My true passion is baking. Nothing melts my stresses away like an afternoon in front of the oven making sweets, except maybe eating those sweets. I recently found out that I will have the amazing opportunity to bake a wedding cake this summer. I'm really looking forward to it, but I know I need to step up my baking and decorating skills. In the coming weeks, I will be focusing more on my baking work.
I must apologize for my tardiness in posting this week. I started a new job on Saturday (my normal posting day), at this great new restaurant on the east side. More on that later.
Cake Ingredients
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 tsp. vanilla extract
1. Preheat oven to 350 degrees F. Line muffin tins with 24 cupcake liners.
2. Sift together the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. The mayo part might sound kind of gross, but it really keeps the cakes moist.
4. Add the flour mixture, milk and vanilla and mix well. Pour batter into the prepared pans.
5. Bake at 350 degrees F for 20-25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost.
Frosting ingredients
1/2 cup butter
1 1/3 cups packed brown sugar
4 Tbsp. milk
1 tsp. vanilla
2 cups powdered sugar
1/2 tsp. coarse salt
1. In a 2 quart saucepan, melt the butter and brown sugar, stirring with a whisk (believe me, the whisk makes a difference in getting the butter and sugar to combine). Add the milk and heat to boiling while stirring constantly; butter and sugar burn easily so keep an eye on it.
2. Remove the butter/sugar goo from the heat and allow to cool for about 30 minutes. Do not eat all the contents of the pan. You will need them.
3. Stir in the vanilla.
4. Gradually mix in the powdered sugar. (I did it about 1/2 cup at a time to keep from making a big mess.) Add more milk if it gets too thick, more sugar if it's too thin to spread.
5. Apply the frosting to the cupcakes. I used my pastry decorator to practice my "fancy skills," but a plain ol' knife will work just fine.
6. Sprinkle the salt over the frosting immediately. If you wait, the frosting will begin to set and you will have a bad time getting the salt to stick. You might even want to frost half the cupcakes, salt them, then finish the other half, depending on how quickly you frost.
I must apologize for my tardiness in posting this week. I started a new job on Saturday (my normal posting day), at this great new restaurant on the east side. More on that later.
Cake Ingredients
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 tsp. vanilla extract
1. Preheat oven to 350 degrees F. Line muffin tins with 24 cupcake liners.
2. Sift together the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. The mayo part might sound kind of gross, but it really keeps the cakes moist.
4. Add the flour mixture, milk and vanilla and mix well. Pour batter into the prepared pans.
5. Bake at 350 degrees F for 20-25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost.
Frosting ingredients
1/2 cup butter
1 1/3 cups packed brown sugar
4 Tbsp. milk
1 tsp. vanilla
2 cups powdered sugar
1/2 tsp. coarse salt
1. In a 2 quart saucepan, melt the butter and brown sugar, stirring with a whisk (believe me, the whisk makes a difference in getting the butter and sugar to combine). Add the milk and heat to boiling while stirring constantly; butter and sugar burn easily so keep an eye on it.
2. Remove the butter/sugar goo from the heat and allow to cool for about 30 minutes. Do not eat all the contents of the pan. You will need them.
3. Stir in the vanilla.
4. Gradually mix in the powdered sugar. (I did it about 1/2 cup at a time to keep from making a big mess.) Add more milk if it gets too thick, more sugar if it's too thin to spread.
5. Apply the frosting to the cupcakes. I used my pastry decorator to practice my "fancy skills," but a plain ol' knife will work just fine.
6. Sprinkle the salt over the frosting immediately. If you wait, the frosting will begin to set and you will have a bad time getting the salt to stick. You might even want to frost half the cupcakes, salt them, then finish the other half, depending on how quickly you frost.
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