Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Firstly let's take a look at the cake ingredients..
For Cake layers 8 tablespoons (1 stick) butter, room temperature 1 cup sugar 3 large eggs 1 large egg yolk 2 teaspoons pure vanilla extract 2 cups cake flour 2 teaspoons baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cream
Directions Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 8 or 9-inch baking pans.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the cream.
Divide batter evenly between baking pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched. Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.
Espresso extract 2 tablespoons instant espresso powder 2 tablespoons hot water
In a small bowl, whisk together espresso powder and hot water. Set aside.
Espresso syrup 1/2 cup water 1/3 cup sugar
In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.
For filling and frosting 1 cup cold heavy whipping cream 8 ounces mascarpone cheese 1/2 cup powdered sugar 2 teaspoons pure vanilla extract 4-5 ounces semi-sweet chocolate shavings Cocoa powder, for dusting 20-30 ladyfingers, for garnish (homemade and store-bought work equally well)
In a large bowl, whip heavy cream until it forms stiff peaks.
In another bowl, whisk together mascarpone, powdered sugar, vanilla extract. Whisk in the remaining espresso extract (about 1-2 tablespoons). Fold the whipped cream into the mascarpone mixture.
Assembling the cake If the top of the cakes have crowned, use a long serrated knife to trim off the top of the cakes to make them level. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone frosting. Sprinkle with 2 ounces shaved semi-sweet chocolate.
While the second cake layer is resting on the counter, soak the top with another 1/3 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.
Dust the top of the cake with cocoa powder until the mascarpone frosting is no longer visible. Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart. Secure ladyfingers with a ribbon lightly tied around the cake (brown ribbon looks nice, but cream colored ribbon provides a lighter touch). Sprinkle remaining chocolate shavings over the top of the cake.
Here are the ingredients that we need for strawberry cuppies :
Sliced in half fresh strawberries about 3/4 cup
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of fresh milk
1 cup of sugar
1 large egg
2 large of egg whites
1 teaspoon of vanilla extract (optional)
For frosting
3 tablespoons of pureed fresh strawberries
1 cup of unsalted butter
3 1/2 cups of powdered sugar
1/2 teaspoon of vanilla extract
1 dash of salt
Direction
First , you have to preheat the oven at 350 degrees F or 180 degrees C
Using the cupcakes liners , place 12 liners in the muffin pans and set to the side
In a medium bowl, combine flour, baking powder, and salt and set aside
Add the fresh strawberries into a blender or the food processor, and blend it until it pureed
Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
Mix together milk and 1/3c strawberry puree.
Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
Bake for 20 to 25 minutes, or until lightly browned.
Cool cupcakes completely on a wire rack before adding the frosting.
For Strawberry Frost
Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until it becomes fluffy.
Reduce speed to low and add powdered sugar and blend well.
Add vanilla extract and 3 tablespoons of the strawberry puree, blend well.
Using a knife frost the cupcakes and top with decorative candies.
18-ounce package of cream cheese, room temperature
1/4cupwhite sugar
3/4cupsemi-sweet chocolate chips
2tablespoonsbutter
1cupwhipped cream (can be homemade or store bought)
Strawberry Cheesecake
18-ounce package cream cheese (room temperature)
1/4cupwhite sugar
1tablespoonstrawberry extract
1cupwhipped cream (can be homemade or store bought)
**red food coloring if you prefer
Vanilla Cheesecake
18-ounce package cream cheese (room temperature)
1teaspoonlemon juice
1/4cupwhite sugar
1cupwhipped cream (can be homemade or store bought)
Instructions
Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
Chocolate Filling
In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
Once combined, pour chocolate cream cheese into springform pan.
Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
Place springform pan into freezer.
Clean out mixer bowl.
Strawberry Filling
In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
**If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
Blend for 30 seconds on medium speed, then remove bowl from mixer.
Using rubber spatula, fold in whipped cream.
Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
Remove chocolate cheesecake from freezer.
Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
Place cheesecake in freezer.
Vanilla Filling
In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
Remove bowl from mixer and fold in whipped cream with a spatula.
Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
Remove cheesecake from freezer.
Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
Place cheesecake in fridge for 1-2 hours or until ready to serve.
