CANDY CORN FLAVORED CUPCAKES RECIPES

31 EASY HOMEMADE CANDY RECIPES – THE KITCHEN COMMUNITY

31 Easy Homemade Candy Recipes – The Kitchen Community image

For most of us, some of our favorite holiday memories involve homemade candy. Maybe you even helped your mom or grandmother with their homemade candy recipes. Every family has their favorites! While homemade candy is great for the holidays, any day can be special when it has candy that has been made with love. Homemade

Provided by Cassie Marshall

Ingredients

DELICIOUS PINK CHAMPAGNE CAKE RECIPE FROM SCRATCH | MY ...

Delicious Pink Champagne Cake Recipe from Scratch | My ... image

This flavorful Pink Champagne Cake will make any occasion feel more special!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 17

Ingredients

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) sugar
1 cup (2 sticks) (226 g) unsalted butter, softened slightly
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink
4 sticks (452g) unsalted butter, softened
12 cups (1380g) powdered sugar (depending on the desired consistency, more sugar = more crusting) If you prefer a frosting that crusts less, see the note at the bottom of the recipe.
4 teaspoons ( 16g) vanilla
1 teaspoon (6g) salt
1/2 cup (122g) pink champagne
Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)

Steps:

In a medium size bowl whisk together the flour, baking powder and salt. Set aside
In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Cream the softened butter until smooth and lightened in color
Blend in the salt and vanilla
Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
This recipe makes approximately 8 cups of frosting.

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