Your homemade cupcakes may taste great, but will they look pretty?
Based on Katherine Kallinis Berman and Sophie Kallinis LaMontagne, co-founders of Georgetown Cupcake and stars of TLC's 'DC Cupcakes ,' "the secret's within the frosting."
"The important thing to getting a pleasant fluffy frosting would be to whip your frosting not less than 5 minutes on high-speed,Inch Sophie states. Which goes for store-bought frosting too. Without having time or ingredients to create homemade frosting, whipping your store-bought frosting for any couple of minutes will change it from "brick-prefer to light and fluffy," Katherine states.
Once you have achieved the best texture, you're ready to try the "signature swirl." At Georgetown Cupcake, each cupcake is hands-frosted utilizing a plastic disposable piping bag fitted having a large round metal tip. Without having a piping bag in your own home, you could make use of a large Ziploc bag and merely "snip the end,Inch Katherine states. To actually sell the swirl, buy a large metal tip out of your local crafting store — it truly is important!
Georgetown Cupcake's "signature swirl" is really a "quite simple swirl technique," Sophie states. "Start in the center of the cupcake, with even pressure bypass inside a circular motion and finish within the center with instant pressure." For that full effect, top together with your favorite form of fondant icing.
To look at Sophie and Katherine demonstrate the "signature swirl" from beginning to end, click the video above. For that full red velvet cupcake and vanilla cream cheese frosting recipe, and a few behind-the-scenes photos, see below.
Stay tuned in for additional recipes and baking tips from Sophie and Katherine on Fox News Magazine!
Ingredients:
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 12 tablespoons unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 4 tablespoons no-taste red food coloring
- 1 teaspoon vanilla flavoring
- 2 1/two tablespoons cacao powder, sifted
- 1 1/2 cups dairy
- 1 1/2 teaspoons sodium bicarbonate
- 1 1/2 teaspoons apple cider vinegar treatment
- 4 tablespoons unsalted butter (for that frosting)
- 4 cups confectioner's sugar, sifted (for that frosting)
- 1/4 teaspoon pure vanilla flavoring (for that frosting)
- 6 ounces cream cheese (for that frosting)
Instructions:
- Preheat the oven to 350 F. Line a typical cupcake pan with 12 paper baking cups, or grease the pan with butter otherwise using baking cups.
- Sift together the flour and salt, and hang aside.
- Within the bowl of the stand mixer, or perhaps in a bowl having a handheld electric mixer, cream together the butter and sugar at medium speed for 3–5 minutes or until light and fluffy.
- Add some eggs, individually, mixing gradually after each addition.
- Utilizing a whisk, whisk together the red food coloring, vanilla and cacao powder. Gradually add this in to the mixer bowl until well incorporated.
- Give a third from the flour, adopted with a third from the milk, and blend. Repeat. Pause and scrape lower the bowl when needed. Add some last third from the flour, adopted through the last third from the milk, and blend until incorporated.
- In a tiny bowl, add some sodium bicarbonate towards the apple cider vinegar treatment. You will notice the sodium bicarbonate and vinegar fizz up! Mix completely and add this response to the batter. Mix until just incorporated.
- Utilizing a standard-size frozen treats scoop, scoop the batter right into a cupcake pan so each well is 2-thirds full. Bake for 16–18 minutes, or until a toothpick placed into the middle of the cupcakes arrives clean. Transfer the pan to some wire rack to awesome completely.
- For that frosting, place all frosting ingredients within the bowl of the electric mixer fitted having a paddle attachment and beat until well combined. Make sure to beat on high-speed in the very finish not less than two minutes to make sure that the frosting is light and fluffy.
- Frost your cupcakes and revel in!