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Receta Snowflake Cupcakes With White Frosting
by Global Cookbook

Snowflake Cupcakes With White Frosting
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Ingredientes

  • 3 c. cake flour see * Note
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 x Large eggs
  • 3/4 lb unsalted butter room temperature
  • 2 c. sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 1 c. buttermilk
  • 2 c. confectioners" sugar sifted
  • 4 Tbsp. unsalted butter softened
  • 1/4 tsp salt
  • 1 tsp lemon extract

Direcciones

  1. Note: Don't use self-rising flour.
  2. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the Large eggs into a small bowl, and set aside.
  3. In an electric mixer with a paddle attachment, cream the butter and the sugar till they are light and fluffy, about 3 to 5 min. With the mixer running, carefully pour in the Large eggs and the vanilla and almond extracts.
  4. Fold in the flour mix and the buttermilk by alternating between 1 c. of flour and 1/2 c. of buttermilk; be sure to start and end with the flour mix.
  5. Line a cupcake tin with paper liners. Fill each c. with batter using an ice-cream scoop with a 1/4-c. capacity; the batter should nearly reach the top of the c.. Bake for 25 to 30 min.
  6. Cold the cupcakes for 45 min on a baking rack. Generously ice them with White Frosting. Top with a Snowflake made from Royal Icing.
  7. WHITE FROSTING: In the bowl of an electric mixer fitted with a paddle attachment, cream the confectioners" sugar and butter till smooth. Add in the salt, lemon extract, and lowfat milk; beat till smooth. If the icing is too thin, add in more confectioners" sugar; if too thick, add in more lowfat milk.
  8. Makes 2 dozen cupcakes.
  9. NOTES : Special thanks to Ina Garten, owner, The Barefoot Contessa, East Hampton, NY. These are especially rich and delicious cupcakes. Use an ice-cream scoop to neatly and proportionately fill the cupcake tin.