Ube Keyks As Made By Chef Jae Recipe By Tasty Food

UBE KEYKS AS MADE BY CHEF JAE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease an 8-cavity canoe pan with nonstick spray.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat together the eggs and and butter on medium speed until combined and fluffy, about 2 minutes. Add the sugar and mix for another 2 minutes, until lightened in color.
• Add the flour and mix on low speed to incorporate. Gradually add the buttermilk and continue mixing until smooth and combined. Add the baking soda, baking powder, salt, powdered purple yam, ube extract and vanilla extract. Mix until incorporated and the batter is smooth.
• Fill each cavity of the prepared pan with 2-3 tablespoons of the batter.
• Bake the cakes for 12 minutes, until puffed and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let rest in the pan until cool enough to handle.
• While the cakes bake, make the filling: In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until combined, about 2 minutes. Gradually add the powdered sugar and continue to mix until smooth and incorporated. Transfer the filling to a piping bag fitted with a small round tip.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, powdered purple yam, ube extract, and milk until smooth.
• Crumble 1 cake into a small bowl and set aside.
• Pipe the filling into 3 holes through the top of each cake, then pipe more filling on top. Sprinkle the tops with the cake crumbs and drizzle with the glaze.
• Enjoy!

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
• Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
• Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
• Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
• Enjoy!

APPLE CIDER CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
• Whisk in the eggs, 1 at a time, until fully incorporated.
• Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
• Add the remaining flour and the rest of the cider and whisk until completely combined.
• Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
• Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
• Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
• Add the cinnamon, apple cider, and vanilla and mix to combine.
• Transfer the frosting to a piping bag or zip-top bag.
• Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
• Enjoy!

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk the eggs until light and fluffy.
• Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
• Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
• Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
• Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
• Bake for 20 minutes, until the muffins have risen and set.
• For the frosting, beat the cream cheese in a small bowl until smooth.
• Add in the maple syrup and vanilla and beat again until the mixture is well combined.
• Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
• Enjoy!