We turned to two old - fashioned dessert recipes —
burnt sugar cake and seven - minute frosting — to come up with caramel - flavored cupcakes topped with billowy marshmallow frosting.
Not exact matches
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g)
cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons
sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not
burn).
Plum
burnt - butter pistachio
cakes from Australian Gourmet Traveller 3 tablespoons (42g) unsalted butter, coarsely chopped 2 large eggs 2/3 cup (133g) caster (superfine)
sugar 3/4 cup + 2 tablespoons (125g) all purpose flour 75g finely ground pistachios 6 plums, halved and stones removed Preheat the oven to 180 °C / 350 °F.
Sugar Free Chocolate
Cake Recipe: This chocolate cake is a great tasting, fat burning recipe that uses real ingredients and is completely free of sugar and gra
Cake Recipe: This chocolate
cake is a great tasting, fat burning recipe that uses real ingredients and is completely free of sugar and gra
cake is a great tasting, fat
burning recipe that uses real ingredients and is completely free of
sugar and grains.
A greased pan, with all these
sugars, means a
cake more likely to
burn during baking.
This
cake's perfect salty caramel icing, with its
burnt -
sugar depth, dissolves almost instantly on your tongue.
Low and slow is best on this
cake so the
sugar does not cook too quickly and
burn.