YUMMIEST VANILLA CUPCAKES. RAINBOW FROSTING.

STRAWBERRY FILLING
INGREDIENTS *all should be room temperature. Makes about 15 cupcakes. 1 3/4 cups all-purpose flour , sifted 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup sugar 2/3 cup whole milk 2 large egg whites, room temperature, 1 large egg, room temperature 1/3 cup full-fat sour cream 1 tablespoon + 2 teaspoons pure vanilla extract (half vanilla bean extract if you have it!) OVEN : 350 degrees. MIX DRY STUFF : Mix the flour, baking powder, baking soda and salt set aside WHIP THE BUTTER : Cream the butter until light and fluffy SUGAR ME BABY : Gradually add the sugar to the butter. Make it fluffy on med-high speed (2-3 mins). EGGS : Add half the eggs and blend on medium, add the other half, and blend on medium until just incorporated. DRY : Mixing on low, add 1/3 of the flour mixture. Combine until just blended. WET : Add the milk. Combine until just blended. DRY : Add 1/3 flour. Combine until just blended. WET : Add sour cream and vanilla. Combine until just blended. DRY : Add the rest of the flour mix and combine until just blended. (Im being redundant sorry) CUPCAKE TRAY IT : Pour mixture into cupcake liner in your tray. BAKE : for 18 -24 minutes depending on your oven. I like to be safe and check on em early and then determine from there!

STRAWBERRY FILLING (if you so desire) 1/4 cup butter 3/4 confectioners sugar 4 strawberries, crushed 1 tsp vanilla WHIP : the butter ADD : everything else! Test it and see if it needs more sugar to increase the stiffness. HOLEY: Once the cupcakes cool, make holes in the center and fill with the strawberry filling. VANILLA BUTTERCREAM ICING INGREDIENTS 3 cups confectioners sugar 1 1/2 cup unsalted butter 3 tablespoons whole milk 2 teaspoons vanilla extract pinch of salt WHIP : Whip the butter for a long time. long long time. 6 minutes if you want. PARTY IN YOU MIXER : Add the other ingredients and whip again! 6 minutes again if you want! until beautifully twirly, fluffy, yummy, denseness occurs. DIVIDE THE RAINBOW : I divided the icing into 5 bowls. Not evenly. More for pink, a little less for orange, a little less for green and so on. MAKE COLOR!! (whippin out the kindergarten skills) pink : a couple drops of red food coloring orange/yellow : a drop of red and a few yellow green : a couple drops green blue : 1 drop green, 2 blue purple : a couple drops of blue and red PAINT THE RAINBOW : Icing one color at a time! pink orange green blue purple TOP WITH SPRINKLES! : If you so desire!

INGREDIENTES * todos deben estar a temperatura ambiente. Hace unos 15 pastelitos. 1 3/4 tazas de harina para todo uso, cernida 1 1/2 cucharaditas de polvo de hornear 1/2 cucharadita de bicarbonato de sodio 1/4 cucharadita de sal 1/2 taza (1 barra) de mantequilla sin sal 1 taza de azcar 2/3 taza de leche entera 2 claras de huevo grande, la temperatura ambiente, 1 huevo grande, temperatura ambiente 1/3 taza de crema agria con toda su grasa 1 cucharada + 2 cucharaditas de extracto de vainilla (extracto de grano medio de vainilla si lo tiene!)

HORNO: . 350 grados MIX MATERIA SECA: Mezclar la harina, el polvo de hornear, el bicarbonato y la sal - Anule AZOTE LA MANTEQUILLA: Batir la mantequilla hasta que est suave y esponjoso SUGAR ME BABY: Aadir poco a poco el azcar a la mantequilla. Que sea mullido en med-alta velocidad (2-3 minutos). HUEVOS: Aadir la mitad de los huevos y se mezclan en el medio, agregar la otra mitad, y se mezclan en el medio hasta que se incorporen. DRY: Mezcla en bajo, agregue 1/3 de la mezcla de harina. Combine hasta que estn mezclados. WET: Agregue la leche. Combine hasta que estn mezclados. DRY: Aadir 1/3 de harina. Combine hasta que estn mezclados. WET: Agregue la crema agria y la vainilla. Combine hasta que estn mezclados. DRY: Aadir el resto de la mezcla de harina y combinar hasta que estn mezclados. (Estoy siendo redundante - lo siento) IT BANDEJA DE LA MAGDALENA: Vierta la mezcla en forro de la magdalena en la bandeja. BAKE: durante 18 -24 minutos dependiendo de su horno. Me gusta estar seguro y comprobar em temprano y luego determinar a partir de all!

Relleno de fresa (si as lo desea) 1/4 taza de mantequilla 3/4 azcar glass 4 fresas, triturada 1 cucharadita de vainilla

AZOTE: la mantequilla ADD: todo lo dems! Probarlo y ver si necesita ms azcar para aumentar la rigidez. HOLEY: Una vez que los bizcochos se enfran, hacer agujeros en el centro y rellenar con el relleno de fresa.

VANILLA Buttercream ICING 3 tazas de azcar impalpable 1 1/2 taza de mantequilla sin sal 3 cucharadas de leche entera 2 cucharaditas de extracto de vainilla pizca de sal

AZOTE: Batir la mantequilla por un largo tiempo. largo de mucho tiempo. 6 minutos, si quieres. PARTY IN YOU MEZCLADOR: Agregar los dems ingredientes y batir de nuevo! 6 minutos de nuevo

si quieres! hasta que, espesura ocurre bellamente twirly, mullido, delicioso. DIVIDE EL ARCO IRIS: Divid la guinda en 5 recipientes. No uniformemente. . Ms de rosa, un poco menos de naranja, un poco menos para el verde y as sucesivamente HAZ COLOR!! (whippin las habilidades de kindergarten) rosa: un par de gotas de colorante rojo naranja / amarillo: una gota de rojo y unos pocos amarillo verde: un par de gotas verde azul: 1 gota verde, 2 azul prpura: un par de gotas de azul y rojo PINTURA DEL ARCO IRIS: Formacin de hielo de un color a la vez! rosa - naranja - verde azul - violeta TOP con asperja! : Si lo desea

MOMS STRAWBERRY MILK CAKE

INGREDIENTS 1 package of White Cake Mix 1 package (3 ounces) strawberry gelatin 1 cup mashed fresh strawberries (2 cups fresh berries) 1 cup vegetable oil cup milk (preferably whole milk) 4 large eggs FROSTING INGREDIENTS 2 sticks (8 tablespoons) butter, at room temperature cup mashed fresh strawberries, well drained (1/2 cup berries) 4 cups confectioners sugar, sifted 1 tsp vanilla pinch o salt OVEN : 350 degrees. Grease 2 9-inch round cake pans and dust them with flour. ELECTRICAL MIXING : Beat the cake mix, gelatin, mashed strawberries, oil, milk, and eggs in a large mixing bowl with an electric mixer on low speed. Beat for about 2 minutes until light and smooth, like purty pink goo. BAKE : Bake for 18 to 20 minutes and please, be more vigilant than my Mom! hehe. Pull the cakes out when the top springs back dont let it get too brown. Test it with a poker as you please. COOL : Let the layers of cake cool for at least 30 minutes.

BUTTER THE FROSTED CREAM : Beat the butter and salt on medium until light and fluffy (a long time). Reduce the speed and slowly add confectioners sugar. Beat Beat Beat! Add the vanilla and the strawberry mash. Mix this some more until just blended. At this point, if you want a fluffier, airier icing then blend lots, if you want it dense then blend less. LICK YOUR FINGERS : Taste the icing. Does it need more sweetness, sugar? Is it too thick? Add more strawberry. Is it too runny? More sugardo whats needed until youve tasted the icing over and over to perfection. I dont care if youre getting a stomach ache!!! ICING THE PINK : Now you can frost your cake. I kind of hate this part, but putting the layers on a circular something (upside down pan, cake stand) and spinning it makes it a lot easier. Make sure you fill the center with LOTS OF ICING. Thats the best part slicing in with your fork to find the soft, sugary pink insides.

Cortesa del doctor Cake (+ mi toma editada en la formacin de hielo y un poco ms!)

INGREDIENTES

1 paquete de mezcla para pastel blanco 1 paquete (3 oz) de gelatina de fresa 1 taza de pur de fresas frescas (2 tazas bayas frescas) de aceite vegetal 1 taza taza de leche (preferiblemente toda leche) 4 huevos grandes

Frosting INGREDIENTES 2 palos (8 cucharadas) de mantequilla, a temperatura ambiente taza de pur de fresas frescas, bien drenados (1/2 taza de bayas) 4 tazas de azcar impalpable, cernida 1 cucharadita de vainilla pizca o 'sal

HORNO: 350 grados. Grease 2 moldes redondos de 9 pulgadas y polvo con la harina. ELCTRICA DE MEZCLA: Batir la mezcla para pastel, gelatina, pur de fresas, el aceite, la leche y los huevos en un tazn grande con una batidora elctrica a velocidad baja. Batir durante unos 2 minutos hasta que est suave y lisa, como purty goo rosa. BAKE: Hornear durante 18 a 20 minutos - y, por favor, ser ms vigilantes que mi mam! jeje. Tire de los pasteles cuando los mejores manantiales de espalda - no dejes que sea demasiado marrn. Prueba con un atizador a su gusto. BUENO: Let las capas de pastel se enfre durante al menos 30 minutos. MANTEQUILLA DEL HELADO CREMA: Batir la mantequilla y la sal en medio hasta que est suave y esponjoso (mucho tiempo). Reduzca la velocidad y agregar poco a poco el azcar impalpable. Beat Beat Beat! Agregue la vainilla y el pur de fresas. Mezclar esto un poco ms hasta que estn mezclados. En este punto, si quieres una, la formacin de hielo airier fluffier - luego mezclar lotes, si lo quieres densa entonces se mezclan menos. LAMA LOS DEDOS: Pruebe la formacin de hielo. Necesita ms dulzor, el azcar? Es demasiado grueso? Aadir ms fresa. Es demasiado lquido? Ms azcar ... hacer lo que sea necesario hasta que se haya probado la guinda una y otra vez a la perfeccin. No me importa si usted est recibiendo un dolor de estmago! HIELO LA ROSA: Ahora se puede helar su pastel. Yo como que odio esta parte, pero poniendo las capas en un algo circular (al revs sartn, soporte de la torta ...) y hacerlo girar hace que sea mucho ms fcil. Asegrese de llenar el centro con un

montn de formacin de hielo. Esa es la mejor parte - cortar con el tenedor para encontrar los interiores rosados suaves y azucarados.

Lemonade Cupcakes
Ingredients

2 cups flour 1 tsp. baking powder 1/2 tsp. baking soda Large pinch of salt 1 cup granulated sugar 1/2 cup vegetable oil 4 egg whites 2/3 c. thawed frozen Pink Lemonade Concentrate 1/2 cup buttermilk 5 or more drops red food coloring 2 1/2 sticks of unsalted butter zest of 1 large lemon 1 tbs. lemon juice 3 1/3 powdered sugar small bag of Colored Sugar (or make your own here)

Instructions
1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.In your mixers bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink. I used about 6 drops, the batter always lightens up during the baking process. 2. Scoop batter into liners; fill three-fourths full. Bake in preheated oven for 16-18 minutes depending on your oven. Let cool in pan for several minutes and then remove cupcakes from the pan. Allow to cool completely on rack. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below). 3. Frosting Whip butter with lemon zest on med-high for 5 minutes. Periodically scraping down the side of your mixing bowl. About halfway through the whipping I added the lemon juice. Add more lemon juice after the powdered sugar has been added if its not lemon-y enough for you. Add the powdered sugar one cup at a time until combined. After all the powdered sugar has been added, beat your frosting once again on med-high until you have the fluffy consistency you desire.

Neapolitan Bonbon Cupcakes

[click for printable version] Yield: 9 or 10 cupcakes. Usually 9 for me. Chocolate cupcakes: 1/4 cup plus 2 tbsp. unsweetened cocoa powder 3/4 cups all-purpose flour 3/4 cups sugar 3/4 tsp. baking soda 1/4 tsp. plus 1/8 tsp. baking powder 1/4 tsp. salt 1 egg 1/4 cup plus 2 tbsp. hot water 1/4 cup plus 2 tbsp. heavy cream 1 1/2 tbsp. canola or other vegetable oil 1 tsp. vanilla extract 1. Preheat oven to 350 degrees.

2. Line muffin tin with cupcake papers; set aside. 3. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth. 4. Divide batter among cupcake papers, filling each full. Bake for 15-20 minutes. Let cool before frosting.

Vanilla and strawberry frostings; topping: 1 cup unsalted butter, softened 3 cups confectioners sugar - the finest you can find (usually 10 x) 1 tsp. vanilla extract Few drops of liquid red food coloring Strawberry flavoring (McCormick makes Strawberry extract, but I like to use a couple of drops of LorAnn Strawberry flavoring oil to taste.) * Milk or heavy cream, optional 9 or 10 assorted filled bon-bon type chocolates 1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add vanilla extract and beat again for another minute until light and fluffy. Transfer 1/3 of the vanilla frosting to a piping bag fitted with Ateco 40S decorator tip or Wilton drop flower tip 2D. 2. Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved. Add strawberry extract or strawberry flavoring

oil. Transfer pink icing to a piping bag fitted with a large open star tip, Ateco brand #828 or Wilton tip 8B. Pipe small stars of icing around the outside edge of the cupcakes with the white vanilla frosting. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag. Top each cupcake with a chocolate bonbon. *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.

Swiss Meringue Buttercream (Small

and Large Batch)
Batch for 6-inch double layer cake: 5 egg whites 1 cup sugar Pinch of salt 1 pound unsalted butter, cubed, softened (room temperature works too, but takes longer to come together) 3 teaspoons clear vanilla extract Large batch (make once for 3-4 large tiers, or make 2-3 times for many-tiered cakes): 12 egg whites 3 cups sugar 1/4 tsp salt 5 cups unsalted butter, softened 1 tbsp clear vanilla extract

1.

Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer. stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

2. Whisk together the egg whites, sugar, and salt in a large heatproof bowl ( I suggest a

3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. 4. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed. 5. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch). 6. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. 7. Add the vanilla extract. Divide batter and tint with food coloring, if desired. 8. Beat until the frosting is thick and completely smooth. 9. Store in an airtight container until ready for use.

Lemon Curd
Yield: About 3 cups, enough to fill one 9-inch double layer cake with a little left over. 8 tbsp (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lemon juice 1. Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lemon juice and mix again. Expect the mixture to look curdled, this is normal. 2. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. 3. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Gingerbread House Dough

2-3 dozen cookies, or one gingerbread house and accouterments 3 2 1 1 1 1 1. cups all-purpose flour teaspoons ground ginger teaspoons ground cinnamon teaspoon baking soda teaspoon salt cup (2 sticks) unsalted butter, room temperature cup (packed) dark brown sugar cup molasses - not black strap, and preferably "golden", "mild" or "sorghum" molasses large egg teaspoon vanilla extract Sift flour, ginger, cinnamon, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend.

2. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. 3. Position rack in center of oven; preheat to 350F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to inch thickness. Use gingerbread house templates or decorative cookie cutters to cut-out shapes and transfer to prepared sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more shapes/cookies, repeating until all dough is used. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller shapes and up to 15 minutes for larger shapes. 4. Cool completely on rack. Line baking sheets with fresh parchment as needed. Note: Cookies will not spread much during baking, but for precise gingerbread house construction, cookies can be perfectly re-cut while still hot. Place the paper templates on top of the hot cookies, and quickly cut with a plain-edge knife - but be careful not to burn yourself!

Royal Icing
Yield: 2 1/2 -3 cups 3-4 Tbsp meringue powder 4 cups powdered sugar 1/2 cup water 1 tsp lemon extract 1. Whisk together meringue powder and powdered sugar. Pour mixture into the bowl of a stand mixer fitted with whisk attachment. 2. Add warm water and mix on high speed for about 5-7 minutes or until stiff peaks are achieved. Transfer to a piping bag and use to adhere gingerbread house pieces.

Notes: Not all meringue powder is created equal. Be sure to check the recipe on the container before you begin. I usually use 3 Tbsp. meringue powder, but if you don't have a powerful stand mixer in which to whip the icing, you may use an additional tablespoon. It will come together more quickly.

salted_caramel_buttercream

1/2 cup sugar

4 T water 2 t light corn syrup 1/2 cup cream 1 t vanilla 1 t lemon juice or vinegar 1 t salt 2lb powdered sugar 2 sticks butter, softened 1. First, mix the sugar, water, and corn syrup together in a small saucepan. The light corn syrup isnt strictly necessary, but does help to inhibit crystallization in the caramel. Bring to a boil over medium high heat but DO NOT STIR. Stirring encourages the production of crystals, something we want to avoid at all costs when making caramel. 2. Continue cooking without stirring, until the mixture turns a deep golden color. The darker the color, the more intense the flavor. But watch outyou dont want to burn the caramel, after all! 3. Remove from heat and drizzle in the cream, stirring to incorporate. Add the vanilla, salt, and acid (lemon juice or vinegar to add brightness to the flavor). Set aside to cool completely before moving on to the next step. 4. Beat together the powdered sugar, softened butter, and caramel sauce. If the icing is too stiff, add a bit of cream until the desired consistency is achieve