I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
Marshmallow Buttercream (plus a teaspoon of lemon extract)
Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.
Ice with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.
Marshmallow Buttercream Frosting
1 cup room temperature butter
1 (7-ounce) jar marshmallow creme
2 cups confectioners sugar
1 teaspoon vanilla
1 vanilla bean (optional)
Cream the butter until it is light and fluffy. Add the marshmallow creme.
Whip for 2 minutes.
Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.