Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk mixture, and blend thoroughly after each addition, stopping occasionally to scrape down the sides of the bowl. Evenly fill the cupcake liners two-thirds full and bake until a toothpick inserted in the center comes out clean, 14 to 18 minutes. Remove from the oven and place each cupcake on a cooling rack until completely cool. For the cardamom buttercream Stir together the sugar and water in a small saucepan. Wipe down the sides of the pan with a wet pastry brush to ensure that no sugar crystals get in the syrup. Heat until boiling and a candy thermometer registers 248 degrees F, about 10 minutes. Meanwhile, switching the mixer to a whip attachment, beat the egg whites and cream of tartar on high speed to the soft peak stage. On medium speed, very slowly pour in the hot sugar syrup. Turn to high and whip until the bowl no longer feels warm to the touch. Add the butter in chunks and mix until fully incorporated, stopping occasionally to scrape down the sides of the bowl. Slowly blend in the vanilla and cardamom.
Gluten Free Holiday Recipes Everyone Will Love
With a growing number of people eating gluten free, you may feel guilty serving classics like stuffing, cookies and pies. Luckily, there are now easy and delicious ways to make holiday recipes everyone will enjoy. One tip is to use pre-made gluten-free dough for all of your sweet and savory recipes. New Pillsbury Gluten Free Dough can be found in the refrigerated section at most grocery retailers, eliminating the need for an extra trip to a specialty food store. Plus, it’s versatile enough for a variety of holiday favorites. “Whether I’m cooking for my family or a large group, it’s important that I make something delicious that everyone can enjoy,” says Chef Cat Cora, who applauds the use of these versatile ingredients. “My twists on holiday classics are a good way to have both taste and tradition this holiday season, for both you and your gluten-free guests.” For additional seasonal inspiration and more gluten-free holiday recipes from Chef Cat Cora, like Toffee Pecan Pumpkin Pie and Wild Rice, Chorizo and Gluten Free Bread Stuffing, please visit http://www.pinterest.com/glutenfreely/cat-cora-gluten-free-recipes/ . Recipe: Chocolate Chip, Raspberry and White Chocolate Trifle Ingredients: 2 containers (14.3 ounces) Pillsbury Gluten Free chocolate chip cookie dough 1 pound white chocolate, chopped 1 1/2 pints whipping (heavy) cream 2 packages (8 ounces each) cream cheese, softened 3 pints fresh raspberries Preparation: Heat oven to 350F. Make and bake cookies as directed on container, then let cool. Crumble cookies and set aside. In 2-quart heavy saucepan, melt white chocolate with 3 tablespoons of cream over low heat until smooth. Cool to room temperature. In medium bowl, beat cream cheese until smooth. Fold in melted white chocolate.