Ingredients:1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for muffin tins2 1/2 cups all-purpose flour, plus more for dusting3/4 teaspoon baking powder1/4 teaspoon salt1 1/4 cups sugar3 large eggs1 teaspoon vanilla extract1 cup plus 2 tablespoons milkButter glazeCinnamon candies, for decoratingGreen food coloringInstructions:1. Preheat oven to 300 degrees. Generously butter…
1. Adjust oven rack to middle position and to 350°F. Line 12-cup muffin pan with cupcake liners. Whisk butter, sugar, and salt in large bowl until creamy and light. Whisk in eggs, one at time, until combined. Whisk in 2/3 cup coconut milk, vanilla, and 1/2 cup coconut.
I hope everyone is having a great start to the New Year and feels refreshed and ready to enjoy 2011 to the fullest. B. and I don’t really make resolutions as we know what works and what does not, what needs to go and what needs to be and always keep those in mind. Not…
1. For the Cupcakes: Adjust oven rack to middle position and preheat to 350°F. Line a 12-cup muffin tin with cupcake liners. Stir the butter, sugar, and salt in a large bowl until creamy. Whisk in the oil, then the egg, egg yolk, buttermilk, and red food coloring until well combined.
The best part about taste testing a recipe for cupcakes is that you can get a dozen opinions. This week for my magazine recipe review I decided to bake the banana cupcakes with honey-cinnamon frosting from the March issue of Everyday Food. I was intrigued by idea of the spiced buttercream. In my experience, most…
[Photograph: Maria Del Mar Sacasa] An extra moist yellow cupcake made with summer squash and frosted with a chocolate cream cheese frosting. Note: Use the large holes of the box grater to grate the squash. To melt chocolate, place in medium bowl and microwave until smooth and glossy, 1 to 2 minutes, stopping to stir…
5. Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired,…
Spiked with ginger and a splash of orange juice, these gluten-free pumpkin spice cupcakes are sure to please a crowd. [Photograph: Elizabeth Barbone] We can’t get enough pumpkin recipes this time of year, and these pumpkin-spice cupcakes are just one more reason to celebrate. Spiked with a good does of ginger (but not so much…
If you like cream cheese brownies, you’ll love these Chocolate Cream Cheese Cupcakes, from the March issue of Bon Appétit magazine. They have a deep chocolate flavor with a tangy cream cheese and chocolate chip filling. They weren’t too sweet, and the ratio of filling to cake was just right. My only complaint would be…
2. In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar, molasses, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, five-spice powder, black pepper, and eggs. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Here in Seattle, every March something extremely joyful happens: all of the cupcake shops debut their individual takes on boozy Irish-themed cupcakes. However, for those of you not in Seattle (or someplace that…
I love corn. When it’s in season, I sneak fresh sweet corn into every meal that I can. Before it goes out of season, I cut a bunch off of the cob to keep in the freezer, and when that runs out, I content my urges with store-bought frozen or canned. I eat the fresh…
[Photograph: Steve Legato] This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn’s Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that’s darker and slightly more tart than the familiar red raspberry.…
Ingredients:1 12-oz. can vanilla frosting12 cupcakes, any flavor2 cups sweetened flaked coconut, chopped in food processor1/4 cup pink decorating sugar12 marshmallows24 thin pretzel sticks12 mini marshmallows24 brown M&M’s minis12 pink heart candies, such as Runts6 black licorice laces
2. In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.
Ingredients:cupcakescooking spray10 ounce cake flour (about 2 1/2 cups)3 tablespoons unsweetened cocoa1 teaspoon baking soda1 teaspoon baking powder1 teaspoon kosher salt1 1/2 cups granulated sugar6 tablespoons unsalted butter, softened2 large eggs1 1/4 cups nonfat buttermilk1 1/2 teaspoons white vinegar1 1/2 teaspoons vanilla extract2 tablespoons red food coloring (about 1 ounce)frosting5 tablespoons butter, softened4 teaspoons nonfat…
Ingredients:cupcakes5.2 ounces white rice flour (about 1 cup)2.1 ounces sweet white sorghum flour (about 1/2 cup)2.3 ounces cornstarch (about 1/2 cup)1 teaspoon baking powder1/2 teaspoon xanthan gum1/2 teaspoon baking soda1/2 teaspoon salt1/8 teaspoon ground cinnamon3/4 cup granulated sugar3/4 cup mashed ripe banana (about 2 small bananas)1/2 cup canola oil2 large eggs1 teaspoon vanilla extract1/2 cup…
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3. Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with buttermilk mixture, scraping down sides and bottom of bowl with rubber spatula as needed.
5. Make the Buttercream: In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, stout, vanilla, and salt into the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes, scraping down the bowl as…
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] Whoopie pies are not the next cupcake…or are they? At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M.) made my eyes go wider than any other: the…
9. For the frosting: Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.
This week, in honor of Valentine’s Day, we’ve put together a list of our favorite books on chocolate, with one Cook the Book recipe a day adapted from each volume. Today’s addition to our “Chocolate Lover’s Library” is one that many of you may be familiar with, especially if you read food blogs as much…
These are so awesome! And surprisingly easy. I subbed sweet potatoes for pumpkin, and also I was out of apple cider vinegar so I used some raspberry wine vinegar left over from a failed attempt at eating more salad. I made them yesterday as a thank-you gift to my roommates, but we ate them all…