Recipes

Pink & White Vanilla Delight Cupcakes

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Valentine’s Day is right around the corner, so in keeping with our ‘Valentine’s Day Baking‘ theme, we have yet another Valentine’s recipe to share with you guys!

This is my favorite recipe yet. These Pink & White Vanilla Swirl Cupcakes really are perfect for Valentine’s Day.
These cupcakes have a cake-like consistency (from the cake flour), and are light, tender and fluffy.
They even taste delicious without the icing – we almost ate them all up before icing them!

Really though, the best thing about these cupcakes is obviously how pretty they are.
They really are gorgeous to look at – the pink & white marbled cake with the bright pink & white swirl icing make these cupcakes the ultimate Valentine’s treat!

Happy Valentine’s Baking!

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Pink & White Vanilla-Delight Cupcakes Recipe

Ingredients:
{yield: approx. 2 dozen cupcakes}

5 large egg whites, at room temperature
3/4 cup (total) whole milk, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups cake flour, sifted
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
pink or red food colouring

For the Vanilla Buttercream Icing:

3/4 cup unsalted butter, at room temperature
2 teaspoons vanilla extract
4 cups icing sugar
4-5 tablespoons milk (preferably whole milk)
pink food colouring

Directions:

Preheat oven to 350 degrees F.
In a medium bowl, combine the egg whites, 1/4 cup of the whole milk, and the vanilla extract. Stir till combined; set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine all the dry ingredients together (cake flour, sugar, baking powder, & salt) on low speed for approx. 30 seconds.
Add in the butter and the remaining 1/2 cup of whole milk & mix on low speed until just combined. Increase speed to medium and mix for 1-2 minutes.
Add the egg mixture in three separate batches, beating on medium speed for approx. 20 seconds after each addition.

Divide the batter in half and add a good amount of pink food colouring to one half of the batter. Mix until the food colouring is coated evenly.

Using a spoon, put a spoonful of white batter into each cupcake cup. Top with a spoonful of pink batter, and repeat until cups are 2/3’s full. After, use a butter knife to gently marble the colours.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. (A few little crumbs on the toothpick is good – you don’t want to overcook them!).

For the Icing:

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the vanilla extract. With the mixer on low speed, slowly add in the icing sugar. Scrape down the sides of the bowl as necessary. Add the milk and beat on medium-high speed for 3-4 minutes until icing is light and fluffy. You may need to add a little more milk to get it to the consistency of your liking. Divide icing into two batches, and mix in the pink food colouring to one of the batches.
To get the pink and white swirl icing – Using a piping bag fitted with a 1M star tip, fill one side of the icing bag with white icing, and the other side of the bag with the pink icing.

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Happy Baking!
Natasha & Laura xo

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Recipes

Eggnog Cookies with Eggnog Buttercream Frosting

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Is it ever too early to start baking Christmas goodies? I think not.
Since Starbucks has officially released their infamous ‘Red Cups’ today, I think it’s time for a Christmas Cookie recipe on the blog!

For our very first Christmas Cookie recipe of the year, we made Eggnog Cookies with a delicious Eggnog Buttercream Frosting.
These cookies are soft & chewy, and have just the right amount of Eggnog.
We added some spiced rum to these cookies which added a really nice, faint spice flavour, but you can leave the rum out if you prefer!

These are the kind of cookies that taste delicious with or without the icing.
I usually prefer cookies without icing, but the Eggnog Buttercream really does add to the cookie.

Happy Holiday Baking! 🙂

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Eggnog Cookies with Eggnog Buttercream Frosting Recipe

Ingredients:

For the Cookies:
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened slightly
2 egg yolks
1 teaspoon vanilla extract
1/2 cup eggnog
1 tablespoon + 1/2 teaspoon rum (optional)

For the Eggnog Buttercream:
1/4 cup unsalted butter, softened
1/3 cup eggnog
1/2 teaspoon rum
3 cup confectioners sugar

Directions:

1. Adjust oven racks to the upper and lower middle positions. Preheat oven to 300 degrees F.
Spray baking sheets with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, salt, baking powder, nutmeg & cinnamon; set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar until light and fluffy, approx. 1 1/2 minutes. Add the egg yolks, & vanilla extract; beat at medium speed until combined. Add the eggnog & rum; beat for 30 seconds until combined. Slowly add the flour mix (dry ingredients) & beat on low speed until just combined.

3. Drop by rounded tablespoons of dough onto the prepared baking sheets, placing the cookies about 3 inches apart.
Bake for 20- 21 minutes. Let cookies cool on the baking sheets for a few minutes, than transfer cookies to a wire rack to cool completely.

For the Frosting:

1. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter, eggnog, rum & powdered sugar until light & fluffy. Add more eggnog if needed. When cookies are cooled completely, ice cookies with a small spatula.

Note: Recipe slightly adapted from http://sweetpeaskitchen.com/2012/12/eggnog-cookies/.

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Happy Baking!
Xo Natasha

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