Cream-Filled Chocolate Cupcakes (Issue 41)

Prep Time: 30 minutes Total Time: 1 hour 45 minutes; Makes 12

For the cupcakes:

• 16 tablespoons (2 sticks) unsalted butter, room temperature plus more for muffin tins
• ¾ cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature

For the filling:

• 1 ½ cups marshmallow crème (7.5-ounce jar)
• 8 tablespoons (1 stick) unsalted butter, room temperature

Directions:

1.    Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin tins: dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

2.    Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

3.    Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

4.    Meanwhile, prepare filling: In a medium bowl, whisk marshmallow crème and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

5.    Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Glazed Lemon Cakes (Issue 13)

Prep: 15 minutes Total: 50 minutes; Makes 6

For an elegant dessert, serve these cakes on plates garnished with fresh berries

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
• 1 1/2 cups all-purpose flour, plus more for muffin tin
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk, or plain low-fat yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups confectioners' sugar

Directions:

1.    Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.

2.    With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.

3.    Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

4.    Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.

Carrot Cupcakes

Prep Time: 20 minutes Total Time: 45 minutes plus cooling and frosting; Makes 12

For the cupcakes:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup packed light-brown sugar
• 1 large egg
• 2 tablespoons plain low-fat yogurt
• 1/4 teaspoon pure vanilla extract
• 1 1/2 cups grated carrots ( from about 4 medium carrots)

For the frosting:

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 (1/2 stick) unsalted butter, room temperature
• 1 cup confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon grated orange zest

Directions:

1.    Cupcakes: Preheat oven to 375˚ Line a 12 cup standard muffin tin with paper liners.

2.    In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

3.    In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.

4.    Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

Cupcakes Three Ways (Vanilla Cupcakes with Chocolate, Buttercream and Raspberry Frostings)

Prep: 15 minutes Total: 40 minutes; Makes 12

Stir up one batter three ways, and then add on buttery icing, plus cute flourishes, for head-of-the-class results.

Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• Vanilla, raspberry, or chocolate buttercream

Directions:

1.    Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2.    With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

3.    Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.

Buttercream Three Ways:

1.    Vanilla Buttercream: With an electric mixer, beat 8 tablespoons (1 stick) room-temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.

2.    Raspberry Buttercream: Make Vanilla Buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.

3.    Chocolate Buttercream: Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make Vanilla Buttercream, then beat in melted chocolate.

Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.

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Episode #104: Elegant Cookies

Lemon Sandwich Cookies (Issue 42)

Prep: 45 minutes Total Time: 2 ¼ hours; Makes 3 dozen

Ingredients

• 16 table spoons (2 sticks) unsalted butter, room temperature
• 1 cup confectioners’ sugar
• 1 tablespoon finely grated lemon zest (from 1 lemon)
• ½ teaspoon salt
• 2 cups all purpose flour (spooned and leveled), plus more for rolling
• 2 table spoons granulated sugar, for sprinkling
• Creamy lemon Filling (below)

Directions

1.    Preheat oven to 350 degrees. In a large bowl, using an electric mixer on high speed, beat butter, confectioners’ sugar, lemon zest, and salt, until combined. With mixer on low, add flour 9dough will still be stiff); finish mixing with a wooden spoon.

2.    Turn dough out onto a piece of plastic wrap, pat into a disk about ½ inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).

3.    Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).

4.    Cut out cookies with a 1 ½-inch round cutter (re-roll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

5.    Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Creamy Lemon Filling

• 4 ounces bar cream cheese, room temperature
• 1 tablespoon finely grated lemon zest 9from 1 lemon)
• 1 to 1 ½ cups confectioners’’ sugar

In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners’ sugar, missing until smooth. Mix in remaining sugar as necessary to create a firm