Whipped Cream Icing Recipe

Chill out in Brevard County with a cool dessert

In the first two decades of the 20th century, there are several charlotte and icebox cake recipes, he said. The desserts are similar but charlottes are unmolded onto a platter while icebox treats are served from their dish. The recipes usually call for pineapple or a combination of cherries, nuts and marshmallows, which were considered very fancy in those days, he said. But when it comes to the real McCoy icebox treat, you are probably better off making the nostalgic dessert at home. All you need is some vanilla wafers, instant banana pudding and fresh bananas, Imondi said. Chattman recently whipped up lemon gelatin parfaits with homemade lemonade, gelatin and fresh strawberries. She layered them in a dessert goblet.

Gourmet Cupcakes-Vanilla Cupcakes-Cannoli Recipe-Chocolate Whipped ...

Vanilla Cupcakes

**Please Note – Cupcakes are extremely moist, prior to filling I placed the cupcakes in the freezer for about 30 minutes to make it easier to scoop out the centres.

219 g (1¾-cups) plain (all-purpose) flour 2 teaspoons baking powder ¼-teaspoon salt 170 g (¾-cup) unsalted butter, room temperature 281 g (1¼-cups) caster (superfine granules) sugar 2 large eggs, room temperature 2 large egg yolks, room temperature 1½ teaspoons pure vanilla extract 237 ml (1 cup) whole milk Preheat oven to 180° C (350° F).  Line 2 muffins tins with paper liners, set-aside. Using a fine mesh sieve, sift flour, baking powder, and salt onto a sheet of non-stick baking paper. In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter and sugar at medium-high speed until light and fluffy. Place eggs and yolks in a liquid measuring cup.  Add the vanilla and lightly beat with a fork. Gradually add the egg mixture, scraping down sides and bottom of bowl as needed. Reduce speed to low.  Add the flour mixture, one-third at-a-time, alternating with milk in two additions (beginning with and ending with flour mixture), beating to just incorporate after each addition. Divide batter evenly among cups, filling three quarters full. Bake, rotating tins halfway thru, until a tester inserted in the centre of cupcakes comes out clean, about 20 minutes. Transfer tins to a wire rack; allow to cool for a few minutes.  Remove cupcakes from tins and transfer to wire rack to cool completely before filling and frosting.

Cannoli Ricotta Cream Filling

**Please Note – If decorating with mini cannoli, do not add chocolate chips to the Ricotta Cream until after filling the mini cannoli shells (the chips will clog up the pastry tip).  Also, do not fill mini shells until ready to serve cupcakes (to retain a crispy pastry shell).  To fill mini cannoli transfer a portion of the cream to a small pastry bag fitted with a small plain tip (I used a Wilton #18).

Ricotta Cannoli Filling Recipe

Mini Cannoli Shells

**Special Equipment

5.75-cm (2¼-inch) oval cookie cutter To create mini cannoli forms – aluminum foil strips measuring 15.

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