Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, July 31, 2016

Blueberry Surprise Cupcakes!

Would you like to take a bite? I know you would! Moist, delicious vanilla cake with a gooey fresh blueberry middle! Then top that off with a luscious buttercream frosting! I am telling you, it does not get any better than this!
Blueberry Filling:
1/2 Cup Sugar
1/2 Cup Water
2 Heaping Tablespoons Cornstarch
Dash of Salt
1 Pint Fresh Blueberries, washed & stemmed.
In a heavy sauce pan stir together the cornstarch, sugar & salt. Stir in the water & cook until very thick, cooking over medium high heat. Once very thick, gently stir in the blueberries & add the vanilla! cook & stir just until the thick mixture has turned blueberry blue! Remove from heat & let cool to room temperature! Wait until you have your cupcake batter mixed up to do anything with this blueberry goodness!

Cupcake Batter:
1/8 Cup Butter Softened
1/8 Cup Shortening
3/4 Cup Sugar
1 Teaspoon Vanilla
2 Eggs
1&1/2 Cup Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Dash of Salt
1/2 Cup Sour Cream
Sift the dry ingredients together, but do not add the sugar! In a mixing bowl beat your butter & shortening until fluffy. Now add the sugar & beat that until fluffy. Now beat in the eggs & vanilla. Now, beat in 1/3 of the dry mixture. Add 1/3 of the sour cream & beat, add more of the flour mix & then the rest of the sour cream, finish by beating in the rest of the flour mixture! Line 12 cup cake wells in your cupcake pan with foil cupcake cups. Spoon in 1, heaping tablespoon of the batter making sure it covers the bottom of the well. Now spoon in about 1 heaping tablespoon of the blueberry filling. Go back & cover each cupcake with batter! Bake in a preheated 350 degree oven for 20 to 25 minutes! Remove from oven & let cool until completely cool before you frost with the Buttercream Frosting!
                  This is how they look once baked! Just wait for that frosting, then YUMMY!
1 Cup Milk
1/4 Cup Flour
1 Cup Soft Butter
1 Cup Granulated Sugar
Dash of Salt
2 Teaspoons Vanilla
Stir the milk into the flour& salt, in a heavy saucepan stirring & cooking over medium high heat. Cook until smooth & very thick. Remove from heat & let cool! In a large mixing bowl beat the softened butter once it is creamy beat in the sugar & beat very fluffy! Now beat in your cooled milk mixture. Beat very well, then beat in vanilla & finish beating! This is amazing buttercream frosting! It is perfect for these cupcakes!
                      This recipe makes 12 large, wonderful cupcakes! You may easily double the recipe to make 24 cupcakes! I keep these in a covered container in the refrigerator!

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