22
Best White Cupcakes
Makes 4 large cupcakes
INGREDIENTS
1/4 cup unsalted butter, softened
1/4 cup shortening
1 1/2 teaspoons baking powder
2/3 cups granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 large egg whites
1 1/3 cups cake flour
1/2 cup whole milk
METHOD
1
Preheat pie maker.
2
In a bowl with a mixer, cream the butter, shortening, baking powder,
sugar, salt and extracts until light and fluffy, about 5 minutes.
Scrape sides.
3
Add egg whites and beat well then scrape sides.
4
Add the flour and the milk and mix until just smooth.
5
Pour batter into wells until 2/3 full.
6
Close pie maker and set timer for 8 minutes.
7
Check for doneness by inserting a skewer slightly off-center.
8
It should come out with just a few moist crumbs clinging to it.
9
If it has a streak of shiny batter on it, close pie maker and unplug.
10
Let stand for 5 minutes then retest for doneness.
1 1
Repeat with remaining batter or save for up to 3 days, refrigerated.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
Spinach and Feta Pies
2 servings
INGREDIENTS
6 sheets phyllo dough, thawed
4 tablespoons unsalted butter, divided
1 bag fresh baby spinach
1/2 cup yellow onion, chopped
2 cloves garlic, chopped
1/4 cup heavy cream
1/2 cup crumbled Feta cheese
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
Kosher salt and fresh pepper, to taste
METHOD
1
Brush each sheet of phyllo with some of the butter and stack on top
of eachother.
2
Use larger cutter to cut out 2 bases; cover and set aside.
3
In a large skillet set over medium high heat add remaining butter.
4
Add spinach and stir until wilted.
5
Add remaining ingredients and cook until bubbly.
6
Preheat pie maker.
7
Carefully place a circle of layered phyllo over each well.
8
Press into place with a spatula.
9
Divide filling between the two wells.
10
Close pie maker and cook for 10 minutes or until pastry edges are
brown.
11
Open pie maker and carefully remove each pie to a plate.
12
Allow to cool for a few minutes before serving.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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