Not to mention I get to sample the wine while I bake. These raspberry vanilla bean cupcakes have a little bit of Barefoot Moscato added to the batter and icing. No need for a food candle when you are about to bring the real thing into your kitchen.Īlso who say’s you can’t drink a glass of wine while baking. Flour is swirling in the air from the mixer and you just know that the whole house is about to be filled with one amazing aroma. There’s just something about flour, sugar, butter and eggs going into a dish to create something spectacular. See Two Tone Frosting for Cupcakes and Cupcake Piping Tricks for piping tips.What do you do to relax? Is it getting a pedicure, massage, shopping trip, hot bath, taking a nap, reading a book or pouring a big glass of wine? I would have to agree with all of the above, but my most favorite relaxing thing is to bake. Beat at high speed until frosting is smooth and fluffy. If desired, an additional 1 to 2 tablespoons of heavy cream or milk until your desired consistency is reached. Mix on low speed until well combined and moist. Once well blended, add in the vanilla and 4 tablespoons heavy cream or milk.Turn the mixer to low speed and slowly add the confectioners' sugar while continuing to beat. In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds.Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.
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