Tag Archives: Martha Stewart

It’s raining. I need cake.

Yes, it’s raining in San Francisco. I’m from Oregon, so I shouldn’t (and normally don’t) care. But, it’s been a tough week at work, I’m tired, it’s wet outside…and I haven’t baked in ages.

So I stayed in tonight, foregoing happy hour, friends and perhaps even dancing. Instead, I made cake. And actually, I’m really happy I did. It feels good to be home, doing something just for me. I need to do this more often.

The recipe is Martha Stewart’s via Shoots and Roots. I made a few modifications:

  • 2 eggs, not 1: Because 2 in this case seemed better than 1!
  • 1 tbsp sugar, not ┬á2 for sprinkling: Shoots and Roots said so.
  • Almond milk, not regular: I needed to save the milk for my morning coffee ­čÖé
  • Loaf pan, not pie: Because I halved the recipe. (It IS just for me–and the rest for the office tomorrow.)
It’s good. It’s one of those humble share-with-the-one-you-love cakes. You know those? The kind that warms your heart on rainy days like today.

Enjoy.

Strawberry Cake (a Martha Stewart recipe courtesy of Shoots and Roots)

INGREDIENTS

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup, plus 2 tbsp sugar

2  large eggs

1/2 cup milk

1 tsp vanilla extract

1 lb strawberries, hulled and halved

METHOD

  1. Pre-heat oven to 350 F. Butter a 10 inch pie plate or 10 1/2 inch cast iron pan. In a medium bowl, whisk together flour, baking powder and salt.
  2. Mix butter and 1 cup sugar in a separate large bowl and mix on medium high speed with an electric mixer until the mixture is soft and fluffy, ca. 3 minutes. Reduce speed to medium low and add the eggs, milk and vanilla. Mix until well blended.
  3. Reduce speed to low and gradually add the flour mixture. Transfer the batter the pie plate or cast iron pan and spread evenly. The batter will be thick. Arrange strawberries on top, cut side down. Sprinkle the remaining 2 tbsp sugar on top of the cake.
  4. Bake the cake for 10 minutes, then reduce the heat to 325 F. Bake until golden brown, ca. firm to the touch and pulled away from the sides of the pan, 55-60 minutes. Let cool in the pan on a wire rack. Cut into wedges (or slices) and serve. Cover loosely; can be stored on the countertop for up to 2 days.

Coconut Cupcakes with Cream Cheese Frosting

Normally, when I think “cupcakes”, I think about those gross, flavorless, diabetes II-inducing sugar bombs you get from Safeway. I’ve eaten my fair share of them at friend’s birthday parties growing up and as an adult had pretty much decided to avoid them altogether.

That is, until I tried these…Martha Stewart’s dreamy, creamy Coconut Cupcakes. It’s the coconut milk in the batter—it makes the cake soooo rich and smooth and weaves this light, tropical nutty flavor throughout. Seriously, these are unlike any cupcake I have ever eaten before.

Martha’s original recipe calls for Seven-Minute Frosting, but I decided to go with a cream cheese frosting instead. And I am so glad I did. Cream cheese and coconut just work together.

These were also for the PAL event last weekend. Not surprisingly, they were the bestseller.

Can’t wait to make these again. Oh—why do bad things have to taste sooo good???

Enjoy!

Coconut Cupcakes with Cream Cheese Frosting

Makes 21.

INGREDIENTS

Cupcake Batter (recipe adapted from Martha Stewart)

1 3/4 cups (245 g) all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (45 g) packed sweetened shredded coconut (I used unsweetened.)

6 oz (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2 large eggs, plus 2 large egg whites

3/4 cup (180 ml) unsweetened coconut milk

1 1/2 tsp pure vanilla extract

1 1/3 cups (125 g) unsweetened shredded coconut

Cream Cheese Frosting (recipe adapted from Simply Recipes)

4 oz (1 stick) unsalted butter, softened

8 oz cream cheese, softened

2-3 cups confectioners’ sugar

1 tsp vanilla extract

METHOD

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
  2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  3. Reduce speed to low. Mix in the coconut milk and vanilla extract. Add dry ingredients to the wet mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  4. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
  5. While the cupcakes cool, prepare the frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  6. Add the vanilla extract and mix. Slowly add the confectioners’ sugar. Keep adding until you get to desired sweetness and thickness.
  7. Spread the frosting onto the cooled cupcakes with a blunt knife or spatula. Sprinkle with unsweetened coconut. Serve immediately.