Posts tagged ‘dessert’
So many moons ago, or so it seems, I made red velvet cupcakes. I now present you with white velvet butter cupcakes! I’ve been making the white velvet butter cake, but decided on cupcakes this time around. The cupcake recipe is from The Cake Bible, and the buttercream recipe is from Gale Gand, although I used hers only as a guide. I had to change it a bit to make it perfect for the cupcakes.
White Velvet Butter Cupcakes:
- 4 liquid oz. of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
- 1 c. milk (1/4th cup for now and 3/4th cups for later)
- 2 1/4 tsp. vanilla
- 3 c. sifted cake flour (please use cake flour and not all purpose, I promise it’s better that way)
- 1 1/2 c. sugar
- 1 tbsp. + 1 tsp. of baking powder
- 1/2 tsp. salt
- 12 tbsp. (1.5 sticks) unsalted butter softened
Preheat oven to 350F and fill cupcake trays with cupcake wrappers (I managed to make about 30 cupcakes with this recipe). In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. I used a 1/4 cup measure and it yielded about 30 cupcakes, all about the same size. Each cupcake wrapper will be about 1/2-3/4 full. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting!
Vanilla Buttercream Frosting:
- 2 1/2 to 3 c. confectioner’s sugar (aka powdered sugar)
- 1 c. (2 sticks) butter softened
- 4 to 5 tbsp. heavy whipping cream
- 1/2 tbsp. vanilla
In a mixer with the whisk attachment, mix together the butter and 1 c. of confectioner’s sugar and 2 tbsp. heavy whipping cream. Mix on med until mixture is blended n light. Add another cup of confectioner’s sugar and another cup of heavy whipping cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. confectioner’s sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy. Taste your frosting. If it’s not sweet enough, add 1/2 c. confectioner’s sugar. If it’s not creamy enough, add another tbsp. of heavy whipping cream.
I added food coloring to my frosting, so I’ve got neon green, although they look more like pastel green and hot pink cupcakes. Colors and piping is what I’ll need to work on next ^__^
A bit of advice: If you’ve never tasted the white velvet butter cake/cupcake, I can tell you its flavor is already on the sweet side and does not need alot of added sweetness in it’s icing. If I could serve just the cupcake alone, I would, but it’s just not as pretty. hehe. Just keep that in mind when sweetening your buttercream.
Til next time!
On the corner of Shepherd and 59 lies Amy’s Ice Creams (http://www.amysicecreams.com/). You’ll see the cow sitting atop the shop with neon red lights. This lovely ice cream shop has been there for years and I can say I’ve only been a handful of times because, until recently, I lived too far. Based in Austin, the location off of Shepherd is the only location in Houston. Thanks to Miss Emmarose’s mention of it in a comment, I craved it and managed to convince a friend to come with and buy me some this Saturday night. Thanks Joseph ^__^ I am now a happy camper.
There’s a variety of flavors to choose from and the menu will often change as all ice creams are home made. Now, while you can pick and choose your ice cream flavors and toppings, they have some ice cream concoctions that are already pre-set. One such example would be the Cookie Monster. Your choice of ice cream with 3 different types of cookies mixed in.
Amy’s carries non-fat non-sugar yogurts, smoothies, fruit ices, etc. I have yet to venture from the ice cream, but I’ve been told the fruit ices are pretty delicious. Well, I’m sure the guy making the Cookie Monster was wondering why in the world I was taking photos of him smushing cookies into ice cream, and if he ever reads this he’ll stop and say, “Ahhh…that’s why…”. Tonight, I decided on sweet cream ice cream, with bananas and topped with hot fudge. Why not get a banana split you say? Because Amy’s says I don’t have to be like everyone else and get a banana split. I can get it mushed. And Marie had the rose ice cream. It actually tasted quite rosy.
Amy’s is fun and the decor is bright and even has a brick wall where people have left there mark at Amy’s with their permanent markers. It makes me wonder why so many people walk around with markers in their possession. Go. Get some ice cream. Go to Amy’s. They’re open late on weekends. =D
There’s this restaurant in town called Treebeard’s (http://www.treebeards.com) and I tend to go there for Friday lunch with the coworkers, because Friday is pot roast day. Oh yes, their pot roast is spectacular, but that’s not what this post is about. Today is about their butter cake. It’s a sweet lil moist piece of heaven that I get every time I go. So I search online and found the recipe. This is my 3rd attempt at this recipe and I think I’m finally happy with it.
- 1 box Pillsbury yellow cake mix (the one with pudding in the mix)
- 1 stick of butter (melted)
- 4 eggs
- 1 tsp. of vanilla
- 1 8oz. package of cream cheese (softened)
- 3 cups confectioners sugar
- 1 tsp. white sugar
Preheat oven to 350 degrees. In a bowl, mix the yellow cake mix with 1 egg and the melted butter. You should mix until it has a dough like consistency.
In a 9×13 rectangle baking pan, grease the pan with butter and sprinkle the white sugar around. I say 1tsp of white sugar, but make sure it’s enough to thinly cover the bottom of the pan. Place the mixture in the pan and flatten, being sure to distribute the “dough” evenly.
In another bowl, add the softened cream cheese, vanilla, and start off with 1 egg. Mix on medium speed until all ingredients are incorporated. Add 1 cup of confectioners sugar and mix again until smooth. Add another egg and another cup of confectioners sugar, mix until smooth and repeat one more time with the last egg and last cup of confectioners sugar
Pour mixture over flattened “dough” in pan. Place in the oven and bake anywhere from 30-45 minutes, depending on your oven. When removed, the top should be a light brown and look a little flaky. Also, the middle should look like it sunk in. Let cool, cut and enjoy!
It felt really good to bake again.
According to wikipedia, clafoutis is made with cherries, while ones made with other fruits; are called ‘flognarde’. It’s supposed to be something in between a cake and custard. I tried using a Donna Hay recipe for Plum Clafoutis but I had only two eggs (called for three), no heavy cream and blackberries instead of plums. So with two eggs and a can of coconut milk I manage to make something clafouti-like; it’s on the creamy custard side but still holds it’s shape (not runny).
Blackberry Coconut Clafoutis (or Flognarde)
1 can (14oz) coconut milk (full fat)
1 tsp almond extract
1/3 cup flour
1/3 cup sugar
1 pint blackberries (fresh or frozen)
organic shortening or butter for greasing pan
sugar to coat pan
Preheat oven to 350º. Mix everything (except blackberries) till smooth. Grease a pan (I used an 8in square glass dish, but a large oval baking dish would be prettier), add about 2 tablespoons of sugar to the dish and swirl it around to coat. Pour batter into dish, and stud with blackberries. Bake for 40-45min till top is browned.
Fresh organic blackberries aren’t on sale yet, and frozen ones work great here.