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Book Description
The Cupcake Café Cookbook is a gem for everyone who loves doughnuts, originally decorated cakes, or off-beat New York City eateries. The actual café is a funky daytime oasis in the still-iffy neighborhood once known as Hell's Kitchen. Ann Warren and her husband, Michael, started the café as a bakery in 1988. They now serve food, too, but their fame comes from the breakfast baked goods and Warren's strikingly creative butter cream-frosted cakes and cupcakes
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Cupcake Cafe Cookbook
Authors: ANN WARREN,JOAN LILLY
Date: August 1998
ISBN: 0385483392
Publisher: Broadway
Hardcover
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Makes: 1 1/2 dozen doughnuts
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4 cups sifted all-purpose flour
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1 tablespoon baking powder
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1 tablespoon ground nutmeg
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1 1/2 teaspoons salt
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2 eggs plus 1 extra yolk
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1 cup sugar
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1 tablespoon pure vanilla extract
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2 ounces butter melted (1/4 cup)
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1 cup milk
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3/4 pound solid vegetable shortening per quart fryer capacity
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confectioners' sugar,for dusting
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Sift together the flour, baking powder, nutmeg, and salt. Beat together the eggs, egg yolk, and sugar. Add the vanilla, melted butter, and milk.
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Mix the wet ingredients into the dry, and chill the dough in the refrigerator for 20 to 30 minutes to firm up and make handling easier.
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When the dough is not too soft or sticky, it is ready to roll out on a floured board. Roll the dough to 3/4 to 1 inch thick and cut rings using a doughnut cutter or two biscuit cutters - first a larger one (about 3 to 2 1/2 inches in diameter), then, inside that, a smaller one (about 1 1/4 inches).
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Meanwhile you can be gradually heating up your shortening to about 365 degrees F - not beyond! Fry four or five doughnuts at a time for about 2 minutes on each side. Remove with a long-handled slotted spoon or spatula and place on absorbent paper (such as paper towels) to drain. Continue until all the dough is fried.
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Dust with confectioners' sugar when cool
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