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dimanche 14 septembre 2014

Boston Cream Cupcakes recipe

Ingredients
  • 3 ounces semi-sweet chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa
  • 3/4 cup boiling water
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar*
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil*
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • Pastry Cream
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt
  • 1 1/3 cups milk
  • 2 egg yolks, beaten
  • 1 tablespoons butter
  • 1 teaspoons vanilla bean paste or vanilla extract
  • 1/4 cup whipping cream
  • Chocolate Ganache
  • 6 oz. semi-sweet chocolate, finely chopped
  • 3/4 cup cream

Vanilla Buttercream Frosting recipe

 
 
Ingredients
  • ½ cup butter, softened
  • 1½ cups powdered sugar
  • ½ tsp pure vanilla extract
  • 1½-2 tsp heavy whipping cream
Instructions
  1. Using a mixer with a whisk, combine butter and sugar on low speed until smooth. Follow by 2 minutes on medium speed until light and fluffy.
  2. Add vanilla and stir until smooth. Add a little bit of cream at a time until desired spreading consistency is reached. Enjoy!

Maharani Cupcakes recipe

Ingredients 

Original recipe makes 2 dozen cupcakes Change Servings
  • 1 1/2 cups heavy whipping cream
  • 1 bunch fresh basil, washed and dried
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons mild curry powder
  • 3/4 cup fresh lemon juice
  • 3 lemons, zested
  • 1/4 cup unsalted butter, melted
  • 1 (18.25 ounce) package white cake mix
  • 1 cup sweetened flaked coconut
  • 1 1/4 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 tablespoons coconut extract
  • 6 cups confectioners' sugar, divided
  • 1/2 (8 ounce) package cream cheese, room temperature
  • 1 tablespoon silver dragees decorating candy