Starbucks Copycat Recipes - Cakes and Cookies

Some people go to Starbucks to recharge their adrenaline level with strong coffee, and some go there to satisfy their taste buds with some flavorful baked goodies. If you are the latter, you may be interested in these Starbucks copycat recipes. I have tried making all these cakes and cookies myself, and my friends actually thought I bought them from Starbucks! These copycat recipes are pretty easy and absolutely amazing. The cakes are rich and tasty. The cookies are so good you won't be able to stop yourself from taking bite after bite. They leave sweet aromas all over your kitchen after you bake them. And guess what? You won't have to spend a single cent at Starbucks in order to enjoy these delicacies.

I believe this morning coffee cake is one of the most popular baked items at Starbucks. You can substitute raspberries for blueberries if you like. It goes well with all kinds of coffees or even just plain milk.

Ingredients (for about 6 servings)

For the Cake:

1 egg

1 cup milk

1/4 cup unsalted butter, melted

2 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 tsps baking powder

1/2 tsp salt

1/2 tsp ground mace

1 cup fresh blueberries

For the Topping:

2 tbsps unsalted butter

1/3 tsp ground cinnamon

1/4 cup granulated sugar

1/2 cup all-purpose flour

Preparation

- To make the topping, combine cinnamon, sugar and flour in a small bowl.

- Add butter and beat with a pastry blender until the mixture is crumbly. Set aside.

- To make the cake, beat together the egg, milk and butter in a large bowl.

- Sift flour, sugar, baking powder, salt and mace into a bowl.

- Add the egg mixture and beat together until well blended.

- Stir in blueberries.

- Lightly butter a 9-inch-diameter cake pan.

- Evenly spread the cake batter in the pan and sprinkle with the topping.

- Bake in a preheated 350° F oven for about 40 - 45 minutes.

The orange zest and pecan together add a special twist to this simple pound cake. Try it with a cup of cappuccino.

Ingredients (for about 12 servings)

5 large eggs

1 cup unsalted butter

1/2 tsp salt

2 cups all-purpose flour

2 cups granulated sugar

1 tsp vanilla extract

1/4 cup grated orange zest

1/4 cup bourbon

1/4 cup milk

1/2 cup chopped pecans

Preparation

- Sift flour and salt onto a piece of waxed paper.

- Beat together butter, vanilla and orange zest in a large bowl until well blended.

- Add sugar and continue to beat the mixture until smooth.

- Add eggs (one at a time) and beat well after each addition. When all the eggs are added and beaten, the mixture should turn out light and fluffy.

- Add bourbon, milk and half of the sifted flour/salt. Beat together well.

- Add the remaining sifted flour/salt and continue beating until smooth.

- Stir in pecans.

- Butter a 10-inch tube baking pan. Evenly spread the cake batter in the pan.

- Bake in a preheated 350° F oven for about 55 - 60 minutes.

This light, flavorful cake is really hard to resist. I usually don't eat it with coffee, but with a little scoop of vanilla ice-cream.

Ingredients (for about 8 servings)

6 large eggs

2 tbsps lemon juice

3/4 cup granulated sugar

Grated zest of a large lemon

1 cup sifted cake flour

1/2 tsp salt

Confectioners' sugar (for dusting)

Preparation

- Use an electric mixer to beat eggs and sugar together in a large bowl at high speed for about 10 - 15 minutes or until the mixture is very thick.

- Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.

- Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.

- Stir gently, using a rubber spatula.

- Repeat this same process with the remaining flour and salt. Make sure the flour blends well with the mixture.

- Butter the bottom (not the sides) of a 10-inch tube baking pan with a removable bottom.

- Put a piece of fitting parchment paper on the bottom of the pan. Thinly butter it and dust it with flour.

- Pour the cake batter into the pan. Smoothen the top nicely.

- Bake in a preheated 325° F oven on the lower third rack (not the lowest position) for about 50 - 55 minutes.

- Invert the cake pan on a wire rack to cool.

- When the cake has cooled to room temperature, remove the sides of the pan. Put the cake upside-down onto a plate and remove the parchment paper.

- Sprinkle confectioners' sugar over the cake.

These macaroons are so irresistible I have to keep them out of sight to prevent myself from eating too much! You can dip them in milk or espresso, or eat them by themselves and let them melt in your mouth.

Ingredients (for about 25 macaroons)

1/3 cups egg whites

8 oz almond paste

1/2 cup granulated sugar

1/4 cup confectioners' sugar

1/2 tsp almond extract

1/4 tsp salt

Preparation

- Break almond paste into small pieces and blend them in a food processor until they become small bits.

- Add granulated sugar, confectioners' sugar, almond extract and salt.

- Blend in the food processor for another minute.

- Add egg white and blend a little more until smooth.

- Cover two baking sheets with parchment paper.

- Place teaspoonfuls of the cookie batter on the baking sheets, about 2 inches apart.

- Smoothen and flatten the macaroons slightly.

- Bake in a preheated 350° F oven for 25 - 30 minutes or until the macaroons turn golden.

- Let the macaroons cool on the baking sheets.

Macaroon Removing Tip:

When the macaroons completely cool down, turn the parchment paper upside down. Dampen the back of the parchment paper with a wet napkin or towel. Wait for a few seconds. You should now be able to peel the macaroons off the paper easily.

The combination of oats, butterscotch chips and cornflakes gives these cookies a very fun texture. Have them with or without coffee. It will be good either way.

Ingredients (for about 60 cookies)

- 2 large eggs

- 1 cup unsalted butter

- 3/4 cup granulated sugar

- 1 cup brown sugar

- 1 tbsp water

- 2 tsps vanilla extract

- 2 cups all-purpose flour

- 1 tsp baking soda

- 1/2 tsp baking powder

- 1/2 tsp salt

- 2 cups quick-cooking oatmeal

- 2 cups butterscoth morsels

- 2 cups cornflakes

Preparation

- Mix together butter, granulated sugar and brown sugar unil well blended.

- Add eggs (one at a time) and beat well.

- Add vanilla extract and water.

- In another bowl mix together flour, baking soda, baking powder and salt. Then add this mixture to the butter mixture and beat together well.

- Add oatmeal, butterscotch morsels and cornflakes. Blend well.

- Butter 1 or 2 baking sheets and scoop teaspoonfuls of the cookie batter on them. Arrange nicely about 2 inches apart.

- Flatten each cookie slightly.

- Bake in a preheated 350° F oven for about 10 - 12 minutes or until the cookies are lightly brown.