Swans Down Cake FlourFood & Beverage Company in New Orleans, Louisiana
With the holidays right around the corner, it’s time to get out the mixing bowls and start baking. Swans Downs' Holiday Cookie recipe makes a delicious delicate butter cookie with the delightful hint of vanilla.
Happy Independence Day!
There's no betther way to celebrate the 4th of July than with Swans Downs Fresh Berry Shortcakes. Light, fluffy shortcakes topped with fresh whipped cream and a bountyful of berries will make the perfect red, white and blue treat for you and your guests.
It's National Pound Cake Day!
If you've never tried our Whipping Cream Pound Cake, you are in for a treat. Celebrate National Pound Cake day by baking a melt in your mouth, delectable pound cake made with Swans Down, that your family and friends will love! Recipe is on the back of the box.
Since 1894, bakers who know, know Swans Down®....
For this and other delicious pound cake recipes, visit us at www.swansdown.com.
Delightful twist on chocolate cupcakes--our Decadent Mocha Cupcakes. Our coworker created these, inspired by Swans Down and some of its sister brands!
2 ounces bittersweet chocolate chopped
2/3 cup unsweetened cocoa powder...
1 ¾ cups boiling water
2 ¾ cups + 5 tablespoons Swans Down® cake flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
1 cup sugar
1 cup dark brown sugar
1 1/3 cups Blue Plate® Mayonnaise
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350 F. Line cupcake pans with cupcake papers.
Combine chopped chocolate and cocoa powder in medium bowl. Add 1 ¾ cups boiling water and whisk until chocolate is melted and mixture is smooth. Set aside.
Sift Swans Down cake flour, baking soda, and baking powder into another medium bowl.
In a large bowl using electric mixer beat both sugars and Blue Plate Mayonnaise until well blended. Add eggs 1 at a time, beating until well blended after each egg. Add ¼ of Swans Down flour mixture than 1/3 chocolate mixture mixing until well blended after each addition scraping bowl sides when needed.
Fill cupcake papers 2/3 full. Bake about 14 to 18 minutes until tester inserted into center of cupcake comes out clean. Cool on racks.
Mocha Icing Ingredients:
¾ cup butter, softened
4 ounces cream cheese, softened
24 ounces confectioners’ sugar (or more if needed)
¼ unsweetened cocoa powder
3 tablespoons strong brewed French Market® Coffee & Chicory (or more to taste)
½ teaspoon salt
Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy; slowly beat in confectioners’ sugar, cocoa powder, French Market Coffee, and salt until smooth. Frost cupcakes.
The Holiday's are just around the corner. Swans Down Holiday Cookies are perfect for a Holiday Cookie Swap.
Since 1894, bakers who know, know Swans Down.®
This pin is so well representative of Swans Down Cake Flour, we just had to share it. Hats off to weddingchicks.com.
How to make the perfect Red Velvet Cake Recipe for any occasion via http://www.pinterest.com/pin/52424783137555974/...