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Posts Tagged ‘baking’

Thank you for a great year!  M.A. Eats had a fantastic first year.  Thank you for reading and commenting.  My most popular post was Vegan Chocolate Cake, followed by Macaroni and Cheese, then Whole Wheat Chocolate Chip Cookie Bars.  I’m reposting the Chocolate Cake recipe below with instructions for making wonderful cupcakes.  I hope you all had a wonderful 2010 and best wishes for the New Year!

Simple and Delicious Chocolate Cupcakes

  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1  teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 2 cups water
  • 1 cup olive oil (or canola or vegetable oil work too)
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract

Preheat oven to 350°F.  Place cupcake papers in two standard muffin pans.  Spray the surface of the pan with cooking spray so that the cupcake tops do not stick to pan.  In a large bowl stir together dry ingredients, sugar, flour, baking soda, salt and cocoa.  Add water, olive oil, vinegar and vanilla.  Beat by hand with a fork until combined.  Batter should have a uniform appearance with no lumps.  Fill each cupcake paper 3/4 full.  Bake in middle rack of oven for 20 – 22 minutes or until a toothpick comes out clean. Dust with powdered sugar if desired.  Makes 24 cupcakes.

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This moist single layer cake is popular every time I make it.  It is simple to make, not too sweet and full of delicious raspberries.  The top has a nice sugary crunch that adds texture and makes for a lovely presentation.  This recipe comes from the now defunct Gourmet Magazine, of whom I miss dearly.  You can substitute any sweet juicy berry you like, the cake serves 6.

Raspberry Buttermilk Cake

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter
  • 2/3 cup plus 1 1/2 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries

Preheat oven to 400°F with rack in middle.  Butter a 9-inch round cake pan.  Or spray it really well with cooking spray.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.

In a separate large bowl beat butter and 2/3 cup sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg and beat well.

At low-speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top.  Scatter raspberries evenly over top and sprinkle with remaining 1 1/2  tablespoons sugar.

Bake until cake is golden and toothpick comes out clean, 25 to 30 minutes.  Cool in pan 10  minutes before removing to serving dish.  Do not cover until completely cooled.

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