6 large egg yolks
1 cup milk
2 teaspoons pure vanilla extract
3 cups cake flour, sifted
1 1/2 cups granulated white sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temp & cut into pieces
Preheat oven to 350 degrees. Line your muffin pan with liners.
In a medium bowl lightly combine the egg yolks, 1/2 cup milk and vanilla extract.
In the bowl of your mixer, combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate he egg.
Divide the batter and pour into the prepared muffin liners. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
4 cups confectioners sugar, sifted
1 cup unsalted butter, room temp
1 1/2 teaspoons pure vanilla extract
3 tablespoons milk or light cream
assorted food colors
In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy. Add 1-2 tablespoons more milk if its too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 days... and rewhip before using.
To tint the frosting, I use paste food colors (Wilton brand) which you can find a craft and cake decorating stores. To tint, dip a toothpick in the color of your choice and then place the toothpick into the frosting and mix to fold in the color.
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