Adapted from a recipe received by Garrett McCord
1 cup of egg whites (about 8 large egg whites)
1 1/2 cups of sugar
1 1/4 cup of butter, at room temperature and cut into chunks
1 teaspoon vanilla extract
Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140 degrees F.
Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely.
Once the eggs and sugar have cooled off during beating, slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract.
Keep beating and tasting. You’ll know it’s done when it tastes like happiness, whipped velvet, and unicorn giggles.
If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I’ve been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.
2011年2月24日星期四
2011年2月22日星期二
bitter-sweet chocoalte tart -Alain Ducasse
Ingredients
Tart Shell All-purpose flour
1 stick unsalted butter, softened
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons almond flour (see Note)
1/2 teaspoon salt
1 large egg
Filling 3/4 cup heavy cream
1/2 cup whole milk
12 ounces bittersweet chocolate, chopped
1 large egg
1 large egg yolk
Glaze 1 teaspoon unflavored powdered gelatin
2 tablespoons whole milk
1/3 cup heavy cream
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 ounces milk chocolate, chopped
Sweetened whipped cream, for serving
Directions
MAKE THE TART SHELL: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.
MAKE THE FILLING: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
MAKE THE GLAZE: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
Notes
Almond flour, made from finely ground blanched almonds, can be found at most gourmet and health-food stores.
Tart Shell All-purpose flour
1 stick unsalted butter, softened
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons almond flour (see Note)
1/2 teaspoon salt
1 large egg
Filling 3/4 cup heavy cream
1/2 cup whole milk
12 ounces bittersweet chocolate, chopped
1 large egg
1 large egg yolk
Glaze 1 teaspoon unflavored powdered gelatin
2 tablespoons whole milk
1/3 cup heavy cream
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 ounces milk chocolate, chopped
Sweetened whipped cream, for serving
Directions
MAKE THE TART SHELL: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.
MAKE THE FILLING: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
MAKE THE GLAZE: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
Notes
Almond flour, made from finely ground blanched almonds, can be found at most gourmet and health-food stores.
rack of lamb-dish
Ingredients:
1 rack of lamb, (frenched), about 1 1/2 lb; 1 Tbsp olive oil; 3 cloves garlic, minced;
salt & pepper to taste
For the glaze: 2 Tbsp Dijon mustard; 1 tsp balsamic vinegar; pinch of salt;
1 tsp Herbes de Provence or dried Rosemary
For the crust: 1/3 cup breadcrumbs or Panko; 1 Tbsp of olive oil; salt & pepper
Directions:
Preheat oven to 450F. Rub the lamb with the olive oil, garlic, salt and pepper,
put into the oven for 15-20 mins. Mix the Dijon mustard, balsamic vinegar and
some salt together and spread all over the lamb. Combine the breadcrumbs,
olive oil, salt and pepper and press onto the glazed lamb. Insert a meat
thermometer inside the lamb and put it back into the oven. Roast for another
5 mins or until the internal temperature reaches 130F for medium rare.
Cover the lamb loosely with a piece of tin foil and let it rest for at least 10 mins
before cutting.
1 rack of lamb, (frenched), about 1 1/2 lb; 1 Tbsp olive oil; 3 cloves garlic, minced;
salt & pepper to taste
For the glaze: 2 Tbsp Dijon mustard; 1 tsp balsamic vinegar; pinch of salt;
1 tsp Herbes de Provence or dried Rosemary
For the crust: 1/3 cup breadcrumbs or Panko; 1 Tbsp of olive oil; salt & pepper
Directions:
Preheat oven to 450F. Rub the lamb with the olive oil, garlic, salt and pepper,
put into the oven for 15-20 mins. Mix the Dijon mustard, balsamic vinegar and
some salt together and spread all over the lamb. Combine the breadcrumbs,
olive oil, salt and pepper and press onto the glazed lamb. Insert a meat
thermometer inside the lamb and put it back into the oven. Roast for another
5 mins or until the internal temperature reaches 130F for medium rare.
Cover the lamb loosely with a piece of tin foil and let it rest for at least 10 mins
before cutting.
Gnocchi with Crawfish Tomato Basil Sauce
Colin's recipe:
Ingredients:
1 Pkg (500g) gnocchi, 1 cup cooked crawfish meat,
5 medium tomatoes, 6 cloves of garlic, chopped, 1 small can of tomato paste,
10 fresh Basil leaves, roughly chopped, 1 Tbsp Herbes de Provence,
4 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp cream cheese,
1 Tbsp honey, Kosher salt and fresh ground black pepper to taste
Directions:
Cook the gnocchi according to the instruction on the box.
Skinned and hand crushed the tomatoes, add the chopped basil leaves.
Let the mixture sit for 10 mins. Heat 2 Tbsp of olive oil in a pan, brown the
chopped garlic, add the tomato mixture, tomatoe paste and the Herbes de
Provence. Stir, then add the vinegar, honey, salt and black pepper, season to
taste. Cook on low for 45 mins. Add the crawfish, stir, then add the cream cheese.
Remove from heat once the cheese has melted. Stir in the remaining 2 Tbsp
of olive oil. Serve with the cooked gnocchi, garnish with chopped Basil leaves.
Ingredients:
1 Pkg (500g) gnocchi, 1 cup cooked crawfish meat,
5 medium tomatoes, 6 cloves of garlic, chopped, 1 small can of tomato paste,
10 fresh Basil leaves, roughly chopped, 1 Tbsp Herbes de Provence,
4 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp cream cheese,
1 Tbsp honey, Kosher salt and fresh ground black pepper to taste
Directions:
Cook the gnocchi according to the instruction on the box.
Skinned and hand crushed the tomatoes, add the chopped basil leaves.
Let the mixture sit for 10 mins. Heat 2 Tbsp of olive oil in a pan, brown the
chopped garlic, add the tomato mixture, tomatoe paste and the Herbes de
Provence. Stir, then add the vinegar, honey, salt and black pepper, season to
taste. Cook on low for 45 mins. Add the crawfish, stir, then add the cream cheese.
Remove from heat once the cheese has melted. Stir in the remaining 2 Tbsp
of olive oil. Serve with the cooked gnocchi, garnish with chopped Basil leaves.
tart dough
Makes Enough for 1 Dozen Tartlets
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1 to 4 tablespoons ice water
Directions
Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).
Read more at Marthastewart.com: Tart Dough - Martha Stewart Recipes
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1 to 4 tablespoons ice water
Directions
Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).
Read more at Marthastewart.com: Tart Dough - Martha Stewart Recipes
Daniel Boulud's Creamy Lemon and Raspberry Tart
Daniel Boulud's Creamy Lemon and Raspberry Tart
1 partially baked tart shell in a 9 ½” tart pan
2 medium lemons
2 large egg
2 large egg yolks
½ cup sugar
¾ cup plus 2 tablespoons heavy cream
2 cups raspberries (although I use less, probably closer to a cup)
1. Center a rack and preheat oven to 300°
2. Prepare the lemons: Grate the zest off both lemons and set aside. With a paring knife, cut off the top and bottom of each lemon so the lemon flesh is exposed. Stand the lemon on one of its ends and cut away the pith (the white stuff that’s left after you zest the lemon) so the lemon flesh is exposed. At this point Daniel Boulud says to cut the lemons into crosswise pieces and remove the seeds. I’ve found it easier to cut the lemons lengthwise into quarters, remove the skin which separates each section, and remove any seeds. Put the sections of pulp in the blender.
3. Add the eggs, yolks, and sugar to the pulp in the blender. Puree until smooth. Strain the mixture into a bowl and whisk in the lemon zest and the cream.
4. Give the bowl “a good rap against the counter.” This is to remove any bubbles. “…if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.)” I can attest to the importance of this. I skipped this step the first time and the surface of the tart was dotted with tiny little bubbles. Oops.
5. Scatter the berries over the bottom of the tart and pour the filling over them. Bake for 35 to 40 minutes, or until the filling is set in the middle. Cool on a rack.
Serves 8
The tart is assertively lemon enough that I think it really benefits by being served with lightly-sweetened whipped cream to offset the tart's tartness.
1 partially baked tart shell in a 9 ½” tart pan
2 medium lemons
2 large egg
2 large egg yolks
½ cup sugar
¾ cup plus 2 tablespoons heavy cream
2 cups raspberries (although I use less, probably closer to a cup)
1. Center a rack and preheat oven to 300°
2. Prepare the lemons: Grate the zest off both lemons and set aside. With a paring knife, cut off the top and bottom of each lemon so the lemon flesh is exposed. Stand the lemon on one of its ends and cut away the pith (the white stuff that’s left after you zest the lemon) so the lemon flesh is exposed. At this point Daniel Boulud says to cut the lemons into crosswise pieces and remove the seeds. I’ve found it easier to cut the lemons lengthwise into quarters, remove the skin which separates each section, and remove any seeds. Put the sections of pulp in the blender.
3. Add the eggs, yolks, and sugar to the pulp in the blender. Puree until smooth. Strain the mixture into a bowl and whisk in the lemon zest and the cream.
4. Give the bowl “a good rap against the counter.” This is to remove any bubbles. “…if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.)” I can attest to the importance of this. I skipped this step the first time and the surface of the tart was dotted with tiny little bubbles. Oops.
5. Scatter the berries over the bottom of the tart and pour the filling over them. Bake for 35 to 40 minutes, or until the filling is set in the middle. Cool on a rack.
Serves 8
The tart is assertively lemon enough that I think it really benefits by being served with lightly-sweetened whipped cream to offset the tart's tartness.
2011年2月21日星期一
Gnocchi -pasta
Ingredients
4potatoes
1tablespoons butter
1cups all-purpose flour
Directions
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
4potatoes
1tablespoons butter
1cups all-purpose flour
Directions
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
Guacamole -food
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes,
diced 1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes,
diced 1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
2011年2月9日星期三
cup*
Vanilla Buttermilk Cake
from Sky High, Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.
Combine the flour, sugar, baking powder, and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the frosting over the layer, right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset spatula, smooth out the frosting all over. Place the remaining frosting in a pastry bag fitted with a medium star tip and pipe a shell border around the top and bottom edges of the cake.
Vanilla Swiss Meringue Buttercream
adapted from Martha Stewart
1 c egg whites (from about 6 large eggs)
1 1/2 c sugar
pinch of salt
1 lb 4 oz unsalted butter, at room temperature
2 t vanilla extract (or seeds of 1/2 vanilla bean)
squeeze of lemon juice
1)Combine the egg whites, sugar and pinch of salt in a large metal bowl (I usually do this right in my stand mixer bowl). Put the bowl over a pot of simmering water (double boiler-style), and whisk until the sugar is completely dissolved. The mixture will feel hot to the touch.
2)Transfer the hot mixture to your stand mixer and whip on high speed until it turns white and about doubles in size. This will take about six minutes. Beat in the vanilla and the lemon juice.
3)Add the butter, a few tablespoons at a time, on medium speed, mixing after each addition. Raise the speed and beat until smooth; this may take up to ten minutes. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again.
-Buttercream will keep, covered air-tight and refrigerated, for up to two weeks. Bring to room temperature, then beat on low speed before using.
from Sky High, Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.
Combine the flour, sugar, baking powder, and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the frosting over the layer, right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset spatula, smooth out the frosting all over. Place the remaining frosting in a pastry bag fitted with a medium star tip and pipe a shell border around the top and bottom edges of the cake.
Vanilla Swiss Meringue Buttercream
adapted from Martha Stewart
1 c egg whites (from about 6 large eggs)
1 1/2 c sugar
pinch of salt
1 lb 4 oz unsalted butter, at room temperature
2 t vanilla extract (or seeds of 1/2 vanilla bean)
squeeze of lemon juice
1)Combine the egg whites, sugar and pinch of salt in a large metal bowl (I usually do this right in my stand mixer bowl). Put the bowl over a pot of simmering water (double boiler-style), and whisk until the sugar is completely dissolved. The mixture will feel hot to the touch.
2)Transfer the hot mixture to your stand mixer and whip on high speed until it turns white and about doubles in size. This will take about six minutes. Beat in the vanilla and the lemon juice.
3)Add the butter, a few tablespoons at a time, on medium speed, mixing after each addition. Raise the speed and beat until smooth; this may take up to ten minutes. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again.
-Buttercream will keep, covered air-tight and refrigerated, for up to two weeks. Bring to room temperature, then beat on low speed before using.
2011年2月4日星期五
plain cupcake
3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 1/3 cups buttermilk
For the different flavors you will need:
Preheat oven to 350 degrees. Grease muffin tin or line with paper cupcake liners.
Sift together the flour, baking soda, baking powder and salt. With electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately mix flour mixture into butter mixture with buttermilk, being sure to begin and end with the flour additions.
Divide the batter into three different bowls. Add the strawberry jam and red food coloring to one bowl. Add the cocoa powder to the second bowl.
Layer the three different "flavors" of batter into each muffin cup and bake for twenty minutes.
Tips:
To frost, purchase your favorite flavor of icing commercially or use your favorite home frosting recipe.
Chocolate, Vanilla and Strawberry on Top
2 sticks butter, softened
2 cups sugar
3 whole eggs
2 1/2 cups plain or cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups buttermilk
1 tbsp. cocoa powder
Your favorite strawberry frosting
Preheat oven to 350 degrees. Use paper liners to cover muffin tins.
Cream butter with sugar, eggs and vanilla. Sift together flour, baking soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until creamy.
Divide batter into two bowls and add cocoa powder to one.
Layer different batters into cupcake liners and bake for twenty minutes or until lightly browned.
When cool, frost with strawberry frosting and serve.
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 1/3 cups buttermilk
For the different flavors you will need:
Preheat oven to 350 degrees. Grease muffin tin or line with paper cupcake liners.
Sift together the flour, baking soda, baking powder and salt. With electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately mix flour mixture into butter mixture with buttermilk, being sure to begin and end with the flour additions.
Divide the batter into three different bowls. Add the strawberry jam and red food coloring to one bowl. Add the cocoa powder to the second bowl.
Layer the three different "flavors" of batter into each muffin cup and bake for twenty minutes.
Tips:
To frost, purchase your favorite flavor of icing commercially or use your favorite home frosting recipe.
Chocolate, Vanilla and Strawberry on Top
2 sticks butter, softened
2 cups sugar
3 whole eggs
2 1/2 cups plain or cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups buttermilk
1 tbsp. cocoa powder
Your favorite strawberry frosting
Preheat oven to 350 degrees. Use paper liners to cover muffin tins.
Cream butter with sugar, eggs and vanilla. Sift together flour, baking soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until creamy.
Divide batter into two bowls and add cocoa powder to one.
Layer different batters into cupcake liners and bake for twenty minutes or until lightly browned.
When cool, frost with strawberry frosting and serve.
cupcake caramel sauce salted
Salted Caramel Sauce
from Cork and Rind
Ingredients
1/4 cup water
1/2 cup WHITE sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 (scant) teaspoon fleur de sel (or coarse kosher salt)
Directions
Combine water and sugar in a small sauce pan over medium heat.
Stir the water and the sugar to make sure that it dissolves evenly.
Turn up heat to medium-high until water-sugar mixture simmers.
Continue to stir as the sugar begins to caramelize.
Let simmer about 10 minutes until mixture begins to turn amber.
Watch closely and continue cooking until mixture is entirely amber brown,
Turn heat to medium low and add in heavy cream. Be careful here, kids, the mixture bubbles up with the addition of the cream and we don’t want any more burns.
Remove pan from heat and stir in butter and fleur de sel or kosher salt.
Stir evenly incorporate butter and salt.
Pour over anything resembling dessert. Enjoy!
from Cork and Rind
Ingredients
1/4 cup water
1/2 cup WHITE sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 (scant) teaspoon fleur de sel (or coarse kosher salt)
Directions
Combine water and sugar in a small sauce pan over medium heat.
Stir the water and the sugar to make sure that it dissolves evenly.
Turn up heat to medium-high until water-sugar mixture simmers.
Continue to stir as the sugar begins to caramelize.
Let simmer about 10 minutes until mixture begins to turn amber.
Watch closely and continue cooking until mixture is entirely amber brown,
Turn heat to medium low and add in heavy cream. Be careful here, kids, the mixture bubbles up with the addition of the cream and we don’t want any more burns.
Remove pan from heat and stir in butter and fleur de sel or kosher salt.
Stir evenly incorporate butter and salt.
Pour over anything resembling dessert. Enjoy!
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