I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!
Makes 1 Litre
Ingredients
2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
Directions
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, January 18, 2015
Saturday, January 17, 2015
Mango Buttercream Frosting
Adapted from Culinary Chronicles
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Tuesday, July 29, 2014
Overnight Cinnamon Buns
These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
♥ Amy
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
Sunday, July 20, 2014
Peanut Butter Ice Cream
Makes approximately 1 litre
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Wednesday, July 3, 2013
Tiramisu
Tiramisu is one of my favourite desserts - and so easy to make!
Adapted from Simple Food by Antonio Carluccio, serves four to six
Ingredients
2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust
Directions
In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.
In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.
Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.
Keep in the refrigerator until ready to serve.
♥ Amy
Adapted from Simple Food by Antonio Carluccio, serves four to six
Ingredients
2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust
Directions
In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.
In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.
Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.
Keep in the refrigerator until ready to serve.
♥ Amy
Friday, June 28, 2013
Panna Cotta with Berry Coulis
This is an amazingly easy dessert, perfect for entertaining because it can be prepared in advance.
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
Wednesday, February 27, 2013
Meringue Buttercream Frosting
When looking to frost the funfetti cupcakes I made for Tanya's birthday, I was looknig for a lighter frosting that would not overpower the vanilla cake so I tried Martha Stewart's meringue buttercream recipe. I liked this recipe because it is faster than my flour-based buttercream recipe but still doesn't require massive amounts of icing sugar.
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
Ingredients
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
Directions
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.
♥ Amy
Wednesday, December 19, 2012
Eggnog Ice Cream
I got nominated to make dessert for Christmas dinner on both sides of the family this year. We celebrated with Dave's family this past weekend and I made sticky toffee pudding with eggnog ice cream.
The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.
The ice cream, however, was fantastic.
Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre
Ingredients
1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract
Directions
In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.
Pour the eggnog into a large bowl. Set a fine mesh sieve over top.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.
Refrigerate until chilled thoroughly or overnight.
Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.
The ice cream, however, was fantastic.
Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre
Ingredients
1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract
In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.
Pour the eggnog into a large bowl. Set a fine mesh sieve over top.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.
Refrigerate until chilled thoroughly or overnight.
Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Thursday, December 6, 2012
Chai Cupcakes
For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!
Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular
Ingredients
1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Directions
Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.
Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.
In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.
Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.
To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.
Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.
♥ Amy
Tuesday, October 23, 2012
Blackberry Swirl Cupcakes
As promised... the recipe for the beautiful Blackberry Swirl Cupcakes I made for a friend to serve at a purple themed dinner.
♥ Amy
Makes 36 cupcakes
Ingredients
36 Devil's Food cupcakes - recipe here
1 batch cream cheese frosting - recipe here
1 jar blackberry jam
Purple food colouring, optional
Blackberries for garnish
Directions
Prepare the Devil's Food cupcakes as per the recipe and allow to cool completely.
Prepare the cream cheese frosting as per the recipe but add a small amount of purple food colouring at the same time as the vanilla extract.
Using a small knife, cut a cone out of the center of each cupcake. Fill the hole with blackberry jam - make sure it is relatively level with the top of the cupcake - do not under or over fill.
Using a pastry bag fitted with a star tip, smear a spoonful of blackberry jam on the side of the bag, tyring to keep it confined to a tight line. Fill the pastry bag with the prepared frosting, trying not to disturb the jam too much. Frost the cupcakes in a swirl pattern - the jam will come out in random streaks in the frosting.
Garnish with blackberries if desired.
♥ Amy
Friday, October 19, 2012
Cream Cheese Frosting
The original recipe used this on cinnamon buns which would be heavenly... I need to try it some time... I used it as the base for the frosting on the Blackberry Swirl Cupcakes I made recently.
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Not So Humble Pie, makes approximately 3 cups
Ingredients
16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold
Directions
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
Frost using a knife or a piping bag with your favourite tip.
♥ Amy
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Not So Humble Pie, makes approximately 3 cups
Ingredients
16 ounces (2 packages) cream cheese, room temperature
1 1/2 cups icing sugar
1 teaspoon vanilla
1 cup heavy cream, cold
Directions
In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream to nearly stiff peaks. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and vanilla until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.
Frost using a knife or a piping bag with your favourite tip.
♥ Amy
Monday, October 15, 2012
Devil's Food Cake
My favourite chocolate cake recipe is the Guinness chocolate cake I use for the Irish Car Bomb Cupcakes - unfortunately it is not always appropriate to serve a beer based cake and I have not figured out a reasonable substitute...
I tried Martha Stewart's Devil's Food recipe for the Blackberry Swirl Cupcakes I made for a friend (beer and blackberries did not seem to go well...). It is not as rich and moist as the Guinness chocolate cake but it did make a nice spongy cake that worked perfectly for cupcakes.
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Martha Stewart, makes 36 cupcakes
Ingredients
Directions
♥ Amy
I tried Martha Stewart's Devil's Food recipe for the Blackberry Swirl Cupcakes I made for a friend (beer and blackberries did not seem to go well...). It is not as rich and moist as the Guinness chocolate cake but it did make a nice spongy cake that worked perfectly for cupcakes.
I will post the remainder of my Blackberry Swirl Cupcake recipe soon.
Adapted from Martha Stewart, makes 36 cupcakes
Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup sour cream
Preheat the oven to 350 F. Line standard muffin tins with paper liners.
In a small bowl, whisk together the cocoa and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder and salt.
Melt the butter. Combine the melted butter and sugar in the bowl of a stand mixer. Beat until mixture is cooled, about 4 to 5 minutes.
Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and cocoa mixture. Beat until combined.
Reduce the speed to low and add the flour mixture in two batches, alternating with the sour cream, and beating until just combined.
Divide batter evenly among prepared muffin tins, filling no more than 3/4 full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Allow to cool completely before frosting.
Wednesday, October 10, 2012
Paleo Coconut Pineapple "Ice Cream"
A new version of Paleo "Ice Cream" - paleo-friendly, dairy-free ice cream. This flavour combination is absolutely heavenly and you will not be able to tell that it is dairy-free!
Makes 1 Litre
Ingredients
2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple
Directions
Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.
Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.
♥ Amy
Makes 1 Litre
Ingredients
2 400 mL cans coconut milk
3 tablespoons honey, optional
2 teaspoons coconut extract, optional
3 egg yolks
1 540 mL can crushed pineapple
Directions
Heat the coconut milk, honey and coconut extract in a small saucepan until combined, do not boil. Whisk in the eggs. Cook for 5 more minutes until the mixture begins to thicken, stirring constantly. Add the pineapple and stir to combine. Remove from heat and transfer to a large bowl. Cool completely.
Once cool, transfer to the ice cream maker. Freeze as per ice cream maker instructions.
♥ Amy
Wednesday, August 29, 2012
Mint Chocolate Meringue with Strawberries
I pinned this recipe forever ago and was quite happy when some friends invited us over for dessert so I finally had an excuse to make it. Even their 2½ year old loved it. Apparent he keeps asking if I will come over again with a "white cake".
Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.
They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.
Adapted from Today's Nest, serves six
Ingredients
3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish
8 ounces semisweet chocolate, coarsely chopped
1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar
2 cups strawberries, sliced
Directions
Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.
If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.
Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.
Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.
Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.
Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.
To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.
When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.
Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.
Be gentle with meringues while assembling as they are extremely fragile.
Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.
♥ Amy
Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.
They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.
Adapted from Today's Nest, serves six
Ingredients
3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish
8 ounces semisweet chocolate, coarsely chopped
1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar
2 cups strawberries, sliced
Directions
Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.
If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.
Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.
Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.
Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.
Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.
To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.
When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.
Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.
Be gentle with meringues while assembling as they are extremely fragile.
Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.
♥ Amy
Thursday, August 16, 2012
Whipped Chocolate Ganache Frosting
Another recipe from David's birthday party that I didn't manage to get a photo of...
I made this frosting to top chocolate Guinness cupcakes using the same cake recipe from the Irish Car Bomb cupcakes I made for St. Patrick's Day.
This is very rich, very chocolaty frosting. I like that it contains no added sugar!
A single recipe frosts about 12 cupcakes.
Adapted from Martha Stewart, makes about 2 cups
Ingredients
8 ounces semisweet or bittersweet chocolate
1 cup whipping cream
1/8 teaspoon salt, optional
Directions
Coarsely chop the chocolate using a serrated knife. Place in a medium bowl and set aside.
In a small sauce pan, bring the cream just to a boil over medium-high heat. Pour the milk over chocolate and add salt. Do not stir. Let stand for 10 minutes.
Stir with a whisk until smooth and shiny. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate. At this point the mixture can be cooled and used as ganache.
To make the whipped frosting, let the ganache cool to room temperature, about one hour, stirring occasionally. Transfer the ganache to the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until light and fluffy, about 2 to 4 minutes.
♥ Amy
I made this frosting to top chocolate Guinness cupcakes using the same cake recipe from the Irish Car Bomb cupcakes I made for St. Patrick's Day.
This is very rich, very chocolaty frosting. I like that it contains no added sugar!
A single recipe frosts about 12 cupcakes.
Adapted from Martha Stewart, makes about 2 cups
Ingredients
8 ounces semisweet or bittersweet chocolate
1 cup whipping cream
1/8 teaspoon salt, optional
Directions
Coarsely chop the chocolate using a serrated knife. Place in a medium bowl and set aside.
In a small sauce pan, bring the cream just to a boil over medium-high heat. Pour the milk over chocolate and add salt. Do not stir. Let stand for 10 minutes.
Stir with a whisk until smooth and shiny. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate. At this point the mixture can be cooled and used as ganache.
To make the whipped frosting, let the ganache cool to room temperature, about one hour, stirring occasionally. Transfer the ganache to the bowl of a stand mixer with a whisk attachment. Whip on medium-high speed until light and fluffy, about 2 to 4 minutes.
♥ Amy
Wednesday, August 15, 2012
Corona & Lime Cupcakes
I made these for David's birthday party and they were a complete hit. Unfortunately in all of the excitement I did not manage to get a photo but I got too many requests for the recipe to not post it.
The lime cream cheese frosting is to die for and would taste fantastic on a plain vanilla or yellow cupcake for those who are scared of beer.
Adapted from Erica's Sweet Tooth, makes two dozen cupcakes.
Ingredients
Directions
Preheat oven to 375 F and line muffin tins with cupcake liners.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, beating after each addition. Add the vanilla and zest, beating until incorporated.
♥ Amy
The lime cream cheese frosting is to die for and would taste fantastic on a plain vanilla or yellow cupcake for those who are scared of beer.
Adapted from Erica's Sweet Tooth, makes two dozen cupcakes.
Ingredients
3/4 cups unsalted butter, softened
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1 tablespoon lime zest
1 cup Corona beer
1/4 cup milk
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon lime juice
1 tablespoon lime zest
4 cups powdered sugar
Directions
Preheat oven to 375 F and line muffin tins with cupcake liners.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs, beating after each addition. Add the vanilla and zest, beating until incorporated.
Combine the flour, salt and baking powder in a medium bowl. With the mixer on low speed, add the beer to the butter mixture, followed by half of the dry ingredients, the milk and then the remaining dry ingredients
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until a cake tester comes out clean. Allow to cool completely.
In the stand mixer with a whisk attachment, beat together the cream cheese and butter until smooth, about 2 to 3 minutes.
Add the juice and zest. Gradually add the powdered sugar
until well-combined. Beat until smooth for about 2 minutes.
Using a large star tip, pipe onto the cooled cupcakes.
♥ Amy
Tuesday, July 24, 2012
Cherry Cola Float Cupcakes
Another fun summer cupcake inspired by a classic treat!
I cheated on this recipe and used a cake mix from the box - mostly because I could not find a good chocolate cake recipe that would allow me to incorporate both cherry pie filling and cola - but also because we are all allowed to cheat every once in a while...
The whipping cream frosting works well if you will be serving immediately or if you can keep them refrigerated until serving. I made these for Dave to take into work so I need a slightly "sturdier" frosting. I used my flour-based butter cream frosting recipe with out the vanilla beans and a package of powdered dessert topping mix (Dream Whip or Whip It) added in the final step to replicate the whipped cream taste.
For an extra cherry treat, scoop out the middle of the cupcakes before frosting and fill with a spoonful of cherry pie filling.
Makes 24 cupcakes
Ingredients
1 package Devil's Food cake mix
2 eggs
1 1/2 cups cola or root beer
1 21 ounce can cherry pie filling
1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1 teaspoon powdered dessert topping mix, optional
Maraschino cherries, for garnish
Directions
Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners.
Fill each muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Allow to cool completely.
For the whipped cream, beat the cream in a chilled bowl with whisk attachment or hand mixer on low speed. Add the dessert topping mix then begin to add the powdered sugar one spoonful at a time. Increase the speed to high and whip the cream until it holds stiff peaks.
Using your favorite tip, pipe the whipped cream onto the cupcakes and top with a maraschino cherry.
♥ Amy
I cheated on this recipe and used a cake mix from the box - mostly because I could not find a good chocolate cake recipe that would allow me to incorporate both cherry pie filling and cola - but also because we are all allowed to cheat every once in a while...
The whipping cream frosting works well if you will be serving immediately or if you can keep them refrigerated until serving. I made these for Dave to take into work so I need a slightly "sturdier" frosting. I used my flour-based butter cream frosting recipe with out the vanilla beans and a package of powdered dessert topping mix (Dream Whip or Whip It) added in the final step to replicate the whipped cream taste.
For an extra cherry treat, scoop out the middle of the cupcakes before frosting and fill with a spoonful of cherry pie filling.
Makes 24 cupcakes
Ingredients
1 package Devil's Food cake mix
2 eggs
1 1/2 cups cola or root beer
1 21 ounce can cherry pie filling
1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1 teaspoon powdered dessert topping mix, optional
Maraschino cherries, for garnish
Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners.
In the bowl of a stand mixer, combine the cake mix, eggs, cola and pie filling. Mix just until incorporated.
Fill each muffin tin about 2/3 of the way full. Bake for 18 to 20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Allow to cool completely.
For the whipped cream, beat the cream in a chilled bowl with whisk attachment or hand mixer on low speed. Add the dessert topping mix then begin to add the powdered sugar one spoonful at a time. Increase the speed to high and whip the cream until it holds stiff peaks.
Using your favorite tip, pipe the whipped cream onto the cupcakes and top with a maraschino cherry.
Friday, June 29, 2012
Paleo Pumpkin Pudding
This recipe saved us during our 30 Day Paleo Challenge when the sweet cravings hit.
From Health Bent, serves 6
Ingredients
14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm
Directions
In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.
♥ Amy
From Health Bent, serves 6
Ingredients
14 ounce can 100% pumpkin puree
14 ounce can coconut milk
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 package gelatin powder
1/4 cup water, luke warm
Directions
In a small bowl, sprinkle the gelatin over the luke warm water and stir to combine, making sure there are no lumps. Set aside.
In a small sauce pot over low heat, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Bring to a simmer and then immediately remove from the heat.
Whisk the gelatin into the pumpkin mixture.
Pour the pumpkin custard into ramekins or small bowls.
Press a small square of plastic wrap directly onto the surface of the custards. Refrigerate at least six hours prior to serving to allow the custard to set-up and get firm.
Serve sprinkled with cinnamon, cocoa powder or cocoa nibs.
♥ Amy
Monday, June 25, 2012
Flour-based Buttercream Frosting
I have seen recipes for flour-based frosting floating around the Internet... usually with a caption along the lines of "best frosting ever!"... but I was skeptical... flour in frosting???
Then I began to think about it... I always dislike traditional buttercream because by time you add the 4 to 5 cups of icing sugar required to make the frosting stiff enough to pipe, it is way too sweet for my taste. When I realized the flour stiffens with frosting with out adding excessive sugar, I decided to give it a shot.
The resulting icing is perfectly fluffy and creamy. Although you can detect a hint of flour, the frosting tastes delicious - not too buttery or sweet like traditional buttercream recipes. The big disadvantage is the amount of time required to cook the icing and then properly chill it. This is not the type of frosting you can whip together at the last minute.
I made this icing to go along with the Ultimate Vanilla Cupcakes - it was a match made in heaven! You can make a chocolate version by adding 1/4 cup of cocoa powder to the flour mixture and 4 ounces of cooled, melted chocolate when whipping the icing. Other flavours could be made by replacing the vanilla extract with any other extract or liqueur.
Adapted from Mel's Kitchen Cafe, makes four cups - enough for two dozen cupcakes or two 9" cake layers
Ingredients
1 1/2 cups sugar
1/4 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 vanilla beans
1 teaspoons of vanilla extract
1 1/2 cups butter, room temperature
Directions
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth.
Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Add the seeds from the vanilla pods. Cook the mixture over medium heat, whisking constantly, until the mixture boils and thickens, about 5 to 10 minutes.
Transfer the mixture to a bowl and allow to cool completely to room temperature.
Once the frosting is cooled, transfer to the bowl of a stand mixer and add the vanilla extract. Beat on low speed until combined. Add the butter, one tablespoon at a time, beating until all the butter has been incorporated. Increase the speed to medium-high and whip the frosting for five minutes.
If frosting with a spatula, the frosting can be applied directly or allowed to sit at room temperature to stiffen, about 1 hour. If piping, chill in the refridgerator for about 1 hour to stiffen further.
♥ Amy
Then I began to think about it... I always dislike traditional buttercream because by time you add the 4 to 5 cups of icing sugar required to make the frosting stiff enough to pipe, it is way too sweet for my taste. When I realized the flour stiffens with frosting with out adding excessive sugar, I decided to give it a shot.
The resulting icing is perfectly fluffy and creamy. Although you can detect a hint of flour, the frosting tastes delicious - not too buttery or sweet like traditional buttercream recipes. The big disadvantage is the amount of time required to cook the icing and then properly chill it. This is not the type of frosting you can whip together at the last minute.
I made this icing to go along with the Ultimate Vanilla Cupcakes - it was a match made in heaven! You can make a chocolate version by adding 1/4 cup of cocoa powder to the flour mixture and 4 ounces of cooled, melted chocolate when whipping the icing. Other flavours could be made by replacing the vanilla extract with any other extract or liqueur.
Adapted from Mel's Kitchen Cafe, makes four cups - enough for two dozen cupcakes or two 9" cake layers
Ingredients
1 1/2 cups sugar
1/4 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 vanilla beans
1 teaspoons of vanilla extract
1 1/2 cups butter, room temperature
Directions
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth.
Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Add the seeds from the vanilla pods. Cook the mixture over medium heat, whisking constantly, until the mixture boils and thickens, about 5 to 10 minutes.
Transfer the mixture to a bowl and allow to cool completely to room temperature.
Once the frosting is cooled, transfer to the bowl of a stand mixer and add the vanilla extract. Beat on low speed until combined. Add the butter, one tablespoon at a time, beating until all the butter has been incorporated. Increase the speed to medium-high and whip the frosting for five minutes.
If frosting with a spatula, the frosting can be applied directly or allowed to sit at room temperature to stiffen, about 1 hour. If piping, chill in the refridgerator for about 1 hour to stiffen further.
♥ Amy
Thursday, June 21, 2012
Ultimate Vanilla Cupcake
The Cupcake Project refers to this as the ultimate vanilla cake recipe... I don't know if I would go that far but it is a darn good vanilla cake.
As promised, it is a "moist, light cake with an unmistakeably vanilla flavor". This is not a yellow cake but a true vanilla cake.
I think this will be my standby recipe whenever I am looking for a vanilla cake.
From Cupcake Project, makes 2 dozen.
Ingredients
1 cup sugar
1 vanilla bean
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
2/3 cup milk
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
As promised, it is a "moist, light cake with an unmistakeably vanilla flavor". This is not a yellow cake but a true vanilla cake.
I think this will be my standby recipe whenever I am looking for a vanilla cake.
From Cupcake Project, makes 2 dozen.
Ingredients
1 cup sugar
1 vanilla bean
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup sour cream
1/4 cup vegetable oil
1 tablespoon pure vanilla extract
2/3 cup milk
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
Enjoy!
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