Cupcakes, Nice and Easy

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cupcakes 2cupcakes

Cupcakes-Coconut, Almond,  Chocolate, Lemon-The Easy Way

Makes 18-24 cupcakes

This is a super simple recipe that results in very light and rich tasting cupcakes.  They way you want them to taste is up to you—————-

Ingredients:

  1. 4 eggs
  2. 2/3 C. white sugar
  3. Dash of almond or vanilla extract or lemon zest  (optional)
  4. 1 ¼ C. all-purpose flour
  5. 1 Tsp. baking powder
  6. 3/4 C. total of the following 3 condiments—combination and amount to equal 3/4 C. wished for chosen by you (ie, it could be solely 3/4 C. coconut; or 1/4 C. coconut and 1/2 C. almonds; so-on-for the light flavor, don’t over dose):
    1. Shredded coconut
    2. Chopped or slivered almonds
    3. Chocolate chips
  7. 8 Tblsp. unsalted butter, melted

Directions:

  1. Combine the 4 eggs, sugar and optional extracts and beat for about 5 minutes until mixture is very thick, pale and forms a ribbon.
  2. Sift the flour with the baking powder .
  3. In the egg mixture, fold in some of the flour mixture and then some of your condiment selection and continue doing that till all folded in.  Lastly, fold in the melted butter.  Fold in well till you can’t see the butter any longer.
  4. Put the dough in the refrigerator for 25 minutes.  By that time, the mixture should be quite thick.
  5. When you’ve put the dough in the refrigerator, pre-heat the oven to 450. As well, spray your muffin pans or line them with paper cupcake liners.  I really like the latter.
  6. After 25 minutes take your mixture out of the refrigerator and scoop the dough out to fill the muffin pans/or liners till each is filled about 3/4 of the way full.
  7. Place on the middle rack in the 450 degree oven and bake for 5 minutes.  Turn the heat down to 400 and bake for 5-7 minutes longer or until the tops are golden brown and a toothpick will come out clear.
  8. Let cool at least 10 minutes before serving.
  9. Try not to eat them all at one sitting.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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