CUPCAKE CRAZE

While I really love the taste and simplicity of boxed cake, I feel guilty when using it, due to the cupcake trend that seems to have exploded in recent years and the number of recipes and varieties out there.

My first attempt at making cupcakes from scratch, was a vanilla cupcake recipe from the Magnolia Bakery cookbook. While I did not have anything to compare the finished product to, having never visited the famed New York bakery, I knew right away that the texture was a little too dense; similar to that of a pound cake. After this experience I shied away from the homemade recipes for a while and went back to my boxed brands.

It wasn't until recently that a friend of mine advised that the key to great cupcakes is a batter that has sour cream. Taking note of this and searching several online sources and the many cupcake blogs, I settled on my trusty source, Barefoot Contessa, for her chocolate cupcakes. This recipe uses sour cream, buttermilk and of course, the best quality cocoa powder you can find. With sour cream AND buttermilk, this recipe was worth me pulling out my Kitchen Aid mixer once again. The results were quite pleasing, yielding a very moist and light cupcake. I piped and spread the cupcakes with a vanilla buttercream and a variety of embellishments from sparkling sprinkles, to pastel varieties to the queen of all toppings - a maraschino cherry.

Chocolate Cupcakes (makes 16-20 cupcakes)

12 T (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 t pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 T brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 t baking soda
1/2 t kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, at room temperature

1-1/2 - 2 cups powdered sugar, sifted

1/4 cup milk

1 t vanilla extract

Place the butter in a large mixing bowl. Add 1-1/2 cups of the sugar, milk and vanilla. With an electric mixer, beat on medium speed until smooth and creamy, about 3-5 minutes. Gradually add additional sugar as needed, until the icing is thick enough to be of good spreading or piping consistency. 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.)

BLUE-RASPBERRY MUFFINS

I was torn between making a coffee cake or muffins for a Father's Day breakfast. I created a recipe that had the best of both worlds, a blueberry muffin with a streusel topping. After all, what's the best part of a coffee cake...the sugary, buttery, crumbly topping!

When preparing the batter I discovered I did not purchase enough blueberries, but did have some raspberries on hand. I combined the two and the result was a delicious muffin with a crunchy topping, a beautiful hue of purple.

A single variety of berry or a mix would work well in this recipe.

Blue-Raspberry Muffins

2 cups all purpose flour

2 t baking powder

1/2 t salt

3/4 c blueberries

1/2 c raspberries

1/2 cup (1 stick) butter, softened

2/3 cup granulated sugar

2 eggs

1 t lemon zest

3/4 cup milk

2 T all purpose flour

5 T light brown sugar

1/2 t cinnamon

2 T cold butter, cut into pieces

Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl combine 2 cups flour, baking powder and salt.

In a large bowl beat butter with granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon zest and stir to combine. Stir in dry ingredients, alternating with milk, just until combined. Do not over mix. Fold in berries. Spoon batter into prepared cups. (Batter will be thick).

To make streusel, combine 2 T flour with brown sugar. Add cinnamon. Cut in butter with a pastry blender or two knives, until mixture resembles coarse crumbs. Sprinkle streusel over batter in cups.

Bake 25 minutes or until toothpick inserted in center, comes out clean. Cool muffins for about 10 minutes before removing from pan.

A RUSTIC BBQ

After spending the weekend updating my patio with new blooms and furniture in time for summer, I invited over a few friends for a rustic, non traditional BBQ. I call it non traditional because it did not include any meat. Well, with the exception of bacon, used to lend a smoky flavor to my trout. 

The menu included clams baked in foil parcels, calamari and white bean salad, wild mushroom and margherita pizzas, bacon wrapped trout and pound cake topped with grilled peaches. I was quite pleased with all of the recipes but have specifically featured the recipes for the pizzas and calamari salad below, as they can be prepared and cooked either in or outdoors. 

I intended to make my own pizza dough, but because I only had a few hours to shop and prep, I decided to save that challenge for another day. In the end, the store bought dough was great and I will use it again for my next pizza. If you  have a Trader Joe's near you, they carry plain, wheat and herbed pizza dough. The herb dough was great for the mushroom pizza and I stuck with the plain for the margherita. 

As an optional topping to both pizzas, top them with fresh arugula and a drizzle of a balsamic reduction, after they are cooked.

Wild Mushroom Pizza

1 package herb or plain pizza dough

1 lb assorted wild mushrooms (cremini, oyster, shiitake), roughly chopped into 1/2" pieces 

1-1/2 cups grated Fontina cheese

4 T butter

4-5 sprigs fresh thyme

3 T olive oil

1 clove garlic, minced 

Salt and Pepper

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400. 

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

In a large saute pan over medium-high heat, melt the butter. Add the mushrooms and the leaves from the thyme springs. Continue to cook until the mushrooms are soft, about 10-12 minutes. Season with salt and pepper.

Brush the crusts with the garlic infused olive oil. Top with 2/3 of the cheese. Follow with the mushrooms. Top with remaining cheese.

Cook pizza on the grill until the crust is crisp and the cheese is melted. (Close the lid on the BBQ to melt the cheese). To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high  heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Margherita Pizza

1 package plain pizza dough

2-1/2 cups mini heirloom or cherry tomatoes, halved

1/2 cup grated Parmesan cheese

3 T olive oil

1 clove garlic, minced

1/2 cup fresh basil, finely chopped

1 cup arugula, roughly chopped (optional)

1/2 cup balsamic vinegar (optional)

Preheat oven to 400.

Follow instructions on dough package for letting dough rest at room temperature. Divide dough in half. Stretch/Roll dough into rounds of desired size and thickness. Place crusts on a preheated pizza stone or cookie sheet and bake about 4 minutes per side, until slightly firm and no longer doughy. Remove crusts and allow to cool.

In a small bowl combine olive oil and garlic.

Brush the crusts with the garlic infused olive oil. Top with Parmesan cheese. Follow with the tomatoes and then basil.

Cook on the grill until the crust is crisp.  To cook in the oven, cook at 400 for about 15 minutes or until crust reaches desired crispiness. Top with arugula and balsamic reduction, if desired.

To make the balsamic reduction, put vinegar in a saucepan and cook over medium-high heat until reduced to a thick syrup like consistency. Drizzle on pizza.

Calamari and White Bean Salad

3 cups arugula

3/4 lb calamari bodies (not tentacles)

1 15 oz can cannelini beans, drained and rinsed

1-1/2 cups chicken broth

1/4 cup olive oil

2 T white wine or champagne vinegar

1 t Dijon mustard

1 small shallot, minced

Juice of 1 lemon

1 T olive oil

3-4 sprigs fresh rosemary

1 T fresh Italian parsley, roughly chopped

Salt and Pepper

In a saucepan, combine the cannelini beans, chicken broth and rosemary sprigs. Bring just to a boil and remove from heat. Let sit 20- 30 minutes. Drain, reserving beans and discarding liquid.

Slice one side only of the calamari bodies into 1/2" segments, leaving the other side whole and uncut. An easy way to do this is to insert a wide knife into the calamari body. With another knife, cut one side of the calamari into 1/2" segments. The knife inserted into the tube, prevents the cuts from going through to the other side, while keeping the body whole. Remove the knife.

To make the calamari marinade, combine lemon juice, 1 T olive oil and parsley in a bowl. Add calamari and marinate 10-15 minutes.

To make vinaigrette for salad, combine vinegar, mustard and shallot in a bowl. Add olive in a steady stream, while constantly whisking. Season with salt and pepper. 

Place arugula on a large platter. Pour vinaigrette on top and toss to combine. Arrange beans on top. 

Place calamari on the grill, reserving marinade. Grill  3-4 minutes per side, until calamari begins to curl and turns opaque. Remove from the grill and return to reserved marinade. Toss calamari in marinade and add to salad. If cooking on the stove top, heat 1-2 T olive oil in a saute pan and follow instructions above, cooking 4-5 minutes per side.