The Muffin Tin Cookbook (35 page)

Regular

1. Soak poppy seeds in milk for 1−2 hours.

2. Preheat oven to 350°F and prepare 24 regular muffin cups with paper liners.

3. Cream unsalted butter and sugar. Set aside.

4. Add cream and vanilla to poppy seed mixture.

5. In another bowl, mix cake flour, baking powder and salt.

6. Alternate adding the dry ingredients and the milk mixture into the creamed butter mixture, beating until combined.

7. In a separate bowl, beat egg whites until they have stiff peaks, then fold into the cake batter.

8. Divide batter among the muffin tins, filling about ¾ full.

9. Bake for 17−20 minutes until just barely done, by testing with a cake tester, then allow to cool. Be careful not to overbake this: it tastes best when the cake is very moist and almost underdone.

10. Top each cupcake with about a teaspoon of strawberry jam spread on top, then a dollop of whipped cream. Serve immediately.

Regular

1. Preheat oven to 325°F and prepare 9 regular muffin cups by spraying with cooking spray or lining with silicone liners.

2. Mix 8 tablespoons butter, brown sugar, and ½ cup flour with a mixer, until combined.

3. Divide among muffin tins and bake for 7 minutes.

4. Place remaining 5¹⁄³ tablespoons butter and chocolate in a bowl, and melt in microwave about 1–2 minutes until chocolate is just barely melted, stirring often. Allow to cool.

5. Place remaining ¾ cup flour, sugar, baking powder, and salt in a bowl, and mix.

6. Add chocolate, vanilla, and egg, and mix completely.

7. Divide among muffin tins, pouring on top of shortbread crust.

8. Increase oven temperature to 350°F, and bake for 25 minutes, until brownie is cooked through.

Regular

1. Preheat oven to 350°F and prepare 9 regular muffin cups with silicone, paper, or foil liners.

2. Mix oil and sugar, then stir in egg.

3. Add flour, baking powder, cinnamon, nutmeg, and salt. Stir in apple, pecans, and vanilla.

4. Divide among cups, and bake for 22–25 minutes, until a cake tester comes out clean. Cupcakes will be very moist.

5. Make frosting and frost cupcakes with it.

Regular

1. Preheat oven to 350°F and prepare 12 nonstick muffin cups by spraying with cooking spray, or 12 silicone muffin cups by spraying with cooking spray.

2. Mix melted butter and brown sugar and divide among muffin tins.

3. Place 1 cherry in the center of each cup.

4. Drain the pineapple, reserving the juice. Pat the chunks dry with paper towels.

5. Place 3 or 4 chunks in the bottom of each cup, around the cherry (you may have to squeeze them in if your chunks are on the large side).

6. Mix remaining ingredients in a bowl. Divide among the muffin cups.

7. Bake for 25−30 minutes (cakes cooked directly in the muffin tin cook faster than those in a liner), testing for doneness with a cake tester.

8. Allow to cool for about 5 minutes, and invert to remove the cakes onto a plate or platter. You may need to run a knife around the side of each one to be sure it will pop out easily.

Regular

1. Preheat oven to 400°F.

2. Prepare 18 regular muffin cups with silicone liners.

3. Whisk egg yolks, zest, milk, sugar, flour, salt and lemon juice until combined.

4. In a separate bowl, beat egg whites until stiff peaks form.

5. Fold into batter until combined.

6. Fill muffin cups ¾ full.

7. Place muffin tin tray in a roasting pan filled with ½" hot water (you may need two roasting pans to fit all of your muffin tins).

8. Bake for 12 minutes until the top is lightly golden brown and pudding is set.

9. Allow to cool and serve in the cups.

Regular