Weekend Recap: Lots of Cake

This past weekend was sweet hubs' 30th birthday celebration. It was a great weekend. Our friend Bobby flew up from Atlanta for the festivities and a good time was had by all.

Every year for sweet hubs' birthday I bake him whatever kind of cake he requests - this year I made a strawberry milkshake cake with cream cheese buttercream. I wasn't too sure about that combination, but it turned out super delish.  I also made Guinness cupcakes with Irish Cream whipped frosting, which were yummy as always.

Here's the recipe for anyone interested:

Strawberry Milkshake Cake

Ingredients

* 2/3 cup whole fresh or frozen strawberries, thawed
* 1 1/2 cups all-purpose flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Grease your baking pan (I like to do a layer cake with two 9" round pans).

2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary (this is a personal preference on how strawberry-ish you want it to taste) set aside. *NOTE* I also chopped up a few extra strawberries because I liked having chunks of it in the cake.

3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. Use an electric mixer to cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. Using the rubber spatula, swirl in extra strawberry chunks (if you chose to do this step).

7. Divide batter evenly between baking pans. Bake until a knife comes out clean, 22 to 25 minutes. Allow cakes to cool before icing.


Cream Cheese Buttercream

Ingredients

* 3 oz. cream cheese
* 2 "triangles" of Laughing Cow Light Creamy Swiss
* 1 cup (2 sticks) unsalted butter, firm and slightly cold
* Pinch of coarse salt
* 3 1/2 cups confectioners' sugar, sifted
* 1 teaspoon pure vanilla extract
* 1/3 pack of vanilla instant pudding (dry)

1. In a large bowl, use an electric mixer to beat together butter and salt on medium speed until light and fluffy.

2. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

3. Add vanilla and instant pudding mix until just blended.

4. Blend in cream cheese and Laughing Cow Swiss triangles till smooth.

*NOTE* You don't have to use the Laughing Cow Cheese - if you choose not to, just add in an additional ounce of cream cheese to make up the difference. I liked the little bit more of a tang that came from using the Laughing Cow.

Print recipe here.