BIRTHDAY CUPCAKES WITH WHITE WINE BUTTERCREAM - PUREWOW
Presenting birthday cupcakes with white wine buttercream, the dessert of our dreams. But hold on a sec—they're way too delicious to enjoy just once a year. When you add tart white wine to sweet frosting, the results are irresistible. Spread a thick layer on a confetti cupcake and you’ve...
Provided by PureWow Editors
Total Time 1 hours 55 minutes
Prep Time 1 hours 35 minutes
Cook Time 25 minutes
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- 1. Make the Cupcakes: Preheat the oven to 350�F. Line a 12-cup cupcake tin with paper liners. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. 3. Add the eggs one at a time, scraping the bowl with a rubber spatula after each addition. Mix in the vanilla extract. 4. In a medium bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture to the mixer and beat until just combined. 5. Add the milk to the mixer and beat until combined. Add the remaining flour mixture and beat until just combined. Fold in the sprinkles. 6. Divide the batter evenly between the prepared tins and bake until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Cool completely. 7. Make the Buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 4 minutes. Add the vanilla. 8. With the mixer running on medium speed, add the white wine in a slow, steady stream. Continue mixing until combined. 9. Top each cupcake with 3 tablespoons of frosting and spread to cover the top. Garnish with rainbow sprinkles.
Nutrition Facts : Calories 541 calories, CarbohydrateContent 68 grams carbohydrate, FatContent 28 grams fat, ProteinContent 4 grams protein, SugarContent 52 grams sugar
RED VELVET CUPCAKES RECIPE - BBC GOOD FOOD
Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield Serves 12
Number Of Ingredients 14
Steps:
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
- Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
Nutrition Facts : Calories 339 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.59 milligram of sodium
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