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Wednesday, April 23, 2014

Baking Catch Up

First up I have some Ginger Cupcakes with Butterscotch Frosting and topped off with a drizzle of butterscotch syrup. I made these for my coworkers awhile back. (Recipe Below)

Next up I have a cake I made for the swim friend (person I made my cards for) which is a yellow cake covered in a vanilla marshmallow frosting and has both lemon curd and pastry cream for the filling. (Recipes Below)

Ginger Cupcakes
with Butterscotch Buttercream Frosting
Makes 12 standard cupcakes


1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 Tbs ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
2 eggs, at room temperature
1 Tbs  Rum

1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners’ sugar
2 tablespoons butterscotch schnapps (or syrup)
pinch of salt

Preheat oven to 350 degrees.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, ginger, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place three tablespoons of batter in each of the paper liners in the prepared muffin pan.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

To make the frosting: In a large bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until combined. Add 1 Tbs of schnapps and beat on high for 4 minutes, until light and fluffy. Add more schnapps if the frosting is too thick (1/2 tsp at a time) until desired constinency is reached.

Drizzle with butterscotch syrup (found wherever your ice cream condiments are sold)

Yellow Cake with Marshmallow Frosting and Lemon Curd, Pastry Cream filling

I do not have a recipe for the pastry cream filling. I had a mix which I purchased from King Arthur Flour but honestly any pudding mix would work just as nicely.

For the cake and frosting you can find the recipes here Who Needs Hostess but you will need to double the cake recipe for 2 8" cake rounds, the cake shown above was 2 6" rounds which I then sliced in half to give me four layers.

The recipe for lemon curd can be found here /homemade-lemon-curd-in-under-10-minutes

To assemble cake, slice the layers in half to make four layers. Put a thin layer of pastry cream (don't go all the way to the edge) on the bottom layer and follow with a layer of lemon curd, then top with another cake layer and repeat filling - repeat for remaining cake layers. Frost (I used the back of a spoon to give it the swirled look) with Marshmallow frosting and adorn with sprinkles.


  1. Both desserts look delish, Leslie! Interesting technique for the lemon curd. I like to add vanilla extract to mine. :)

  2. YUMMIE!! They look like a bakery made them; they look awesome :p

  3. Oh, I wish I could just stay home and bake all these yummies!