Cupcakes
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Culinary SOS: The Hotel del Coronado shares its recipe for red velvet cupcakes with cream cheese frosting.
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S’more cupcakes Total time: 1 hour, 20 minutes Servings: Makes 20 cupcakes Note: Graham flour, the coarsely ground whole-wheat flour traditionally used in graham crackers, is available at Whole Foods.
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Total time: 50 minutes Servings: 20 standard cupcakes Note: Dutch process cocoa refers to a treatment whereby the cocoa is treated with alkali (alkali neutralizes cocoa’s natural acidity); this cocoa can be found at cooking and baking stores as well as at many well-stocked markets. 3/4 cup unsweetened Dutch process cocoa 3/4 cup hot strong brewed coffee 1 1/2 cups (6.4 ounces) all-purpose flour 1 cup (4 ounces) cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup sugar 1/2 cup brown sugar 1 cup (2 sticks) plus 1 tablespoon butter, at room temperature 2 eggs, at room temperature 2 egg yolks, at room temperature 1 1/2 teaspoons vanilla extract 1.
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Total time: 45 minutes FOR THE RECORD: Cupcake recipe: A recipe for butter cupcakes in Wednesday’s Food section omitted the oven temperature.
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Total time: 15 minutes Servings: Makes about 6 cups, enough for 2 to 4 dozen cupcakes 1 pound cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1/2 teaspoon salt 2 teaspoons vanilla extract 6 cups sifted powdered sugar In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whip together the cream cheese, butter, salt and vanilla until light and airy.
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Total time: 20 minutes Servings: About 6 cups, enough for 2 to 4 dozen cupcakes 1 1/2 pounds bittersweet chocolate 4 cups heavy cream 1 teaspoon vanilla 1.
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Total time: 35 minutes Servings: Makes about 6 cups, enough for 2 to 4 dozen cupcakes Note: This recipe works best with a stand mixer; the large whisk allows the buttercream to achieve better volume and stability than with a hand mixer. 1 1/2 cups sugar 1 tablespoon corn syrup 5 egg whites 3 cups (6 sticks) butter, cubed, room temperature 1.
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Baking beautiful, great-tasting cupcakes at home is easier than you might think.
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No flash in the pan, this pint-size dessert is a sweet fad that won’t go away.
