recipe share

recipe share: irish car bomb cakes


bake @ 350°, 17 min. & ta-dah! makes 24 cupcakes.

chocolate whiskey cakes

you’ll need:

1 C stout beer

16 TBSP unsalted butter

¾ C unsweetened cocoa powder

2 C all-purpose flour

2 C sugar

1½ tsp baking soda

¾ tsp salt

2 lg eggs

2/3 cup sour cream

ready, set, go:

combine the stout & butter in a medium saucepan over medium heat. add the cocoa powder & whisk until smooth. remove from the heat & allow to cool slightly.

combine the flour, sugar, baking soda & salt.  beat together the eggs & sour cream to blend. add the stout-butter mixture & beat. mix in the dry ingredients on low speed just until incorporated. divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. bake until a toothpick inserted in the center comes out clean, about 17 mins. allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

whiskey glaze

you’ll need:

½ C water

½ C sugar

2 TBSP whiskey

ready, set, go:

combine the water & sugar in a small saucepan. heat over medium-high heat, stirring occasionally, until the mixture is warm & the sugar has dissolved.  remove from the heat and stir in the whiskey.

pierce cakes, while still in pan, with a toothpick or fork & brush with whiskey glaze mixture.

bailey’s irish buttercream frosting

you’ll need:

8 TBSP unsalted butter, rm. temp.

3-4 C confectioners’ sugar, sifted

4-8 TBSP bailey’s irish cream

ready, set, go:

place the butter in the bowl of a stand mixer fitted with the paddle attachment. beat on medium-high speed until light & fluffy, about 2-3 mins.  slowly add the powdered sugar until it is all incorporated. mix in the bailey’s until smooth.  add more if necessary until the frosting has reached desired consistency.

-TIP: fill glazed cakes with a bailey’s ganache!!

bailey’s irish cream ganache filling

you’ll need:

8 oz. bittersweet chocolate, finely chopped

2/3 C heavy cream

2 TBSP butter, at room temperature

2 tsp Bailey’s Irish cream

ready, set, go:

heat heavy cream over medium heat in a sauce pan.  when the cream comes to a rolling boil remove from heat & add bittersweet chocolate. let sit for one minute & then whisk until smooth. add the butter & bailey’s, stir until combined.

coning & filling tips


11:51 am: allisonbakes2 notes

recipe share: pumpkin cheesecake

bake at 400 for 45 min., makes 12 slices

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11:55 am: allisonbakes2 notes

recipe share: trix treats


makes 12 bars.


you’ll need:

3 TBSP butter or margarine

4 C miniature marshmallows

6 C trix cereal

ready, set, go:

in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. remove from heat. add trix cereal. stir until well coated. using wax paper evenly press mixture into 13 x 9 x 2-in greased pan. let cool completely. cut into 2-inch squares.

cream cheese frosting

you’ll need:

1 8oz pkg of cream cheese, softened (do not substitute low-fat; it just doesn’t work the same way)

1/2 C unsalted butter, softened

2 tsp vanilla extract

1/4 tsp salt

4 to 6 C confectioners’ sugar (depending on your desired consistency)

ready, set, go:

with an electric mixer on medium-high speed, beat cream cheese & confectioners’ sugar until pale & fluffy.  add salt & peanut butter, & beat to combine. Beat in vanilla.  

in a large mixing bowl, beat the cream cheese, butter, vanilla and salt until the butter is completely incorporated into the cream cheese and it has a smooth consistency. add the confectioners’ sugar cup by cup, stirring after each addition, until it has reached the desired consistency.


using a sharp knife, cut squares in half. apply a liberal dollop of frosting to the bottom and re-apply the top half. for extra flair, apply rainbow sprinkles to the exposed frosting on the sides to really trick out your treats. serve immediately.


01:44 pm: allisonbakes

recipe share: chocolate peanut butter cupcakes


makes 24 cakes. bake @ 350°, 20 min & ta-dah!

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01:58 pm: allisonbakes

recipe share: knock-off lofthouse cookies

bake at 350 for 30 min., makes 50 cookies

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10:25 am: allisonbakes2 notes

recipe share: Plum Coffeecake

makes 1- 9x13 cake

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08:19 am: allisonbakes
In the mixing bowl... [recipe share] [recipe] [coffee] [cake]

01:27 pm: allisonbakes1 note

01:20 pm: allisonbakes1 note
In the mixing bowl... [recipe share] [lemon] [coconut] [bars]

recipe share: decorating tips

hello, cupcake has a series of “april fool’s” cupcakes. these recipes aren’t about the cakes but rather the decorating! so use a favorite standby recipe (hello, cupcake via martha stewart) or a betty crocker box mix (shhhh, we won’t tell).

makes 24 cupcakes or 8 “ears of corn”

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01:36 pm: allisonbakes1 note

recipe share: blackberry, peach & oat cobbler

babycakes: the cookbook

vegan, (mostly) gluten-free, & (mostly) sugar-free recipes from new york’s most talked-about bakery

makes 8 slices

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01:16 pm: allisonbakes

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