Chocolate dust Angel Food Cupcakes
Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners. In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine. In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream.
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Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases. STEP 4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack. STEP 5.
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June 23, 2011. AMY SEDARIS (SECOND FROM LEFT) WITH PETER SERAFINOWICZ, BONNIE SOMERVILLE, AND NEIL PATRICK HARRIS IN THE BEST AND THE BRIGHTEST. Comedian, craft-master, advice columnist, and collector of fake meat products, Amy Sedaris lives in the West Village with her rabbit Dusty, the namesake of her catering business Dusty Food Cupcakes.
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Step 3. Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil and beat on.
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Cool in pan for 2-5 minutes or until easy to handle. Transfer to a wire rack to cool completely. In a large bowl or stand mixer, cream together cream cheese and butter until smooth. Mix in vanilla, followed by powdered sugar, adding in small batches until fully combined. Frost as desired.
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The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of "dusty rose" gel food coloring. Fill the cupcake liners only about 2/3 full to avoid overflowing.
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Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
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Set aside. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar—mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined.
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Instructions. Place the egg whites with the vanilla in the clean bowl of a stand mixer. Whisk the water and sugar together in a small, high-sided saucepan. Bring to a boil over medium-high heat and cook for four to eight minutes, or until the syrup reaches 234°F on a candy thermometer.
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Place egg whites in stand mixer with whisk attachment and beat on medium speed until white and foamy. With mixer running, slowly pour in 1/4 cup (50 g) of the sugar and continue beating on medium-high until medium-stiff peaks form. Scrape the beaten whites into a bowl and set aside. Wipe out mixer bowl and dry.
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Make the cupcakes: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a 12-cup muffin pan with cooking spray or line with paper liners. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl.
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In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual.
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Vanilla Bean-Coconut Cupcakes With Coconut Frosting. To make these moist, fragrant cupcakes, you'll start by simmering two cans of unsweetened coconut milk until the liquid has reduced. Some of.
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directions. Preheat oven to 375°F. In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny. Fill paper-lined muffin tins with batter.
