 |
| Photo by Emily Clack |
There’s no sugar-coating it: D.C. loves it’s sweets. Everywhere you look there’s a cupcake shop with a long line in tail. (Georgetown cupcake, frosting, catch-that-cupcake, hello cupcake). But, don’t let the wait sour your craving. On our Sweet Endings episode, learn how to make some sweet treats in your own kitchen. We made some delicious Carmelicious Cupcakes paired with Cointreau Noir.
The Dish: Carmelicious Cupcakes (recipe below)
The Pairing: Cointreau Noir
The Dish: Carmelicious Cupcakes (recipe below)
The Pairing: Cointreau Noir
 |
| Photo by Kristen Finn |
Cupcakes
• 2 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter , softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon caramel extract
• 1/2 cup buttermilk
Icing
• 1/2 cup butter (1 stick)
• 1 teaspoon caramel extract
• 4 cups (approx. 1 lb.) confectioner's sugar sifted
• 1/3 cup heavy cream, or more if needed
To make cupcakes, preheat oven to 350°. Line muffin pans with 16 to 18 baking cups. Sift flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, beat butter with electric mixer until creamy, about 30 seconds. Add sugar, 1/2 cup at a time, and beat until mixture is fluffy and has lightened in color, about 2 minutes. Add eggs, 1 at a time, vanilla and caramel, beating for 15 seconds after each addition. Add flour mixture to butter mixture in thirds, alternating with 2 additions of buttermilk (1/4 cup each). Beat batter with a mixer just 2 to 3 strokes after each addition. Fill cups to 3/4 of an inch from top. Bake until a toothpick comes out clean, 20 to 24 minutes. Cool cupcakes completely before icing.
To make icing, Cream butter with electric mixer. Add extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Spread or pipe on cupcakes.
These photos are copyrighted by Emily Clack and Kristen Finn and licensed directly to Capital Cooking. You do not have permission to use, alter, crop, or remove the watermark. Copyright will be enforced.
No comments:
Post a Comment