Italian Love Cake Cupcakes By Ina Garten Recipe

Italian Love Cake Don't Sweat The Recipe

WEBAug 18, 2015 · Instructions. Preheat your oven to 350*F and spray a 9×13 baking pan with nonstick spray. In a large bowl, with a hand mixer, mix …

Rating: 4.5/5(85)
1. Preheat your oven to 350*F and spray a 9x13 baking pan with nonstick spray.
2. In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.
3. In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

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Italian Lemon Ricotta Cake Light & Moist Recipe

WEBFeb 2, 2020 · In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend …

1. Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

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Italian Cream Cupcakes Swanky Recipes

WEBJul 31, 2017 · Instructions. heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside. In a large bowl, combine flour, …

1. heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.Add eggs one at a time beating well after each addition.Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined. Stir in coconut and chopped pecans. Fill each cupcake 3/5 full of batter. Bake in oven for 20-23 minutes or until a toothpick inserted in the center comes out clean.Repeat with remaining batter, then completely cool cupcakes before frosting.
2. I've used Russian Ball Tips to frost each cupcake. Using this type of tip requires a lot of frosting. If not using a Russian Ball Tip to frost and simply just applying icing with spatula or knife, frosting recipe can be halved. Beat softened butter, shortening and confectioners' sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla extract, almond extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Once frosted, fill the center hole with frosting by filling a pipping bag with softened frosting. Top with a cherry and chopped pecans.

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