![]() Gradually add powdered sugar, beating until smooth. In a large bowl, beat cream cheese, butter, cream, honey, and cinnamon at medium speed with a mixer until creamy. Spread cinnamon-cream cheese frosting evenly over cupcakes and garnish with cinnamon.ġ. Add the confectioners sugar and mix at low speed until combined. ![]() In a large bowl, whisk together flour and next 4 ingredients. 12 cup chopped pecans optional Ingredients. Spray 3 (9-inch) cake pans with nonstick baking spray with flour. Bake for 16-18 minutes or until a tester comes out clean (Mine had to bake for about 25 minutes - so check the timing!) Let cool in pan for 10 minutes and then cool completely on wire racks.Ĥ. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Prepare the Frosting: Place cream cheese and sugar in bowl of a heavy-duty stand mixer fitted with whisk attachment beat on medium-low speed until combined. Spoon batter into prepared muffin cups, filling two-thirds full. Beat a medium speed with a mixer until smooth. In a medium bowl, combine sweet potatoes, oil, water, and eggs add to cake mix mixture. In a large bowl, combine cake mix, cinnamon, ginger, and nutmeg.ģ. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.)Īssembly: Spread frosting evenly between layers and on top and sides of cake.A simple and delicious recipe for your Monday morning.ġ can (15 oz.) sweet potatoes, drained and mashedġ. Gradually add confectioners sugar beating until smooth. In a separate mixing bowl, stir together all-purpose flour, baking powder, cinnamon, baking soda and salt. Remove from pans and cool completely on wire racks.įrosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy.Īdd orange zest and orange juice, beating until combined. Pour into prepared pans and bake for 20 – 25 minutes or until wooden pick inserted in center comes out clean. Add the confectioners sugar slowly to the butter. ![]() Gradually beat in confectioner's sugar, until desired consistency is reached. Make the frosting Add the softened butter and cream cheese to a large mixing bowl. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor.īeat at medium speed with a mixer until smooth. In a large bowl, beat butter and cream cheese with an electric mixer until creamy. ![]() In a large bowl sift together flour, sugar, baking soda, baking powder, and salt.Īdd oil, orange juice, eggs and sour cream. ![]() Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Stir together the flour, baking powder, cinnamon, salt and baking soda. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Fill and frost the cake when it is completely cool. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Gradually add the confectioners sugar and beat until light and fluffy. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. In a bowl, blend together the cream cheese and butter. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Here are some pictures of the process: Ready to trace Doesn’t look like much here, on the bumpy side. ![]()
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