July is almost over, and here in Texas, I am melting. I know summertime is not usually equivalent to baking time, but I have so much more time to make the most unconventional desserts in the summer!
This month so far, I have been pretty busy. I went to a wedding this past weekend, which was definitely interesting. South Asian weddings are pretty insane. There are so many people, lots of food, and timing is always off. For example, if the invitation says to come at eight o’clock, many people don’t show up until ten o’clock. I am very punctual, so tardiness annoys me– a lot. I will share some pictures soon! 🙂
Anyway, I wanted to make a fun and easy dessert. Easy to me is something that needs a couple of ingredients, but not lots of time. I love cheesecake and elaborate cakes, but summertime will slip by, so making easy desserts allows me to spend time with my family (and, well, have an amazing dessert close by 😉 )
I have also been writing on The Odyssey Online, so feel free to check out my non-baking writing: here.
On to the cookies– I mean, sandwiches– wait, I mean, sandwich cookies. 🙂
YIELD: 12-16 cookies (6-8 sandwiches) PREP TIME: 15 minutes
BAKING TIME: 12-15 minutes TOTAL TIME: 27-30 minutes
- White cake mix
- 2 eggs
- 1/3 cup oil
- 1 cup sprinkles
- Pre-made vanilla frosting
- Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, oil, and cake mix. Add 1/2 cup of sprinkles (or desired amount).
- Scoop cookies onto cookie sheet, and allow to bake until the bottoms have cooked completely (note: they bake fast).
- Allow cookies to cool, while doing so, mix sprinkles vanilla frosting. Scoop frosting into a zip lock bag with desired tip (or no tip).
- Once cookies have cooled, create a sandwich with the two sprinkled cookies and frosting.
- You may use your own frosting recipe, but I used a Betty Crocker can.
- Use any sprinkles you want; you can even do a theme.
- Recipe inspired from here.
So today is my Mom’s Birthday (Happy Birthday, Mama) and so it was obvious that I had to make her a (cup)cake. She requested Red Velvet Cupcakes and then I realized I hadn’t posted my cream cheese frosting recipe! So today’s post is about the simple, but oh so delicious cream cheese frosting. I’m very picky about frosting… too picky; I don’t like my frosting so sweet, that I have to scrape off all of the frosting and only eat the cake (*ahem* super market cupcakes). But this frosting is perfect the cupcake and frosting complement each other so well.
Also I have created an Instagram page! I was hesitant because social media is not really my thing, but I feel like Instagram is one of the easier social media platforms to navigate through and most of you guys have one. So please follow me my user name is: sprinklesofsweetness
Cream Cheese Frosting
YIELD: 3 cups PREP TIME: 15 minutes
COOKING TIME: 0 minutes TOTAL TIME: 15 minutes
- 8 ounces (2 sticks) unsalted butter, softened
- 12 ounces cream cheese, softened
- 2 1/4 cups confectioners’ sugar
- 3/4 teaspoon pure vanilla extract
Beat butter and cream cheese, until combined. Next add sugar 1 cup at a time. Add vanilla and mix until smooth, enjoy.
- Make sure all the ingredients are room temperature, or else the frostings consistency will be ruined.
- Some people prefer sweeter frostings if that’s you keep adding sugar until you have reached the desired flavor.
- If the consistency is not the way you like, then add milk to smooth it out.
- If you don’t own piping bags (like me), then use a big zip lock bag. Start by placing frosting in bag and cut the corner.
- Pipe by starting around the cupcake and then work your way middle, this makes a design on the cupcake.
- Pecans (or any nuts) go really well with cream cheese frosting, so use them as a garnish.
- Because cream cheese frosting is an off white color, food coloring will mix well and make different colored frostings.
- If you want to distribute the cupcakes throughout the day, but don’t know how to wrap them without smashing the frosting here’s what you can do: grab 5 ounce cups (like the ones you get on airplanes) and place the cupcake inside. next wrap upwards with cellophane gift wrap. This makes the cupcake looks professionally wrapped and saves the cupcake.
What’s your dream birthday cake?
My dream cake would be a neapolitan cake with chocolate, strawberry, and vanilla all in one cake with lots of frosting and sprinkles for decoration. If someone gave me this type of cake I would just die ;).