Recipes For Cakelet Pans Food

RASPBERRY SWEETHEART CAKELETS (WILLIAMS-SONOMA BAKING PAN)

Steps:

• Have all the ingredients at room temperature.
• Preheat an oven to 375°F Grease and flour a 12-well sweetheart rose cakelet pan.
• Combine together the flour, baking powder and salt; set aside. In a small bowl, stir together the milk and vanilla; set aside.
• In the bowl of an electric mixer fitted with the flat beater (if you have it or in bowl using spoon) combine the butter and 3/4 cup of the granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the egg yolks one at a time, beating well after each addition.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Remove the bowl from the mixer and set aside.
• In a separate bowl for the electric mixer, beat the egg whites with the whisk attachment until stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining 1/4 cup granulated sugar until combined. Gently fold the egg white mixture into the batter just until a few streaks of whites remain. Add the raspberries and fold just until combined.
• Divide the batter among the wells of the prepared pan and bake until the tops are golden and a toothpick inserted into the center of a cakelet comes out clean, 20 to 25 minutes. Depending on the pan it could be less then 20 minutes.
• Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, about 30 minutes. Dust with confectioners' sugar just before serving.

VANILLA BACKYARD BUGS AND/OR SWEET RIDES CAKELETS

Steps:

• Have all ingredients at room temperature. Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan. Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
• Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
• In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
• Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds). Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
• Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL! Tap the pan firmly on the counter top to release any air bubbles.
• To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
• For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
• For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
• OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla. Using a pastry brush, brush cooled cakes with the glaze ~
• DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.