Quick Cupcakes and Homemade Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Joy of Cooking: Hurry Up Cake and Seven Minute Icing Ingredients:
cake batter |
sift before measuring |
1 3/4 cup cake flour |
resift with |
1 cup sugar |
add to sifted mixture |
1/2 cup butter, softened |
2 egg yolks |
3/4 cup fat free milk |
1/2 teaspoon salt |
1 3/4 teaspoons double-acting baking powder |
1 teaspoon vanilla |
icing |
5 tablespoons water |
1/4 teaspoon cream of tartar |
1 1/3 cups sugar |
2 egg whites, at room temperature |
1 teaspoon vanilla |
Directions:
1. Cupcakes:
2. Sift flour and sugar, mix in remaining ingredients.
3. Beat vigorously with a wire whisk or a rotary beater for 2 or 3 minutes.
4. Bake at 375 for 20-25 minutes in cupcake liners.
5. Icing:
6. Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet.
7. Beat on high speed for exactly seven minutes. Remove the bowl from the skillet and add vanilla, beating on high spped for two to three more minutes to cool.
8. The icing will harden as it cools, so cover with a wet paper towel if you aren't using it right away.
9. 3.Use this frosting the day it is made.
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