Category: Recipes

24/06/2011

The Best Carrot Cake Recipe

categories Recipes | comments 0 Comments
Cupcake Recipes

I always make these as mini-cupcakes for my kids. Increase for regular cupcakes baking time by about 10-15 minutes more.

I bring this to potlucks. It is a delicious recipe. Have fun!

Zutaten4 Eier2 Mehl3 cups teaspoon teaspoon salt ¾ cup Backpulver1 Öl1 Zucker2 TL Vanillezucker2 ½ cup 2 / 3 cups grated MöhrenVerfahrenIn a bowl, combine the flour, baking powder and salt. Stellen.In aside a separate bowl, beat the eggs, oil, vanilla, and mix the flour Zucker.Fügen, carrots and mischen.Gießen in mini-muffin Formen.Backen at 350 degrees for about 15 minutes or until tester in the middle heraus.Die returns come clean over 60 Stück.Tips: Use a food processor, the carrots are lightly colored or decorated you zerreißen.Verwenden mini Pappbecher.Zutaten can be split in two if you only make half a recipe

. Would you like to write for Bukisa and earn extra money? It is easy and fun!

Please click here to join.

Delicious Chewy Chocolate Chip CookiesWie be a two-minute SmoothieHow To Make Chocolate-Coated spoon show to Cook Perfect Brown Rice

12/06/2011

Lavender and White Chocolate Cupcakes recipe

categories Recipes | comments 0 Comments
Cupcake Recipes

Mon The Cake

Ingredients:
1 03:01
cup flour 1 / 3 cup white sugar
1 / 3 cup lavender sugar * 2 teaspoons baking powder

2 / 3 cup whole milk
1 egg (room temperature)
1 / 4 cup butter (room temperature)
1 tablespoon vanilla extract

Instructions:
1. Preheat oven to 350 F (180 C). Either grease and flour muffin tin or paper cups.
2 The flour into a large bowl. Stir the sugar and baking powder is, until well combined.

3 Add the milk, eggs, vanilla and butter. Blend until a smooth dough (the best results if you have an electric mixer) does.

4 Fill ramekins, fill to about 2 / 3 full, then bake for about 20 minutes (to check bag with a butter knife should be clean kinife come when they’re done).

5.While the cupcakes bake, you can glaze.

the glaze

Ingredients:

butter cream frosting now (you can pre-made or make yourself by mixing 1 part room temperature to 2 parts butter, powdered sugar, adding a few drops of vanilla extract and stir well blended and fluffy.)

red food coloring

blue food coloring

1 high-quality white chocolate bar (such as Green & Black’s)

Instructions:

1 Melt the white chocolate. For this purpose you need to double boil. I find that a shell fits comfortably on my small pot. Half fill the pot with boiling water. Then chop the chocolate and put it in the bowl on the top. Stir constantly, making sure that no water gets into the chocolate. When it has melted completely (no lumps moe), set it aside to cool.

2nd Make the butter cream frosting, or go to the prefabricated container.

3 When the chocolate has cooled, add it by mixing gently in the butter cream.

4th Add about 2 drops red food coloring and 4 drops of blue food coloring and mix until it makes a lavender color.

5th Ice the cupcakes (for the best results, use a sturdy pastry bag with large tip).

6th If desired, add sprinkles or above with lavender flowers, if available.

Have fun!

* Lavender sugar is in high-end supermarket to buy (I bought it at Waitrose). It is white sugar (or sugar), which must be mixed with lavender flowers add to the flavor. If you grow lavender plants, you can dry the flowers and your own.

10/06/2011

Recipe for Red Wine Cupcakes

categories Recipes | comments 0 Comments
Cupcake Recipes

Mon are the ingredients for red cake with chocolate glaze.

Recipes for 30 cupcakes, which are flat after baking. You could try and make 24 cupcakes with more dough in each muffin cup, but I’m not sure if they rise more. I admit I have not tried :-) You need an electric mixer for this recipe.

2 cups flour, unsweetened cocoa 1 cup all

1 1 / 4 teaspoon baking powder
1 / 2 teaspoon salt 1 cup unsalted butter
soft
1 3 / 4 cup sugar 2 eggs

1 teaspoon vanilla 1 1 / 4 cup red wine

Chocolate Glaze 2 cups (6 ounces) semi-or bittersweet chocolate

chopped 6 tablespoons butter 1 / 4 cup light corn syrup
1 teaspoon vanilla extract

the oven to 350 degrees. In a small bowl, sift together your dry ingredients: flour, cocoa, baking powder and salt. . Abandoned

In an electric mixer until fluffy Stir the wet ingredients: Cream butter and sugar creamy / fluffy, about 3 minutes. The eggs one by one, mixing for 30 seconds each time.

Stir in vanilla extract. Flour and cocoa mixture in three increments, alternating addition of red wine. Mix well.

Fill the pan with paper cupcake liners and fill 3 / 4 full. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5-10 minutes, then remove and cool completely

For the glaze:. (Optional, but nice touch if you like chocolate)
Heat chopped chocolate, butter and corn syrup in a small saucepan over low heat until smooth and shiny look. Remove from heat and stir in vanilla extract. Let cool slightly, then drizzle over cupcakes.

* The recipe calls for choosing a red wine with some noticeable tannins (so maybe not a Pinot).

« Older Entries
12345678910