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Classic Cupcakes Print E-mail
Wednesday, 26 March 2008
These tender vanilla cupcakes with innocent chocolate frosting are a favorite for the lunch box set. Bake them on the weekend, wrap each one in plastic wrap and put them in the freezer, then send them off with your loved ones to school or work. They're soft and fresh at noon. With sprinkles, they're the perfect way to mark important occasions like birthdays or the Last Day of School.
(Makes 12)
1/2 cup butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cup flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Easy Cocoa Frosting, recipe follows Candy Sprinkles, optional

1.) Preheat oven to 350 and line the cups of a muffing tin with parchment cupcake papers.

2.) Cream the butter and sugar in the bowl of an electric mixer, or in a large mixing bowl with a whisk. Add the eggs, one at a time, beating well after each addition.

3.) Stir the flour, cornstarch, baking powder and salt together in a small mixing bowl. Add half the flour mixture and half the milk to the butter and sugar mixture and stir or mix until smooth. Add the remaining flour mixture and the rest of the milk and stir until smooth again.

4.) Distribute the batter evenly between the lined muffin cups and bake until the cupcakes are puffed up and golden-brown, about 20 minutes. When pressed lightly in the center, the cakes should spring back up.

5.) Cool the cupcakes completely then frost them with Easy Cocoa Frosting, and sprinkles if desired. Easy Cocoa Frosting The surface of this frosting dries almost as soon as it's spread, so if sprinkles are applied, they should be scattered over the frosting the instant it's applied. (Makes about 2 cups) 1/2 cup butter, softened 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract 4 cups powdered sugar 1/4 cup milk

Stir the cocoa powder into the butter, then stir in the vanilla extract, the powdered sugar and the milk. Whip the frosting until it is smooth and creamy. Spread it over cooled cupcakes.
 
Rhubarb Cookie Bars Print E-mail
Wednesday, 26 March 2008
WIth its tart fruit-like flavor, rhubarb captures the tangy essence of spring. We like to layer that springtime goodness between two buttery cookie layers made from the same dough. As the cookies bake, the filling becomes jam-like and the cookie layers, tender-crisp.

For the Filling:
12 ounces pound (about 3 medium-sized stalks) fresh rhubarb
3/4 cup sugar

For the Crust and the topping:
2 1/2 cups flour
1/2 cup sugar
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 cup (2 sticks) unsalted butter

1.) Preheat the oven to 350. If the oven has a convection option, use it. Spray a 9 x 13-inch baking dish with non-stick spray then line it with baker's parchment and spray the parchment as well.

2.) To prepare the filling: Cut the rhubarb into 1/2-inch slices and pile the sliced rhubarb into a dry, 2-quart saucepan with the sugar. Cook the rhubarb and sugar over medium heat, stirring until the rhubarb releases some of its juices and becomes tender, about 15 minutes.

3.) To prepare the crust and topping mixture: In a food processor or a mixing bowl, process or whisk the flour with the sugar and salt to combine. Cut in the butter until the mixture is uniformly crumbly. Set half of the mixture aside to make the topping. Press the other half of the dough into the baking dish to make an even layer covering the bottom of the pan. Bake the crust until it is golden brown and lightly puffed, about 10 minutes with a convection oven, 12 to 14 minutes in a conventional oven. Allow the crust to cool to room temperature then gently spread the cooked date filling over the baked crust being careful not to tear the crust.

4.) Crumble the reserved crust dough over the filling and bake the bars until the topping is browned, 20 to 25 minutes, a little longer in a conventional oven. Cool the bars to room temperature then cut into 24 squares.
 
Orange and Currant Scones Print E-mail
Wednesday, 26 March 2008
2 cups (10 ounces) unbleached white flour
¼ cup (2 ounces) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
6 tablespoons (3 ounces) butter
1 large egg (2 ounces)
1 tablespoon freshly grated orange zest
3/4 cup(6 ounces) fresh squeezed orange juice
½ cup (2 ounces) dried currants

For the Topping:
1 cup powdered sugar
1 tablespoon fresh squeezed orange juice
1 teaspoon freshly grated orange zest 1

  1. Preheat oven to 400 and line a baking sheet with baker’s parchment.
  2. In a food processor or a mixing bowl, whisk or motor together the flour, baking powder, baking soda and salt.
  3.  Cut in the butter until the mixture is uniformly crumbly.  In a separate bowl whisk the egg with the orange zest and orange juice until smooth.
  4. Stir the flour and butter mixture along with the currants into the egg and orange mixture.
  5. Knead gently – no more than two or three turns -- just until the dough is smooth.
  6. Shape the dough into a ball and cut it into six pie shaped wedges. Put the scones on the parchment-lined baking sheet.
  7. Bake the scones until are puffed in the center and the almonds are well-browned, about 12 minutes.
  8. Stir together the powdered sugar, orange juice and orange zest for the glaze and drizzle the glaze over the warm scones. Cool the scones on a rack.
 
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