Not exact matches
White Lightening
Frosting 3 - 4 cups confectioners» sugar 1/2 cup unsalted
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter 2 1/2 teaspoons pure
vanilla extract 1/2 teaspoon
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed *
Butter extract is available from www.SpicesEt
Butter extract is available from www.SpicesEtc.com.
Cream Cheese
Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted
butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure
vanilla extract pinch of Kosher or sea salt
To make the
frosting, beat the cream cheese,
butter and
vanilla in your stand mixer, or in a bowl with a hand mixer on low speed until just combined.
I love the recipe for these high protein chocolate cupcakes with peanut
butter vanilla bean
frosting
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp
vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese
frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the cinnamon cream cheese
frosting: 12 oz cream cheese, cold 6 tbsp unsalted
butter, at room temperature 1 tbsp
vanilla extract 4 cups powdered sugar 1 tsp cinnamon
These peanut
butter donuts with
vanilla frosting.
Moist
Vanilla Cupcake with a Tagalong baked right in, topped with Peanut
Butter Cookie Buttercream
Frosting and dipped in Chocolate.
Ree's homemade Salted Caramel Sauce, made with salted
butter and laced with a splash of
vanilla, adds over-the-top decadence to her fluffy buttercream
frosting, which complements the rich chocolate brownies.
For the
frosting 16 ounces cream cheese, softened 1 cup (2 sticks)
butter, softened 1 1/2 teaspoons
vanilla extract 3 cups powdered sugar, sifted
My favorite
frosting of all time is a plain, simple buttercream with
butter, powdered sugar,
vanilla, almond extract, and a splash of heavy cream.
Trim top to create a flat surface and evenly spread peanut
butter filling, followed by a thin layer of
vanilla peanut
butter frosting.
Browned
Butter Frosting 1/4 cup butter or margarine 2 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoon
Butter Frosting 1/4 cup
butter or margarine 2 cups powdered sugar 1 teaspoon vanilla extract 3 tablespoon
butter or margarine 2 cups powdered sugar 1 teaspoon
vanilla extract 3 tablespoons milk
for the
vanilla peanut
butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks
butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut
butter filling 1 teaspoon pure
vanilla extract
Maple
Frosting 6 oz cream cheese, at room temperature 3 tbsp unsalted
butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure
vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars, for serving (2 1.4 - ounce bars)
We fashioned this
Vanilla Butter Frosting recipe after a recipe we found topping cupcakes at a school bake sale.
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan
butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain,
vanilla or
vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
-LSB-...] Spooky Spiderweb Cupcakes from Coconut and Berries Raw Carrot Cake Cupcakes from Unconventional Baker Guinness Cupcakes with Irish Creme
Frosting from Fit Cakes Peanut
Butter Banana Cupcakes with Chocolate Chunks from Fragrant
Vanilla Cake -LSB-...]
for the
frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups)
butter, softened scrapings of 2
vanilla beans few drops pink food coloring
PRALINE
FROSTING: 1/2 cup firmly packed light brown sugar 1/4 cup
butter 3 tablespoons milk 1 teaspoon
vanilla extract 1 cup powdered sugar
Vegan Maple - Cream Cheese
Frosting: 1/4 cup vegan
butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain,
vanilla or
vanilla lite) 1/2 teaspoon maple flavoring
For the
frosting, combine the coconut cream, maple syrup, peanut
butter, and
vanilla extract in a large mixing bowl, mixing until smooth.
For the
Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and
Vanilla Frosting: (Makes 4 1/2 cups — enough for one layer cake) 1 cup (2 sticks) unsalted
butter, softened 3 - 4 cups powdered sugar, sifted 2 teaspoons
vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and
vanilla extract 2 - 3 tablespoons milk, heavy cream, or half - and - half
Coffee Cake with Caramel
Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon
vanilla extract 1/2 teaspoon baking soda Caramel
Frosting: 1/4 cup unsalted
butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
For the
Vanilla Frosting: In the large bowl of an electric stand mixer or with a handheld electric mixer, add
butter.
Frosting: 1 cup (2 sticks) unsalted
butter, softened to room temperature 2 cups confectioner's sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation) pinch of Kosher or sea salt 1 teaspoon pure
vanilla extract 3 - 4 tablespoons heavy cream
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with
Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm
Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with
Vanilla Bean
Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese
Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese
Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar
Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon &
Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with
Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
FROSTING: 1 1/2 cups confectioners» sugar 1 tablespoon
butter, melted 1 teaspoon
vanilla extract 1 tablespoon milk
This
frosting can be embellished with coconut cream, nut
butter,
vanilla, mint, and lots of other things but this is the most basic recipe that I start from.
Make
Frosting by beating together the confectioners» sugar,
butter, cocoa powder, malt powder,
vanilla and salt until mixed thoroughly.
I have a nice recipe for cinnamon
frosting... it might work with pumpkin cupcakes... 1/4 cup
butter, softened 1 3/4 cup powdered sugar 1 t.
vanilla 1/2 t.cinnamon 1/8 t. nutmeg 1 — 2 T. whole or 2 % milk
To make the
frosting, combine
butter, cream cheese,
vanilla, and salt in a medium bowl.
Lemon - poppy seed cake with
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla - cream cheese
frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water
Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
Vanilla cream cheese
frosting: 2
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted
butter, room temperature 1 tablespoon
vanilla extract Preheat the oven to 180 °C /
vanilla extract Preheat the oven to 180 °C / 350 °F.
The
vanilla cake pictured below was actually full of
vanilla bean cake and peanut
butter frosting.
Let's start baking... Brown Sugar Oatmeal Cake With Toasted Marshmallow
Frosting Yields: one 9 × 13 pan For the cake Ingredients: 1 1/2 cups hot water 1 cup instant oatmeal 1 cup brown sugar 1 cup granulated sugar 1/2 cup unsalted
butter, softened 2 eggs 1 box french
vanilla instant pudding 1 tsp pure
vanilla extract 1 tbsp cinnamon 1 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt Directions: 1.
As for switching up the recipe — you could add a peanut
butter cup into the cupcakes and top with peanut
butter frosting (see here), you could top them with strawberry
frosting (here), or you can try my Small Batch
Vanilla Cupcakes.
Filed Under: Cakes & Muffins, Oven Recipes, Toddler Recipes Tagged With: 3,
butter, cake, delicious, easy, fat, free,
frosting, heavy cream, kids special, less, mexican milk, no, strawberry, three, topping, tres leches cake,
vanilla
butter, cake, carrot, carrot cake, cheese, cinnamon, cream, cream cheese, raisins, salt,
vanilla extract, walnuts, kosher, oil, carrots, flour, eggs, sugar, sour cream, canola oil, kosher salt, baking soda,
vanilla, pecans, baking, soda, nuts, canola,
frosting
Ingredients Cake:
Frosting: 8 oz cream cheese, at room temperature6 Tbsp unsalted
butter, room temp2 1/2 cups of confectioners» sugar1 teaspoon
vanilla extract2 Tbsp lemon juice Method 1 Preheat oven to 350 °F.
Frosting 3 tablespoons
butter or margarine, softened 3 tablespoons cocoa powder 1 1/3 cups powdered sugar 3/4 teaspoon
vanilla extract 1 to 2 tablespoons milk 1 tablespoon light corn syrup (optional)
Chocolate Pecan
Frosting 1/2 cup
butter 6 tablespoons cream or milk 1 teaspoons
vanilla extract 3 tablespoons unsweetened baking cocoa 1 (1 - pound) box powdered sugar 1/2 to 1 cup chopped pecans
Frosting 1/2 cup vegan
butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1
vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt
for the peanut
butter frosting: 24 tbsp (3 sticks) unsalted
butter, at room temperature 1 cup creamy peanut
butter 2 tbsp
vanilla extract 5 cups confectioners» sugar 3 tbsp milk
To make
frosting: Beat together the cream cheese,
butter, and
vanilla until light and fluffy.
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons
vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon
vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE
FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon
vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Just try to tear yourself away from «
Vanilla Bean Meltaways» (thick
butter cookies showered in sugar with a tiny plastic figurine wielding a vacuum cleaner to seemingly clean up the excess in the photo), «Matcha & Pistachio No - Bake Cheesecake» that's the haunting green hue of moss growing on a cliff, and «Brownie Wears Lace» in which brownies are gilded with blond chocolate ganache
frosting, before bittersweet chocolate is piped all over the top in a delicate lace pattern.
For the
frosting 2 sticks (8 ounces) unsalted
butter, melted 1 1/3 cups HERSHEY»S Cocoa 2 teaspoons instant espresso 3 1/3 cups confectioners» sugar 2/3 cup whole milk 1 1/2 teaspoons
vanilla extract
Chocolate Buttercream
Frosting 1 1/4 cups butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or hea
Frosting 1 1/4 cups
butter, softened 4 1/2 cups powdered sugar 3/4 to 1 cup unsweetened cocoa powder (for dark
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or hea
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons
vanilla 1/4 cup plus 2 tablespoons milk or heavy cream
Chocolate Buttercream
Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or hea
Frosting 1 1/4 cups or 300 grams
butter, softened 4 1/2 cups or 450 grams powdered sugar 3/4 to 1 cup or 115 grams unsweetened cocoa powder (for dark
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or hea
frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL
vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon
vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk
Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.