Cupcakes for Mother’s Day
Crumbs Bakery just opened here in Westport, and I have been assiduously avoiding it for fear of initiating yet another dangerous addiction. But I guess
obsessing over cupcakes was the reason I offered to bake some for Mother’s Day Brunch.
When you google “cupcakes” all you get are recipes from Magnolia Bakery.
Makes 24 cupcakes
1 1/2 cups self-rising flour
1 1/4cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the
butter using an electric mixer on medium speed until smooth. Add the sugar gradually and
beat for 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addi-
tion, beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25
minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool
on a wire rack before icing. Can make them one day ahead. Just wrap well and store at room temperature.
Vanilla Buttercream Recipe
Makes enough for a 2-layer 9-inch cake or 2 dozen cupcakes
1 cup butter, softened
6-8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add in 4 cups sugar, then the milk and vanilla. On
medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each
addition, until the icing is thick enough for good spreading consistency (you may not need all
of the sugar).
If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at
room temperature because icing will set if chilled. The icing can be stored in an airtight con-
tainer for up to 3 days.
Also on the Menu:
Nancy Snell’s Noodle Kugel
aka: Its No Secret Why Your Grandfather Died of Heart Disease
Usually our Passover guests raid the fridge for KP dairy products on their way out the door, but this year we ended up with a surplus. So in an effort to utilize it all before their expiry I’m also bringing this insanely caloric treat. There are zillions of lower fat kugel recipes out there, be my guest and go look for them. As for me- this is the recipe I plan to submit for the TCS Shavout Kugel Bake-Off.
Credit to Nancy Snell
1 Bag cooked Egg Noodles
2 sticks butter
4 beaten eggs
2/3 cups sugar
1 pound cottage cheese
1/2 pint sour cread
1 teaspoon vanilla
raisins if you wish (of course we HATE raisins in anything)
3/4 cup graham cracker crumbs
1 tsp cinnamon
Cook and drain noodles, melt butter, beat eggs, mix all together (not topping) and pour into rectangular baking dish. Sprinkle topping. Bake at 325 for 1 hour 15 minutes.