Butter Pecan Cake

Butter pecan is one of our all-time favourite cakes. It’s buttery, rich and perfect with a cup of tea.  

Cake

¼ cup butter
2 cups chopped pecans
1 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
2 tsp baking powder
1 cup milk
2 ½ cups BCF Partially Sifted Flour

In a frying pan, melt the 1/4 cup butter on medium-low heat. Add the pecans and toast just until fragrant (about 3 minutes). Set aside to cool. Beat the 1 cup of butter until fluffy. Add in the sugar and beat again. Add in the eggs one at a time, beating between each addition. Add in the vanilla, baking powder and milk and beat once again. Finally, add the flour and mix just until combined. Fold in the pecans. Pour the batter into two 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 minutes.

Brown Sugar Buttercream

1 cup butter
¼ cup brown sugar
1 tsp vanilla
2 cups icing sugar

Beat the butter until fluffy. Add in the brown sugar and vanilla and beat again. Slowly add in the icing sugar and beat until you have a spreadable consistency. Frost the cake once is has cooled

Whole Wheat Vanilla Cupcakes with Blueberry Buttercream

I wanted to make cupcakes for Levi's 2nd birthday so I tried out a few whole wheat recipes and finally found one that I really like (http://www.ninerbakes.com/2013/05/31/healthy-absolutely-yummy-tasting-vanilla-cupcakes/). I topped them off with a Blueberry Buttercream. He's going to be one happy toddler.

Cupcakes

1/2 teaspoon vinegar
1/2 cup milk
1 1/4 cups BCF Whole Wheat Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
3 tsp vanilla
1/2 cup oil

Blueberry Buttercream

1 cup butter
1 tsp vanilla
1/3 cup blueberry jam
2 cups icing sugar

Mix together the vinegar and milk and set aside. In a separate bowl sift together the flour, baking powder, baking soda and salt. In a large bowl, whip the eggs. Add in the sugar, vanilla and oil and mix for a minute. Add in the milk mixture and dry ingredients in small batches. Pour batter evenly into a lined muffin tin and bake at 350°F for 18 minutes. Let cool before icing.

To make the icing, whip the butter until soft and fluffy. Add in the vanilla and jam and whip again. Slowly add in the icing sugar and mix on high for 2 minutes. 

Salted Caramel Cupcakes

March is birthday month in our home; three out of four of us are March babies. To celebrate, we made Salted Caramel Cupcakes. They make such a great birthday treat.

Cupcakes
Brule Creek Farms Chocolate Cupcake Mix, prepared as instructed you will need:
½ cup milk
1 egg
¼ cup oil
½ cup boiling water

Icing
1 cup salted butter
1/3 cup caramel sauce
dash of salt
1 tsp vanilla
2 cups icing sugar
extra caramel sauce
coarse sea salt

Prepare the BCF Chocolate Cupcake Mix as instructed. Allow to cool. I scooped out a bit of each cupcake with a melon baller and filled with some more caramel sauce before icing. 

To make the icing, whip the butter until it is light and fluffy. Add in the caramel sauce, vanilla and a sprinkling of salt and whip again. Slowly add in the icing sugar. Once ready, ice your cupcakes as you like; I used a piping bag with a Wilton 1M tip. Decorate your cupcakes with a drizzle of caramel sauce and light sprinkling of coarse sea salt. So yummy!