Think thinner than
a regular cake frosting and a bit thicker than a pourable glaze.
Not exact matches
- Preheat oven to 350 degrees and line 1 pan of
regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8
regular sized and 8 mini muffins for the bouquet)- Add the
cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until
cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese
frosting
This
cake uses almond flour instead of
regular, and has all my favorite fixings for carrot
cake: Carrots, raisins, spices, pecans, and — of course — cream cheese
frosting.
I recently made a banana
cake, but maybe next time I will top it with caramel instead of
regular frosting.
With the exception of coating the petit fours with poured fondant (easier than it sounds), it's a lot like making a
regular frosted cake.
It's much easier than making a
regular cake because you can simply mix everything together and throw it into the dehydrator then come back when it's ready and get
frosting.
No one ate the
cake but me, my husband tried one piece but then went back to his
regular German Chocolate
cake with homemade
frosting that I also made.
vanilla4 heaping T. honey1 / 2 stick organic butter2 T. coconut sugar (
regular sugar works, too) Ingredients (
Frosting) Carrot
Cake Chocolate Chunk Breakfast Cookies.