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Victoria SpongeCupcakes with Orange Buttercream
Tasty Recipe, Sugar Flower, Victoria Sponge, Sponge Cupcakes, Afternoon Teas, Healthy Recipe, Fast Recipe, Buttercream Frosting, Orange Buttercream
Afternoon Tea Cakes - Victoria Sponge Cupcakes with Orange Buttercream Recipe.
Victoria Sponge Cupcakes with Orange Buttercream Ingredients: 110g butter, softened 110g caster sugar 1 teaspoon finely grated orange zest 2 eggs, lightly beaten 25g self-raising flour 75g all-purpose flour 2 teaspoons of fresh orange juice You will need a 12 hole cupcake tin lined with paper cases and a piping bag and nozzle. for the buttercream 110g unsalted butter, softened 1/4 teaspoon of finely grated orange zest 200g icing sugar, sieved 1 or 2 teaspoons of fresh orange juice sugar flowers and strips of candied orange peel, to decorate (optional) How to make: Pre-heat the oven to 180°C/350°F/Gas 4/Fan 160°C. Add the butter, caster sugar and orange zest into a mixing bowl and using an electric mixer, beat ingredients together until light and fluffy. Add the beaten eggs (a few tablespoons at a time) to the cake mixture, beating well after each addition. Add in the sifted flours and fold into the cake mixture with a spatula until the mixture is smooth, stir in the milk. Divide the cake mixture evenly among the prepared baking tin. Bake cupcakes for about 18 to 20 minutes or until the middle of the cupcake springs back when lightly pressed with fingers. Remove from the oven and let cool for a few minutes before transferring the cupcakes to a wire cooling rack For the buttercream: Add the butter and orange zest into a mixing bowl, beat with an electric mixer until smooth. Gradually add the sifted icing sugar into the butter, beating between additions until all the icing sugar has been incorporated. Beat in the orange juice. Spoon the buttercream into a piping bag fitted with the desired nozzle, pipe the buttercream on top of each cupcake. Decorate with edible sugar flowers and candied orange peel, if desired!
Victoria Sponge Cupcakes with Orange Buttercream Frosting
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Shredding Chicken - Wish I knew this a LONG time ago. Perfectly shredded chicken in seconds.... throw cooked chicken (still warm/hot) in Kitchen Aid with the paddle attachment. Turn to speed 4-6 and in 20 seconds you'll have perfect, restaurant style shredded chicken. I HATE SHREADING CHICKEN!! This is awesome!
Wish I knew this a LONG time ago. Perfectly shredded chicken in seconds.... throw cooked chicken (still warm/hot) in Kitchen Aid with the paddle attachment. Turn to speed 4-6 and in 20 seconds you'll have perfect, restaurant style shredded chicken.
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To make perfectly shredded chicken, toss hot/warm cooked chicken into the mixer with the cookie paddle attachment. Turn in on speed 5 & in abut 30 secs it will have done all the work for you. In this Crazy Life: Tips and Tricks
Another reason to get a kitchen Aid mixer - A great trick to getting perfectly shredded chicken in just seconds.... throw the cooked chicken into your Kitchen Aid stand mixer with the cookie paddle attachment. Turn it onto speed 4-6 and in just 20 seconds you'll have perfect, restaurant style shredded chicken. Tip: Make sure the chicken is warm/hot before you shred it. Refrigerated chicken is harder and may harm your mixer.
I saw this pinned awhile ago and tried it today--it works! Hot or warm cooked chicken breasts in the stand mixer at a high speed for about 20 seconds gives you perfectly shredded chicken. I couldn't believe it!
++ grilled cheese crepes w/ chard & dill