Anyone know any fruity cakes recipes?!
Anyone know any fruity cakes recipes?
I would like to make cupcakes with fuit flavor mixed into the cake mix.and then frost it and add a piece of fruit on top.These cupcakes are for children.
Answers:
I think these are so cute, & kids would like them as well. You can use any flavor mix and frosting you like. Enjoy!
http://www.foodnetwork.com/food/recipes/...
Fruity Rice Cakes
2 rice cakes
1/4 cup non-fat strawberry yogurt
1/2 cup blueberries (you can use anything really)
1. Divide yogurt evenly between rice cakes.
2. Top with berries.
the only recipe i have is for a fruity bundt cake, but i don't see why you couldn't make it into cupcakes.
INGREDIENTS
1/2 cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups white sugar
1 1/2 cups vegetable oil
3 eggs
3 teaspoons vanilla extract
1 cup blueberries
2 diced bananas
1 (8 ounce) can crushed pineapple
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely.
Okay, this may sound weird, but it is THE BEST fruit bread i have ever had!!!! Its called Straw-Nana Smoothie Bread:
http://allrecipes.com/recipe/strawnana-s...
They would make GREAT healthy cupcakes, you could frost them with a slice of strawberry on top. WELL worth the trouble to make!=] Have Fun!
Pineapple Upside-Down Cake From Food Network Kitchens
Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled
Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature
Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.
on yahoo food i've tried martha's upsidedown pineapple cake.dellllllicious! and easy.unlike her other recipes everything was $$$$ and easy to find