The recipe can be found, here, or in the Barefoot Contessa’s Foolproof Cookbook – one of my all time favorites. Ingredients 2 sticks unsalted butter, softened 2 1/2 cups sugar, divided 4 eggs lemon zest from 5 lemons 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon. I used my Offset Spatula to spread the icing, instead of piping the frosting on per usual, I felt like a homemade spread icing was more appropriate for these simple, earthy (to use a Ina term) cupcakes. I think you could stretch it to 12 by using my White Cupcake Papers. Her recipe says it makes 9, and I found this to be exactly correct. I made them in my Jumbo Brown Cupcake Papers and used the Large Scoop to put them into the papers neatly and portioned. The Best Ina Garten Frosting Recipes on Yummly Pumpkin Bars With Cream Cheese Frosting, Banana Cupcakes With Cream Cheese Frosting, Mascarpone Buttercream. Farro is by far my favorite grain and this is my favorite salad in all of Ina’s repertoire. We’ve enjoyed them after school for snacks and for breakfast : ) And now they are gone and I want to make more. The slight sweetness was absolutely the perfect compliment. The cake is basically the same recipe as the pumpkin bread recipe I use – so moist from plenty of pumpkin puree (making it healthy, right?) and warm spices. Last year I made about 35 loafs of pumpkin bread from September-February, but I never put it in cupcake form and topped it with cream cheese frosting. Frost with cream cheese icing and sprinkle with the remaining coconut. Serve at room temperature.After encouragement from Tessa ( Jennifer ( and Maria ( I’m jumping on the Barefoot Contessa’s Pumpkin Cupcake bandwagon. Let dip come to room temperature, garnish with sliced scallions if desired, then serve with flat bread, fresh. Cover and refrigerate until ready to serve. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Place the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Place the second layer on top, top side up, and frost the top and sides. To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Add the confectioner’s sugar and mix until just smooth (don’t whip!). I decided to find out when I picked up a box of the Red Velvet Cupcake & Cream Cheese Frosting Mix while browsing the shelves of Crate & Barrell. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.įor the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Pour the batter evenly into the 2 pans and smooth the top with a knife. Step 2: Choose a large bowl and add flour, nutmeg, salt, toasted pecans, cinnamon, baking soda and granulated sugar. Apply a thin layer of butter on a loaf pan (9 x 5 inch) to grease it. Fold in the 4 ounces of coconut with a rubber spatula. Step 1: Preheat your oven to 350-degrees F. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with dry ingredients. Instead of following Inas Cream Cheese Frosting recipe, I used my reduced fat version of Maple Cream Cheese Frosting - recipe below. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don’t be concerned. Add the vanilla and almond extracts and mix well. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Grease them again and dust lightly with flour Grease two 9-inch round cake pans, then line them parchment paper.
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