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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

TIP OF THE DAY: Homemade Layer Cake

chocolate-layer-chocolate-pearls-sweetstreetdesserts-230

You can make this at home, topped with Callebaut Crispearls. Photo courtesy Sweet Street Desserts.

 

Nothing says love like a homemade cake: for birthdays, Mother’s/Father’s Day, graduation or or other special occasion. Whether you use a cake mix or measure from scratch, it’s fun to bake a cake.

And it’s very much appreciated by the honoree. Our friend Beth’s children, ages 7 and 10, know enough to appreciate mom’s homemade birthday cakes to store-bought options.

Over the years, many people have asked our opinion on cake mixes. Here it is:

Essentially, a cake mix saves you the time and mess of measuring the dry ingredients: flour, sugar, baking soda, cocoa powder, etc. It also includes the flavorings—vanilla, orange, whatever. People who don’t like measuring should reach for the box.

What we personally don’t like is using oil instead of butter. Others may not notice; but if it doesn’t taste buttery, we don’t want to spend our cake and cookie calories.

 
And of course, a from-scratch recipe that’s enhanced with buttermilk, cream cheese, sour cream, fresh citrus juice or zest, and so on will be better tasting.

CAKE MIX YES, CANNED FROSTNG NO!

We totally avoid the canned frostings most people buy to go along with a cake mix. To borrow a line from Snapple, most canned frosting is not made from “the best stuff on Earth.” Here are the ingredients to Betty Crocker’s Rich & Creamy Vanilla Frosting:

Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Wheat Starch, High Maltose Corn Syrup, Contain 1% or Less of Salt, Distilled Monoglycerides, Colored with Artificial Color, Yellows 5 & 6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid, Nonfat Milk, Freshness Preserved by Potassium Sorbate

Why eat cottonseed oil and corn syrup, when in 10 minutes you can make real buttercream, which tastes great?

All you need is a stick of butter, a cup of confectioners’ sugar, 1/4 cup whole milk and the flavoring of your choice: 1/2 teaspoon vanilla extract, 4 ounces chocolate or 1 teaspoon instant coffee. Just blend them together and ice away. The toughest part is waiting for the butter to soften!

Here’s the full recipe.

 

IT’S EASY TO DECORATE

A special occasion deserves a festive garnish. You can turn a homemade or store-bought layer cake into something special with a simple sprinkle of edible cake decorations.

In addition to chocolate chips (or other flavors), homemade chocolate curls (scrape a chocolate bar with a vegetable peeler), coconut and candies, there are:

  • Bright-colored or pastel confetti
  • Callebaut Crispirls, chocolate-covered cereal balls in dark, milk and white chocolate
  • Dragées in single colors, multicolor “Harlequin,” gold and silver
  • Gold glitter stars
  • Sugar pearls, in white, pastels, multicolor and metallics
  • White pearl shimmers
  •  
    If you live near a baking supplies store, go browsing. Otherwise, browse online until you find your ideal decorations.

     

    harlequin-dragees-culpitt-amz-230

    Sprinkle festive decorations atop your cake. Photo courtesy Wilton.

     

    Here’s an article about the different types of cake decorations.

      

    Comments

    RECIPE: Margarita Chile Cheesecake Bars

    You can make this recipe in a baking pan and cut traditional bars, or make them in individual glass ramekins, jars or custard cups for an especially nice presentation.

    The recipe is from Melissa’s The Great Pepper Cookbook, the ultimate guide to choosing and cooking with peppers.

    RECIPE: MARGARITA CHILE CHEESECAKE BARS

    Ingredients For 16 Bars Or 8 Four-Ounce Custard Cups/Jars

  • 2 cups graham cracker crumbs
  • 4 tablespoons (1/4 cup) salted butter, chopped
  • 6 dried cascabel chile peppers (about 1/2 cup), stems and seeds removed, ground
  • 3/4 cup non-alcoholic Margarita cocktail mix
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons lime zest
  • 2 8-ounce packages cream cheese, softened
  • 2 large eggs
  • Garnishes: whipped cream, lime wheels or peel curls, dash of ground cascabel chile
  •    

    margarita-cheesecake-cups-melissas-230

    Margarita Chile Cheesecake for Cinco de MayoPhoto courtesy Melissa’s.

     

    Preparation

    1. PREHEAT the oven to 350°F. Place the graham cracker crumbs, butter and chile in a food processor; pulse until coarse and crumbly, about 2 minutes.

    2. TRANSFER the graham cracker mixture to a 13 x 9-inch baking dish and press to evenly cover the bottom of dish. Bake until golden brown, about 12-15 minutes. Cool.

    3. COMBINE the Margarita mix in a bowl combine with the sugar, cornstarch, zest and cream cheese. Whisk in the eggs until completely incorporated. Pour over the crust; bake until top browns slightly, about 30 minutes.

    4. COOL completely in the pan and cut into 16 bars, Top with whipped cream, lime wheels or peel curls and extra ground chile.

    To Make In Ramekins Or Jars

    You can make eight individual four-ounce portions.

    1. MAKE the crust as instructed above. Place 1 and 1/2 tablespoons of crust in each jar and press down. Do not pre-bake.

    2. MAKE the filling as instructed above, but fill each jar leaving a 1/2 inch space from the top.

    3. PLACE the jars on a cookie sheet and bake for 20-25 minutes, or until set. Remove from the oven, cool completely and top with the garnishes.

     

    cascabel-230

    Cascabel chiles. Photo courtesy Angelina’s Gourmet.

     

    ABOUT CASCABEL CHILES

    Cascabels are large round chiles, which ripen to a bright red, dark red or brownish red. It has moderate heat.

    The name means “rattle,” which refers to the sound the seeds make when a dried chile is shaken, as well as the round shape.

    You can substitue ancho, chipotle or guajillo chiles.

    Check out the different chile types in our Chile Glossary

     

      

    Comments

    CINCO DE MAYO: Chocolate Churros Recipe

    Add cocoa powder to make chocolate churros. Photo courtesy MommieCooks.com.

     

    A churro is a fried-dough pastry snack, typically made from choux pastry (pâte à choux). While churros are most often found on the dessert menus at Mexican restaurants, served with chocolate dipping sauce, their origin may be far away from Mexico.

    One theory says that churros were brought to Europe from Ming Dynasty China by the Portuguese. Another theory is that churros were created by Spanish shepherds, easy to make and fry over an open fire in the mountains.

    Beyond Mexico and the rest of Latin America, they are popular in France, the Philippines, Portugal, the Southwestern United States and Spain. Depending on region, they can be longer and thinner or shorter and thicker.

    Ed Engoron, co-founder of Choclatique gourmet chocolates and author of Choclatique: Simply Elegant Desserts, sent us his recipe for chocolate churros.

    “This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration,” says Ed. “They are a common street food and can also be found at fairs and carnivals in both America and Mexico.

     
    “In recent years many vendors have resorted to frozen churros, choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Rouge Unsweetened Cocoa Powder to give it a light chocolate flavor (and Choclatique Private Reserve Dark Chocolate for the drizzle).

    “Fried chocolate-how bad could it be?”

    Prep time is 10 minutes, fry time is 30 minutes.
     
    RECIPE: CHOCOLATE CHURROS

    Ingredients For 24 Churros

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2 quarts vegetable oil for frying
  • 1 cup water
  • 1/2 cup margarine (not butter)
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 large eggs
  •  

    Preparation

    1. STIR together the sugar and cinnamon and set aside. Combine the flour, cocoa powder and salt in a separate bowl; set aside.

    2. PREHEAT the oil to 360°F in a heavy deep skillet or deep-fryer (use a kitchen thermometer). The oil should be at least 1-1/2 inches deep. While the oil is heating…

    3. HEAT the water and margarine to a rolling boil in a medium saucepan. Stir in the flour/cocoa mixture. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from the heat and beat in the eggs one at a time.

    4. SPOON the mixture into a pastry bag fitted with a large star tip. Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side. Remove from hot oil to drain on paper towels. Roll each of the churros in the cinnamon-sugar mixture while still hot.

     

    chopped-chocolate-nothinbutfoods-230

    Chop a quality chocolate bar to make the chocolate sauce. Photo courtesy Nothin But Foods.

     
    *Note that if the oil isn’t hot enough, the churros will be greasy. If the oil is hotter than 460°, they will not get fully cooked on the inside. So be sure to use a thermometer!
     
    RECIPE: CHOCOLATE DRIZZLE

    Ingredients

  • 2 ounces dark chocolate, chopped
  • 1 teaspoon white vegetable shortening
  • Optional garnish: fresh seasonal berries
  •  
    Preparation

    1. PLACE the chocolate and shortening in a small resealable freezer bag. Microwave on HIGH for about 30 seconds until chocolate is melted. Massage the chocolate and shortening together in the bag.

    2. SNIP off corner and drizzle over the fried churros in cinnamon-sugar.

      

    Comments

    FOOD FUN: Confetti Cake

    With the success of The Flintstones television series, Post Foods obtained a license from Hanna-Barbera for Cocoa Pebbles and Fruity Pebbles breakfast cereals. Introduced in 1971, the crisp rice cereal bits are still going strong.

    And not just for breakfast, either. They’ve made their way into a variety of baked goods, from donuts to Rice Krispie Treats. Fruity Pebbles, in particular, provides a rainbow of six colors to add brightness and crunch. The cereal has generated a plethora of Fruity Pebbles cakes.

    Depending on your crowd, you may prefer to call them confetti cakes.

    It’s spring, it’s almost Mother’s Day: It’s time to think of making a confetti cake:

  • Bundt cake (recipe)
  • Cake roll (recipe)
  • Cheesecake: as a topper, mixed into the batter or both.
  • Cupcake toppers (recipe)
  • Ice cream cake (recipe)
  • Ice cream pie (recipe)
  •  

    strawberry-fruity-pebble-bunt-cake-lecremedelacrumb-230r

    Sophisticated: a Fruity Pebbles bundt. Here’s the recipe. Photo courtesy Le Creme De La Crumb.

  • Layer cake: top only, sides only, atop the filling layer(s) inside, or over the whole surface of the cake; mixed into the batter and atop the frosting (recipe)
  • Sheet cake: mixed into the batter and as a garnish atop the frosting
  •  

    MORE CONFETTI CAKE

    Check out Pillsbury’s Funfetti cake mix.

    We love these neon confetti cake decorations.

    The easiest default: mixed sprinkles.

      

    Comments

    TIP: Easy, Last Minute Easter Cake

    carrot-cake-blackjetbakingco-goodeggsSF-230

    Our inspiration was this Easter cake from
    Black Jet Baking Co., a small San Francisco
    baking company committed to making
    nostalgic treats and baked goods. Photo
    courtesy Good Eggs | SF.

     

    No dessert inspiration for Easter? Here’s an easy last-minute fix:

    SHOPPING LIST

  • Store-bought plain cake -or-
  • 1 box of cake mix (for a two-layer cake)
  • Decorations: jelly beans, multicolored sprinkles
  •  
    For The Cake Mix

  • Eggs and other ingredients specified on package directions
  • 1 pint whipping cream plus any flavorings
  •  
    Preparation For Cake Mix

    1. BAKE the cake mix in two layers, per package directions. While the cake cools…

    2. MAKE freshly whipped cream—classic, flavored with vanilla; lavender whipped cream, rum-accented, salted caramel whipped cream or other favorite flavor (recipes).

    3. DECORATE decorate with jelly beans and sprinkles.
     
    Not enough chocolate in your Easter basket? Try chocolate whipped cream (recipe below).

     

    RECIPE: STABILIZED CHOCOLATE WHIPPED CREAM

    If you’re going to fill and frost a cake, you need whipped cream that’s been stabilized with gelatin to keep its shape. If you want vanilla whipped cream, substitute 1 teaspoon vanilla extract for the chocolate and skip Steps 1-3 and add the gelatin to both cups of cream in Step 5.

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 3 tablespoons sifted confectioner’s sugar
  • 2 cups heavy whipping cream, divided
  • 2 teaspoons unflavored gelatin
  • 8 teaspoons cold water
  •  
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

     

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. COMBINE the gelatin and cold water in a small pan and let stand until thick. Then place over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and cool, but do not allow the gelatin to set.

    5. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters). While slowly beating, add the gelatin to the whipping cream mixture. Whip at high speed until stiff.
     
    RECIPE: REGULAR CHOCOLATE WHIPPED CREAM

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  •  

    chocolate-whipped-cream-cookiemadness.net-230

    For a cake filling, make a stabilized whipped cream with gelatin. Photo courtesy CookieMadness.net.

     
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters) until thick.

      

    Comments

    PRODUCT: Ready To Eat Cookie Dough

    Just-Cookie-Dough-godairyfreeorg-230

    Get a spoon and dig in! Photo courtesy
    GoDairyFree.org.

     

    As many people who bake Toll House cookies know, the raw dough is as delicious as the baked cookies.

    Some people, wanting to eat the raw dough but not wanting to mix it, buy rolls of ready-to-bake chocolate chip cookie dough for that purpose.

    This led to a customer suggestion on the flavor suggestion board at the original Ben & Jerry’s scoop shop. The flavor was created and initially available only at that location, in Burlington, Vermont.

    Finally, in 1991, it was released to stores nationwide, to great success. It has remained one of the company’s Top 10 flavors. Last year it was #3; #1 was Half Baked, which combines cookie dough and brownie bits.

    But over the years, the dark side or raw dough raised its head:

    Raw eggs can contain salmonella, a bacterium that can cause serious illness. When cookie dough is baked the bacteria are killed.

     
    Commercial manufacturers of cookie dough and other products that incorporate uncooked eggs (Caesar salad, ice cream, mayonnaise and mousse, for example) began to use pasteurized eggs. (Be sure to check the package label for “pasteurized,” or ask your restaurant server to check with the kitchen.)

    At home, most cooks continue to use conventional eggs, and many of us continue to nibble on raw cake batter and cookie dough. If you want to do that, we implore you: Use pasteurized eggs.

    But now, Hampton Creek has created a refrigerated, dairy free, cholesterol free and allergy friendly cookie dough. It can be baked into vegan chocolate chip cookies (they’re kosher too, certified by KOF-K).

    But more importantly to us, it can be eaten as raw cookie dough, called Just Cookie Dough. It’s currently available in Chocolate Chip.
    Dough

     

    POLISHED OFF WITH GUSTO

    We received a sample of Chocolate Chip Just Cookie Dough—a riot of chocolate chips held together with a small amount of dough. We polished off the 14-ounce jar (MSRP $5.49) in two days of snacking.

    How did it taste? Very pleasing, if not as redolent of brown sugar and vanilla flavors as the Toll House Cookie dough we adore (the Just Cookie Dough chocolate chip recipe uses molasses instead of brown sugar).

    But we’ve certainly added it to our shopping list for those cookie dough fixes, and to make our own custom cookie dough ice cream.

    Just soften a pint of your favorite flavor and stir in small balls of cookie dough; return to the freezer to harden.

    The product is currently rolling out nationwide. Find a store locator on the company website, or phone 1.844.423.6637.

     

    choc-chip-cookie-dough-open-pint-230

    Americans love raw chocolate chip cookie dough. Photo courtesy Ben & Jerry’s.

     

      

    Comments

    BOOK: The Macaroon Bible

    the-macaroon-bible-230

    A gift for cookie lovers, gluten free observers and Passover hosts. Photo courtesy Houghton Mifflin Harcourt.

     

    Before there were macarons, French meringue oookie sandwiches, there were macaroons.

    The soft, gluten-free coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets.

    Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is a great macaroon baker. Starting with his grandmother’s plain and chocolate dipped recipes, he’s brought macaroons into the new flavor age. You can order them online at (the cookies are made with kosher ingredients, but are not certified kosher for Passover). We’re big fans.
     
    RECIPES IN THE BOOK
    Amarena Cherry, topped with an semi-candied cherry
    Baileys McRoons Macaroons
    Bourbon Macaroons
    Black Chocolate Stout Macaroons
    Chocolate Almond Macaroons
    Chocolate Banana Nut Macaroons
    Chocolate Caramel Macaroons
    Chocolate Dipped Macaroons
    Chocolate Malted Macaroons
    Guava Macaroons
    Jamstand Surprise Macaroons (with spicy raspberry jalapeño jam)
    Maple Pecan Pie Macaroons
    Peanut Butter & Jelly Macaroons
    Plain Coconut Macaroons
    Red Velvet Macaroons
    Rice Pudding Macaroons
    Spiced Pumpkin Macaroons
    Stoopid Macaroons (coconut macaroons filled with potato chips, pretzels and Butterfinger, then drizzled with dark chocolate)

    Get the book at Amazon.com.

    And take a look at the history of macaroons and macarons.

      

    Comments

    RECIPE: Modern Black Forest Cake

    National Black Forest Cake Day is March 28th, but we’re far from cherry season in the U.S.

    While you may still be able to find some fresh cherries, shipped from some far-away orchard overseas, consider this modern approach to Black Forest Cake by one of our favorite bloggers, Vicky of Stasty.com.

    It includes a garnish of cherries dipped in white chocolate and coated with popping candy. Call it modern Black Forest Cake.

    If you’re up for making it, here’s the recipe.

    Otherwise, head for our classic Black Forest Cake recipe. If it’s for an audience of adults only, use lots of Kirschwasser (clear cherry brandy—you can substitute regular brandy).

    The Black Forest region of southern Germany is known for its sour Morello cherries and for the Kirschwassermade from them. Hence, the inspiration for this old-fashioned classic:

    Yummy chocolate cake with cherries and whipped cream.

     

    black-fores-nouvelle-stasty-230

    A modern take on Black Forest Cake. Photo courtesy Stasty.com.

     

      

    Comments

    PRODUCT: Gluten-Free Walkers Shortbread

    walkers-gf-shortbread-plate-juliatomases-230

    Our favorite Walkers Shortbread is chock-full
    of chocolate chips. Photo by Julia Tomases |
    THE NIBBLE.

     

    Good news for gluten-free followers: Scotland’s Walkers Shortbread, beloved by many, now has GF options. And they’re delicious: the same pure buttery shortbread flavor, freed of gluten:

  • Gluten Free Pure Butter Shortbread, the classic
  • Gluten Free Chocolate Chip Shortbread, our favorite (because what cookie can’t be made even better with the addition of chocolate chips?)
  • Gluten Free Ginger & Lemon Shortbread, made with stem ginger
  • The company worked on the recipes for a long time, to maintain the traditional flavor of Walkers Shortbread without compromise on texture and flavor.

    Every batch is tested to be sure it meets the FDA standard* for gluten free food.

    Founded in 1898, the family owned company still bakes the shortbread, cookies and oatcakes in their home village of Aberlour, in the Scottish Highlands. It’s the leading brand of food exported from Scotland.

     
    Walkers products are fit for royalty: In 2002, by Royal Warrant of Appointment, Walkers became the official supplier of oatcakes to Her Majesty the Queen.

    The line is all natural and certified OU-D kosher. Discover more at US.WalkersShortbread.com.

    Approximately 2 million people in the U.S. suffer from celiac* disease, and another 18 million have gluten sensitivity. Still others choose to eat a gluten-free diet.

    And now, that diet can include shortbread!
     
    *Celiac disease is an autoimmune disorder that can occur in genetically predisposed people. The ingestion of gluten leads to damage in the small intestine.

     
      

    Comments

    TIP OF THE DAY: Chocolate Chip Mint Cupcakes

    chocolate-mint-cupcakes-zulkasugarFB-230

    St. Patrick’s Day cupcakes. Photo courtesy
    Zulka.

     

    Family-owned Zulka manufacturers premium-quality sugars/ They’re dedicated to producing more natural sugar through responsible, environmentally friendly cane production. The sugars are minimally processed, which helps to preserve the fresh flavor of the sugar cane and more of the nutrition that is stripped away when cane is processed. The result: better tasting sugar!

    The company provides lots of recipes for how to use the sugars. Here’s their suggestion for the perfect St. Patrick’s Day cupcakes. Get out your muffin tins!

    RECIPE: CHOCOLATE MINT CUPCAKES

    Ingredients For 18 Cupcakes

    For The Cupcakes

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 4 oz dark or semi-sweet chocolate, melted and slightly cooled
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup canola oil*
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon mint extract
  • 1/3 cup full fat sour cream or Greek yogurt
  • 1/4 cup milk
  • 1-1/2 cups mini chocolate chips, divided
  • For the Frosting:

  • 6 ounces full fat cream cheese, room temperature
  • 10 tablespoons butter, room temperature
  • 1/4 teaspoon sea salt
  • 4 cups powdered sugar, sifted
  • 1/2 to 1 teaspoon mint extract (use more for a stronger flavor)
  • 6-10 drops green food coloring
  •  
    *Mild virgin olive oil, sunflower or grapeseed oil can be substituted.

     

    Preparation

    1. PREHEAT the oven to 350°F. Prepare the muffin tins with 18 cupcake liners.

    2. COMBINE the flour, baking soda, cocoa powder and salt in a small bowl, whisking well. Set aside.

    3. MIX the butter and sugars until in a large bowl with an electric or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs and yolks one at a time, mixing well after each addition.

    4. ADD the melted and cooled cocoa mixture, mixing well until fully combined. Add the oil and extracts and mix again, stopping to scrape down the sides as needed.

    5. ADD the sour cream and then the flour mixture and mix slowly until just combined. Add the milk and mix for another 20 seconds. Fold in 1 cup of the mini chocolate chips.

    6. FILL the cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until the tops of the cupcakes bounce back slightly when lightly pressed. Let them cool in the pan for 3 minutes, then carefully remove to a wire rack to cool completely before frosting.

     

    zulka-morena-cane-sugar-2-230

    Cane sugar, one of the three different types used in this recipe. Check out the different types of sugar in our sugar glossary. Photo courtesy Zulka Morena.

     

    7. MAKE the frosting. In a large bowl, use an electric mixer to blend the cream cheese, butter and salt until lightened and fluffy. Add the powdered sugar 1/2 cup at a time, mixing well in between each addition.

    8. ADD the vanilla extract and food coloring, starting with small amounts until you reach the desired flavor and color. It will darken more as it sits.

    9. FROST the tops of each cupcake using either a spatula or a frosting bag fitted with an open star tip, and sprinkle the remaining mini chocolate chips on top. Serve at room temperature.

      

    Comments

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