FLUFFY WHITE FROSTING
This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.
Provided by Vickie
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
- In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 16.8 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 16.7 g
WHITE CUPCAKES WITH MERINGUE FROSTING
Pile these tender vanilla cupcakes high with a sweet and glossy meringue frosting.
Provided by Food Network Kitchen
Time 2h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Beat the butter in a large bowl using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
- Put the egg whites in a clean bowl. Whip with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the cups of the prepared muffin tin.
- Bake, rotating the tin halfway through, until a tester inserted in the center of the cakes comes out clean, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove from the tin and cool completely on the rack.
- Bring a few inches of water to a boil in a saucepan. Whisk together the egg whites, sugar, lemon juice, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring to tint the frosting and continue beating until it holds stiff peaks.
- Spoon or pipe the frosting decoratively and generously on the cupcakes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
TROPICAL CUPCAKES WITH FLUFFY GINGERED FROSTING
Looking for a dessert with a tropical twist? Then check out these delicious cupcakes made with Original Bisquick® mix and frosted with Betty Crocker® whipped fluffy white frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
- In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 260 mg, Sugar 19 g, TransFat 2 g
CHERRY AMISH FRIENDSHIP BREAD CUPCAKES WITH BUTTERCREAM FROSTING
These Amish Friendship Bread cupcakes are full of cherry flavor! Sprinkle a few white chocolate chips on the frosting, and you will have the perfect Valentine's treat for a classroom party.
Provided by Friendship Bread Kitchen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
- In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
- Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
- In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 45.6 g, Cholesterol 34.8 mg, Fat 19.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 5.8 g, Sodium 166.4 mg, Sugar 34.6 g
ANISE/LICORICE CUPCAKES WITH FLUFFY WHITE FROSTING
My Dad requested t cupcakes for his Birthday and want then to be licorice flavored with some bits of licorice on top. I did use real licorice root steeped in warm milk but for ease I'm posting this recipe using anise oil-extract. If you want to make it that way steep 1/4 ounce of the root in the warmed 1 cup milk, blend in a blender and let steep for 15 minutes don't forget to strain it.
Provided by Rita1652
Categories Dessert
Time 40m
Yield 18-24 cupcakes, 18 serving(s)
Number Of Ingredients 16
Steps:
- Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
- Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
- In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
- Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
- Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
- Cool completely then frost with a white frosting and top with your choice of licorice candy.
Nutrition Facts : Calories 246.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.4, Sodium 112.3, Carbohydrate 46.8, Fiber 0.3, Sugar 33.7, Protein 2.8
FLUFFY VANILLA FROSTING
Memories of childhood birthday cakes will be evoked by this sweet and Fluffy Vanilla Frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
FLUFFY WHITE CUPCAKES WITH CREAMY CREAM CHEESE FROSTING
Add in a little food coloring to the frosting and cake mix to create pastel shades if desired --- if you mix the cake batter by hand with a wooden spoon you will get a lesser amount of cupcakes, an electric mixer adds in more air while mixing you will get about 22-24 cupcakes --- for coconut cupcakes add in 1-2 teaspoons coconut extract (instead of the vanilla and almond extract) into the cake mix and frosting then sprinkle with soft flaked coconut on top of frosting.
Provided by Kittencalrecipezazz
Categories Dessert
Time 42m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Line 24 muffin tins with paper liners.
- For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
- Increase to medium speed and beat for 2 minutes.
- Divide the batter between the paper-lined muffin tins filling about two-thirds full.
- Bake for about 22-25 minutes or until cupcakes test done.
- Remove to wire racks and cool completely.
- For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes).
- Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
- Add in food couling if desired.
- Spread onto cooled cupcakes.
- Srore the cupcakes in the fridge.
Nutrition Facts : Calories 260.4, Fat 12.1, SaturatedFat 6.7, Cholesterol 45.5, Sodium 232.1, Carbohydrate 35.9, Fiber 0.1, Sugar 28.4, Protein 2.6
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