All Cakes Considered: A Year's Worth of Weekly Recipes by Melissa Gray

By Melissa Gray

Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. hundreds and hundreds of Mondays (and tarts) later, Melissa has plenty of cake-making how one can percentage. With greater than 50 recipes for the muffins which were dreamed of and drooled over for an entire life - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore truffles, Dark-Chocolate purple Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All brownies thought of is an important addition to each baker's library.

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Extra resources for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered

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3. Divide batter evenly among prepared cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 25 minutes. ) 4. As soon as they are removed from the oven, use a toothpick to lift one side of each cupcake so they are all slightly tilted; lifting a cupcake even more with your fingertips, pour 2 tablespoons glaze into each cup, then nudge cupcake back in place. Let cool 10 minutes. 5. To finish, invert cupcakes onto a wire rack set over a baking sheet; spoon 2 tablespoons glaze over each, and let set.

Line standard muffin tins with paper liners. Stir to combine chocolate cookie crumbs and 1 tablespoon plus 1 teaspoon sugar, then stir in melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup to form crust. Bake, rotating tins halfway through, until set, about 7 minutes. Transfer tins to wire racks to cool. Reduce oven temperature to 275°F. 2. Make filling: With an electric mixer on medium-high speed, beat cream cheese until smooth. Gradually add ½ cup sugar, followed by the vanilla.

Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each. 3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

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