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Skriven 2014-02-19 07:32:18 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Frosty #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Buttercream Frosting
 Categories: Five, Citrus, Cakes, Desserts, Frosting
      Yield: 1 servings

    1/2 c  Butter, softened
      1    Egg yolk
      1 lb Box confectioners sugar
      1 ts Grated lemon rind
      6 tb Fresh lemon juice

  Cream the butter until light and fluffy. Add the egg yolk,
  beating well, and gradually beat in the sugar with the lemon
  juice until desired spreading consistency is reached.

  Spread frosting between layers and on top and sides of cake
  layers.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 08 May 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coconut-Chocolate Chip Cupcakes
 Categories: Desserts, Cakes, Chocolate
      Yield: 20 servings

MMMMM--------------------------CUPCAKES-------------------------------
      1 c  Whole wheat pastry flour
      1 c  Unbleached all purpose
           Flour
    1/2 c  Coconut milk powder (sifted,
           Then measured)
      1 ts Baking powder
    1/2 ts Salt
  1 1/4 c  Unsalted butter; room temp
      1    3-ounce package cream
           Cheese; room temp
  1 1/2 c  Sugar
    1/2 ts Vanilla extract
      4 dr Coconut flavoring
           =OR=-
    3/4 ts Coconut extract
      5 lg Eggs
      2 tb Whole milk
  1 3/4 c  Bittersweet chocolate chips

MMMMM--------------------------FROSTING-------------------------------
    1/2 c  Unsalted butter; room temp
    1/2 c  Coconut milk powder (sifted,
           Then measured)
    1/4 ts Salt
    1/2 ts Vanilla extract
      3 dr Coconut flavoring
           =OR=-
    1/2 ts Coconut extract
      5 c  Powdered sugar
      4 tb (or more) whole milk
           Flaked sweetened coconut
           (opt)

  For cupcakes:

  Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin
  cups with paper liners. Sift first 5 ingredients into med
  bowl. Using electric mixer, beat butter and cream cheese
  in large bowl until smooth. Gradually beat in sugar, then
  vanilla extract and coconut flavoring. Beat in dry
  ingredients (batter will be stiff). Add eggs 1 at a time,
  beating to blend after each addition.

  Beat in milk, then stir in chocolate chips. Spoon scant 1/3
  cup batter into each paper liner. Bake cup cakes until tester
  inserted into centers comes out clean, about 22 minutes. Let
  cool 10 minutes, then turn cup cakes out of pan and cool on
  rack.

  For frosting:

  Using electric mixer, beat butter, coconut milk powder, and
  salt in large bowl until smooth. Beat in vanilla extract and
  coconut flavoring. Beat in enough powdered sugar, 1 cup at a
  time, to form very thick frosting. Beat in milk, 1 tablespoon
  at a time, until frosting is thin enough to spread.

  Spread frosting on cupcakes. Sprinkle with flaked coconut,
  if desired.

  DO AHEAD: Can be made 1 day ahead. Store cup cakes airtight at
  room temperature.

  INGREDIENT TIP: Coconut milk powder is simply evaporated
  unsweetened coconut milk. In these cup cakes, it adds subtle
  flavor and luscious texture. Look for it at specialty foods
  stores, Asian markets, and online at kingarthurflour.com and
  amazon.com.

  Susan Reid

  Makes 20

  Bon Appétit | February 2008

  Meal Master Format by Dave Drum - 04 March 2008

  Uncle Dirty Dave's Archives

MMMMM

... I'm so old that whenever I eat out, they ask me for the money up front.

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