Mediterranean Eggplant and Barley Salad - Recipe from *Gourmet*
Sunday, July 4, 2010
Delicious any day of the year, these cupcakes are the perfect dessert to serve at your fourth of July cookout.
3 ¼ cups all purpose flour
1 ¼ cups sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 tablespoons unsalted butter, melted
¼ cup canola oil
2 large eggs
1 cup buttermilk
1 cup whole milk
1 teaspoon vanilla extract
1 lemon peel, finely grated
Preheat oven to 350F.
Line two 12-cup muffin pans with paper liners. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
Whisk melted butter and oil in medium bowl. Add eggs, buttermilk, milk, vanilla extract, and peel; whisk to blend.
Add wet ingredients to dry ingredients. Whisk just to blend. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes. Transfer cupcakes to racks, cool before frosting.
Frosting is so simple! In a mixer, combine 16 ounces of mascarpone cheese with ½ cup powdered sugar. Blend until creamy.
To turn these everyday cupcakes into a patriotic treat, garnish with blueberries and strawberries.