Aniselicorice Cupcakes With Fluffy White Frosting Food

ANISE/LICORICE CUPCAKES WITH FLUFFY WHITE FROSTING

Steps:

• Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
• Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
• In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
• Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
• Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
• Cool completely then frost with a white frosting and top with your choice of licorice candy.

EXTRA CREAMY FLUFFY WHITE FROSTING

Steps:

• In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
• Add in whipping cream; beat well.
• Add in remaining icing sugar to desired texture; beat until fluffy and creamy.

FLUFFY WHITE FROSTING

Steps:

• Combine sugar, water, cream of tartar and salt in saucepan.
• Bring to boiling, stirring until sugar dissolves.
• Very slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating constantly with electric mixer until stiff peaks form (about 7 minutes).
• Beat in vanilla.
• Frosts tops and sides of two 8 or 9-inch layers, or one 10-inch tube or one 9x13 pan.

VANILLA FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.