OLD-FASHIONED CUPCAKES
Steps:
- Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
- Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
- Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
- Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Cool and decorate with Old Fashioned Frosting.
- Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. (See Cook's Note)
OLD FASHIONED CUPCAKES
If your grandmother made cupcakes, they probably tasted like these ;) Saw these made on Paula Deen's show yesterday and they sure were cute! Recipe courtesy Cheryl Day. You may want to cut the frosting recipe in half as it makes a lot.
Provided by cookiedog
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
- Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
- Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
- Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Cool and decorate with Old Fashioned Frosting.
- Frosting: Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
- *Cook's Note: Add more sugar to get this consistency.
Nutrition Facts : Calories 439, Fat 16.9, SaturatedFat 10.3, Cholesterol 77.7, Sodium 192.6, Carbohydrate 70.2, Fiber 0.3, Sugar 56.5, Protein 3.2
OLD-FASHIONED CUPCAKES
Yes, this cupcake has smoked paprika it in! It might sound odd, but please don't skip it. Bourbon, a signature component of an Old-Fashioned, has deep, caramelly flavor notes and some smokey spice from being barrel-aged. Just a bit of smoked paprika, along with browned butter and brown sugar, really hone in on the same tasting notes as the spirit.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly.
- Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It's OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm.
- Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer 1/3 cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top.
- Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.
OLD-FASHIONED NEW YORK-STYLE CHEESECAKE
finaly a real cheesecake none of that low-carb junk dont bother counting caleries enjoy yourself, have a slice of heaven.
Provided by Food Frenzy
Categories Cheesecake
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Butter the bottom of a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
- Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
- When completely cooled, butter the sides of the pan.
- Increase oven temperature to 500 degrees F.
- In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
- Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
- Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
- Reduce oven temperature to 200 degrees F and bake for 1 hour more.
- Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
- To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Nutrition Facts : Calories 811.9, Fat 60.1, SaturatedFat 32.8, Cholesterol 331, Sodium 564.6, Carbohydrate 56.7, Fiber 0.4, Sugar 48.3, Protein 14.3
OLD-FASHIONED PANCAKES
Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.
Provided by Chef John
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g
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