OWLSOME CUPCAKES

Posted in Cake, Desserts, Desserts, Sweets by sallybr

Sorry, could not resist the pun… These are chocolate cupcakes, and they are the most fun and adorable project you can definitely do with kids. They will love the process and later consuming all the owlsome calories. Ok, I’ll stop now.

OWLSOME CHOCOLATE CUPCAKES
(from The Bewitching Kitchen)

makes 10

for the cupcakes:
50g butter, room temperature
110g all-purpose flour
25g cocoa powder (Dutch-processed)
150g sugar
1 large egg at room temperature
130ml milk at room temperature
1/2 tsp salt
1 + 1/2 tsp baking powder

for buttercream:
120g butter, softened
240g powdered sugar
1 tablespoon cocoa powder
heavy cream to thin consistency, if needed

to decorate:
Oreo cookies, gently open so that the filling stays nicely on one side
brown and orange M&Ms

Make the cupcakes. Line a muffin tray with cupcake liners. I like to sprinkle rice at the bottom of the muffin space before adding the liners on top.

Whisk the egg and milk in a measuring cup with a fork. Reserve.

Put the flour, baking powder, sat, cocoa powder, butter and sugar into the stand mixer fitted with the paddle attachment.Mix on medium speed until the butter forms a sand-like consistency, in very small pieces.

Pour half the mix/egg mixture into the bowl and mix on low speed until incorporated, the increase the speed to high for a minute. Add the remaining milk, and again mix on low, then increase speed to high. Add to the cupcake liners until half full, not more than that,

Bake at 350F for about 15 minutes until a toothpick comes out clean. Cool completely on a rack before frosting.

Make the buttercream by whisking the butter for about 7 minutes on high speed. Add the powdered sugar in three portions, whisking low at first, then increasing speed. At the last addition, incorporate also the cocoa powder. Whisk on high for a couple of minutes, thin wth heavy cream if needed.

To decorate, spread a layer of buttercream on top of the cupcakes. To the open Oreos add brown M&M to form the eyes, press gently but firmly to attach to the white filing. It is easier to do that before you add the Oreo to the cupcake. Place the Oreos as eyes, then use Oreos without filling cut in half for the eyebrows. Add the orange M&M for the beak.

ENJOY!

to print the recipe, click here

Comments: I cannot take credit for the idea, I saw it somewhere on Pinterest and made a version, as it seemed pretty straightforward. The only thing is, you will need a lot more Oreos than you think, because yes, “there will be breaks”. Also, sometimes when you separate them the filling does not stay nicely on one side. If you try to move it around and fix things, it just won’t work very well. So, be gentle, twist slowly as you open them. Also, when you cut them in half for the eyebrows, it is easy to crumble one of the halves. Anyway, no big deal but make sure you have enough to start with.

.

Not sure how many people will get this quote, but I’ll take the risk…

1 YEAR AGO: Chicken Thighs with Apples and Sage

2 YEARS AGO: Gochujang Grilled Chicken Thighs

3 YEARS AGO: Feta Eggs with Zucchini

4 YEARS AGO: Poilane-Style Bread, a simplified version

5 YEAR AGO: Broccoli Salad with Pomegranate Seeds and Tahini Dressing

6 YEARS AGO: Turkey-Spinach Meatballs with Cardamon-Tomato Sauce

7 YEARS AGO: British Baps, a Technical Challenge

8 YEARS AGO: Japanese-Style Cupcakes with Cherry Blossom Icing

9 YEARS AGO: Quick Weeknight Soups

10 YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

11 YEARS AGO: Sichuan Pork Stir-Fry in Garlic Sauce

12 YEARS AGO: Our Green Trip to Colorado

13 YEARS AGO: Ditalini Pasta Salad

14 YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

15 YEARS AGO: Post-workout Breakfast

16 YEARS AGO: Semolina Barbecue Buns

17 YEARS AGO: Lavash Crackers

9Sep2026

FOUR GREAT BAKES, AND A COOKBOOK REVIEW!

Posted in Cake, Cookbook Reviews, Cookies, Desserts, Desserts, Sweets by sallybr

Today I have a very special blog post for you. I am very excited to share a short review of the first cookbook by Martin Sorge. Martin won The Great American Baking Show back in 2023 and just published an amazing cookbook that reflects very well his style of baking: attention to detail, focus on things that truly matter to make a recipe shine, and creativity to come up with clever twists in classics. Normally, I would include a recipe but to do so I would have to ask permission from Martin himself and/or the publisher. I wanted this post to be a surprise for Martin so I did not contact him. I will just share photos of the recipes I’ve tried so far, and direct you to his book. If you love to bake, Great Bakes is a total must-have!

Great Bakes: Modern Classic Recipes from the Midwest, by Martin Sorge. To order, click here.

I will start with perhaps my favorite…

LEMON-GINGER SANDWICH COOKIES

This recipe has quite a few clever twists to prevent common issues with sandwich cookies. The filling is pure genius, using clarified butter to reduce the water content, so that it firms up and holds nicely when you bite into the cookie. The cookie dough contains fresh and powdered ginger, the filling a touch of turmeric. You absolutely need to make this… The texture, the taste, the sharpness of the filling, it is perfection in cookie shape!

BLACK FOREST BROWNIES

Fudgy, intense, sweet but with the bursts of sharpness of sour cherries, this recipe is brilliant and very “uncomplicated”. Martin streamlines things whenever possible, it is part of what makes his book so cool and his flawless baking approachable.

SHORTBREAD COOKIES

One of my favorite sections of the book, I made his basic version (although I did add some bells and whistles with the chocolate drizzle and bling), but Martin offers several variations, including one that is calling my name, Toasted Sesame. I even invested in a new pan for this bake… A 9-inch square pan with removable bottom. Because, why resist, right? Click here for the one I got.

ULTRA-OATY OATMEAL CHOCOLATE CHIP COOKIES

This was an OMG type of chocolate chip cookie, and got two thumbs up by the resident critic, who is very picky about cookies with oats and chocolate chips. They MUST contain nuts, and Martin did not disappoint him… In case you are wondering, no raisins were invited to this party.

And now, time for a little walk through his book…

The book is divided in chapters that are quite unusual and fun in their terminology. First comes…

DUMP IT IN A PAN… The chapter opens with a quote from Dolly Parton; There’s no bad way to eat a biscuit. Considering her recent passing, this is a sweet reminder of who she was and how she’s lived her life. This chapter shares recipes for crisps cobbler, cornbread brownies and biscuits. I will have to pick my favorite recipe from this chapter to be his brownies since it was the first recipe I tried from his book. He offers a few variations for this classic but the Black Forest was outstanding. I would love to try the coconut caramel brownies, as well as his strawberry and tarragon shortcake, and his Midwest cornbread, which I am sure will be spectacular.

BALLS OF JOY… That is how Martin classifies cookies, isn’t it adorable? Opening quote by Cookie Monster, you will have to get the book to see which one he chose. Chapter opens with Shortbread, and Martin has very clear ideas about what makes it perfect. Love the variations, and adored his basic version. Crumbly, just the right amount of sweetness. He went on with Spritz cookies, which I definitely intend to try, particularly his Eggnog version. But I am set to trying his Strawberry Magic Macarons, just looking at the picture makes me dream.

STUFF IN CRUST… Opening quote by Carl Sagan, one of my heroes. I had not seen that one, and it gave me a huge smile. I do think Martin excels at pastry, the chapter is a basic, thorough lesson on pie crusts, including many versions of pies that you probably never imagined making. Oe example Apple, Quince and Vanilla Bean Pie. The lattice work on that one is to die for. Apple Strudel is in there and looks fabulous too. I am looking forward to making his Corn, Tomato and Red Pepper Galette, and Sausage Rolls.

NEED TO KNEAD… Opening quote by James Beard. Martin knows how to pick the quotes, I tell you. This is an outstanding chapter, Martin did his homework and each recipe sounds like a winner. I have not made a recipe from his book yet, but a whole wheat loaf from his blog is a favorite in our home. You can check that recipe here. From the book, pretty much everything in this chapter appeals to me: Big Crusty Loaf, Three-Seed No-Knead Bread,Whole Wheat Toast Bread, Honey Emmer Dinner Rolls, just to name a few. But perhaps my favorite section in this chapter is “Breads that Speak German”. He had a chance to practice bread baking in Germany, and shares his expertise with us. Swabian Soft Pretzels, Bungalowbrot, Vollkornbrot (aka Real Rye Bread), Stollen. A wonderful collection indeed.

NICE CAKES… Martin confesses that cake was his nemesis for many years, and since I was a certified cake-o-phobe, I had to smile. Martin is partial to chocolate ganache or whipped cream to decorate cakes, although he shares a Chocolate Cake with Peanut Buttercream that seems amazing. I am absolutely mesmerized by Nirali’s Masala Chai Chocoflan, Nirali was a contestant in the same season of the Bake Off, and they live in the same city, so they kept swapping ideas and baking together. This gorgeous cake is a result of this sweet collaboration.

BEYOND CATEGORIZATION… Opening quote: The proof of the pudding is in the eating. Indeed it is! In this chapter you will find things such as Chocolate Malt Pudding, Lemon Curd (with variations), Pavlova, Choux Pastry and incredibly cool Sweet Corn Cream Puffs.

NEEDLESSLY COMPLICATED… This is a nod to the showstopper component of the Bake Off. Martin starts giving tips on how to tackle a real intimidating, complex baking project. Having won the competition in that tent, he knows what he’s talking about. The chapter opens with S’mores Croquembouche, moves to Bagel and Lox Paris Brest, but I am also super intrigued by his Piña Colada Princess Cake.

I hope you enjoyed this little review, I close this post congratulating Martin not only for the amazing performance in the tent, but for the beautiful job he did composing and publishing this book!

1 YEAR AGO: A Duet of Macarons

2 YEARS AGO: Caramel Sandwich Cookies

3 YEARS AGO: Miso-Caramel Cracker Cookies

4 YEARS AGO: Mooncakes for Mid-Autumn Festival

5 YEARS AGO: Almond-Raspberry Triangles and a Special Cookbook Review

6 YEARS AGO: Sweet and Spicy Roasted Cauliflower

7 YEARS AGO: Roasted Cauliflower Salad over Hummus

8 YEARS AGO: Queen of Sheba

9 YEAR AGO: Brunch Burger

10 YEARS AGO: Mango Salsa with Verjus

11 YEARS AGO: Raspberry Bittersweet Chocolate Chunk Brownies

12 YEARS AGO: Scary Good Pork Burgers

13 YEARS AGO: Review of exercise program Focus25

14 YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

15 YEARS AGO: Post-workout Breakfast

16 YEARS AGO: Semolina Barbecue Buns

17 YEARS AGO: Lavash Crackers

25Aug2026

FOUR LITTLE CUPCAKES

Posted in Cake by sallybr

Vanilla or Chocolate Cupcakes, all with American Buttercream in different decorating styles. Two designs went tropical, showcasing a plump Brazilian “brigadeiro” on the top.

VANILLA CUPCAKES
(adapted from several sources)

120g all-purpose flour
150g granulated sugar
40g butter, unsalted, removed from the fridge for 30 minutes
1 large egg
120mL milk
1 + 1/2 tsp baking powder
1/2 tsp vanilla paste or extract
1/4 tsp salt

Heat the oven to 350F and line a cupcake pan with paper baking cups. Recipe makes 9 to 10 cupcakes.

Put the flour, baking powder, sugar, salt and butter cut in small pieces in the bowl of a KitchenAid type mixer fitted with the paddle attachment. Mix on medium-low until the butter is in very small pieces, almost like sand.

Whisk the egg with the milk and vanilla, add slowly to the mixer running in low-speed. Once it is almost smooth, increase the speed to high for a couple of minutes, scraping the bottom of the bowl once.

Stop the mixer and make sure the batter is fully smooth, mixing by hand with a spatula. Add batter to the 9 cupcakes, filling half-way full only. Bake for 15 to 18 minutes, until a toothpick comes out clean when inserted in the center.

Leave cool completely before decorating.

ENJOY!

to print the recipe, click here

PASTEL TONES CUPCAKES

Vanilla cupcakes were baked then frosted with American buttercream, using this recipe. The batch was divided in three portions, dyed pastel pink, teal, and the last portion left white. Then, it was a matter of having fun with different piping tips and finish them with sprinkles in matching color.

I used a 3D Wilton tip for the large rose swirl, and a tip 20 for the other details. Just have fun with it, no precision needed. I love the end result…

BRAZILIAN-STYLE CUPCAKES, TWO WAYS

I used the same vanilla cupcake recipe, the same American buttercream. Rolled brigadeiros in sprinkles, and used them to decorate the cupcakes right after frosting. I used a large open star tip to make petal-style piping. You can use white frosting, or make a marble type like I did in one of my batches, using pink and white.

These turned out fun and from what I heard, were a big hit when I donated them…

GALAXY CUPCAKES

CHOCOLATE GALAXY CUPCAKES
(inspired by several sources)

for the cupcakes (makes 10):
100g all-purpose flour
20g cocoa powder
140g granulated sugar
40g butter, softened
1/8 tsp salt
1 large egg
120mL milk, full-fat
1 + 1/2 tsp baking powder

Heat oven to 350F and line a tray with cupcake liners.

Mix the milk with egg in a small bowl, whisk, reserve.

Put the flour, cocoa powder, butter, sugar and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix until the butter forms a sand consistency. Pour half the milk mixture into the bowl and mix on low-speed for a minute. Increase the speed to medium-high for a couple of minutes. Add the remaining milk mixture, and mix on low-speed until fully incorporated.

Increase the speed for a few seconds, then add the batter to the lined cupcakes. Bake for about 15 minutes, until a toothpick comes clean when inserted in the center.

Cool the cupcakes completely before frosting.

ENJOY!

to print the recipe, click here

For the galaxy effect, divide the buttercream in three portions, one of them smaller than the other two (no need for exact measurements, you can eye-ball). The idea is to minimize the amount of the very dark component, otherwise it will overpower the design. Dye the smallest portion black, the other two teal and pink. Add them in straight lines over plastic wrap, roll the wrap like a sausage and insert into a large piping bag fitted with an open star tip. Pipe swirls, and add sprinkles. These would be amazing next to the cookies I blogged about recently, don’t you think?

1 YEAR AGO: Summer in Cupcakes

2 YEARS AGO: Puff Pastry Twists with Cinnamon and Cardamon

3 YEARS AGO: Three Delicious Bakes

4 YEARS AGO: Banana Bread from the Experts

5 YEARS AGO: Shrimp Stir-Fry with Snow Peas and Cashews

6 YEARS AGO: Pickled-Roasted Chickpeas with Cashew Cream

7 YEARS AGO: Twice-Baked Goat Cheese Souffle

8 YEARS AGO: A Star from England in the Bewitching Kitchen

9 YEARS AGO: Hommage to the Sun

10 YEARS AGO:The Fabulous Three
.
11 YEARS AGO: Turkey-Chorizo Burger with Green Chile Dressing
.
12 YEARS AGO:Taco Salad
.
13 YEARS AGO: Semolina Sourdough Boule
.
14 YEARS AGO:Forgive me, for I have sinned
.
15 YEARS AGO: Cracked Wheat Sandwich Bread
.
16 YEARS AGO: Au Revoir, my Bewitching Kitchen
.
17 YEARS AGO:French Bread

28Jul2026

RAGGIO TRICOLOR YOGURT CAKE

Posted in Cake by sallybr

This cake is made with a special silicone pan from Silikomart, called Raggio. For some reason, I am always a bit insecure to try a recipe unless I see it made in that exact pan, so when I found this version years ago, I was thrilled. Promptly saved it in my files. Took me a while, but here I am to share the outcome. It is a bit sad that Barbara, the Polish-Italian food blogger behind it, does not seem to be publishing new recipes anymore, but if you want to pay her a visit and see the wonderful bakes she shared in the past, click here.

RAGGIO TRICOLOR YOGURT CAKE
(sightly modified from FoodOhFood)

450 g flour
2 tsp of baking powder
1 pinch of salt
220 g of soft butter
450 g white sugar
125 g strawberry yogurt
1 tsp of vanilla extract
5 eggs at room temperature
120 ml buttermilk

for the dark batter:
2 + 1/2 tbsp of unsweetened cocoa powder
2 + 1/2 tbsp of milk

for the red batter:
1 tbsp of milk
1 tbsp of cocoa
1 tsp strawberry emulsion (optional, I used this one)
red food dye

Powdered sugar, for dusting (optional)

In a KitchenAid type mixer, whisk soft butter along with sugar for 4-5 minutes or until it becomes light and fluffy. Add yogurt and whip again. Then gradually add eggs and finally vanilla extract. Sift flour, baking powder and salt into a second bowl.
Now, gradually add buttermilk and dry ingredients into the mixture with the eggs. Do it in 3 or 4 times, always whipping at low speed until all the ingredients are well blended.

Weigh the batter and divide it into three equal parts. For the chocolate part, take a cup or a small bowl and mix a tablespoon of light mixture with 2 and a half tablespoons of milk and 2 and a half tablespoons of unsweetened cocoa powder. Add this color to the first third of the batter and stir in gently.

For the red color, mix a generous tablespoon of the light mixture with 1 tablespoon of milk, 1 teaspoon of unsweetened cocoa powder, the strawberry emulsion (if using) and just enough of the red food dye. The teaspoon of cocoa is used to darken the red color. Add the prepared mix to the second third of the batter and stir in.

To give a desired tricolor effect, place the mould so that it remains slightly inclined. Add several spoonfuls of the red batter into the mould. Add some of the dark mixture to the bottom of the red color and some of the light mixture to the top. Fill the mold almost to the brim, alternating the colors, then place it on the flat surface and add a few more layers of colored batter. Fill the mould to about three quarters in hight. You will have leftover batter, that you can use to make cupcakes.

Bake at 350F for 50 – 60 minutes for the Raggio cake and 25 minutes for cupcakes. Or bake until a toothpick inserted into the cake comes out clean. Once removed from the oven, let them cool completely before removing from the mould.

Serve with a light dust of powdered sugar, if so desired.

ENJOY!

to print the recipe, click here

Comments: I confess intricate silicone pans intimidate me. Bundt pans are always a little stressful to un-mold, but silicone pans are like Bundts on steroids. The secret is to allow the cake to cool for a long time before releasing from the pan. Some people like to even stick it in the freezer for 30 minutes after cooling just to make sure. But when that cake comes out perfect, it’s the most amazing thrill…

This cake is super simple to make, and smells amazing as it bakes. I donated it whole, so apologies for not showing it cut. It is a small price to pay when you don’t eat your own concoctions…

1 YEAR AGO: Sourdough Feast

2 YEARS AGO: Cake Pucks, my New Adventure

3 YEARS AGO: Rolled Buttercream

4 YEARS AGO: Miso-Ginger Turkey Meatballs with Cabbage “Noodles”

5 YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

6 YEARS AGO: Corn Fritters

7 YEARS AGO: Minnie Macarons

8 YEARS AGO: Air-Fried Mexican Meatloaf

9 YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past

10 YEARS AGO: Perfect Soy-Grilled Steak

11 YEARS AGO: The Devil’s Bread

12 YEARS AGO: Heart of Palm Salad Skewers

13 YEARS AGO: Potluck Frittata and Lavoisier

14 YEARS AGO: Home-made Corn Tortillas

15 YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

16 YEARS AGO: Brigadeiros: A Brazilian Party!

17 YEARS AGO: Lemony Asparagus

20Jul2026

PINK VELVET LAYER CAKE

Posted in Cake by sallybr

Perfect for Valentine’s Day, but wonderful for any other celebration, this is a real adorable design and not too complicated to make. However, it helps to have a smooth frosting to start with, and that can make a baker hyperventilate a bit. Don’t ask me how I know….

PINK VELVET LAYER CAKE
(slightly modified from I’ll Bring the Cake)

¾ cup buttermilk
⅔ cup sour cream
⅓ cup vegetable oil
4 egg whites
1 tablespoons raspberry emulsion (I used this one)
1 tablespoon vanilla extract
2 tablespoons freeze-dried raspberries, powdered in a food processor
1 box white cake mix
pink gel food dye, a couple of small drops

for the vanilla buttercream:
3 sticks (1½ cups) unsalted butter
Pinch of salt
1 teaspoon vanilla extract
¼ cup heavy cream (plus more if needed)
7 to 8 cups powdered sugar

Heat the oven to 325°F. Prepare three 6-inch round cake pans covering the bottom with parchment and spraying baking spray on the sides and bottom. Reserve.

In a large bowl, whisk together the buttermilk, sour cream, oil, egg whites, raspberry emulsion, vanilla and freeze-dried raspberries until thoroughly combined. Sift in the cake mix and pink foo dye, whisk until just combined. Split the batter evenly among the prepared pans.

Bake for 25 to 27 minutes, until the center is baked through. Let the cakes cool in the pan for about a minute before flipping them out onto a wire rack to cool completely. Wrap and transfer the cakes to the freezer for 30 minutes before proceeding with frosting. You can also save them in the fridge to continue the following day.

Make the buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it’s light and fluffy. Add the salt, vanilla, and heavy cream and beat again until thoroughly combined. Scrape down the sides of the bowl. With the mixer on low speed, add the powdered sugar about ½ cup at a time. Add a little more heavy cream if needed, then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes. Separate one cup of frosting to dye pink, leave the rest plain.

Assemble the cake: Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread it out with an angled icing spatula. Place the first chilled cake layer in the center. Add a layer of buttercream. Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding the top cake layer, crumb coat the cake by spreading a thin layer of buttercream around the entire cake. Freeze the cake for 5 minutes.

To the reserved buttercream, add 1 drop of soft-pink gel coloring and stir to incorporate. Pipe hearts and little blobs, using a round tip for the hearts, and an open star to the little blobs. Cover the top with sprinkles and add a decorative border with a 1M piping tip.

ENJOY!

to print the recipe, click here

Comments: This recipe is an example of “doctored cake mix”, in which you start with a box cake component but add bells and whistles to it. Many will twist their noses, I honestly do not see anything wrong, I can bake a cake from scratch, but don’t mind taking a little shortcut here and there. I donated the cake whole, and I don’t feel like asking volunteers to take pictures for me, they have a lot to think about during the dinners, so I cannot show you the inside. It got very nice reviews, though, so I am confident about sharing the recipe with my readers. The pink color I used is my all-time-fave, Dusty Rose. Every chance I get, I incorporate it into my bakes.