Add the vanilla and almond extracts and mix well. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the confectioners’ sugar and mix on low speed. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. For the icing, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Fill in the upper left corner with blueberries. Line a 9- by 13-inch anodized aluminum cake pan with parchment, then grease lightly with pan spray. Using a toothpick, outline a flag on the cake. Stir with a rubber spatula to be sure the icing is well mixed.
Cool to room temperature.įor the icing, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth. Add the confectioners’ sugar and mix on low speed. Smooth the top and bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Stir the batter with a rubber spatula and pour into the prepared pan. With the mixer on low, add the flour mixture and mix until just combined. Sift together the flour, cornstarch, salt, and baking soda in a bowl. Scrape down the sides and stir until smooth.
Turn off the heat and pour into a large mixing bowl and let cool for 5 minutes. On medium-low speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Whisk together flour, cocoa powder, baking powder, espresso powder (if using) and salt in a medium bowl until evenly combined. In a small sauce pot, melt butter and molasses and bring to a boil over medium heat. Step 3: Add the cream cheese, butter, lemon juice, and lemon zest to the mixer. You will need 1/4 cup of lemon juice and 1 heaping tablespoon of lemon zest. Beat together mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla extract until fluffy. Alternatively, you can line the pan with parchment paper.Ĭream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. Steps 1 &2: Start by juicing and zesting a lemon. As the cakes are cooling, prepare the frosting. Butter and flour an 18 x 12 x 1–1/2‑inch sheet pan (a “half sheet” pan). To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them.Heat the oven to 350 degrees Fahrenheit. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks. Store in an airtight container for up to 2 days.
#BAREFOOT CONTESSA CREAM CHEESE FROSTING RECIPE FULL#
Fold in only 1 1/3 cups of the coconut.įill each muffin cup almost full with batter.īake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.Īllow the cupcakes to cool completely, and then top them with cream cheese icing. Frost with cream cheese icing and sprinkle with the remaining coconut. Scrape down the sides of the bowl, and beat again briefly.Īdd the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each.īeat in the vanilla and almond extract. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels. Bake until a toothpick inserted in the center comes out clean (do not overbake. Combine flour, baking soda and salt gradually add to creamed mixture. Line 16 muffin cups with paper baking cups, and set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
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