Tuesday, February 9, 2010

Curse You Flour!

Have I ever told you about the time that I tried to make beef stroganoff from scratch using 4 cups of flour? That stuff was thick enough to paste walls. And strangely enough, it didn't get better when I stuck it in the back of the refrigerator hoping it would turn into something better.

And flour strikes again with the Aint No Sunshine When He's Gone Lemon Rosemary Cupcakes.

Based on research done by my friend Kristen, ends up the problem was not a lack of cake flour, and unlike the stroganoff the problem wasn't an over abundance of flour, indeed it was a lack of flour all together that was the problem. As in a whole stinkin' 1 1/2 cups of flour!

So I curse you flour! I curse you to a life of tasteless, colorless existence. You are the ban of my cooking experiences.

The updated Aint No Sunshine When He's Gone Lemon Rosemary Cupcakes (for real this time) Now here's a caveat-- I liked the lemon curd, lack-o-flour experiment. But if you're in the mood for actual cupcakes, you'll want to go with this recipe.

Prep time: 30 minutes
Bake time: 22 minutes plus 5 minutes to cool
Servings: 15 cupcakes I only made 12 larger ones

1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour
2 tsp. finely chopped fresh rosemary
1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1 recipe Lemon Glaze (see below)

1. Let butter and eggs stand at room temperature for 30 minutes. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside. In medium bowl combine cake flour, rosemary, baking powder and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract, and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.

3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture; beat on low after each just until combined. Stir in the lemon peel and lemon juice.

4. Spoon batter in prepared cups to three-fourths full. Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean. (Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in muffin cups on rack 5 minutes. Remove from pan; cool completely.

5. Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.

6.Lemon Glaze: In small bowl combine 1 cup powdered sugar and enough lemon juice (5 to 5-1/2 teaspoons) for spreading consistency. Stir in 1/2 teaspoon finely shredded lemon peel.


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