Tag Archives: cake

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

With Easter right around the corner and daffodils blooming, it’s definitely carrot cake season. Nothing conjures the warmth and excitement of Spring quite like the traditional flavors of carrot cake, but this year, we decided to put a twist on the classic and make cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

Upon further inspection, it seems odd to add healthy vegetables to dessert cakes, but carrot cakes (and zucchini breads and the like) are so delicious and sweet, we usually don’t think twice about it. Instead, it’s a great way to justify eating cake!

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

To make these adorable cupcakes, we use our tried and true carrot cake recipe, which calls for shredded carrots, pineapples and pecans. We quickly and easily shred the carrots in a food processor, then mix everything together using a stand mixer before baking. The recipe makes exactly 24 moist, fluffy cupcakes.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach

After they’ve had a chance to cool, we top each cupcake with cream cheese frosting using a large round piping tip. (See more tips and tricks on How to Frost a Cupcake.) Then, we top it off with a candy carrot decoration or sprinkles and arrange them on a platter for everyone at our Easter brunch or dinner to admire and enjoy.

Carrot Cake Cupcakes from Everyday Good Thinking by @hamiltonbeach


Carrot Cake (and Carrot Cake Cupcakes)
YIELDS: 24 servings

Ingredients
2 cups all-purpose flour
2 cups shredded carrots
1 cup chopped pecans
1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Instructions
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add flour, carrots, pecans, pineapple, sugar, vegetable oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Garnish with finely chopped pecans, if desired. Refrigerate until ready to serve.
Notes
To make Carrot Cake Cupcakes, line muffin pans with paper baking cups. Fill each baking cup about 3/4 full. An ice cream scoop works well for filling baking cups. Bake at 350°F for 16 to 18 minutes. Remove immediately from muffin pan and place on a cooling rack to cool completely before frosting. Makes 24 cupcakes.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton BeachWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 



Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach

Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.

Sour Cream Pound Cake from Everyday Good Thinking by @hamiltonbeach


Sour Cream Pound Cake
SERVES: 8

Ingredients
1 1/2 cups butter, softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 325°F.
In a large mixing bowl, cream butter and sugar. Add eggs and beat.
Alternating flour and sour cream, beat until smooth.
Spoon into greased and floured tube or bundt pan.
Bake 1 1/2 hours or until toothpick inserted into center and comes out clean.
Notes
Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.
Everyday Good Thinking http://everydaygoodthinking.com/

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63232 Eclectrics Stand Mixer

All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.

 



Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeachIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach


Whipped Cream Pound Cake
YIELDS: 1 serving

Ingredients
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond or lemon extract
1 cup whipping cream
3 cups flour
Instructions
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing.
Reduce speed to LOW and alternately add cream and flour.
Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.
Everyday Good Thinking http://everydaygoodthinking.com/

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Buttermilk Confetti Cake from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.comConfetti cake reminds me of birthdays, good times and celebrations. Even saying it makes me smile! But you don’t need a birthday or holiday to enjoy the fun and fancy of a delicious cake studded with pops of bright color. Adding the fun of sprinkles (or jimmies) is actually incredibly easy, and it makes a standard cake a little more festive.

Buttermilk Confetti Cake from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Buttermilk cake is absolutely delicious (even without the confetti.) The buttermilk adds a tang you wouldn’t expect, but makes it addictive. The buttermilk twist plus the pretty confetti surprise makes this cake a winner every time.

Buttermilk Confetti Cake from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.comButtermilk Confetti Cake from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Buttermilk Confetti Cake
SERVES: 12

We recommend using a Hamilton Beach Stand Mixer or Hand Mixer to make a perfectly fluffy cake batter.
Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk
1/4 cup multi-colored sprinkles
Multi-colored sprinkles
Instructions
Preheat oven to 350°F. Grease two 8-inch cake pans and line with parchment paper.
Stir flour, baking soda and salt in small bowl. Set mixture aside.
Beat butter, sugar and vanilla extract on HIGH in large bowl until blended. Add eggs, one at a time, until well blended.
Alternately add flour mixture and buttermilk until combined. Stir in 1/4 cup sprinkles.
Divide batter evenly between prepared pans. Place one pan on bottom rack and one pan on top rack, rotate halfway through baking.
Bake 20 to 25 minutes or until a toothpick inserted in center of cakes comes out clean. Cool 10 minutes on wire rack.
Remove cakes from pans and cool completely on wire racks. Frost with Cream Cheese Frostingand top with sprinkles.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 
 
Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 

 


Carrot Cake
SERVES: 16

Ingredients
2 cups all-purpose flour
2 cups shredded carrots
1 cup chopped pecans
1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Instructions
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.
Everyday Good Thinking http://everydaygoodthinking.com/

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Cream Cheese Frosting

Ingredients
1/2 cup (1 stick) butter, softened
1 (8 oz.) package cream cheese, softened
1 tsp vanilla extract
2-3 tablespoons milk
1/4 tsp salt
3 cups powdered sugar
Instructions
In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
Spread onto cupcakes or cake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach