Thursday, June 4, 2009

Cupcakes with Guest Blogger Krista Davis!

I came back from Malice Domestic with a yen for cupcakes, so I've been playing around with recipes. This one is easy and delicious. Delicious light-textured cupcakes for summertime. They're best on the day they're baked, but they keep very well uncovered at room temperature for about three days. They freeze okay unfrosted, but don't expect them to be as yummy as they are when they're freshly baked.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup heavy cream
1/2 cup canola oil
2 teaspoons vanilla

Preheat the oven to 350 degrees. Place cupcake liners in the cupcake pan.

Combine the flour, 1 cup of sugar, baking powder, and salt, and sift together.

Separate the eggs. Beat the egg whites with 1/3 cup sugar until firm but not dry, and set aside.

(Krista's tip: If you have a measuring cup that holds two cups of liquid, then pour the milk, cream and oil into the measuring cup together. Less clean up!)

Beat the egg yolks a few seconds, slow the mixer and add a little bit of the canola oil. Alternate adding liquids and the flour mixture. Add the vanilla and mix well.

On the slowest speed, mix in 1/4 of the beaten egg whites. Gently fold in the remaining egg whites. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake 18 minutes or until a cake tester comes out clean. Frost with your favorite icing. If pressed for time, or you're not a fan of icing, then top with sweetened whipped cream and a fresh strawberry. Makes 24 cupcakes.

Nationally bestselling author Krista Davis writes the Domestic Diva Mystery series. Her first book, The Diva Runs Out of Thyme, was nominated for an Agatha award. The second book, The Diva Takes the Cake, has just been released. Watch the book trailer here Visit Krista at her website and her Diva Dishes blog.
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