Skidivr595's profile page
Recipes
Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting
By skidivr595
Preheat to 350 1. Beat butter on high until soft, about 30 seconds
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Citrus Curd for Lemon, Lime and Grapefruit Curd filled Cupcakes
By skidivr595
1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan
- 4 large egg yolks
- 2/3 cup sugar
- 5 tablespoons freshly squeezed citrus juice, strained
- 5 tablespoons unsalted butter, cut into small pieces
- 7 tablespoons heavy cream
- 2 teaspoons powdered sugar
Cream Cheese Frosting for Curd Filled Cupcakes
By skidivr595
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours 2
- 12 ounces or 1-1/2 packages of Philly cream cheese
- 1/2 stick butter
- 4 cups sifted powdered sugar
- 1 teaspoon vanilla
Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting
By skidivr595
Preheat oven to 350 1. Beat butter until softened
- 3/4 cup (1-1/2 sticks) butter
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powdered
- 2 tablespoons instant espresso powder
- 1-1/2 cups milk
- 2 teaspoons vanilla
Coconut Buttercream Frosting
By skidivr595
1. Beat butter briefly, scrape bowl
- 1-1/2 sticks butter, room temperature
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1-1/2 cups coconut, sweetened flaked
Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream
By skidivr595
preheat to 350 1. chop chocolate and transfer into the bowl of a standing mixer
- 200 gram bar of Valrhona 61% cocao
- 3 sticks butter
- 2-1/4 cups sugar
- 8 eggs
- 1-1/4 cup flour
- 1/4 cup cocoa powder, unsweetened
- 1-1/2 teaspoons baking powder
- pinch of salt
Chocolate-Mint Ganache for Rich Chocolate Cupcakes
By skidivr595
1. chop chocolate and transfer into a heat proof bowl
- 4 ounces bittersweet chocolate
- 1/2 cup heavy cream
- 1/4 cup + 1 teaspoon chopped mint leaves
- 1 tablespoon butter, room temperature
Mint Buttercream Frosting
By skidivr595
1. beat butter until creamy, scrape bowl
- 1 cup (2 sticks) butter
- 4-5 cups powdered sugar, sifted
- 1/4 cup milk
- 1/8 teaspoon all natural peppermint extract
Alice Waters’s Apple Tart
By skidivr595
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter
- Dough:
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
- 3 1/2 tablespoons chilled water
- Filling:
- 2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
- 2 tablespoons unsalted butter, melted
- 5 tablespoons sugar
- Glaze:
- 1/2 cup sugar
Best Yellow Layer Cake
By skidivr595
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13
- 4 cups plus 2 tablespoons cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk, well-shaken