Yum! Yum! Walking down the street and peering into the local cupcake shop, I often wonder, is that a sweet treat or a piece of edible art work? Mouthwatering cupcake shops have popped in every major city and in many small towns. If you want to use your CVap Cook & Hold or Thermalizer to rival the cupcake shops, we can show you how!
Just take your favorite cake recipe and set the Cook & Hold or Thermalizer to the below settings. CVap makes a moist and light cake that will be a hit for any occasion.
With endless variations and recipes for cake, use your favorite recipe. Or if you need a quick and easy cupcake, here is a modified box recipe that I personally love to use:
Take your favorite standard size box mix and use 4 eggs, ¾ cup oil, 1 tsp vanilla, 1 Cup Sour cream and ¾ cup sugar. Mix and bake.
Cook & Hold settings:
Constant cook ON
Food Temperature 165
Bake at the recommended time listed for your specific cake recipe.
Cook for recommended time and check mid-way through cook cycle
As for icing, buttercream is my favorite. Italian buttercream is made by cooking sugar and only using real butter. Cooking the sugar gives it a smooth texture and the butter gives it a rich flavor. Below is my recipe 🙂
Buttercream Icing Ingredients:
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 4 egg whites (about 1/2 cup)
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, cubed and softened at room temperature
- Pinch of salt, optional
*Makes buttercream for 12 cupcakes.
- Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.
- Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.
- Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk.
- Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
- Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it’s separating, but don’t panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.
- Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.