Pampered Chef White Cupcakes with Truffle Filling andWhiteChocolateCreamCheeseFrosting. While the original recipe called this cake whitechocolate, it strikes me as closer to a white cake with a little tang from the sour cream
The pineapple kept clogging up the tip. Just fold the stiffly beaten egg whites into the batter. But since I was thinking Easter, I decided to make a pineapple filling and top it with a creamcheesefrosting
I loved the chocolate cupcake recipe and you could top it with any icing of your choice. With the mixer on low, add in flour and sour cream, alternating beginning and ending with dry ingredients
This might be a baking/sweets blogand cake does show up, but not cakes that take too much time. Thank you so so much for visiting my little internet food blog
For more insightful information on why we should stop labeling food “good” or “bad”, I recommend this post from fellow blogging buddy and Registered Dietician, Min
I somehow got it into my head to make a cookies andcream cake mostly because I had some Oreos which I originally got to make a cheesecakeand then never got round to
The creamcheese must be full fat and it must be at room temperature, Philly is great and lovely blogger Kerry of Kerry Cooks highly recommends Lidl’s Goldessa CreamCheese
I’m pretty sure that’s the ultimate food blogger no-no. I opted for some good quality canned sweet cherries instead of my normal cherry pie filling, and they worked out great
She didn't want anything fancy flavor wise and had requested something made withchocolate but not all chocolateand there were certain flavors she wasn't a big fan of, so the vanilla frosting was added
I greased the pan and the bars came out fine, so use your own discretion with this step). Hence, how I came by this recipe with the ridiculously long name, but not ridiculously difficult to make at all because the recipe starts with a packaged cake mix
For the icing, combine the butter, creamcheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth
These cupcakes have a lush whitechocolate, milky, sweet flavour and the sponge is moist and fluffy. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred
Using a stand mixer with a whisk attachment, pour hot whites into the room temperature mixer bowl and whip on low speed, gradually increasing to high speed until egg whites double in volume
Every third Thursday of the month, a group of bloggers post the results of a cooking challenge involving two assigned ingredients and a whole lot of imagination
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