Marshmallow Fluff and Filling Recipe

Marshmallow Fluff 
Makes about 3 cups
Total Time: 30 minutes

Ingredients:

2   Egg Whites, room temperature
1/4 tsp  Cream of Tartar
1/2 cup + 2tbl Corn Syrup
1/2 cup + 2 tbl  Granulated Sugar
1/4 cup  Water
1 1/2 tsp  Vanilla Extract (or other flavoring)

Preparation:

1.  Mix the corn syrup, granulated sugar and water in a small saucepan.  Place over medium low flame and stir until the granulated sugar is melted.
2.  Attach a candy thermometer to the side of the pan and without stirring heat sugar until it reaches 240F. This should take about 5 minutes over medium heat.
3.  While your sugar is heating place the egg whites in the bowl of a stand mixer and using the wire whip attachment whisk until frothy, about 30 seconds on medium speed. Add cream of tartar and whisk until soft peaks form.  The egg whites need to be in soft peak stage before adding the hot sugar. Try to time soft peaks with the sugar reaching 240F, if the eggs get to soft peaks first, turn mixer off and wait for the sugar.
4.  Once the sugar is 240F carefully pour into a 4 cup glass measuring cup.  Immediately pour 1/3 of the sugar into the egg whites. Do this while the mixer is OFF.  Turn the mixer ON to medium high and whisk for about 20 seconds to temper the egg whites.  Turn the mixer OFF and add another 1/3 of the sugar, followed by 20 seconds on medium high speed.  Do this one more time with the remaining 1/3 of sugar.
5.  Once all the sugar is added turn mixer to high and whisk for 3-5 minutes until the fluff is shiny and doubles in volume.
6.  Add vanilla and 1 tsp salt.  Use immediately or store in airtight bowl in the refrigerator for up to 2 weeks.


Marshmallow Filling Recipe
Makes about 3 cups
Total Time 5 minutes

Ingredients:

3 cups  Marshmallow Fluff (recipe above, or store bought)
6 oz  Cream Cheese, softened to room temperature

Preparation:

1.  Place cream cheese in bowl of stand mixer and mix until creamy.  Add marshmallow fluff mix until well blended, scraping the sides of the bowl to incorporate all of the cream cheese.
2.  Use immediately as a cake or cupcake filling, or store in an airtight container in the refrigerator for up to 2 weeks.

Caramel Frosting

Caramel Frosting
Makes about 6 cups of frosting
Prep time: 10 minutes

Ingredients:
3/4 cup Homemade Caramel, or good quality thick caramel sauce (recipe here)
4 cups  Powdered Sugar
1/2 lb (2 sticks) Butter, room temperature
1/4 cup Shortening
4 oz Cream Cheese, room temperature
1/4 cup Sour Cream
1 tsp Vanilla

Preparation:
1.  Place powdered butter, shortening, and cream cheese in a stand mixer and mix on medium speed until smooth. Add powdered sugar and mix on low until smooth.  Add in caramel, sour cream, and vanilla. Mix again on low until smooth.  If frosting is too thick thin out with a few tablespoons of heavy cream or whole milk.
2.  Frost cooled cupcakes.  Frosting will keep in refrigerator for 1 week or in freezer for up to 6 months.

Caramel Apple Cupcakes

Caramel Apple Cupcakes
Makes 1 dozen Cupcakes
Prep time: 30 minutes Cook time: 15-18 minutes

Ingredients:
1 medium Golden Delicous Apple
1 medium Granny Smith Apple
1 medium Gala Apple (or other baking variety)
2 Tbl  Melted Butter
1 1/2 Tbl Sugar

2 Egg Whites
1/4 cup Sour Cream

1 cup All Purpose Flour
1/2 cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
2 1/2 Tbl Butter, room temperature
1 Tbl  Oil
1/3 cup Milk, room temperature

Preparation:
1.  Peel, core and chop the apples into small chunks.  Mix with 2 tbl melted buter and 1 1/2 tbl sugar.  Spread evenly on a baking sheet and cook in a pre-heated 375F oven for 10-12 minutes or until the apples are softened and just beginning to brown around the edges. Remove from oven and allow to cool. Turn oven down to 350F.
2.  In a small bowl combine egg whites and sour cream, mix until incorporated. Set aside.
3. Mix the dry ingredients in a large bowl, run a whisk through the mixture to aerate and ensure all the ingredients are evenly incorporated.
4.  Using a stand mixer or hand held mixer blend in the butter, oil and milk. Mix on medium speed for 1 minute, scraping the sides at least once.
5.  After the minute, scrape the sides again and add 1/2 of the egg white mixture. Mix on low until evenly incorporated, scrape the sides and repeat with the remaining egg white mixture.
6.  Fold in cooled apples.  Divide batter evenly between 12 cupcake tins lined with holders.
7.  Bake at 350F for 15-18 minutes, rotating the pan half way through the cooking time.  Test with a small toothpick to ensure doneness.
8.   Remove from oven and cool before frosting.  If desired drizzle with homemade caramel and freshly grated nutmeg. Enjoy!

Caramel Frosting
Makes about 6 cups of frosting (You'll probably have some leftover)

Ingredients:
3/4 cup Homemade Caramel, or good quality thick caramel sauce (recipe here)
4 cups  Powdered Sugar
1/2 lb (2 sticks) Butter, room temperature
1/4 cup Shortening
4 oz Cream Cheese, room temperature
1/4 cup Sour Cream
1 tsp Vanilla

Preparation:
1.  Place powdered butter, shortening, and cream cheese in a stand mixer and mix on medium speed until smooth. Add powdered sugar and mix on low until smooth.  Add in caramel, sour cream, and vanilla. Mix again on low until smooth.  If frosting is too thick thin out with a few tablespoons of heavy cream or whole milk.
2.  Frost cooled cupcakes.  Frosting will keep in refrigerator for 1 week or in freezer for up to 6 months.

Favorite RED VELVET CAKE

RED VELVET CAKE

One 13x 9 " cake,  1-9" or 2-8" rounds or 12-18 cupcakes

Ingredients:
1 1/4 cup   Cake Flour
3/4 cup      Sugar
1/2 tsp       Baking Soda
1/2 tsp        Salt
1/2 tsp        Coco Powder
3/4 cup       Oil
1/2 cup      Whole Milk, room temperature
1                Egg, room temperature
2 tbl           Red Food Coloring
1 tsp          White Vinegar


1.   Preheat oven to 350F.  Grease and flour one 13 x 9 pan.
2.  Mix flour, sugar, soda, salt, and coco powder in a large bowl.
3.  In a separate bowl mix oil, whole milk, egg, and coloring.
4.  Add the wet ingredients into the dry and stir until evenly incorporated.
5.   Pour into the prepared pan and bake 15-20 minutes, turning halfway, or until a toothpick inserted into the center comes out clean.  Cool. Frost. Enjoy!  (this recipe can also make 1-9" cake layer, or 2-slightly thinner 8" cake layers)

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