Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 100

Black Walnut Cupcakes

Makes 24

¾ cup unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
2¾ cups cake fl our
2½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk
4 large egg whites
½ teaspoon cream of tartar
1 cup chopped black walnuts
Brown Sugar Cream Cheese Frosting
(recipe follows)
Garnish: chopped walnuts

1. Preheat oven to 350°. Line 24 muffi n
   cups with paper liners.


2. In a large bowl, beat butter and sugar
   with a mixer at medium speed until fl uff y,
   3 to 4 minutes, stopping to scrape sides
   of bowl. Beat in vanilla.


3. In a medium bowl, sift together fl our,
   baking powder, and salt. With mixer on
   low speed, gradually add fl our mixture
   to butter mixture alternately with milk,
   beginning and ending with fl our mixture,
   beating just until combined after each
   addition.


4. In a medium bowl, using clean beaters,
   beat egg whites with a mixer at high
   speed until soft peaks form. Add cream
   of tartar, and beat until stiff peaks form.
   Fold egg whites into batter until well
   combined. Stir in walnuts. Spoon batter
   into prepared muffi n cups, fi lling two-
   thirds full.
   5. Bake until a wooden pick inserted in
   center comes out clean, 16 to 18 minutes.
   Let cool in pans for 5 minutes. Remove
   from pans, and let cool completely on
   wire racks. Spread Brown Sugar Cream
   Cheese Frosting onto cupcakes. Garnish
   with walnuts, if desired.

Brown Sugar

Cream Cheese Frosting

Makes about 3 cups

½ cup fi rmly packed dark brown

sugar

2 tablespoons water

½ cup plus 2 tablespoons unsalted

butter, softened and divided

1 (8-ounce) package cream cheese,

softened

4 cups confectioners’ sugar

1. In a small saucepan, combine
   brown sugar, 2 tablespoons water, and
   2 tablespoons butter over medium heat.
   Cook, stirring constantly, until sugar is
   dissolved, 3 to 4 minutes. Remove from
   heat; let cool completely.


2. In a large bowl, beat cream cheese and
   remaining ½ cup butter with a mixer at
   medium speed until smooth. Add brown
   sugar mixture, beating until combined.
   Gradually add confectioners’ sugar,
   beating until smooth. Use immediately.