A Baking Wordel



easy strawberry icecream

summer is coming so enjoy the summer wether with some icecream.

500 g strawberries jam (aprox 17 oz)
500 ml whipping cream (2 cups)
juice of one lemon


Put cold heavy cream in a mixing bowl. With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream. As the cream thickens, start checking for a soft peak, which is what you want. Be careful, because if it goes too far, the cream will clump and separate (essentially become butter).
Mix strawberries jam and lemon juice.
Add jam to whipped cream carefully, and mix throroughly.
Freeze for at least 8 hours. Take out of the freezer 5 minutes before serving
Preparation: 10 min plus freezing time

Yield: 6-8 servings

Chocolate cupcakes with mint chocolate chip frosting

The other day I was looking on my favorite blog and I found this recipe.


1 cup (240ml) water
1/2 cup (64g) unsweetened cocoa powder
1 and 1/3 cups (167g) all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick ) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

1 cup (2 sticks )unsalted butter, softened to room temperature
3-4 cups powdered (confectioners’) sugar
2 Tablespoons heavy cream*
1/4 teaspoon peppermint extract
2 drops green food dye
pinch of salt, as needed
2/3 cup mini chocolate chips


Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting:

beat softened butter on medium speed with an electric mixer. Beat for about 30-60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. Add salt if the frosting is too sweet. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake. Makes 14 cupcakes. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 4 days.

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

Hope you enjoyed
~ the baking queen

Chocolate cupcakes with vanilla frosting

Have you ever wanted a chocolate cupcake but you can’t find a good recipe? Well here you go.


1/2 cup unsweetened cocoa powder (not Dutch processed)
3/4 cup all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil (melted coconut oil works too)
2 teaspoons vanilla extract
1/2 cup buttermilk

1 cup unsalted butter, softened to room temperature
4-5 cups confectioners’ sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
salt, to taste


Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.

Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Hope you enjoyed
~ the baking queen
recipe found

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes are the perfect cupcake for the summer. perfect to eat anywhere ecpecilally outside. I was looking on Pinterest and found this cute little cupcake recipe.

Source: Simply Sweet Bake Shop
Yield: 9 Cupcakes

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1/3 cup thawed frozen Pink Lemonade Concentrate
1/4 cup buttermilk
Pink food coloring

1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Lemonade Buttercream:
3 cup + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Blueberry Lemonade Soda

This recipe is so perfect for a summer drink at the beach, pool, or just in your backyard. This is a cute little recipe for anybody, and you don’t have to have a soda machine or a soda stream. You can use one for carbonating the water for this recipe, or you can buy non-flavored water. I think that this will be a great treat for the up coming Fourth Of July!


Hope you enjoy,

The Oven Master



Blueberry Lemonade Soda

Found from Wine and Glue

-4 cups *carbonated water
-1 cup organic blueberry syrup (**or you can make your own)
-1 cup lemon juice
– Sugar to taste (about 3 tbsp)

In a large pitcher, mix all ingredients together…tasting along the way. If it’s too sweet, add more lemon juice. If it’s too tart, add more blueberry syrup. You can choose to add or omit the sugar (I think it’s sweet enough as is, so you can leave it out). Then chill and serve.


*For carbonated water you have some choices. You can use regular club soda from any grocery store. Or you can carbonate your own, like we do. To carbonate your own water you will need a seltzer bottle or seltzer system like SodaStream. Like I said, we make homemade sodas all the time…so we use our own seltzer bottle. But if this is a one-time recipe for you, club soda will work just fine.

20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
2 cups water
7 ounces sugar
1 lime, juiced

Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.