Thursday, January 27, 2011

Food processor cupcakes

Yummy note: Food processor cupcakes, say what?! Yes, I said it right... Actually saw this on the Cooking Channel the other day and couldn't believe it as Nigella Lawson whipped these together in no time.. so I just had to try this recipe out.
I didn't stray away from her recipe here, as I was afraid what I'd come out with in the end. :)
Seriously, it took no time to measure and dump all the ingredients into the food processor, and in like 15 minutes, we had homemade cupcakes.

So what did I think of this recipe overall, well, I think it was good, fast, and easy. I think the cupcakes tasted best within a day or two of baking them, as I think by day 3, I had one, and it was a bit dry. So eat them sooner than later and I think you'll be fine. The frosting recipe that originally was used, was ok, it was a typical royal icing recipe, which gives you a nice crispy, almost divinity, like frosting on top, which I was hopeful that it would seal in the moistness of the cupcake, but really I didn't think that helped. I honestly think it dried out more, so maybe use your favorite frosting recipe instead of the royal icing one provided. Overall, a fun and quick recipe to do and easy for kids to help out with.

Vanilla Cupcakes:
1 stick plus 1 tablespoon soft butter
1/2 cup plus 1 tablespoon sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2-3 teaspoons vanilla extract
2-3 tablespoons milk

Royal Icing:
*2 large egg whites (or substitute powdered egg whites)
3 cups confectioners' sugar
1 teaspoon lemon juice or vanilla extract

Take ingredients (eggs, milk, butter) you need out of the fridge in time to get to room temperature. Note, they say this makes a huge difference to the lightness of the cupcakes later, so I went along with that. :) Preheat the oven to 400 degrees.
Put all of the ingredients for the cupcakes, EXCEPT for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smoother consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Next ice with royal icing recipe or substitute with your favorite frosting. Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice or vanilla extract, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

No comments:

Post a Comment