I want to make these margarita cupcakes but I don't understand why you only use 2 tbsp of oil. I don't want them coming out dry...but I don't want to mess them up either so what should I do? Also, do I really use all that margarita mix? Usually you use 1-1/4 cup of a liquid (ie. water) for cake recipes but 10 oz is like 2 cups....Here is the recipe:
Cupcakes:
1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest
DIRECTIONS
1. Preheat oven to 350潞 and prepare muffin pans.
2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.
3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.
4. Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.
5. Bake at recommended temperature on cake mix box (usually 325潞 - 350潞) for 20 - 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.Why use only 2 tbsp of oil for this cake recipe when the average recipe uses 1/3 cup?
The reason you are only using a little vegetable oil is because of all the liquid from the margarita mix, tequila and grand marnier. The reason you use so much more for the cake mix is because there is not other liquid.
Yes use all the liquid it calls for in the recipe. It will turn out just fine
Friday, January 8, 2010
Carrot cake cream cheese topping recipe?
cake topping 4oz(100g) philadelphia cheese
4oz : icing sugar
zest of half a lemon
is it just the topping u want?Carrot cake cream cheese topping recipe?
1 x 250g tub of Mascarpone
1 x 200g tub of Fromage Frais (8 per cent fat)
1 heaped tablespoonful of Brown (or white) Caster Sugar
1 heaped teaspoonful of ground Cinnamon (optional)
If you do NOT have a nut allergy, chopped Walnuts or Pecans for sprinkling
Mix together the cheeses, sugar and cinnamon, spread onto the top of the cake and sprinkle with the nuts.
Couldn't be easier, and delicious too. Not too sweet.Carrot cake cream cheese topping recipe?
betty crocker or dunkin hines. easy and yummy!
i use one brick of cream cheese (8 oz), tsp of vanilla,3 tbsp. of butter or margarine, 3 tbsp of milk, and , one pound of confectioners sugar, beat or whip until spreadable.
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla
Soften cheese and butter.
Beat well.
Add sugar and vanilla.
Beat again.
Spread on cooled cake.
Cream Cheese Frosting
Ingredients
Makes enough for one 9-inch, three-layer cake
* 16 ounces cream cheese, room temperature
* 2 teaspoons pure vanilla extract
* 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
* 2 pounds confectioners' sugar, sifted
Directions
1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.
8 oz cream cheese (the rectangular size for about $2)
1 stick margarine (butter doesn't cream right)
1 Tablespoon of Vanilla Extract
approx 1 lb powdered sugar (must be powdered!)
1. Soften cream cheese and margarine to room temp (leave it on the counter for an hour- don't microwave, it will melt it too much!)
2. With hand held electric mixer cream together cream cheese, margarine and vanilla - it will all mix together nicely
3. Slowly add sugar at about 1/2 cup at a time while mixing on low - after it starts looking like frosting (though it will be too soft to use yet) taste and decide if you want more sugar.
4. Slowly move the mixer up to higher speeds while making sure you are getting into all edges/bottom of bowl you are mixing in, it will get fluffier and be better overall
5. cover and refrigerate for at least an hour before using (cover only because you don't want any crumbs or junk from anything else from the fridge getting in there!)
6. Enjoy! (its really good just off your finger!)
You can buy it already made in the cake %26amp; icing isle in any grocery store.
4oz : icing sugar
zest of half a lemon
is it just the topping u want?Carrot cake cream cheese topping recipe?
1 x 250g tub of Mascarpone
1 x 200g tub of Fromage Frais (8 per cent fat)
1 heaped tablespoonful of Brown (or white) Caster Sugar
1 heaped teaspoonful of ground Cinnamon (optional)
If you do NOT have a nut allergy, chopped Walnuts or Pecans for sprinkling
Mix together the cheeses, sugar and cinnamon, spread onto the top of the cake and sprinkle with the nuts.
Couldn't be easier, and delicious too. Not too sweet.Carrot cake cream cheese topping recipe?
betty crocker or dunkin hines. easy and yummy!
i use one brick of cream cheese (8 oz), tsp of vanilla,3 tbsp. of butter or margarine, 3 tbsp of milk, and , one pound of confectioners sugar, beat or whip until spreadable.
8 ounces cream cheese
4 tablespoons butter
2 1/2 cups icing sugar
2 teaspoons vanilla
Soften cheese and butter.
Beat well.
Add sugar and vanilla.
Beat again.
Spread on cooled cake.
Cream Cheese Frosting
Ingredients
Makes enough for one 9-inch, three-layer cake
* 16 ounces cream cheese, room temperature
* 2 teaspoons pure vanilla extract
* 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
* 2 pounds confectioners' sugar, sifted
Directions
1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.
8 oz cream cheese (the rectangular size for about $2)
1 stick margarine (butter doesn't cream right)
1 Tablespoon of Vanilla Extract
approx 1 lb powdered sugar (must be powdered!)
1. Soften cream cheese and margarine to room temp (leave it on the counter for an hour- don't microwave, it will melt it too much!)
2. With hand held electric mixer cream together cream cheese, margarine and vanilla - it will all mix together nicely
3. Slowly add sugar at about 1/2 cup at a time while mixing on low - after it starts looking like frosting (though it will be too soft to use yet) taste and decide if you want more sugar.
4. Slowly move the mixer up to higher speeds while making sure you are getting into all edges/bottom of bowl you are mixing in, it will get fluffier and be better overall
5. cover and refrigerate for at least an hour before using (cover only because you don't want any crumbs or junk from anything else from the fridge getting in there!)
6. Enjoy! (its really good just off your finger!)
You can buy it already made in the cake %26amp; icing isle in any grocery store.
Where can I find recipe for cake frosting?
peanut butter frostingWhere can I find recipe for cake frosting?
http://www.wilton.com/recipe/Peanut-Butt鈥?/a>Where can I find recipe for cake frosting?
Go to Recipezarr.com or Allrecipes.com--they have tons of tested recipes with ratings %26amp; critiques.
The store stuff is best and easy for me !!cosmetics
http://www.wilton.com/recipe/Peanut-Butt鈥?/a>Where can I find recipe for cake frosting?
Go to Recipezarr.com or Allrecipes.com--they have tons of tested recipes with ratings %26amp; critiques.
The store stuff is best and easy for me !!
Could you help me with a cake recipe?
I do not have custard powder that the recipe calls for, could i substitute something else for it?
(I'm not going to the store in this storm just to get custard powder and no i will not put off making this cake another day)
I also think, brown sugar is only added for the sweetness and 1 tbsp of honey is not going to give much of a taste to the cake.
So i want to omit the brown sugar, how much honey would you suggest i substitute in order to get the right balance of flavour and sweetness?
Here is the recipe:
Steamed Honey Sponge Cake
1.All purpose flour 鈥?150 gms
Custard powder 鈥?1 tbsp
Bicarbonate of soda 鈥?1 tsp
Baking powder 鈥?1 tsp
2.Butter 鈥?50gm, softened
3.Light brown sugar 鈥?150 gm
4.Oil 鈥?1/3 cup
5.Honey 鈥?1 tbsp
Vanilla essence 鈥?1 tsp
6.Eggs 鈥?3Could you help me with a cake recipe?
Say put in maybe four times the amount of honey the recipe calls for , also, if you have any, try 1 extra teaspoon vanilla, you can add that to 1 tbsp cornstarch, or even alternatively 1 tbsp of flour. If you want additional flavor, try almond extract.Could you help me with a cake recipe?
I'm sorry, I'm not too familiar with ';custard powder';, its not a very common item where I'm from in the States. Vanilla essence, i'm gonna guess you're probably in the caribbean, right?
But as for the sweetener, you can substitute brown sugar and honey tablespoon for tablespoon, and it'll be about the same.
I hope this helps a bit, and sorry again about the custard powder.
Well, if custard is made of what I think it is, wouldn't be a mix of dried milk, cornstarch, and sugar? I don't know what proportions, unfortunately.
the best way 2 do this is:-
go 2 shop
buy cake
buy custard
iv gt a few more recipies please dont hesitate 2 ask x
sponge cake refer this
http://chettinadusamayal.blogspot.com/se鈥?/a>
(I'm not going to the store in this storm just to get custard powder and no i will not put off making this cake another day)
I also think, brown sugar is only added for the sweetness and 1 tbsp of honey is not going to give much of a taste to the cake.
So i want to omit the brown sugar, how much honey would you suggest i substitute in order to get the right balance of flavour and sweetness?
Here is the recipe:
Steamed Honey Sponge Cake
1.All purpose flour 鈥?150 gms
Custard powder 鈥?1 tbsp
Bicarbonate of soda 鈥?1 tsp
Baking powder 鈥?1 tsp
2.Butter 鈥?50gm, softened
3.Light brown sugar 鈥?150 gm
4.Oil 鈥?1/3 cup
5.Honey 鈥?1 tbsp
Vanilla essence 鈥?1 tsp
6.Eggs 鈥?3Could you help me with a cake recipe?
Say put in maybe four times the amount of honey the recipe calls for , also, if you have any, try 1 extra teaspoon vanilla, you can add that to 1 tbsp cornstarch, or even alternatively 1 tbsp of flour. If you want additional flavor, try almond extract.Could you help me with a cake recipe?
I'm sorry, I'm not too familiar with ';custard powder';, its not a very common item where I'm from in the States. Vanilla essence, i'm gonna guess you're probably in the caribbean, right?
But as for the sweetener, you can substitute brown sugar and honey tablespoon for tablespoon, and it'll be about the same.
I hope this helps a bit, and sorry again about the custard powder.
Well, if custard is made of what I think it is, wouldn't be a mix of dried milk, cornstarch, and sugar? I don't know what proportions, unfortunately.
the best way 2 do this is:-
go 2 shop
buy cake
buy custard
iv gt a few more recipies please dont hesitate 2 ask x
sponge cake refer this
http://chettinadusamayal.blogspot.com/se鈥?/a>
Who is looking for a ';Sausage Cake'; recipe?
Last night I came across a question for a ';Sausage Cake'; recipe using Jimmy Dean Sausage. I do have the recipe and will be glad to share. I just didn't know the procedure for sharing until now. This is the first time I have been on here.Who is looking for a ';Sausage Cake'; recipe?
Awww...you're so nice. Cane you send me the recipe?
Awww...you're so nice. Cane you send me the recipe?
Searching for a great banana hazelnut cake recipe...do you have one?
There's this restaurant in New Hope PA named 'Mother's Restaurant' that used to make the Best Cake That Ever Was. It was a banana hazelnut cake with this light fluffy frosting. We used to drive 30 miles to get it. But then we moved to CA for a few years. Now we've moved back east again and actually LIVE in New Hope PA--but 'Mother's Restaurant' doesn't make that great banana hazelnut cake anymore.
Does anyone out there have a great banana hazelnut cake recipe that you can pass along? Or do you know anyone who does? Or maybe your neighbor knows someone who knows someone.....Searching for a great banana hazelnut cake recipe...do you have one?
I can't vouch for this one, I've never made it but it sounds heavenly.
UPSIDE DOWN BANANA HAZELNUT CAKE
1/3 pound hazelnuts
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas
Equipment: 9-inch cake pan
Preheat the oven to 375 degrees F. Butter the cake pan.
Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
Hazelnut Schmear:
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnuts
Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
Yield: about 2 cups
EDIT
Well, goodness, at least I tried. The thumbs down was not necessary.Searching for a great banana hazelnut cake recipe...do you have one?
I don't know, but if you could email me when you find the best answer.
Does anyone out there have a great banana hazelnut cake recipe that you can pass along? Or do you know anyone who does? Or maybe your neighbor knows someone who knows someone.....Searching for a great banana hazelnut cake recipe...do you have one?
I can't vouch for this one, I've never made it but it sounds heavenly.
UPSIDE DOWN BANANA HAZELNUT CAKE
1/3 pound hazelnuts
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas
Equipment: 9-inch cake pan
Preheat the oven to 375 degrees F. Butter the cake pan.
Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
Hazelnut Schmear:
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnuts
Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
Yield: about 2 cups
EDIT
Well, goodness, at least I tried. The thumbs down was not necessary.Searching for a great banana hazelnut cake recipe...do you have one?
I don't know, but if you could email me when you find the best answer.
Thursday, December 31, 2009
Does anyone have a recipe for ';boules de neige';? They are flourless chocolate cake balls.?
Snowballs - Boules de neige
Good luck in understanding the ingredients. Posted in French and went through an English translation, this is what it came up with. The Vanilla Gasoline is probably vanilla extract, and coconut powder is incorrect, it is probably cocoa powder cause if you look at the French version below, it looks more like ';coco';, and the sugar freeze, is probably powdered sugar. These snowballs are actually more like truffles.
For 4 people
Make-ready time: 10 min
Time of cooking: min
Rest period: 2 H
For 25 balls:
- coconut powder: 100 grams
- sugar freezes: 100 grams
- vanilla gasoline: 10 drops
- egg white: 1
In a bowl you mixtures sugar freezes, the coconut powder and the vanilla gasoline.
You add a little egg white until you obtain a thick paste. You put it to harden 1h with the refrigerator.
As soon as the paste is firm, you powder a plate with coconut powder. You demountings above 1 spoon with coffee of the paste and you roll in coconut to form pellets, which you arrange with measure to paper boxes.
You put the snowballs to refresh 1h before serving them.
Here is the french version:
Pour 4 personnes
Temps de pr茅paration : 10 min
Temps de cuisson : min
Temps de repos : 2 h
Pour 25 boules :
- poudre de noix de coco : 100 grammes
- sucre glace : 100 grammes
- essence de vanille : 10 gouttes
- blanc d'oeuf : 1
Dans un bol tu m茅langes le sucre glace, la poudre de noix de coco et l'essence de vanille.
Tu ajoutes un peu de blanc d'oeuf jusqu'脿 ce que tu obtiennes une p芒te 茅paisse. Tu la mets 脿 durcir 1h au r茅frig茅rateur.
D猫s que la p芒te est ferme, tu saupoudres une assiette de poudre de noix de coco. Tu d茅poses dessus 1 cuill猫re 脿 caf茅 de la p芒te et tu roules dans la noix de coco pour former des boulettes, que tu ranges 脿 mesure dans des caissettes en papier.
Tu mets les boules de neige 脿 rafra卯chir 1h avant de les servir.Does anyone have a recipe for ';boules de neige';? They are flourless chocolate cake balls.?
Here's a link to a recipe for Black Forest Boule De Neige.
Good luck in understanding the ingredients. Posted in French and went through an English translation, this is what it came up with. The Vanilla Gasoline is probably vanilla extract, and coconut powder is incorrect, it is probably cocoa powder cause if you look at the French version below, it looks more like ';coco';, and the sugar freeze, is probably powdered sugar. These snowballs are actually more like truffles.
For 4 people
Make-ready time: 10 min
Time of cooking: min
Rest period: 2 H
For 25 balls:
- coconut powder: 100 grams
- sugar freezes: 100 grams
- vanilla gasoline: 10 drops
- egg white: 1
In a bowl you mixtures sugar freezes, the coconut powder and the vanilla gasoline.
You add a little egg white until you obtain a thick paste. You put it to harden 1h with the refrigerator.
As soon as the paste is firm, you powder a plate with coconut powder. You demountings above 1 spoon with coffee of the paste and you roll in coconut to form pellets, which you arrange with measure to paper boxes.
You put the snowballs to refresh 1h before serving them.
Here is the french version:
Pour 4 personnes
Temps de pr茅paration : 10 min
Temps de cuisson : min
Temps de repos : 2 h
Pour 25 boules :
- poudre de noix de coco : 100 grammes
- sucre glace : 100 grammes
- essence de vanille : 10 gouttes
- blanc d'oeuf : 1
Dans un bol tu m茅langes le sucre glace, la poudre de noix de coco et l'essence de vanille.
Tu ajoutes un peu de blanc d'oeuf jusqu'脿 ce que tu obtiennes une p芒te 茅paisse. Tu la mets 脿 durcir 1h au r茅frig茅rateur.
D猫s que la p芒te est ferme, tu saupoudres une assiette de poudre de noix de coco. Tu d茅poses dessus 1 cuill猫re 脿 caf茅 de la p芒te et tu roules dans la noix de coco pour former des boulettes, que tu ranges 脿 mesure dans des caissettes en papier.
Tu mets les boules de neige 脿 rafra卯chir 1h avant de les servir.Does anyone have a recipe for ';boules de neige';? They are flourless chocolate cake balls.?
Here's a link to a recipe for Black Forest Boule De Neige.
Subscribe to:
Posts (Atom)