Cuisinart SM-35 User Manual - Page 33

2 large eggs 2 large egg yolks 12/3 cups granulated sugar 2 teaspoons pure vanilla extract 1 cup vegetable oil 1½ cups buttermilk 1. P reheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line with parchment paper. Reserve. Sift flour, baking powder, baking soda and salt together in a medium mixing bowl. Reserve. 2. P ut the eggs, yolks and sugar into the bowl of the Cuisinart® stand mixer. Attach the flat mixing paddle and mix on Speed 6 until light and fluffy, about 2 minutes. Add the vanilla extract and mix until incorporated. 3. R educe to Speed 2 and gradually add the oil. Increase to Speed 4 and mix until fully incorporated, about 1 minute. Scrape down entire bowl. 4. A dd one-third of the reserved dry ingredients to the bowl and mix until incorporated. Add one-half of the buttermilk and mix until incorporated. Repeat, ending with the dry mixture, stopping to scrape down the bowl as necessary. 5. D ivide the batter evenly between the prepared pans. Bake in the preheated oven until cakes are golden, edges start to pull away from the sides of the pan, and a cake tester comes out clean when inserted in the center, about 25 minutes. 6. R emove from oven, cool in pans on a wire rack until cool to the touch, then transfer cakes to a wire cooling rack to cool completely before frosting. Nutritional analysis per serving (based on 12 servings): Calories 396 (45% from fat) • carb. 51g • pro. 5g • fat 20g sat. fat 2g • chol. 32mg • sod. 462mg • calc. 396mg fiber 1g Gluten-Free Golden Cupcakes These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting (page 35) Makes 12 standard-size cupcakes or 42 mini cupcakes Nonstick cooking spray 2 cups sorghum flour 1 cup potato starch ½ cup arrowroot starch 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon kosher salt 1½ cups agave nectar ½ cup olive oil ¾ cup butternut squash purée 2 tablespoons pure vanilla extract 1 teaspoon white vinegar 1. P reheat oven to 350°F. Lightly coat a full or mini muffin pan with cooking spray. Cupcake liners may be used (these may also be sprayed so that the liners cleanly come off the cupcakes). 2. P ut the flour, starches, baking powder, baking soda, xanthan gum and salt into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to sift the ingredients together. 3. W ith the mixer running on Speed 2, add the remaining ingredients, in the order listed, and mix all ingredients. Scrape the entire bowl to ensure all of the ingredients are evenly incorporated. 4. S coop batter into prepared muffin pans. Bake until golden and a cake tester comes out clean, about 25 minutes for regular-sized muffins, 15 minutes for minis. Remove from oven, cool in pans on a wire rack until cool to the touch, then transfer cupcakes to a wire cooling rack to cool completely before frosting. Nutritional analysis per standard cupcake: Calories 396 (22% from fat) • carb. 77g • pro. 4g • fat 10g sat. fat 1g • chol. 0mg • sod. 359mg • calc. 50mg • fiber 2g 33