Dying for Devil's Food Quotes

“Mel’s Fondant Recipe Mel and Oz use a lot of fondant in their creations, so here is their tried-and-true fondant recipe so you can make fondant of your own. 16 ounce package of marshmallows ¼ cup water 1 teaspoon vanilla extract 32 ounces confectioner’s sugar ¼ cup butter Using a large microwave-safe bowl, pour in the marshmallows and microwave on high for 30 seconds. Stir in the water and vanilla until smooth. Using a mixer on low, gradually beat in the confectioner’s sugar, setting aside one cup of sugar for kneading, until a sticky dough forms. Use the butter to coat your hands and then start to work the dough in the bowl until it becomes less sticky. Turn the dough out onto a large piece of parchment paper and continue kneading with the remaining sugar, about ten minutes, until the fondant is pliable. When it reaches its desired consistency, shape it into a ball and wrap it tightly in plastic wrap. Refrigerate overnight. When you are ready to use the fondant, let it come to room temperature and dust with confectioner’s sugar while rolling it out.”
― Jenn McKinlay, Dying for Devil's Food

“Cinnamon Sinners Cupcakes A moist cinnamon cupcake with cinnamon cream cheese frosting. ½ cup butter, melted 1 cup sugar 4 eggs 1 teaspoon vanilla extract 1½ cups flour 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt ¾ cup buttermilk Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Alternately add the flour mixture and the buttermilk to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Bake for 17 to 22 minutes until golden brown. Makes 12. Cinnamon Cream Cheese Frosting with cinnamon stick garnish 8 ounces cream cheese, softened 1 stick unsalted butter, softened ½ teaspoon vanilla extract ½ teaspoon cinnamon 3½ cups powdered sugar ¼ cup sugar ⅛ teaspoon cinnamon Cinnamon sticks Beat cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended. Gradually add powdered sugar and beat until frosting is smooth. Put frosting in a pastry bag and pipe onto cupcakes in thick swirls, using an open tip. Mix together the sugar and cinnamon to make cinnamon sugar and spread on a flat plate. Roll the side of the frosted cupcake so that the cinnamon sugar mixture coats the edges just above the wrapper. Top with a cinnamon stick.”
― Jenn McKinlay, Dying for Devil's Food

“Pineapple Upside-Down Cupcakes A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry. ½ cup butter (1 stick), softened ¾ cup sugar 2 eggs 1 teaspoon vanilla extract 1⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 can crushed pineapple, undrained Topping: 12 pineapple rings 12 maraschino cherries Brown sugar Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the crushed pineapple to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake. Bake for 17 to 22 minutes until golden brown. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple. Makes 12. Leave plain or top with vanilla buttercream.”
― Jenn McKinlay, Dying for Devil's Food