Spiced Stout Cupcakes
Posted: February 7, 2010 Filed under: Cupcakes | Tags: a Martha Stewart recipe, beer, cupcake, glazed, spiced Leave a comment »
Ingredients for cakes:
3 3/4 c. all-purpose flour
1/2 tsp. + 1/8 tsp baking soda
1 3/4 tsp. baking powder
1 1/4 tsp. salt
1 tbsp. cinnamon
1 1/4 tsp. nutmeg
1 1/3 c. vegetable oil
1 1/4 c. unsulfured molasses
1/2 c. + 1 tbsp. light brown sugar
2 large eggs + 1 egg yolk
1 tbsp. + 1 tsp. orange zest
1 1/4 c. (10 oz.) stout beer (Brigade beer of choice:)
Ingredients for glaze:
2 c. confectioners’ sugar
1/4 c. stout beer
Make the cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. (Yields 28 regular cupcakes, but if you need to feed a crowd, you can turn these into mini cupcakes, too.)
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl. In a separate bowl, mix on medium-low speed the oil, molasses, brown sugar, whole eggs & yolks, zest, and stout until combined. Reduce speed to low; gradually add flour mixture, beating until just combined.
Pour batter into paper-lined cups, filling roughly 3/4 full. Bake for 20 minutes, rotating tins halfway through baking time. Remove from oven when cake tester inserted in center comes out clean. Turn out the cakes onto a wire rack to cool completely.
Make the glaze: Once the cakes have cooled completely, whisk together the confectioners’ sugar and 1/4 c. beer to make glaze, and drizzle over cakes.
Unglazed cakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. Once glazed, keep the cakes at room temperature. Eat the same day as glazed.
Strawberry Jam Teacakes
Posted: January 30, 2010 Filed under: Cupcakes | Tags: a Martha Stewart recipe, cupcake, fruit, glazed, strawberry Leave a comment »
Ingredients for teacakes:
1 c. unsalted butter
3 c. all-purpose flour
1 tsp. baking powder
1/2 teaspoon salt
1 1/2 c. sugar
2 tsp. orange zest (about 1 large orange)*
4 eggs, separated
1/2 c. milk
1 c. strawberry jam (Brigade jam of choice:
Ingredients for citrus glaze:
1 1/2 c. confectioners’ sugar
1/4 tsp. orange zest
3 tbsp. orange juice
*Any citrus zest/juice can be used in this recipe. The Brigade went with a classic strawberry-orange combination, but feel free to be adventurous and test out some nifty new jam-and-zest combos.
Making the teacakes: Preheat the oven to 350 degrees. Grease 16-18 standard muffin tins with butter, then coat with flour.
Whisk together flour, baking powder, and salt; set aside. Cream butter, sugar, and zest until pale and fluffy (medium speed), then add the egg yolks, one at a time. Scrape down bowl as necessary. Then reduce mixer speed to low and add the flour mixture in three batches, alternating with the milk.
In a separate bowl, beat egg whites to soft peak stage. Fold this into the batter.
Time to fill the pan: spoon roughly 1 1/2-2 tablespoons of batter into each prepared cup. (Again, this will vary depending on just how large you want your teacakes.) Make a little indentation in each dollop of batter, filling with about a tablespoonful of jam. Then top with another 2 tablespoons or so of batter, to cover up the jam completely.
Bake for about 30 minutes, rotating the pans halfway through for even baking. Once you remove them from the oven, run an offset spatula around the edges of the pan and transfer to cooling racks immediately.
The glazing: Once the cakes have cooled completely, whisk together all the glaze ingredients, adding more sugar or juice to reach the glazing consistency you want. Then glaze away! I found the best way to do this is to keep the teacakes on the cooling rack with a sheet of wax paper underneath to catch the glaze drippings; then just drizzle as much glaze as desired onto each cake. The cakes aren’t very sweet, so the glaze is a nice addition.
Martha recommends storing the final product in a single layer at room temperature in an airtight container for no more than 2 days. But these things are good, so I doubt they’ll last 2 days.
