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@hamdoo__1:

HAMDANI🫀💫
HAMDANI🫀💫
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Wednesday 27 May 2026 20:14:47 GMT
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zabiee310
👑ℤĂⲂ𝐈ѯĘ 💕✿ :
🌸🌸🌸
2026-06-09 16:28:48
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sarkar_304
🔥MAK🫀 :
❤️❤️❤️
2026-06-06 18:56:49
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zabiee310
👑ℤĂⲂ𝐈ѯĘ 💕✿ :
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2026-06-09 16:28:49
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الناس محزمه دور على الخراب #ابو_ستار_البخيتاوي #حمد_اللامي #هوسات #تصميم_فيديوهات🎶🎤🎬 #رباطات_مهاويل_العراق_الرسمي
الناس محزمه دور على الخراب #ابو_ستار_البخيتاوي #حمد_اللامي #هوسات #تصميم_فيديوهات🎶🎤🎬 #رباطات_مهاويل_العراق_الرسمي
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Xe điện Dibao này đi êm ru à mọi người. Phụ huynh tham khảo nè 😍😍 #xediendibao #dibaovietnam
Xe điện Dibao này đi êm ru à mọi người. Phụ huynh tham khảo nè 😍😍 #xediendibao #dibaovietnam
#salsashow #womensfashion #Summer #jumpsuit #Sling
#salsashow #womensfashion #Summer #jumpsuit #Sling
Vanilla Cupcake Recipe 🍅 Ingredients - For the Cupcakes: * 1 ½ cup cake flour 184g * 1 cup granulated sugar 220g * ¼ tsp baking soda * 1 ¼ tsp baking powder * ¼ tsp fine salt * ¾ cup unsalted melted butter – you can also use browned butter if you would like! Just be sure to measure the butter to 185g before browning. 170g * 2 large room temperature eggs * 1 room temperature egg white * vanilla extract to taste * ½ cup room temperature sour cream 127g * ½ cup room temperature whole milk or buttermilk 116mL For the Buttercream: * 1 ½ cup unsalted room temperature butter 339g * tiny pinch of fine salt * vanilla extract to taste * 18 oz powdered sugar * 2-3 tbsp heavy cream – start with 2 tbsp and add more if needed 30mL – 45mL * red gel food coloring * green gel food coloring Instructions - 1. Preheat your oven to 350℉ and line a cupcake tin with cupcake liners (this recipe makes 14 cupcakes) 2. In a medium mixing bowl, combine all of the wet ingredients and mix well. 3. In a separate mixing bowl, whisk together the dry ingredients. 4. Add the wet to the dry and mix until just combined (do not over-mix your cupcake batter! That will change the way they rise!) 5. Evenly distribute the cupcake batter throughout your pre-prepped cupcake tin and bake at 350℉ for 15-18 minutes or until a wooden toothpick inserted into the center comes out with just a couple of small crumbs on it. 6. Allow the cupcakes to cool in their pan for ~10 minutes and then carefully take them out of the pan and place them on a cooling rack to finish cooling before decorating. 7. While your cupcakes cool, whip the room temperature butter in your stand mixer fitted with a paddle attachment (you can also use an electric hand mixer). Whip the the butter on medium speed for 5-8 minutes until it's silky in texture and pale in color. 8. Scrape the bowl down with a rubber spatula and mix in the fine salt and vanilla extract. 9. Add the powdered sugar and heavy cream, begin mixing on low speed for about 1 minute, and then increase the speed to medium until you have a smooth texture (you'll probably need to scrape the bowl down again to ensure everything is well incorporated) 10. Next, place a small amount of buttercream in a small bowl and add 1-2 drops of green gel food coloring to dye it for the tomato stems. 11. Using the red gel food coloring, dye the remaining buttercream until you reach that deep/true red color (gel food coloring is a necessity if you want that opaque color!) 12. Once your cupcakes are fully cooled, place an Ateco 809 piping tip in a piping bag, fill the bag with the red buttercream, and pipe the buttercream on top of each cupcake using a circular motion. 13. Next, place a small circle piping tip (I used an Ateco 3) in a separate piping bag, fill the bag with the green buttercream, and create the tomato stem on top of each cupcake. In order to do this, I just made a star shape in the center of each cupcake. 14. Serve the cupcakes fresh and enjoy! If you have leftovers, you can store them in an air-tight container at room temperature for up to 2 days. Please don't refrigerate the cupcakes as that will dry them out!
#sweettomatoes #cupcake #buttercream #tomatogirlsummer #summerrecipes #vanillacupcakes
Vanilla Cupcake Recipe 🍅 Ingredients - For the Cupcakes: * 1 ½ cup cake flour 184g * 1 cup granulated sugar 220g * ¼ tsp baking soda * 1 ¼ tsp baking powder * ¼ tsp fine salt * ¾ cup unsalted melted butter – you can also use browned butter if you would like! Just be sure to measure the butter to 185g before browning. 170g * 2 large room temperature eggs * 1 room temperature egg white * vanilla extract to taste * ½ cup room temperature sour cream 127g * ½ cup room temperature whole milk or buttermilk 116mL For the Buttercream: * 1 ½ cup unsalted room temperature butter 339g * tiny pinch of fine salt * vanilla extract to taste * 18 oz powdered sugar * 2-3 tbsp heavy cream – start with 2 tbsp and add more if needed 30mL – 45mL * red gel food coloring * green gel food coloring Instructions - 1. Preheat your oven to 350℉ and line a cupcake tin with cupcake liners (this recipe makes 14 cupcakes) 2. In a medium mixing bowl, combine all of the wet ingredients and mix well. 3. In a separate mixing bowl, whisk together the dry ingredients. 4. Add the wet to the dry and mix until just combined (do not over-mix your cupcake batter! That will change the way they rise!) 5. Evenly distribute the cupcake batter throughout your pre-prepped cupcake tin and bake at 350℉ for 15-18 minutes or until a wooden toothpick inserted into the center comes out with just a couple of small crumbs on it. 6. Allow the cupcakes to cool in their pan for ~10 minutes and then carefully take them out of the pan and place them on a cooling rack to finish cooling before decorating. 7. While your cupcakes cool, whip the room temperature butter in your stand mixer fitted with a paddle attachment (you can also use an electric hand mixer). Whip the the butter on medium speed for 5-8 minutes until it's silky in texture and pale in color. 8. Scrape the bowl down with a rubber spatula and mix in the fine salt and vanilla extract. 9. Add the powdered sugar and heavy cream, begin mixing on low speed for about 1 minute, and then increase the speed to medium until you have a smooth texture (you'll probably need to scrape the bowl down again to ensure everything is well incorporated) 10. Next, place a small amount of buttercream in a small bowl and add 1-2 drops of green gel food coloring to dye it for the tomato stems. 11. Using the red gel food coloring, dye the remaining buttercream until you reach that deep/true red color (gel food coloring is a necessity if you want that opaque color!) 12. Once your cupcakes are fully cooled, place an Ateco 809 piping tip in a piping bag, fill the bag with the red buttercream, and pipe the buttercream on top of each cupcake using a circular motion. 13. Next, place a small circle piping tip (I used an Ateco 3) in a separate piping bag, fill the bag with the green buttercream, and create the tomato stem on top of each cupcake. In order to do this, I just made a star shape in the center of each cupcake. 14. Serve the cupcakes fresh and enjoy! If you have leftovers, you can store them in an air-tight container at room temperature for up to 2 days. Please don't refrigerate the cupcakes as that will dry them out!
#sweettomatoes #cupcake #buttercream #tomatogirlsummer #summerrecipes #vanillacupcakes
TayK with the 50 gifted #twitch #police #bodycam #us #fyp
TayK with the 50 gifted #twitch #police #bodycam #us #fyp

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