baltās citronu kūkas/ mufini
Mar. 30th, 2011 | 07:29 pm
From:: zin
receptes izmēģināšanai
no http://blogs.babble.com/family-kitchen/
Lemon Chiffon Cake
adapted from Betty Crocker
2 cups all-purpose flour
1 ½ cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
½ cup vegetable oil
2 teaspoons vanilla
2 teaspoons freshly grated lemon zest
7 egg yolks
8 egg whites
½ teaspoon cream of tartar
Glaze
1/3 cup unsalted butter
2 cups confectioners’ sugar
½ teaspoon freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
For the topping:
Toss 1 cup of fresh blueberries, plop a handful on each slice of cake with a dollop of whipped cream before serving!
PLACE THE OVEN RACK TO LOWEST POSITION. HEAT OVEN TO 325°F. IN LARGE BOWL, MIX THE FLOUR, SUGAR, BAKING POWDER AND SALT. BEAT IN THE COLD WATER, OIL, VANILLA, LEMON PEEL AND EGG YOLKS UNTIL SMOOTH.
IN LARGE BOWL, BEAT EGG WHITES AND CREAM OF TARTAR WITH ELECTRIC MIXER ON HIGH SPEED UNTIL STIFF PEAKS FORM. GRADUALLY POUR EGG YOLK MIXTURE OVER BEATEN EGG WHITES, FOLDING WITH RUBBER SPATULA JUST UNTIL BLENDED. POUR INTO UNGREASED 10-INCH TUBE PAN OR BUNDT PAN.
BAKE THE CAKE FOR ABOUT 1 HOUR 15 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY. LET THE CAKE COOL FOR ABOUT 20 MINUTES, THEN LOOSEN THE SIDE OF CAKE WITH KNIFE OR LONG, METAL SPATULA AND REMOVE IT FROM THE PAN.
IN 1 1/2-QUART SAUCEPAN, MELT BUTTER OVER LOW HEAT; REMOVE FROM HEAT. STIR IN POWDERED SUGAR AND LEMON PEEL UNTIL SMOOTH. STIR IN LEMON JUICE, 1 TABLESPOON AT A TIME, UNTIL SMOOTH AND CONSISTENCY OF THICK SYRUP. SPREAD GLAZE OVER TOP OF CAKE, ALLOWING SOME TO DRIZZLE DOWN SIDE.
---
Lemony 1-2-3-4 Cupcakes (adapted from Alice Waters’ The Art of Simple Food)
Makes 22 cupcakes
For the cake
4 room temperature eggs, separated
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks of room temperature butter
2 cups sugar
1 cup room temperature milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
For the frosting:
12 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
Small pearl white sprinkles
Set all of your ingredients out so they can come to room temperature.
Preheat the oven to 350 degrees. Grease your muffin tins and line each cup with a greased paper liner.
Beat the egg whites to soft peaks with your mixer. Carefully remove to another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside. Using a paddle attachment in the bowl of your mixer, or with a regular mixer, beat the softened butter until light and fluffy. Pour in the sugar and continue mixing until it is well-combined and quite fluffy. Then add the egg yolks, one at a time. Next, add in the vanilla, and then the juice and zest.
With the mixer on low, add the flour mixture and milk alternately until the flour mixture and milk are just combined. When the flour is fully mixed, gently fold in the egg whites with a spoon or spatula.
Carefully spoon the batter into the muffin tin and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Set the cupcakes aside to cool. When they are cool enough to pick up, place them on a wire rack to cool completely.
To make the frosting, using the paddle attachment, beat the butter on medium speed until light and fluffy. Add in the powdered sugar and beat until the mixture is light, fluffy and airy. Add in the vanilla, lemon juice and zest.
When the cupcakes have cooled completely, frost and garnish with 1/2 teaspoon of small white pearl sprinkles.
no http://blogs.babble.com/family-kitchen/
Lemon Chiffon Cake
adapted from Betty Crocker
2 cups all-purpose flour
1 ½ cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
½ cup vegetable oil
2 teaspoons vanilla
2 teaspoons freshly grated lemon zest
7 egg yolks
8 egg whites
½ teaspoon cream of tartar
Glaze
1/3 cup unsalted butter
2 cups confectioners’ sugar
½ teaspoon freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
For the topping:
Toss 1 cup of fresh blueberries, plop a handful on each slice of cake with a dollop of whipped cream before serving!
PLACE THE OVEN RACK TO LOWEST POSITION. HEAT OVEN TO 325°F. IN LARGE BOWL, MIX THE FLOUR, SUGAR, BAKING POWDER AND SALT. BEAT IN THE COLD WATER, OIL, VANILLA, LEMON PEEL AND EGG YOLKS UNTIL SMOOTH.
IN LARGE BOWL, BEAT EGG WHITES AND CREAM OF TARTAR WITH ELECTRIC MIXER ON HIGH SPEED UNTIL STIFF PEAKS FORM. GRADUALLY POUR EGG YOLK MIXTURE OVER BEATEN EGG WHITES, FOLDING WITH RUBBER SPATULA JUST UNTIL BLENDED. POUR INTO UNGREASED 10-INCH TUBE PAN OR BUNDT PAN.
BAKE THE CAKE FOR ABOUT 1 HOUR 15 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY. LET THE CAKE COOL FOR ABOUT 20 MINUTES, THEN LOOSEN THE SIDE OF CAKE WITH KNIFE OR LONG, METAL SPATULA AND REMOVE IT FROM THE PAN.
IN 1 1/2-QUART SAUCEPAN, MELT BUTTER OVER LOW HEAT; REMOVE FROM HEAT. STIR IN POWDERED SUGAR AND LEMON PEEL UNTIL SMOOTH. STIR IN LEMON JUICE, 1 TABLESPOON AT A TIME, UNTIL SMOOTH AND CONSISTENCY OF THICK SYRUP. SPREAD GLAZE OVER TOP OF CAKE, ALLOWING SOME TO DRIZZLE DOWN SIDE.
---
Lemony 1-2-3-4 Cupcakes (adapted from Alice Waters’ The Art of Simple Food)
Makes 22 cupcakes
For the cake
4 room temperature eggs, separated
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks of room temperature butter
2 cups sugar
1 cup room temperature milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
For the frosting:
12 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
Small pearl white sprinkles
Set all of your ingredients out so they can come to room temperature.
Preheat the oven to 350 degrees. Grease your muffin tins and line each cup with a greased paper liner.
Beat the egg whites to soft peaks with your mixer. Carefully remove to another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside. Using a paddle attachment in the bowl of your mixer, or with a regular mixer, beat the softened butter until light and fluffy. Pour in the sugar and continue mixing until it is well-combined and quite fluffy. Then add the egg yolks, one at a time. Next, add in the vanilla, and then the juice and zest.
With the mixer on low, add the flour mixture and milk alternately until the flour mixture and milk are just combined. When the flour is fully mixed, gently fold in the egg whites with a spoon or spatula.
Carefully spoon the batter into the muffin tin and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Set the cupcakes aside to cool. When they are cool enough to pick up, place them on a wire rack to cool completely.
To make the frosting, using the paddle attachment, beat the butter on medium speed until light and fluffy. Add in the powdered sugar and beat until the mixture is light, fluffy and airy. Add in the vanilla, lemon juice and zest.
When the cupcakes have cooled completely, frost and garnish with 1/2 teaspoon of small white pearl sprinkles.