It is an Old Fashioned Dr. Pepper Cake and is one of the most FLAVORFUL cakes you will ever try! Dry climate. As for the icing…I reduced the 4 cups of Dr Pepper to a half cup….took a whole hour, it has cooled, but as a taffy consistency instead of syrup as in the video Any suggestions? If you happen to have an old church cookbook laying around, chances are you have seen this recipe in it! Beat on medium-low speed just until combined. In mixer fitted with paddle attachment add flour, sugar, nutmeg, ginger, and all spice. Ree shares a Dr. Pepper cupcake in the book and I adapted it into a cake version. Or the frosting can be frozen for up to 3 months. Slowly pour in Dr. Pepper mixture and blend until fully combined. Check the consistency of the frosting and add more Dr Pepper, ½ tablespoon at a time, if needed. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. Boil 4 cups of Dr. Pepper in a small saucepan over medium heat until it has reduced to about 1/2 cup. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. Let stand at room temperature to soften before use. Today is a fabulous day. Bake for 30-34 minutes or until cake has pulled away from the edges and slightly cracked on top. In small bowl add buttermilk, eggs, baking soda, and vanilla and whisk until combined. Spread over cooled cake. Thaw overnight in the refrigerator and frost as desired. This batter was about 5 cups, so I evenly divided it into two 8-inch pans. Prepare two 8-inch round cake pans with pan release or butter & flour. (I actually had my temp on medium high and reduced the soda for … Whisk together until smooth, set aside. Now don’t get scared by this list of ingredients. ALL RIGHTS RESERVED. In a microwave safe dish, melt butter. I tried this and the frosting was horrific. 20 to 25 minutes. Fill the prepared muffin cups ⅔ full with batter. I now know you are my spirit/ kindred baker as I frost my cakes in the same flower manner, always have. Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully … You could try it! Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. Learn how your comment data is processed. Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes, Turn the mixer on low speed and slowly add 1-2 tablespoons of the Dr Pepper. Thanks! Cream eggs, sugar and butter, milk and baking soda. It is simple ingredients so I’m struggling with how, when combined, it could be horrific. The ingredients and technique were new to me, which is not something I often say about cakes! https://www.southernliving.com/recipes/dr-pepper-texas-sheet-cake Allow the cupcake to cool completely before frosting. Heat oven to 350°F. I have to tell you, it’s my favorite book yet. Mix on medium high speed for 3-5 minutes, scraping bowl as needed. I was moved to tears when I read page 87. Boil 4 cups of Dr. Pepper in a small saucepan over medium heat until it has reduced to about 1/2 cup. Bring it to room temperature just before serving. Beat in the vanilla. It’s a perfect package. https://myincrediblerecipes.com/cherry-dr-pepper-cake-buttercream-frosting Unfortunately, I can’t have any cocoa. I’m at 7000 feet. Sorry you have that experience. Add prunes and dried cherries to medium saucepan. With the mixer on low, add in Dr. Pepper reduction and blend completely with. Don’t let the ingredients scare you. Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Or the cupcakes can be frozen for up to 3 months. What’s the secret? Add it to the batter and mix on medium-low speed until almost fully combined. Food blogs really get some dumb questions and comments but I have to ask. The cupcakes can be made 1 day in advance before frosting. The consistency was awful, it tasted like nothing but butter, and there was no way I was putting it on the cake! Not only does she get me with some tear jerkin’ emotion throughout the book, but she makes me laugh too! Your email address will not be published. I like to imagine it tasting just like Chocolate Dr Pepper Cake, which you can make at home by adding Dr Pepper to a chocolate cake mix.This would also make the perfect ice cream float topper, so grab your favorite birthday cake flavor of Blue Bell and enjoy the perfect Birthday Cake Dr Pepper Surprise. 20 to 25 minutes. Heat butter, cocoa powder and Dr. Pepper. Please, if you don’t win a copy, go and buy it and tell me that you aren’t moved by it. Not sure what the results would be though. The Pioneer Woman has a new book out called A Year of Holidays. Use a 3-tablespoon ice cream scoop for easy measuring. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape. I have to tell you, this cake is seriously like nothing I have ever made before. Maybe the soda did not reduce enough? This recipe makes about 22 cupcakes. Horrific is a strong word! Add the eggs, one at a time, mixing well after each addition. birthday cake, chocolate cake, dr pepper cake. I get to share a fantastic recipe with you! Reduced Dr. Pepper, spice, butter and sugar are all you need to create this light-as-air frosting! In a 2-cup measuring cup, combine the Dr Pepper and buttermilk. cinnamon. Can this Dr Pepper cake be made without the cocoa? The ingredients are simple but when mixed together create this magical frosting that you will want to make with every cake! This whole book just makes me happy. Add the remaining flour mixture and continue to mix until just combined. Cover and refrigerate each overnight. Line 2 12-count muffin pans with cupcake liners. Required fields are marked *. Cool cupcakes in the pan for 5 minutes then transfer to a wire rack. (2 1/2 cups per pan). This frosting is a dream to work with. It swirled so beautifully and tasted even better. Don’t miss all my other cake recipes! Mix well and set aside. This site uses Akismet to reduce spam. Design by Lindsay Humes. Cook for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes. It is an Old Fashioned Dr. Pepper Cake and is one of the most FLAVORFUL cakes you will ever try! This looks so good; as ALL of your recipes look!! Your email address will not be published. It’s kinda my thing! Ice with Dr. Pepper Icing.

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