22 August 2009

Cupcakes Year Round

I admit I have a cupcake fetish. It is one of several food fetishes I admit to. It manifest itself, quite naturally, as the desire to acquire every cupcake book I come across. Now here is the problem – they are pretty much all the same. There are a couple of chocolate recipes, dark and light , a vanilla recipe, a lemon recipe, maybe a red velvet, several butter cream frostings, a ganache, some sprinkles, some coconut, cake in an ice cream cone and on and on.

Still, I buy them. Cupcakes Year Round by Sara Neumeier has an interesting spin on a cupcake book. Technically, it is not so much a book as a fancy designed, spiral bound collection that stands like an easel. It is easy to read the recipes in this format, but not so easy to find the recipes in this format.

These cupcakes are decorated so that you will find recipes for all major holidays and special events throughout the year.

I like baking recipes that let you toss everything in a single bowl and a few minutes later -- batter. This book has both a chocolate and vanilla version of one bowl batters.

One-bowl vanilla cupcakes

1 1/2 cups (3 sticks) unsalted butter
1 1/2 cups packed light brown sugar
3 large eggs
1 1/4 cup milk
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
3 cups cake flour

Preheat the oven to 350 F. Line 24 cupcake tins with baking papers. Place the butter in a medium, heatproof bowl place over a pot of gently simmering water. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.

Whisk the eggs into the mixture. Add the milk, vanilla, baking powder, and salt; whisk to combine. Whisk in the flour until evenly combined.

Fill each baking paper two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.

I just microwave the butter at 15 second intervals until it is melted. Now get into the kitchen and make someone some cupcakes!!!!

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