(Super Simple) Coffee Swirl Chocolate Cake

It's been so long since I've baked anything. I guess I've been pretty busy lately, but really my lack of kitchen time is mostly due to my impatience with my tiny kitchen. If I'm going to make something, I'd rather it be quick and easy. I absolutely cannot wait to move out of this apartment and finally have a kitchen that will inspire me to cook and bake, but for now, I'll just get by with things like this super simple coffee swirl chocolate cake!

I had a box cake mix and some frosting in my cupboard and I was in the mood to get a little more creative with it. I'm so happy with the results! And so was everyone else- it's only been a day and the cake was devoured. If you're looking to whip up something different and delicious, consider this "recipe"!

You will need:

• box of chocolate cake mix (preferably one that calls for at least a cup of water)
• ingredients for the cake mix (eggs, vegetable oil)
• container of white/vanilla frosting
• freshly brewed coffee
• instant coffee grounds

Steps:

1. Read the ingredients list for your cake mix and replace the water with freshly brewed coffee, then add whatever else it calls for.
2. Bake the cake!
3. Add a few drops of warm water to about a teaspoon of instant coffee to dissolve the grounds. Pour into the frosting and mix well. Add more to taste.
4. Set about a tablespoon of the coffee frosting aside and add more instant coffee to it for an even stronger flavor. 
5. Frost the cake with the majority of your frosting, then use a butter knife to swirl in the stronger flavored bit and create a marbled design. 
6. Garnish with loose instant coffee grounds on the top of the cake if you're a coffee lover. (I added extra to my slice!) 

A Blogger's Dozen on Hello, Scarlett

I'm so excited to announce that my recipe for strawberry tarts has been featured over on Hello, Scarlett! I'm a huge fan of Emory's lovely blog and I was so happy when she asked me to participate in her A Blogger's Dozen series. Head on over to Hello, Scarlett to read more, then stick around awhile and take a look at Emory's inspiring lifestyle-
I just know you'll love it!

Happy Friday! 

<3

An Oh-So-Refreshing Horchata Recipe

As I mentioned earlier, my sister and I decided to try our hand at making homemade horchata over the weekend. The results were delicious! I was pleasantly surprised to discover how easy it is to make this refreshing traditional rice beverage, and I'm already planning on making it again this week. If you're looking for a new summer drink (to spike, or not to spike), try it out yourself!

You will need:

• 1 cup uncooked white rice 
• 5 cups water
• 1/2 cup whole milk 
• 1/2 tablespoon vanilla 
• 1/2 tablespoon ground cinnamon
• 1/4 cup white sugar
• 1/4 sweetened condensed milk 

It's just so easy to whip up!:

1. Pour the water into a blender and then add the uncooked rice. 
2. Blend for about one minute, and then let the rice and water sit in the blender for 2-3 hours, stirring occasionally.
3. When that time has passed, use a cheesecloth to strain the rice water into a pitcher or other desirable container. 
4. Make sure there is no rice in your liquid and then throw the leftover rice away. 
5. Add milk, condensed milk, sugar, cinnamon and vanilla. 
6. Whisk or mix it well and then serve over ice.

Sip it in the sunshine for a little extra joy! ;) Hopefully the grass will be green soon and I'll be able to bring it on a picnic in the near future. Enjoy!

Raspberry Layer Cupcakes

These raspberry layer cupcakes might look hard to make, but I promise they're pretty easy and well worth your time! They have an elegant look and texture, which makes me think they'd be perfect to bring to something like a spring tea party. If only I had a spring tea party to attend! Anyway, they are seriously delicious and they have berries on top. So that means it's like a serving of fruit, and you don't even have to feel guilty, right?

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla
• 1 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 3 eggs
• 1 1/2 cups seedless raspberry jam
• powdered sugar 

Steps:

1. Preheat oven to 350 degrees. Spray muffin cups with nonstick cooking spray. (Make sure you spray them really well; I even spread some Crisco shortening on as an extra safety precaution!)
2. Combine flour, baking powder, and salt in medium bowl; mix well. Whisk milk and vanilla in small bowl. Beat granulated sugar and butter in large bowl with electric mixer at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture with milk mixture, beating until well blended. Spoon evenly into prepared muffin cups.
3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 10 minutes before removing to let cool completely.
4. Working with one at a time, cut cupcakes crosswise to create two or three layers (two is easiest, but feel free to try three if you're confident!) Spread about 2 teaspoons jam over the bottom layer and replace the top layer. Repeat with remaining cupcakes and jam. 
5. To garnish: sprinkle with powdered sugar, then use jam to hold raspberries in place. 

Pink Lemonade Cupcakes

These refreshing cupcakes turned out to be one of the most delicious things I've ever had the pleasure and privilege of putting in my mouth. They'd make a perfect dessert to pack in a summer picnic, and I can't wait to make them again when the grass is finally green! If you are a fellow lover of both cupcakes and pink lemonade, you seriously need to go make these immediately.

Ingredients:

• 1 package (about 18 ounces) white cake mix- without pudding in the mix
• 1 cup water
• 3 egg whites
• 1/3 cup plus 1/4 cup frozen pink lemonade concentrate, divided
• 2 tablespoons vegetable oil
• a few drops of red food coloring (to make a deeper pink, if you wish)
• 4 cups powdered sugar
• 1/3 cup butter, softened
• optional garnishes: lemon candies and pearl sprinkles

Steps:

1. Preheat oven to 350 degrees. Line muffin pan with standard paper baking cups. I used pink and yellow as accent colors, but anything works!
2. Beat cake mix, water, egg whites, 1/3 cup lemon concentrate (you can add more if you want a stronger flavor- I did!), oil, and red food coloring in a large bowl with an electric mixer at medium speed for 2 minutes or until well blended. Spoon evenly into muffin cups.
3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 10 minutes, then remove and let cool completely.
4. Beat powdered sugar, butter, and remaining 1/4 cup lemonade concentrate in a medium bowl with an electric mixer at medium speed until well blended. Beat in food coloring until desired shade is reached.
5. Frost cupcakes, garnish with candy or anything else you want to use- be creative!
6. (Optional, but recommended) Eat multiple cupcakes in one sitting. Daydream of sunny summer days to come.