Just in time for Fourth of July! I present my Patriotic Pound Cake made with fresh strawberries and blueberries. I also added some red, white and blue sprinkles in the batter to make it even more patriotic. Have a slice with coffee for breakfast or serve it as a simple dessert.
3/4 cup butter, (1 and 1/2 sticks) room temperature
1 cup of sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 3/4 cup flour plus an additional 2 Tablespoons for the berries
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup blueberries
1/2 cup strawberries, chopped
5 Tablespoons of red, white and blue sprinkles
Preheat oven to 325 degrees. Line loaf pan with parchment paper or nonstick foil.
In a mixing bowl, mix butter an sugar until light yellow and fluffy. Add eggs one at a time and blend. Add extracts and mix well.
In a separate bowl, whisk flour, baking powder and salt. Alternate flour mixture and milk. Once everything had been combined, stir in 5 Tablespoons of sprinkles to the batter. Add 2 Tablespoons flour to the berries, stir to coat the berries before adding them to the batter. This will keep the berries from sinking to the bottom. Bake for 1 hour and 20 minutes or until a tester comes out clean. Cool completely before glazing.
1/2 cup powdered sugar
1/2 teaspoon almond or vanilla extract
1 -2 Tablespoons of milk
Decorative sprinkles, optional
Mix sugar with extract and one Tablespoon of milk. Add additional Tablespoon of milk if needed. Pour over Pound Cake. Decorate with more sprinkles if desired.
Fourth of July and apple pie. Here is the best of both worlds, an apple pie cupcake. I think you will love the outcome.
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter, room temperature
1/4 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Line tin with 24 cupcakes liners. Combine flour, baking powder and salt in a bowl. Whisk ingredients together.
Combine butter, oil and sugar until they are light and fluffy and well combined. Add eggs one at a time. With the mixer on low, add in vanilla and sour cream. Once combined, mix in the flour. Fill cupcake liners 2/3 full. Bake 18 – 20 minutes or until a cake tester come out clean. Cool completely on a wire rack before cutting a hole in the cupcake and filling.
1 can of apple pie filling, I recommend Duncan Hines Comstock More Fruit (it’s not too sweet and there is more fruit than liquid in the filling)
Cut a hole in the cupcake (see photo). Spoon filling into the cupcake and replace the top. If the apple slices are too large, slice in half. It doesn’t have to be perfect, you are covering the top with whip cream frosting. Frosting fixes everything! 😉
Whip Cream Frosting:
1 8 ounce bar of cream cheese
2 teaspoons of vanilla
1/2 – 3/4 cup of powdered sugar (taste after 1/2 cup, add more to sweeten to your liking)
24 ounces of heavy cream
1 – 2 teaspoons of cinnamon, either add it whip cream to blend or sprinkle on top, optional
Place bowl and mixing attachment in the refrigerator for 30 minutes. Whip cream cheese until fluffy. Add heavy cream and vanilla and whip into stiff peaks. Add sugar and pipe onto the cupcakes.