Denne opskrift kommer fra Ina Garten, ejeren af Barefoot Contessa i East Hampton. Det gør især rige og lækre cupcakes. Brug en iscreme til pænt og jævnt fylde cupcake tin.
Kilde: Martha Stewart Living, december / januar 1996
This recipe is from Ina Garten, the owner of Barefoot Contessa in East Hampton. It makes especially rich and delicious cupcakes. Use an ice cream scoop to neatly and evenly fill the cupcake tin. Yield: Makes two dozen cupcakes. Ingredients: 3 cups cake flour (not self-rising), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 5 large eggs, 3/4 pound (3 sticks) unsalted butter, room temperature, 2 cups sugar, 1 1/2 teaspoons pure vanilla extract, 1 1/2 teaspoons almond extract, 1 cup buttermilk, 1 pound sweetened flaked coconut, Cream Cheese Frosting. Directions: 1. Preheat the oven to 350 degrees. Sift the dry ingredients together in a medium mixing bowl and set the bowl aside. Break the eggs into a small bowl and set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, slowly pour in the eggs and the vanilla and almond extracts. 3. Mix in the flour mixture and buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture. Add half of the coconut, and mix it in until just incorporated. 4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice cream scoop with a 1/4-cup capacity; the batter should almost reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. 5. Remove the cupcakes from the oven, and let them cool briefly in the tin before transferring them to a rack to cool completely, about 45 minutes. Frost them with cream cheese frosting, and sprinkle with the remaining coconut.
27.04.2023 @ 02:19
This recipe is from Ina Garten, the owner of Barefoot Contessa in East Hampton. It makes especially rich and delicious cupcakes. Use an ice cream scoop to neatly and evenly fill the cupcake tin. Yield: Makes two dozen cupcakes. Ingredients: 3 cups cake flour (not self-rising), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 5 large eggs, 3/4 pound (3 sticks) unsalted butter, room temperature, 2 cups sugar, 1 1/2 teaspoons pure vanilla extract, 1 1/2 teaspoons almond extract, 1 cup buttermilk, 1 pound sweetened flaked coconut, Cream Cheese Frosting. Directions: 1. Preheat the oven to 350 degrees. Sift the dry ingredients together in a medium mixing bowl and set the bowl aside. Break the eggs into a small bowl and set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, slowly pour in the eggs and the vanilla and almond extracts. 3. Mix in the flour mixture and buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture. Add half of the coconut, and mix it in until just incorporated. 4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice cream scoop with a 1/4-cup capacity; the batter should almost reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. 5. Remove the cupcakes from the oven, and let them cool briefly in the tin before transferring them to a rack to cool completely, about 45 minutes. Frost them with cream cheese frosting, and sprinkle with the remaining coconut.