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1. #BAREFOOT CONTESSA CREAM CHEESE FROSTING RECIPE PLUS#
2. #BAREFOOT CONTESSA CREAM CHEESE FROSTING RECIPE FREE#

Remember those last two are to taste…you want a nice heat from the bourbon and a nice maple finish. Ingredients 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners sugar 1. Next mix in your flavours – start with the vanilla, then bourbon and then maple syrup. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth. In the bowl of an electric mixer fitted with the paddle attachment, cream the earth balance butter, on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.ġ-3 teaspoons of bourbon (essentially do this to taste – you want a nice bourbon flavour and boozey heat, but not enough to knock someone over)ġ-2 teaspoons of maple syrup (again, to taste because you don’t want thinks too sweet) In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup, and vanilla on medium-low speed until very smooth. Ingredients 2 sticks unsalted butter, softened 2 1/2 cups sugar, divided 4 eggs lemon zest from 5 lemons 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon. See our top-rated recipes for Barefoot Contessa Buttercream Frosting. Cool completely, spread the cupcakes with the Maple Frosting, and sprinkle with the chopped Heath bars.Ħ ounces cream cheese, at room temperatureģ tablespoons unsalted butter, at room temperature Easy, delicious and healthy Barefoot Contessa Buttercream Frosting recipe from SparkRecipes. This is the ultimate celebration cake decadent & buttery with a delicious cream cheese frosting. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Add the flour mixture and stir to combine. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar, and the ½ cup vegetable oil. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars)

#BAREFOOT CONTESSA CREAM CHEESE FROSTING RECIPE PLUS#

½ cup vegetable oil, plus extra for greasing the panĢ extra-large eggs, at room temperature (I just used a third large egg)ġ cup canned pumpkin purée (not pie filling) Ina Garten’s Barefoot Contessa Foolproof: Pumpkin Spice Cupcakes with Maple Frosting It’s not often that cupcakes can taste just as good or arguably better if they are a day old. A nice thing too is that they tasted better and kept their moisture as the night and then a day or two went on. The cupcakes were moist (man, do I hate that word). All the yummy of pumpkin spice, but not in a way that is harsh. Not making Ina’s frosting didn’t break these cupcakes, which were surprisingly delish.

#BAREFOOT CONTESSA CREAM CHEESE FROSTING RECIPE FREE#

Decorate with diced pineapple.Mini pumpkin cupcakesFull disclosure, I did not make the cream cheese based Maple Frosting that Ina included…but I am including the recipe to be complete along side what I did – which was a dairy free (maybe vegan) and vegetarian Maple Bourbon Buttercream. 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.

Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. With a knife or offset spatula, spread the top with frosting. Place 1 layer, flat-side up, on a flat plate or cake pedestal. Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Allow the cakes to cool completely in the pans set over a wire rack. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Add to the batter and mix well.ĭivide the batter equally between the 2 pans. Toss the raisins and walnuts with 1 tablespoon flour. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.Īdd the dry ingredients to the wet ingredients. Line with parchment paper, then butter and flour the pans.īeat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.