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HEAT oven to 350°F. PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well.
BEAT cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Spread cream cheese mixture evenly into crust, smoothing top with a mini offset spatula or the back of a spoon. Spread cooled raspberry filling on top, being careful to not let the layers blend.
In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy. Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes.
Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Entenmann's Halloween cupcakes in the "see-through" box they invented. As of August 2010, Entenmann's products include donuts, loaf cakes, pies, Danish, cookies, Enten-minis—Brownies, and desserts that are packed in smaller servings, [15] cereal bars, and 100 Calorie Little Bites. In 2007, Entenmann's added a line of coffee products.
Red velvet cake is traditionally a red, crimson, or scarlet-colored [1] layer cake, layered with ermine icing [2] or cream cheese icing. Traditional recipes do not use food coloring, with the red color possibly due to non-Dutched, anthocyanin-rich cocoa, and possibly due to the usage of brown sugar, formerly called red sugar. [1] [3] [4]
Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil.