![]() ![]() Scrape down the sides and add the cooled white chocolate. In your food processor, beat the cream cheese, butter and sour cream until smooth. Set aside until no longer warm to the touch. Melt the white chocolate, either in the microwave or over a double boiler. Yields 2 cups frosting, you'll need to double this if you're planning on loading on the frosting or doing a layer cake.ġ/4 cup (1/2 stick) unsalted butter, softened but still cool Rose's White Chocolate Cream Cheese Frosting If you want the frosting shown above, no worries I'll post it. Feel free to use your favorite creamy vanilla frosting, I can't think of a single type that wouldn't pair well with this cake. On the cupcakes I used a white chocolate cream cheese frosting. For the layer cake I made today I used a regular vanilla butter cream. If it springs back, it is done and you can pull the cake out carefully.įrosting is flexible. I just stick my hand into the oven and touch the center of the cake. I usually don't pull my cakes out on the oven rack, as too much jostling of the pan before the center has set could cause the cake to fall. This is very moist, delicate cake, so be careful when checking on the cakes. ![]() If you're baking the 9x13" or the 8" rounds, allow 5-10 more minutes. Scrape down the sides and bottom of the bowl, then add the remaining egg mixture and beat on medium high speed for 40 seconds.ĭivide the batter into your cupcakes (or pans if using), filling each cup halfway.īake for 20-25 minutes for standard cupcakes, or until a toothpick comes out clean. Add half of the egg mixture to the flour and beat on low for 20 seconds until moistened and then beat on medium high speed for 40 seconds. Add the flour mixture and beat on low speed until the ingredients are moistened and crumbly. The mixture won't be completely smooth, so don't worry about little bits of butter suspended in oil.Īdd the sour cream and mix to combine. In the bowl of your stand mixer, combine the butter and oil with the paddle attachment for about a minute on medium speed. You don't want to over beat the eggs, just make the mixture uniform. In a second bowl gently mix the egg whites, orange gel coloring, orange emulsion and vanilla. In a medium mixing bowl, sift together the flour, sugar, salt and baking powder and set aside. Prep your pans with cupcakes liners (or if baking a cake, use parchment and nonstick spray). Preheat your oven to 350☏ with a rack placed in the lower third of the oven. Yields 24 standard cup cakes, a 9x13" cake or 2 8" roundsġ/4 cup (57 grams) (1/2 stick) unsalted butter, room temperature ![]() They make an almond emulsion that makes my pound cake bliss.Īnyway, before I ramble further on about individual ingredients, let's get to the cupcakes. They are absolutely wonderful, I reach for my emulsions far more often than I do my extracts. You use them like extracts, but unlike the alcohol based extracts, the flavor they impart will not bake out. Generally, this isn't something you can find at your local grocery store, but you can order them online and find them in specialty baking shops. So, for these cupcakes I used an orange bakery emulsion. By my calculations I need to spend roughly a month on the treadmill to break even. ![]() Now I have to go work out to make up for the extra calories. It was a total slip in my generally reserved approach to baked goodies. I admit to eating way more than reasonable. So I baked them last weekend and they lasted roughly 5 minutes. So I'm standing there in the baking store, holding paper liners and slipping quickly into the food blogger trance of doom. Last weekend I found the most adorable cupcake liners! The sweet little, fluted orange cups caught my eye immediately. ![]()
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