This frosting really is fantastic– it’s light and creamy, silky and smooth, and it has a nicely chocolate-y flavor without being cloying.
Unlike my favorite Vanilla Frosting, which has a thickened flour/cornstarch base sweetened with granulated sugar, this frosting uses powdered sugar for sweetness; however, it avoids the underlying grittiness of powdered sugar frostings by dissolving the powdered sugar in a cocoa slurry made with boiling water. The result is a perfectly smooth frosting without a trace of grit– plus, the water itself cuts the butteriness of the frosting and allows it to whip up into a light and fluffy mass that’s perfect for spreading over a cake. I really just can’t say enough wonderful things about this frosting, so go ahead and make it for your next cake– I promise you won’t be sorry.
So… about the title. I know, the word “mayonnaise” doesn’t exactly inspire confidence when applied to a cake recipe, but using mayonnaise in cakes is actually pretty common, and makes sense– after all, what is mayonnaise but oil, eggs, and a little acid? And when you’re trying to add richness to a cake without adding dairy (sour cream is my usual go-to for stuff like this), it sounds like a great option.
I made a huge batch of cupcakes– half chocolate, half yellow cake– for a joint birthday party this winter, and when I say “huge” I mean “100+ guests HUGE.” And one of the birthday girls was allergic to dairy, so rather than single her out by making her a few “special” cupcakes, I decided to make the chocolate cupcakes dairy-free in their entirety.
I do have a dairy-free chocolate cake recipe that I use for all of my standard chocolate cakes, but honestly, when it came to making several dozen cupcakes I decided that it would actually be easier (if not cheaper) to start with cake mix. Duncan Hines chocolate fudge cake mix is naturally dairy-free, it was on sale at the grocery store, and I didn’t have to worry about measuring out dry ingredients or buying expensive cocoa. Works for me! All I needed to do was doctor it up!
Every year for Thanksgiving, we go to my aunt’s house for Thanksgiving dinner– and every year, I bring some kind of baked good to share. Over the years, I’ve developed some criteria to maximize people’s enjoyment of my creation: It has to keep well at room temperature, because the fridge is full already. It has to be easy and neat to eat, so people don’t have to get out plates or forks to get a piece. And it has to be a cake or loaf of some kind (rather than individually-portioned cookies, etc.) because while people are sometimes reluctant to grab an entire cookie or cupcake between meals, they’re always happy to slice off just a teeny-weeny bit to snack on as they pass by.
This bundt cake is perfect for the occasion– it’s got a dense, fine crumb that lets it hold together well when people pick up a slice, it’s not so sweet or decadent that people feel guilty about grabbing some, and it’s appropriately festive, being chock-full of cranberries and pecans. And yes, the flavor combination may sound familiar from my Cranberry-Orange Walnut Muffin recipe, but this cake is a lot richer and denser than the light, fluffy muffins, making it just the right dessert for a family event.
You know how sometimes you wake up in the morning, with a long day of doing nothing in front of you, and you feel like having an indulgent breakfast? It doesn’t happen very often for me (at least not the “doing nothing” part), but recently I found myself with just such a day, and decided to take advantage of it. But what to make? Pancakes weren’t special enough, I didn’t have any good bread to make french toast, and we didn’t have any good omelette fillings in the fridge. I scrolled through my list of bookmarked breakfast ideas when I came across a recipe for “breakfast puffs.”
Breakfast puffs (also referred to as “french breakfast puffs” or “doughnut muffins”) are basically nutmeg-scented muffins, dipped in melted butter and rolled in cinnamon-sugar while still warm. They supposedly taste just like warm doughnuts, but without the frying. Sounded perfect.
Happy Halloween, everyone!
My daughter’s class is having a Halloween party and has requested parent contributions to the menu– naturally, I volunteered to bring a dessert item, and asked her what she’d like me to make. After a little debate about ingredients and logistics, we decided on pumpkin muffin balls decorated to look like pumpkins. And I can’t wait to tell you about an awesome discovery I made with regard to decorating icing– but I’m getting ahead of myself.
I started off with my standard pumpkin muffin recipe, omitting the white chocolate chips and nuts. I doubled it, and baked up the batter in my trusty cake pop maker.
When we were invited to a pumpkin-carving party in anticipation of Halloween, I knew three things– 1) I was going to carve a fabulous pumpkin; 2) I was going to bring dessert; and 3) that dessert would also have to include pumpkin.
Last year for this event I made cupcakes– these cupcakes, to be exact— but while they were delicious and well-received, they were kind of a pain to transport in my two-tier cupcake carrier, while carrying a pumpkin. Also, cupcakes aren’t the ideal serving size for parties where there’s a buffet’s worth of food options– too big for people who want to sample multiple desserts. So this year I decided to solve both problems and make pumpkin bars.
I can’t believe I haven’t posted about these before– these are some of my very favorite cupcakes. Cupcakes that are soft and warm and full of chocolate; cupcakes that contrast the rich creaminess of ricotta with the slight bitterness of good marmalade; cupcakes that one of my coworkers has dubbed “the best cupcakes in the world.” And you can have them out of the oven and ready to eat in an hour.
The base of the recipe is from a lovely blog I read, Orangette, but I’ve tweaked it just a bit to make it a little more decadent (though you’ll still need to go out and buy ricotta). The result is fantastic– if you’ve ever daydreamed about crossing a fresh cannoli with warm chocolate cake, this is what you’d get. They’re wonderful as-is, but if you ever wanted to gild the lily, you could top them with a thin drizzle of chocolate ganache, and watch your dinner guests go into a chocolate coma!