Windy recipes: frosting

Showing posts with label frosting. Show all posts

Sunday, August 23, 2015

Chocolate cake with orange cream cheese frosting

Cake
Melted butter to grease
140g (3/4 cup) sugar
180ml (3/4 cup) milk
125g butter, softened
50g (1/2 cup) cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
150g (1 cup) self-rising flour
2 tablespoons all purpose flour
3 eggs
1/2 cup toasted walnut broken to small pieces

Frosting
100g (1/2 cup) powdered sugar
1/2 cup cream cheese, softened
1 tablespoon butter
2 tablespoons orange juice
Orange zest

All ingredients should be at room temperature. No mixer necessary.
Preheat oven to 160C or 350F
Brush a cake pan with melted butter
Mix sugar, butter, milk, cocoa powder, salt and baking soda in a large bowl
Heat slightly or microwave gently to melt butter. Do not boil.
Mix until there are no lumps and cool back to room temperature
Use a sieve to add half of self rising flour and all purpose flour into mixture
Mix until smooth
Add the rest of flour and mix until smooth
Add beaten eggs and walnuts
Mix
Pour into cake pan until 1/2 to 3/4 full
Bake for 50 min until a skewer can poke and come out clean
Rest until cool

For frosting, combine cream cheese, powdered sugar, orange juice and orange zest (can substitute orange with lemon)
Mix until smooth
Spread on cake and decorate

Monday, October 8, 2012

Raspberry marshmallow frosting

7 giant marshmallows
1 tablespoon powdered sugar
2 tablespoons water
1/3 cup frozen raspberries

Melt marshmallows medium heat in microwave. Stir while heated.
Add sugar, water, raspberries and stir
Beat with an electric mixer till smooth
Cool a little and use when still liquid
Wait for it to cool and solidify
Makes enough for 12-18 cupcakes

Sunday, August 5, 2012

Lemon cupcake with raspberry frosting

1 cup white sugar

1/2 cup butter
2 eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup low-fat milk
2 lemons, juice and zest

1 stick softened butter (1/2 cup.)
1-2 tablespoons raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)
2 cups confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

Line muffin cups with paper liners.

Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.

Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups till cup is full.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.

Makes 16 muffins.

For Frosting:

Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice)

To make raspberry puree

Boil 10ounce frozen raspberry, 2 tablespoon sugar, 2 teaspoon cornstarch, 1/2 cup water until sauce is thick. Keep stirring while bubbling.

Makes 1/2 cup puree.

Saturday, December 24, 2011

Chocolate frosting

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar/ cocoa.

http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx?prop31=4