ANISE/LICORICE CUPCAKES WITH FLUFFY WHITE FROSTING
My Dad requested t cupcakes for his Birthday and want then to be licorice flavored with some bits of licorice on top. I did use real licorice root steeped in warm milk but for ease I'm posting this recipe using anise oil-extract. If you want to make it that way steep 1/4 ounce of the root in the warmed 1 cup milk, blend in a blender and let steep for 15 minutes don't forget to strain it.
Provided by Rita1652
Categories Dessert
Time 40m
Yield 18-24 cupcakes, 18 serving(s)
Number Of Ingredients 16
Steps:
- Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
- Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
- In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
- Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
- Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
- Cool completely then frost with a white frosting and top with your choice of licorice candy.
Nutrition Facts : Calories 246.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.4, Sodium 112.3, Carbohydrate 46.8, Fiber 0.3, Sugar 33.7, Protein 2.8
EASTER CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 35m
Yield 12 cupcakes, 2 cups frosting
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line 3 (6-cup) muffin pans with cupcake liners.
- Frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla, and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes. Cover with plastic wrap and set aside.
- Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy. Add the egg and egg yolks, 1 at time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest, and juice until blended. Add the flour mixture on low speed, and beat until just blended.
- Fill each muffin cup 2/3 full with the batter. Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a rack.
- With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.
EXTRA CREAMY FLUFFY WHITE FROSTING
This is a really great fluffy white frosting --- for the best results use only whipping cream for this --- this may easily be doubled and also freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
- Add in whipping cream; beat well.
- Add in remaining icing sugar to desired texture; beat until fluffy and creamy.
Nutrition Facts : Calories 1321.6, Fat 78.1, SaturatedFat 23.2, Cholesterol 36.2, Sodium 207.2, Carbohydrate 160.6, Sugar 156.7, Protein 0.5
FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
FLUFFY WHITE FROSTING
This frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting. (Easy)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
- In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
- Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 15 mg, Sugar 11 g, TransFat 0 g
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