Dulce De Leche

These cupcakes have a wonderful crumb. Straight from the oven they are heavenly.

Dulce de Leche Cupcakes

(Originally from www.joythebaker.com)

Oven: 350 degrees

Bake: 18-20 minutes

Makes about 24 cupcakes

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 1/2 cups buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 tsp salt

2-3 cups powdered sugar

Place racks in the center and upper 1/3 of the oven and preheat to 350 degrees F. Line two cupcake pans with liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in the vanilla extract.

Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

Dive the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:

Place the cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and the dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of each cupcake, or use a large frosting tip to pipe on the frosting.

For garnish, heat a few spoonfuls of dulce de leche over a low flame until just pourable. then drizzle it over the cupcakes and top with a few sprinkles.

These are best served within two days of preparing them. They can be wrapped and refrigerated but brought to room temperature before serving.

Boiled Icing

Ingredients:


1 cup sugar
1/2 cup water
1 tbs. light corn syrup
2 egg whites
1 tsp. vanilla

Method:
Combine the sugar, corn syrup and the water in a quart pot.
In a separate mixing bowl, whip the egg whites until the are stiff and hold a peak. Set aside.
Bring the sugar mixture to a boil and then to 238 degrees F. (use a candy thermometer)
Pour the hot syrup over the egg whites in a steady thin stream, beating constantly.
Add the vanilla and beat until cool and of spreading consistency. If the icing does not seem stiff enough, beat in 2-3 tablespoons confectioners sugar 1 tablespoon at a time until still enough to hold its shape. Spread over your cake.

Lane Cake

This is a traditional Southern holiday cake-white cake with lavish amounts of rich frosting made with pecans and coconut.

This cake improves in flavor as it ages and mellows; make it up to 1 week before serving and keep it covered and uncut at room temperature. For better flavor I used homemade baking powder. Triple sift together 2 tablespoons cream of tarter and 1 tablespoon baking soda. Sore in an airtight container for up to 1 month.

Ingredients

Cake:

16 tbsp. (2 sticks) unsalted butter, softened, plus more for pans

3 1/2 cups cake flour, plus more for pans

1 tbsp. homemade baking powder

1/4 tsp salt

1 cup milk, room temperature

1 tsp. vanilla extract

2 cups sugar

8 egg whites, room temperature

Filling

8 tbsp. (1 stick) unsalted butter

1 cup sugar

8 egg yolks

1 cup finely chopped pecans

1 cup finely chopped raisins

1 1/4 cups coconut

1/4-1/3 cups whiskey or brandy

Directions:

to make the cake: Preheat the oven to 325 degrees. Line the bottoms of three 9-inch cake pans with parchment paper; grease and flour parchment paper and sides of the pans.

In a medium bowl, sift together flour, baking powder, and salt. In a glass measuring cup, combine milk and vanilla. In the large bowl of an electric mixer, beat butter on medium speed until creamy. Gradually add sugar, beating until light and fluffy, occasionally scrapping down the sides of the bowl. reduce the speed to low; add flour mixture in three parts, alternating with the milk-vanilla mixture. Mix until combined, occasionally scraping down the sides of the bowl.

Transfer the batter to a large bowl; wash and completely dry the mixing bowl and beater attachments. In the clean electric mixer bowl, beat the egg white just until the form soft peaks. Stir one-third of the beaten whites into the batter to lighten, then, in two parts, gently fold in the remaining egg whites.

Scrape the batter into the prepared pans; gently tap the pans on the counter to remove air pockets. Bake 20-25 minutes, or until the cake center springs back when lightly touched. Place the pans on racks to cool; invert the cake layers onto racks to cool completely (do not remove the parchment paper).

To make the filling: In a large nonreactive saucepan, melt the butter over a low heat; set aside to cool. Whisk in sugar egg yolks until well blended. Place over medium heat and cook, stirring constantly with a heatproof spatula while also scraping the bottom of the pan, until the mixture reaches 170-180 degrees when measured with an instant read thermometer and thickly coats the back of the spatula, about 10 minutes (make sure the mixture does not simmer). remove from heat and stir in the pecans, raisins, coconut, bourbon, and vanilla. Refrigerate at least 2 hours, or until thickened and chilled.

to assemble the cake: Peel the parchment off the cake layers. Invert 1 layer onto a large cake plate. top with about 1 cup of the filling, spreading the filling to the edges of the cake, top with the second cake layer and spread that layer with 1 cup of filling. Repeat with the final cake layer and remaining filling. Cool completely before serving. (I iced the cake with Boiled Icing just before serving.)

Lane Cake

This is a traditional Southern holiday classic-white cake filled with lavish amounts of rich filling made with pecans and coconut. The cake improves in flavor as it ages and mellows; make it up to 1 week before serving and keep it covered and uncut at room temperature. (I frosted it just before it was served.) For better flavor I made my own baking powder: Triple sift together 2 tablespoons cream of tartar and 1 tablespoon baking soda. Store in an airtight container for up to 1 month.

Servings: Makes one 9 inch cake (12-16 servings)

Ingredients

Cake:

16 tbsp. (2 sticks) unsalted butter, softened, plus more for pans

3 1/2 cups cake flour, plus more for pans

1 tbsp. homemade baking powder

1/4 tsp. salt

1 cup milk, room temperature

1 tsp. vanilla extract

2 cups sugar

8 egg whites, room temperature

Filling:

8 tbsp. (1 stick) unsalted butter

1 cup sugar

8 egg yolks

1 cup finely chopped pecans

1 cup finely chopped raisins

1/4 cups bourbon or brandy (I used about 1/3 cup)

1 tsp. vanilla extract

Directions:

To make the cake: Preheat the oven to 325 degrees. Line the bottoms of three 9-inch cake pans with parchment paper; grease and flour the parchment paper and sides of the pans.

In a medium bowl. sift together flour, baking powder and salt. In a glass measuring cup, combine the milk and vanilla. In the large bowl of an electric mixer, beat butter on medium speed until creamy. Gradually add sugar, beating until light and fluffy, occasionally scarping down the sides of the bowl. Reduce the speed to low; add the flour mixture in three pars, alternating with the milk-vanilla mixture. Mix until combined, occasionally scraping down the sides of the bowl.

Transfer the batter to a large bowl; wash and completely dry the mixing bowl and beater attachments. In the clean bowl of the electric mixer, beat the egg whites just until they form soft peaks. Stir one third of the beaten whites into the batter to lighten; then, in two parts, gently fold in the remaining egg whites.

Scrape the batter into the prepared pans; gently tap the pans on the counter to remove any air pockets. Bake 20-25 minutes, or until the cake springs back when lightly touched in the center. Place the pans on racks to cool, about 5 minutes; invert the cake layers onto racks to cool completely (do not remove the parchment paper).

To make the filling: In a large nonreactive saucepan, melt the butter over a low heat; set aside to cool. Whisk in the sugar and egg yolks until well blended. Place over medium heat and cook, stirring constantly with a heatproof spatula while also scraping the bottom of the pan, until the mixture reaches 179-180 degrees when measured with an instant-read thermometer and thickly coats the back of the spatula, about 10 minutes (make sure the mixture does not simmer). Remove from heat and stir in the pecans, raisin, coconut, bourbon, and vanilla. Refrigerate for at least 2 hours, or until thickened and chilled.

To assemble the cake: Peel the parchment off the cake layers. Invert 1 layer onto a large cake plate. Top with about 1 cup of filling, spreading the filling to the edges of the cake. Top with the second cake layer and spread that layer with 1 cup of filling. Repeat with final cake layer and remaining filling. Cool completely before serving. (I iced the cake just before serving withBoiled Icing.)

8 tbsp. 91

Red Velvet cupcakes

This is an excellent cake for Christmas or Valentine's Day. I thought this recipe was more a Chocolate cake than red, but if the chocolate is reduced it would appear much more red. Everyone loved the moistness and the flavor.

Red Velvet Beet Cake

Ingredients:

4 ounces unsweetened chocolate, chopped

1 cup pureed cooked beets

2 1/4 cup cocoa

2 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter, softened

1 1/4 cups firmly packed light brown sugar

1 cup granulated sugar

3 large eggs

2 tsp. vanilla

2/3 cup buttermilk

2 tsp cider vinegar

Preheat oven to 350 degrees

Butter and flour two 9 inch cake pans.

Melt chocolate in a double boiler ande set aside.

Sift together flour, cocoa, baking soda and salt.

In a bowl beat butter, sugars, eggs and vanilla until light and fluffy, abojut 5 minutes. Beat in chocolate, in four steps, alternately beat in flour mixture and buttermilk mixed with viegar, beginning and ending with flour. Beat until incorporated. Add pureed beets and mi until well blended.

Divide the batter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed.

Cool cakes in pans on wire racks for 10 minutes and invert on to racks to cool completely.

Tort, ice and decorate as desired.