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Posts Tagged ‘cream cheese frosting’

I have to be completely up-front – Lisa Yockelson (follow her blog  http://www.bakingstylediary.com) is a client of my son, a literary agent (Unfortunately for coffee klatch bragging rights, I don’t have a son that is a doctor or a lawyer but I’m perfectly happy with what I’ve got!) BUT I would sing her praises no matter.  Just received a copy of her latest baking tome, Baking Style, Art, Craft, Recipes and since I know that Lisa’s recipes always work, I decided to put the new book to the test.  Uncle Nick at Zingone’s (see post, April 20, 2009) had given me a bag of bananas too ripe too sell, so I quickly thumbed through the pages and found “a gentle banana cake.”  And here it is – perfection!  Lisa suggested a cream cheese frosting, but I was hankering for some chocolate so did that instead.  Either way it is an ethereal cake – I won’t give you the recipe, you’ll just have to buy the book.

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Here’s another great addition to summer picnics and barbecues.  These cupcakes seem to be a favorite for kids, big and little, alike.  You can top them with any frosting you prefer but this cream cheese recipe seems to be the winner.  With the 4th of July coming up, these are a perfect red, white, and blue dessert with some blue sprinkles on the frosting.

Makes 2 dozen

2½ cups all purpose flour

½ cup Dutch processed cocoa powder  

1 teaspoon baking soda  

1 cup unsalted butter, at room temperature

2 cups sugar

4 large eggs, at room temperature

1 cup sour cream  

½ cup milk

2 tablespoons red food color

2 teaspoons pure vanilla extract 

Cream Cheese Frosting (recipe follows)  

Preheat oven to 350°F.

Combine the flour, cocoa, and baking soda. Set aside.

Place the butter and sugar in the bowl of a standing electric mixer fitted with the paddle.  Beat, on medium, until light and fluffy.

Add the eggs, one at a time, beating well after each addition. When blended, lower the speed and add the sour cream, milk, food color and vanilla.

When well combined, gradually add the reserved flour mixture, beating until just blended. Do not overbeat.

Line two 12 cup muffin tins with paper liners.  Carefully spoon the batter into the paper cups, filling each about ⅔ full.

Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

Remove from the oven and place the pans on wire racks to cool for about 5 minutes. Then, remove the cupcakes from the pans, place them directly on the wire racks and let cool completely.

While the cupcakes are cooling, prepare the frosting.

When cool, top each cupcake with a generous coating of the frosting, swirling it around with a small offset spatula.

Store, airtight, in a cool spot for up to 2 days.

Cream Cheese Frosting

12 ounces full-fat cream cheese, at room temperature

1 cup unsalted butter, at room temperature

1 tablespoon pure vanilla extract

4 cups confectioners’ sugar, sifted

Place the cream cheese and butter in the bowl of a standing electric mixer fitted with the paddle.  Beat, on medium, until very light and fluffy.  Add the vanilla and beat to blend.

Slowly add the sugar, beating well to incorporate.  When all of the sugar has been added continue beating until very light and fluffy.

Use as directed in the cupcake recipe or as frosting for any chocolate cake or cupcake.

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