lunedì 12 marzo 2012
TORTA "ROMANTICA KLò"
martedì 6 marzo 2012
ABBRACCI
Ricetta:
100g zucchero a velo
150g burro morbido
175g farina00
40g fecola di patate
3 tuorli sodi
1 uovo piccolo
mezzo cucchiaino di lievito
un pizzico di sale
vanillina a piacere
4 cucchiai di latte
15g cacao amaro
Sbattere con la frusta il burro con lo zucchero e la vanillina,aggiungere poi l'uovo.....i tuorli passati al setaccio , 2 cucchiai di latte.....a seguire,aggiungere le farine setacciate con il lievito e il sale e gli altri 2 cucchiai di latte,impastare bene e dividere l'impasto in 2....a una parte aggiungere il cacao..mettere in un sac à poche e formare dei semicerchi bianchi e poi chiudere con quelli al cacao...infornare a 190°per 14 min...Ottimi per la colazione!
RED VELVET CUPCAKES
E' da un pò che non posto i miei dolcetti.....quindi adesso mi tocca postare una serie delle mie creazioni....
ricettina originale:
2 1/4 cups cake flour
1/3 cup unsweetened cocoa (not Dutch process)
1 teaspoons salt
1 1/3 cups oil
1 1/2 cups sugar
2 eggs
4 Tablespoons liquid red food coloring (or 1 tablespoons concentrated food coloring- I used Americolor super red)
1 teaspoons vanilla
3/4 cup buttermilk (I made buttermilk with powdered buttermilk mixed with regular mix)
1 1/2 teaspoons baking soda
2 teaspoons white vinegar (all I had was apple cider vinegar and it worked fine)
Directions~
1. Preheat oven to 350*F. Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
2. In a large bowl whisk cake flour, cocoa and salt, and set aside.
3. In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended. Add eggs one at a time, and continue beating. Add food coloring and vanilla and mix well.
4. Add flour and buttermilk alternately, in two batches. Scrap down the sides of the bowl as needed. Mix just enough to combine.
5. Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand). Add to cake batter and beat for 10 seconds.
6. Fill cupcake liners 2/3-3/4 full, or divide batter between cake pans. Bake cupcakes 20-24 minutes. Bake cake layers 25-40 minutes depending on the size of the pans.
This recipe will yield about 24 cupcakes, 3- 8" cake layers, or 2- 9" cake layers.I scaled down the recipe from the original, which yields 36 cupcakes.
Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
1. Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
2. Add vanilla extract and powdered sugar (one cup at a time) while mixing. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
4. Beat until fluffy, about 1 minute.
5. Frost cake or cupcakes.
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
1. Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
2. Add vanilla extract and powdered sugar (one cup at a time) while mixing. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
4. Beat until fluffy, about 1 minute.
5. Frost cake or cupcakes.
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