2 3/4 cups cake flour (2 1/2 cups AP flour + 1/4 cup cornstarch)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup whole milk
2 large eggs
1 tablespoon strawberry extract
2 teaspoons vanilla extract
Zest of two lemons
3-9 drops red food coloring (optional)
40 small fresh ripe strawberries, trimmed
For the Lemon Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup unsalted butter, softened
3 tablespoons fresh lemon juice
5-7 cups powdered sugar
Preheat the oven to 350 degrees F. Line two9-inch cake pans with parchment paper circles then spray with nonstick cooking spray.
For the Cake: In the bowl of an electric stand mixer, cream the sugar and butter on high until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula. Turn the mixer on low and add in the baking powder, salt, eggs, strawberry and vanilla extracts, and lemon zest. Scrape the bowl again and slowly beat in the flour and milk. Mix in food coloring if desired.
Once smooth, pour the batter into the two cake pans. Bake for approximately 25 minutes, until toothpick inserted into the center comes out clean. Cool for 5 minutes in the pans. Then flip the cakes out onto a cooling rack, remove the parchment paper, and cool completely.
For the Frosting: In a clean mixing bowl, beat the cream cheese until light and fluffy. Scrape the bowl and beat in the butter. (Do this separately to avoid clumps.) Turn the mixer on low and slowly add the lemon juice. One cup at a time, beat in the powdered sugar, until you reach your desired consistency. Scrape the bowl and beat again until very smooth.
To Assemble: Place one cake layer on a cake stand. Spread frosting over the cake in a thin layer. Press the strawberries, trimmed side down, over the surface of the cake Then slather more frosting over the berries, filling the spaces in between. Set the top cake layer over the strawberries and press to level. Dollop frosting over the top and spread in out and down over the sides.
For Hombre Frosting Effect: Leave 1/2+ cup frosting in the mixing bowl. Add 1-3 drop red food coloring into the frosting and beat until the color is consistent. Starting at the bottom, spread the frosting around the edges. Then move upward in sweeping motions. Spread a little pink over the top if desired.
The easiest way to level and frost a cake is to take the time to freeze the cake layers first. Wrap each layer in plastic and freeze for at least 2 hours. Then stack, level, and frost the cake as directed. Set the cake out on the counter for another 2-3 hours to thaw and soften. This helps ward off broken cake layers, slanted cakes, and crumbs in the frosting. This cake can sit out at room temperature, covered, for up to 3 days.
October is all about fun and this month’s featured recipe is no exception! Our Whole Wheat Chocolate Chip Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories. They bake up moist, fluffy, and full of pumpkin goodness. Wow family and friends with this fall treat at your next event or open house. They will never know it is a low calorie option. Enjoy!
What You’ll Need
· 1 cup whole wheat flour
· 1/2 cup all-purpose flour
· 3/4 cups packed brown sugar
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup pumpkin puree
· 1 1/2 teaspoons pumpkin pie spice
· 1/2 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/4 cup unsweetened applesauce
· 1/2 cup plain, nonfat Greek yogurt
· 1 teaspoon vanilla
· 1 egg
· 1 cup milk chocolate morsels with peanut butter filling
Preheat oven to 350F. Lightly grease a 12 count muffin pan or line with paper liners. Set aside.
In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, Greek yogurt, and egg. Whisk thoroughly to combine.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in chocolate chips.
Spoon batter into prepared muffin tin.
Bake for 18-22 minutes or until muffins are set and golden brown.
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.