To celebrate the upcoming release of Martha Stewart's Cupcakes, we've pulled this delcious recipe for Hi-Hats from her web archives:
Makes 12 cupcakes
- FOR THE BATTER
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- FOR THE FROSTING
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- FOR THE CHOCOLATE COATING
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
Preheat oven to 350 degrees with rack in center. Prepare the batter:
Place chocolate in a medium heatproof bowl, and set it over a medium
saucepan of barely simmering water; stir chocolate until melted and
smooth. Remove bowl from heat, and set aside to cool slightly.
- 2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment,
cream butter and sugar on medium speed, scraping sides of bowl as
needed, until light and fluffy. On low speed, mix in melted chocolate.
Increase speed to medium, and add eggs, one at a time, mixing well
after each addition. Add vanilla, and beat until mixture is creamy and
color has lightened slightly, about 1 minute. Mix in sour cream. On low
speed, add half of reserved flour mixture, beating until just
incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and
mix until just incorporated.
- 4. Line a cupcake pan with paper
liners. Fill each liner with enough batter to come 1/8 inch from top,
about 1/3 cup. Bake, rotating pans halfway through, until tops are firm
and a cake tester inserted in the center comes out clean, about 20
minutes. Transfer cupcakes to a wire rack to cool in pan for 10
- 5. Use a small knife to loosen any tops stuck to the
pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right
side up, and let cool completely.
- 6. Prepare the frosting: In
a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and
cream of tartar. Using a handheld electric mixer, beat on high speed
until foamy, about 1 minute. Set bowl over a pan of barely simmering
water. Beat on high speed until frosting forms stiff peaks, about 12
minutes; frosting should register 160 degrees.on a candy thermometer.
Remove from heat; stir in vanilla and almond extracts, and beat for 2
minutes more until frosting thickens.
- 7. Transfer frosting to
a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a
1/8-inch border on each cupcake, pipe a spiral of frosting into a
2-inch-high cone shape, using about 1/2 cup of frosting per cupcake.
Transfer cupcakes to a baking sheet, and refrigerate while preparing
the chocolate coating.
- 8. Prepare the chocolate coating:
Combine chocolate and oil in a medium heat-proof bowl set over a medium
saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to
coat frosting, allowing excess to drip off. Transfer to a baking sheet
fitted with a wire rack. Spoon more coating around edge of cupcake and
any exposed frosting; none of the frosting should show. Let cupcakes
stand at room temperature 15 minutes.
- 10. Carefully remove
paper liners from cupcakes, and discard. Place cupcakes on a serving
platter, and refrigerate for 30 minutes to let coating set. Cover, and
refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated
for up to 3 days.
It was this week in May of 1916 that Moondog, the blind Viking poet of 6th Avenue was born. Here's a video of the mythological man of Midtown!
And here's a little video with some tips on how to organize your books. Got any tips of your own?