Sunday, December 12, 2010

Feasting on Art. Iamma do this.

Wayne Thiebaud - Pop Art Cakes


Wayne Thiebaud, Cakes, 1963
oil on canvas, 152.4 x 182.9 cm, National Gallery of Art, Washington D.C.
Sharon Core, Cakes, 2004, C-print, 152.4 x 187.7 cm

{Basic Cupcake Recipe}

makes 24 cupcakes
2 ¾ c flour
240 g butter, softened
2 c granulated sugar
4 eggs
1 c milk
1 tsp vanilla
Preheat the oven to 350F/180C. In a large bowl, cream together the butter and sugar with an electric mixer until the butter becomes light and fluffy. Add the eggs, one at a time, mixing well between each new addition.
In a smaller bowl, sift the flour and set aside. Begin incorporating the flour and milk, 1/3 at a time, alternating the wet and dry. Mix well between each new addition and add the vanilla at the end with the milk.
Line a 12-cup muffin tray with cupcake papers and spoon in ½ of the mixture. Slip into the oven for 20-25 minutes. Check the doneness of the cupcakes by inserting a toothpick into the centre of a cake, if it slides out clean, the cupcakes are done.

Cupcake Variations:
LEMON: Add 2 TB lemon juice and 1 tsp lemon zest to the basic recipe
CHOCOLATE
: Substitute ¾ c flour for ¾ c cocoa powder in the basic recipe
MOCHA
: Add 2 TB instant espresso powder, 1 TB cocoa powder and omit ¼ c flour from the basic recipe.
PISTACHIO
: Substitute ½ c flour for ½ c ground pistachios in the basic recipe.
PUMPKIN
: Add 1/3 c baked & pureed pumpkin, 1 tsp cinnamon, 1 tsp ginger and 1 tsp nutmeg to the basic recipe. Omit the vanilla.

{Icing Frosting}

4 c icing sugar
1 package cream cheese
milk
Begin mixing the icing sugar and the cream cheese in a large bowl with an electric mixer. Add the milk, 1 TB at a time, until the desired consistency is reached.



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