May 07 2008

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Published by gourmetdeals

Coconut Cupcakes

This super recipe comes from Ina Garten's "The Barefoot Contessa" cookbook, which features recipes from her hugely successful New York take-out store, also named The Barefoot Contessa. Garten notes that these cupcakes have been customer favorites for more than 20 years. Parents will like the fact that the coconut topping keeps the icing from sticking to the plastic wrap in lunchboxes. 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 large eggs 3/4 teaspoon pure vanilla extract 3/4 teaspoon pure almond extract 1/2 cup buttermilk 1 7-ounce package flaked sweetened coconut, divided Cream cheese icing Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels. In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly. Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut. Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks. To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.

Cream Cheese Icing

Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing. 2 3-ounce packages cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 2 1/2 cups sifted powdered sugar Remaining coconut In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency. Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon and Poppy Seed Tartlets - Recipe of the week

For tart shells

  • 1 cup all-purpose flour

  • 1/2 cup confectioners sugar

  • 1/2 teaspoon salt

  • 1 1/2 tablespoons poppy seeds

  • 1 stick (1/2 cup) cold unsalted butter, cut into bits

  • 1 large egg yolk

  • 2 tablespoons cold water

  • 1 teaspoon fresh lemon juice

For filling

  • 1 1/2 cups lemon curd

  • 1 cup chilled heavy cream

  • 2 tablespoons confectioners sugar

  • 2 teaspoons fresh lemon juice

Make tart shells: Pulse together flour, confectioners sugar, salt, and poppy seeds in a food processor. Add butter and pulse until mixture resembles coarse meal. Whisk together yolk, water, and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed. (Dough will appear slightly crumbly.)

Press 1/4 cup dough evenly into each tart shell with floured fingers (dough will be moist) and lightly prick bottoms with a fork. Chill until firm, about 20 minutes. Put shells on a baking sheet and bake in lower third of oven until golden, 20 to 25 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans. Fill tart shells and make topping: Fill each shell with 3 tablespoons lemon curd. Beat together cream with confectioners sugar and lemon juice in a bowl with an electric mixer until it just holds stiff peaks. Transfer to a pastry bag with a decorative tip and pipe onto curd (or dollop frosting with a spoon). Recipe courtesy of www.Epicurious.com

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