strawberry jelly mini whoopy pie with coconut butter cream

Cake recipe

125 g butter, chopped (soft)
1 tsp vanilal essence
3/4 cup castor sugar
2 eggs
1 1/2 cup self raising flour
1/2 cup milk

combine all ingredients in mixing bowl, beat on low till mixture combined.
beat on medium or high till smooth.

place in desired pan and bake as you know (use moderate heat and bake until as light/dark as you like)

coconut butter cream (used as filling and spread on the middle one)
used regular butter cream recipe and added coconut essence and folded toasted coconut through

for the jelly coating :

used strawberry jam with added pink food coloring , added a little water, heat till thin but thick enough to coat cakes, roll in desicated coconut.

mini red velvet cup cakes with cream cheese frosting

the recipe was taken from the dulcedo blog, i also tried the recipe on the tartelette website but found this one to be more popular and tastier.

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

Makes about 30 cupcakesCupcakes
Adapted from a recipe from The Confetti Cakes Cookbook by Elisa Strauss & Christi Matheson, via The New York Times and Smitten Kitchen (whew!)
3 1/2 cups cake flour, sifted
1/2 cup unsweetened, high-quality cocoa (not Dutch process), sifted
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 eggs
6 tablespoons (3 ounces) red food coloring, or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar

Vanilla Bean Cream Cheese Frosting
Adapted from a recipe from the Cupcake Bakeshop
24 ounces (3 packages) cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
8-10 cups confectioners' sugar, sifted
1 tablespoon vanilla bean paste

To Make the Cupcakes:
Preheat oven to 350 degrees F. Whisk together the cake flour, cocoa, and salt in a medium-size bowl. Set aside

Place oil and sugar in the bowl of an electric mixer fitted with the flat beater and beat at medium speed until well blended. Beat in eggs one at a time. Add red food coloring and beat slowly to combine. (Take care -- it may splash.) Add vanilla. Add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour. Beat until just combined.

Place baking soda in a small dish, stir in vinegar until dissolved, and add to batter with machine running. Beat for 10 seconds.

Fill your cupcake containers of choice 3/4 full. Give each cupcake a quick stir with a toothpick just prior to baking to ensure even coloring throughout. Bake for 25-30 minutes* or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting or decorating as desired.

*For 4-ounce souffle cups, which are slightly larger than the wells of a standard cupcake pan.

To Make the Frosting:
In the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter until well blended. Add 8 cups of confectioners' sugar and beat until light and fluffy. Add the vanilla bean paste and beat until combined. Add more sugar until you reach your desired consistency and sweetness.

Dulcedo blog recipe