with Butter Rum Frosting I’m really happy to share this recipe with you guys because this turned out to be an amazing cake when I wasn’t sure what to expect. Being a blogger, there’s a lot of trial and error. I try lots of recipes that don’t work out, but this one did, and as it turned out, this cake tastes like delicious spiced eggnog. It’s like Christmas in a cake, and while it may only be early November, you need this cake in your life. Trust me.

Here’s the best part – this is also one of the easiest cake recipes because it uses boxed cake mix. Seriously, I swear by boxed cake mix.

For the cake, you’ll need:

  • 2 boxes of spiced cake mix
  • Eggs
  • Vegetable oil
  • Water

For the frosting (aka, the best part), you’ll need:

  • 2 8 oz. packages of cream cheese at room temperature
  • 1/2 cup of butter, softened
  • 1 tsp vanilla
  • 2 cups sifted confectioners sugar
  • 1 tsp butter rum flavoring

First, bake the cake by the instructions on the package. I used two boxes, which made me three 9-inch round cakes. While they bake, start making your frosting.

Beat together the softened butter and cream cheese until creamy and add in the vanilla and butter rum flavoring. Slowly sift in the sugar and continue to beat for several minutes until the frosting is creamy and no longer grainy. Spice Cake with Butter Rum Frosting Spice Cake with Butter Rum Frosting Once your cakes are done baking and have cooled completely, carefully cut off the domes of the cakes. Layer the cakes with frosting and use a spatula to spread the frosting over the cake. Serve and prepare to be amazed (if you like eggnog) because this cake is one of my personal favorites now. I also made this recipe as cupcakes, which you can see here. Enjoy!

Halloween Treat: Eyeball Cupcake Toppers

DSC_1043 DSC_1038Happy Halloween, everyone! In need of a last minute Halloween treat? Well, this one will only take a few minutes and can be found at the Dollar Store.

Try dressing up your cupcakes this year with eyeball cake toppers. Made of what, you might ask? Ping pong balls!

All you need is:

  • Pack of ping pong balls (from the Dollar Store)
  • Blue and black paint
  • Red Sharpie
  • Small paintbrushes

Use a small paintbrush to make a small black circle in the middle of the ball, outlined with a blue circle and then another circle of black to create the iris of the eye. Let the paint dry and paint a second coat until you’re satisfied with the color. Note, you might need more coats because the paint can come out pretty light.

Once all the paint is dry, use a red Sharpie to make creepy veins coming out from the iris of the eye. When the color has set, top these creepy little eyeballs on top of your cupcakes for a spooky Halloween treat!DSC_1077 DSC_1063These are extremely easy to make in big batches, so they’re the perfect creepy themed treat for big get-togethers. Enjoy!