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Recipes
Milk Chocolate Frosting
•
3 oz. milk chocolate, finely chopped
•
3 tablespoons unsalted butter, room
temperature
•
1/2 tablespoon light corn syrup
or brown rice syrup
1.
Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the
upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
2.
Prepare Mini Cupcakes: Add baking mix to a medium mixing bowl. Create a small well in
the center.
3. In another bowl, using a handheld electric mixer, beat the butter and granulated sugar at
medium speed until fluffy. Add the milk, egg, vanilla bean seeds and vanilla extract and
continue to blend at low speed until well blended, then add to the well.
4. Whisk until batter just combined. All the flour should be incorporated, but avoid over
mixing. Batter should be thick and creamy, like pudding. Add milk to thin if needed.
5.
When the red READY light illuminates, add 1 heaping tablespoon batter into each mini
cupcake mold.
6. Bake for 5 minutes until mini cupcakes are golden. Place hot cupcakes a wire cooling rack.
7.
Prepare Milk Chocolate Frosting: In a large heatproof bowl set over a saucepan of
simmering water, whisk the chocolate with the butter and corn syrup until smooth; remove
from the heat and let cool to almost room temperature, about 5 minutes.
8. Whisk in the sour cream, salt and vanilla.
9. Using a handheld electric mixer, gradually beat in the confectioners' sugar until smooth.
SO-313867_60047_Throwback_Treat Baker_W&S_IM_145x210_R10.indd 19
•
1/4 cup sour cream
•
1/4 teaspoon salt
•
1/2 teaspoon pure vanilla extract
•
3/4 cup confectioners' sugar
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2017-07-24 9:32 AM
Publicité
Table des Matières
