NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F.
- For the batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine.
- In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter).
- Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter).
- Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.
- Bake until a cake tester comes out clean, 15 to 18 minutes. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.
- For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely.
- In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.
VANILLA CUPCAKES WITH BUTTERCREAM ICING
While you can certainly serve these classic vanilla cupcakes frosted with Swiss Meringue Buttercream as is, kids will love transforming them into festive clowns using gumdrops, cinnamon candy, and sprinkles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
- For the hat, score a circle in center of cupcake. Cut a cone with knife at an angle, rotating cupcake as you go. Using a wide round piping tip or a resealable plastic bag with one corner cut off, pipe buttercream into the cavity and on top for the head. Use gumdrops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. Use more buttercream and multicolored sprinkles to create a pom-pom for the hat.
EASY BUTTERCREAM FROSTING
Make and share this Easy Buttercream Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fully. Add vanilla, beating until frosting is smooth.
- Spread icing on cooled cupcakes or cake with a knife or transfer to a pastry bag and pipe decoratively over cake or cupcakes.
- Makes enough for over 16 cupcakes.
Nutrition Facts : Calories 190, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 11.7, Carbohydrate 22.5, Sugar 22.1, Protein 0.1
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
BUTTERCREAM ICING
Foolproof cake frosting requires just butter and icing sugar - try out different flavourings and use our guide for quantities
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 10m
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, Fat 20.6 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Protein 0.1 grams protein, Sodium 0.4 milligram of sodium
BUTTERCREAM ICING FOR CAKES AND CUPCAKES
This a recipe for making stiff to thin buttercream icing. Stiff icing is used to make the hard roses found on cakes. Medium icing is used for piping and thin icing is used for piping, crumbing and icing the cake. Direction follow for how to make correct consistency. This is enough icing to cover 1/2 sheet pan or 30 cupcakes and decorations needed.
Provided by snowflake.9999
Categories Dessert
Time 10m
Yield 3 cups, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- 1.In a large mixer (kitchenAid is best for the power needed), mix the shortening until smooth and soft on high speed.
- 2.On low speed slowly add the meringue powder, water, flavoring and salt, scraping the sides as needed.
- 3.Start on medium speed to add the confectioner's sugar in small batches. The more sugar added the stiffer the icing gets and you will need to use high speed for the last few cups of confectioner's sugar.
- Now you have stiff icing to change the consistency take the finished stiff icing and --
- For medium icing add 1t water to 1 cup of icing, or if turning the whole recipe to medium icing, add 3 t of water to the recipe.
- For thin icing add 2t of water to 1 cup of icing, or if turning the whole recipe to thin icing, add 6t of water to the finished recipe.
Nutrition Facts : Calories 3574.5, Fat 205.2, SaturatedFat 51.3, Sodium 160.2, Carbohydrate 451.8, Sugar 444.1
CUPCAKES WITH BUTTERCREAM ICING
These are easy to make cupcakes which take no time at all. I don't own a mixer so nice and easy to make without one!
Provided by angellore
Categories Dessert
Time 25m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the sugar and butter in a large mixing bowl, Cream together well using a fork.
- Beat the two eggs in a seperate bowl, add to the butter and sugar and beat in with fork.
- Sift flour into mixture and mix well.
- Add vanilla essence if using and mix well.
- Put 6 muffin cases into a bun tray and spoon the mixture evenly between the cases.
- Cook in the oven for 15-20 minutes at 180degrees Celsius
- Once they are finished allow to cool before icing.
- Icing:.
- Sift the icing sugar into a mixing bowl.
- Add the butter and cream well with a fork.
- Add food colouring to reach your desired colour.
- If the icing is a little to thick to spread add a little milk to thin. Any type of milk works.
- Spread the icing over the top of the cakes and decorate as desired.
Nutrition Facts : Calories 514.4, Fat 28.4, SaturatedFat 17.5, Cholesterol 125.7, Sodium 258.1, Carbohydrate 62.6, Fiber 0.5, Sugar 46.7, Protein 4.2
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