How To make Sara Lee's Chocolate Cupcakes

Sara Lee Limited Edition Devil’s Food Fudge Cakes & Chocolate Crème Cupcakes Review

This is a taste test/review of the Sara Lee Limited Edition Devil’s Food Fudge Cakes and the Chocolate Crème Cupcakes. There are 8 individually wrapped cakes in each box. They were $3.99 per box at Meijer.
* Devil’s Food Fudge Cakes 1= 200 calories each
* Chocolate Crème Cupcakes 1 = 180 calories each

Sara Lee: Iced Pumpkin Cakes Review

Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Sara Lee Brownie Chocolate Chip Cakes - Review

Today's review is for Sara Lee Brownie Chocolate Chip Cakes.

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How to Bake Super Soft Moist Butter Cake Easy

Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)

Ingredients:

250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract

Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks

I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.

Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

*Note: Feel free to use a hand mixer, if you don't not have a large mixer.

Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.

2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up


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Sandra Lee - Pink Elephant Cocktail

Originally aired as part of the Cottage Chic episode (Episode SH0807H) on the Food Network, June 16th, 2007.

Ingredients
• 1 part white cranberry juice
• 1 part berry vodka
• 1/2 part raspberry liqueur (recommended: Chambord)
• 1/2 part Limoncello
Directions
To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.

35 Seconds Microwave Chocolate Cupcakes!! ????Chef Mom Recipe

I am super excited to have reached 200 subscribers. As a token of appreciation, I would like to present to you the worlds easiest chocolate cupcakes that can be done in a microwave in about 30 to 35 seconds. It is so soft and moist you will definitely enjoy this one. Please do try the recipe. And thank you again for your support
????Chef Mom

#cupcakes #microwave #easy #teatime

Chocolate Cupcakes with Chocolate Frosting

This is my third video that I have done now and I feel I'm getting better. All bakes from these videos will be given away in return for a donation (£5 suggested donation for Chocolate Chip Cookies).
All the donations that I receive over the course of 2022 will be gathered together and at the end of the year and shared between 3 charities which are:

The Sara Lee Trust



WOLO Foundation



The Brain Tumour Charity




Any ideas for future bakes or to request a copy of my recipe book please email me on bakingwithmother@gmail.com