Big Suzy's Snack Cakes: Delicious Recipes For Your Sweet Tooth

Introduction

If you’re looking for a sweet treat to satisfy your cravings, look no further than Big Suzy’s snack cakes. These delicious cakes are perfect for any occasion, whether it’s a snack to enjoy with your afternoon tea or something to bring to a party. In this blog post, we’ll share two different recipes for Big Suzy’s snack cakes that are sure to become your new favorite treat.

Recipe 1: Big Suzy’s Chocolate Snack Cakes

Are you a chocolate lover? Then you’ll love this recipe for Big Suzy’s chocolate snack cakes. These cakes are rich, moist, and oh-so-chocolatey. Here’s what you’ll need:

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Stir until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cake
Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 200mg
Total Carbohydrates: 42g
Dietary Fiber: 2g
Sugars: 28g
Protein: 4g

Cooking Time:

25-30 minutes

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Mixer
• 9×13 inch baking pan
• Wire rack

Serving Suggestions:

These chocolate snack cakes are delicious on their own, but you can also try topping them with whipped cream or frosting for an extra special treat. They’re perfect for serving at a party or enjoying with a cup of coffee or tea.

Variations:

If you want to mix things up, try adding some chopped nuts or chocolate chips to the batter before baking. You could also try using different types of cocoa powder to give the cakes a unique flavor.

Substitutions:

If you don’t have buttermilk, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5-10 minutes before using in the recipe.

Storage:

Store these snack cakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

Tips:

Make sure to let the cakes cool completely before frosting or storing. You can also dust them with powdered sugar for a simple and elegant look.

Frequently Asked Questions:

Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour if you prefer.

Q: Can I use a different type of sweetener?
A: Yes, you can use honey, maple syrup, or coconut sugar instead of granulated sugar.

Recipe 2: Big Suzy’s Lemon Snack Cakes

If you’re in the mood for something citrusy, try this recipe for Big Suzy’s lemon snack cakes. These cakes are light, fluffy, and bursting with lemon flavor. Here’s what you’ll need:

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and zest.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Stir until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cake
Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 200mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 28g
Protein: 4g

Cooking Time:

25-30 minutes

Equipment:

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Mixer
• 9×13 inch baking pan
• Wire rack

Serving Suggestions:

These lemon snack cakes are perfect for serving at brunch or as a light dessert. You can also try topping them with a lemon glaze or frosting for an extra burst of flavor.

Variations:

If you want to switch things up, try using lime or orange juice and zest instead of lemon. You can also add some poppy seeds to the batter for a fun twist.

Substitutions:

If you don’t have milk, you can use almond milk or coconut milk instead. You can also use vegetable oil instead of butter if you prefer.

Storage:

Store these snack cakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

Tips:

Make sure to zest your lemons before juicing them. You can also add a little extra zest to the batter for even more lemon flavor.

Frequently Asked Questions:

Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour if you prefer.

Q: Can I use a different type of citrus?
A: Yes, you can try using lime or orange juice and zest instead of lemon.

Conclusion

We hope you enjoy these recipes for Big Suzy’s snack cakes. Whether you’re in the mood for chocolate or lemon, these cakes are sure to satisfy your sweet tooth. Don’t be afraid to get creative with your toppings and mix-ins – the possibilities are endless. Give these recipes a try and let us know what you think!