Bon Appetit Desserts (37 page)

5 tablespoons unsalted butter

1 1-pound container strawberries, hulled, thinly sliced lengthwise

½ cup chilled heavy whipping cream

1 tablespoon powdered sugar

Preheat oven to 425°F. Spray six ¾-cup custard cups with nonstick spray. Place cups on rimmed baking sheet. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually add ⅔ cup sugar, beating until thick and pale yellow, about 1 minute longer. Beat in ½ teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Beat hot milk mixture into batter. Continue to beat 30 seconds. Divide batter among prepared cups.

Bake cakes until firm to touch and pale golden, and tops form rounded peak in center, about 16 minutes. Cool in cups at least 20 minutes. Serve warm or at room temperature.

DO AHEAD
:
Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.

Toss strawberries and remaining ½ cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining ¼ teaspoon vanilla in another medium bowl until peaks form.

Remove cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.

Devil’s Food Cupcakes with Chocolate Frosting

Moist and chocolaty with a tender, airy crumb, these cupcakes live up to their seductive good looks. A fudgy frosting makes them even harder to resist. For a slightly sweeter frosting, use up to ½ cup of powdered sugar.
Makes 16

½ cup natural unsweetened cocoa powder

2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

½ cup boiling water

½ cup buttermilk

1 cup cake flour

¾ teaspoon baking soda

½ teaspoon salt

⅔ cup (packed) dark brown sugar

½ cup canola oil

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

2 tablespoons heavy whipping cream

2 tablespoons
(¼
stick) unsalted butter

½ cup sour cream

1 teaspoon vanilla extract

¼ cup powdered sugar

CUPCAKES
: Preheat oven to 350°F. Line 16 standard (⅓-cup) muffin cups with paper liners. Combine cocoa powder and chocolate in medium bowl. Pour ½ cup boiling water over; whisk until smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl to blend. Using electric mixer, beat brown sugar, oil, ½ cup sugar, eggs, and vanilla in large bowl until light and creamy, about 2 minutes. Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.

Bake until tester inserted into center comes out with some crumbs attached, about 18 minutes. Cool in pans on cooling rack 10 minutes. Transfer cupcakes to rack and cool completely.

FROSTING
: Stir both chocolates, cream, and butter in medium bowl over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in sour cream and vanilla, then powdered sugar. Let stand until thick enough to spread, about 10 minutes.

DO AHEAD
:
Can be made 3 days ahead. Store frosted cupcakes airtight at room temperature.

Vanilla Cupcakes with Vanilla Frosting

These cupcakes are a delicious blank canvas: Enjoy them as the classic cupcakes they are, or dress them up with anything from fresh raspberries to edible flowers (see Icing on the Cupcake, page 133, for more ideas).
Makes 12

1⅓ cups cake flour

1 teaspoon baking powder

½ teaspoon salt

⅓ cup whole milk

3 large egg whites, room temperature

2 tablespoons sour cream

1 teaspoon vanilla extract

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

3 cups powdered sugar

½ cup (1 stick) unsalted butter, room temperature

6 tablespoons (about) heavy whipping cream

1½ teaspoons vanilla extract

CUPCAKES
: Preheat oven to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Whisk milk, egg whites, sour cream, and vanilla in another medium bowl until sour creamis completely incorporated. Using hand-held electric mixer, beat butter and sugar in large bowl until very light and fluffy, about 8 minutes. Add flour mixture to butter mixture in 2 additions alternately with milk mixture in 2 additions, beating on low speed until blended between additions. Divide batter equally among paper liners (about ⅓ cup each). Bake cupcakes until tester inserted into center comes out clean, 18 to 20 minutes. Cool in pans on rack 5 minutes. Transfer cupcakes to rack to cool completely.

FROSTING
: Beat powdered sugar, butter, 2 tablespoons cream, and vanilla in large bowl until blended. Continue beating, adding 1 tablespoon cream at a time, until mixture is light and fluffy, about 3 minutes. Using butter knife, spread frosting on cupcakes or, if desired, refrigerate frosting just until thick enough to pipe, then spoon frosting into pastry bag and pipe decoratively atop cupcakes.

DO AHEAD
:
Can be made and frosted 1 day ahead. Cover and let stand at room temperature.

Banana-Chocolate Chunk Cupcakes with Cream Cheese Frosting

These moist banana cupcakes with walnuts and chocolate chunks are a great bring-along for a potluck brunch. If you like, the frosting can be tinted with a couple of drops of food coloring for special occasions.
Makes 12

2½ cups unbleached all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sugar

¾ cup (packed) dark brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

2 large eggs

2 cups mashed ripe bananas (about 4 large)

½ cup sour cream

¼ cup buttermilk

8 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into small pieces

1 cup coarsely chopped walnuts, lightly toasted

1 cup (2 sticks) unsalted butter, room temperature

1 8-ounce package Philadelphia-brand cream cheese, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

CUPCAKES
: Position rack in center of oven and preheat to 350°F. Line 12 standard (⅓-cup) muffin cups with paper liners. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat both sugars, butter, and vanilla in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in bananas (mixture may look broken). Beat in sour cream. Reduce speed to very low. Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients. Stir in chocolate and walnuts. Divide batter among paper liners.

Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Transfer to racks and cool.

FROSTING
: Using electric mixer, beat butter and cream cheese in large bowl until smooth and fluffy. Reduce speed to low and beat in sugar and vanilla. Increase speed to high and beat until fluffy. Spread frosting thickly over cupcakes.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Lemon-Raspberry Cupcakes