Saturday, November 24, 2007
Cupcakes For Two?
Yes, I know there's only one cupcake photographed but trust me, I did make enough cupcakes for 2-4 people today. I just didn't take a group shot of them. You see, I finally made something from a cookbook I was given some time last year called Small-Batch Baking by Debby Maugans Nakos. It's perfect for those of us who may have a craving for say, vanilla cupcakes with coconut cream cheese frosting, but don't want to deal with baking a dozen of 'em and having to eat more than one, goodness forbid! This basic vanilla cupcake recipe yielded 4 cupcakes and not only were they a cinch to whip up but they were also just right for me as I'm running awfully low on both sugar and flour these days! Anyways, I added some cream cheese frosting and topped the cupcakes off with some unsweetened, organic coconut flakes that I found at Whole Foods the other day. Be as creative as you'd like, or as non-creative because these actually tasted quite delicious plain too. Happy baking!
Vanilla Cupcakes With Coconut Cream Cheese Frosting (adapted from Small-Batch Baking):
2 tablespoons unsalted butter (at room temp)
1/2 cup AP flour, sifted.
1/4 cup buttermilk (at room temp)
1/8 teaspoon baking soda
Yolk of 1 large egg (at room temp)
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt
1. Preheat oven to 350 degrees F (make sure you have placed a rack in the middle of the oven beforehand). Line a muffin pan with 4 paper liners.
2. Combine the buttermilk and baking soda in a small bowl and stir to mix. Whisk in the egg yolk and vanilla.
3. In a medium-size bowl, place the flour, sugar and salt and whisk to blend well. Add the butter and half of the buttermilk mixture. Using a hand-held mixer on low speed, beat until the dry ingredients are moistened. Increase the speed to medium and beat until the mixture is lightened and has slightly increased in volume (about 45 secs). Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended (about 20 secs). Scrape down the side of the bowl again if necessary.
4. Spoon the batter into the prepared muffin cups, dividing batter evenly. Bake about 20-23 minutes or until a toothpick inserted in the center of cupcake comes out clean. (The tops will just begin to brown).
5. Remove the muffin pan from the oven and place on wire rack for 10min; remove the cupcakes from the pan and place them on a wire rack to cool completely before frosting.
Cream Cheese Frosting:
Using an electric mixer, mix 6 ounces cream cheese with 1/2 cup butter butter (both should be at room temp), until smooth. While still mixing, gradually add 3 cups of powdered sugar and 1 teaspoon vanilla extract until well combined. Once the mixture is a smooth consistency and the cupcakes have cooled you can frost the cupcakes. Addition of coconut flakes is optional of course...you can also top it off with chocolate shaving, nuts, or anything else you'd like.