cake it easy: August 2010 cake it easy: August 2010

Wednesday, August 18, 2010

Mimi's Cafe Buttermilk Spice Muffins

1 cup sugar
1/2 cup butter
3 eggs
1/2 teaspoon cinnamon
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
3/4 cup + 1 tablespoon buttermilk
For Topping:
1/2 cup sugar
1 cup walnuts, finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.

Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

Make the nut topping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.

Recipe yields 12 standard-size muffins, or six jumbo size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Old-Fashioned Chocolate Cupcakes ( by Cheryl )

14 regular cupcakes / 375 degree oven
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Try to use the best quality cocoa you can find. It makes a huge difference. For this recipe she used Valrhona cocoa. Its so dark that the batter is almost purple.

Note: This cupcake recipe is the kind that will result in a flat cupcake (not domed). One thing you must be careful of is over-filling the cupcake paper. So, stick to 2/3’s full and don’t be tempted to squeeze that last bit of batter into one of the papers.


Chocolate Frosting
adapted from Martha Stewart’s Baking Handbook
5.3 ounces semi-sweet chocolate
3 tablespoons unsweetened cocoa powder
3 tablespoons boiling water
1 stick (1/2 cup) butter, room temperature
1/2 cup powdered sugar
1. Chop the chocolate and place in a heat proof bowl. Melt over a pan of gently simmering water. Remove from heat and let cool for 15 – 20 minutes.
2. Dissolve the cocoa powder in the boiling water in a small bowl. Set aside.
3. In an electric mixer, beat butter until creamy. Scrape the bowl.
4. Add powdered sugar and beat to combine.
5. Add cooled, melted chocolate and beat to combine.
6. Add cocoa paste and beat to combine.

Flowers


Saturday, August 7, 2010

Birthday Cake


Day Recipe

Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like