Buttercup Bake Shop Cookbook

Buttercup Bake Shop Cookbook

3.6 5
by Jennifer Appel
     
 

Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop.

Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering

Overview

Not one to rest on her sugary laurels after cofounding and running the famed Magnolia Bakery in Greenwich Village, Jennifer Appel headed to midtown Manhattan and opened the Buttercup Bake Shop.

Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch.

Including a chapter of seasonal and holiday delights and a delectable assortment of breakfast treats, The Buttercup Bake Shop Cookbook serves up more than eighty old and new classic recipes, including Oatmeal Butterscotch Cookies, Whole Wheat Maple Syrup Muffins, White Layer Cake with Chocolate Chips (try it with Peanut Butter Icing), German Chocolate Pie, and White Fudge with Walnuts and Dried Cranberries.

Product Details

ISBN-13:
9780743205795
Publisher:
Simon & Schuster
Publication date:
10/28/2001
Pages:
128
Sales rank:
900,241
Product dimensions:
7.30(w) x 9.50(h) x 0.70(d)

Read an Excerpt

Caramel Cake with Brown Sugar Frosting

A very popular choice among my cookbook tasters — a cake with a unique flavor and stupendous icing, especially winning with the caramel-loving crowd.

Cake

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/3 cups sugar

3 large eggs, at room temperature

1 cup Caramel (page 108) plus 1/2 cup water, combined

Frosting

2 cups firmly packed light brown sugar

1/2 cup heavy cream

6 tablespoons (I stick) unsalted butter, softened

2 1/2 cups sifted confectioners' sugar

Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

To make the cake: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in thirds, alternating with the caramel mixture, beating after each addition until smooth.

Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.

To make the frosting: In a heavy-bottomed saucepan, place the brown sugar, cream, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes without stirring. Remove from heat and let cool for about 20 to 30 minutes. Add the confectioners' sugar and beat with an electric mixer until the frosting is perfectly smooth. If too thick, beat in a bit more heavy cream.

When cake has cooled, ice between the layers, then ice top and sides of cake.

MAKES 1 TWO-LAYER 9-INCH CAKE; SERVES 10 TO 12.

Copyright © 2001 by Jennifer Appel

White Layer Cake with Chocolate Chips

While white cake is usually not too sweet, the chocolate chips add a lovely touch and make it a fun option for a child's birthday party, especially with Peanut Butter Icing.

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

2/3 teaspoon (1 1/3 sticks) unsalted butter, softened

1 3/4 cups sugar

1 1/2 cups milk

2 teaspoons vanilla extract

4 large egg whites

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Mix the milk and the vanilla extract together. Add the dry ingredients in three parts, alternating with the milk and the vanilla extract mixture, beating well after each addition.

In a separate bowl, on the high speed of an electric mixer, beat the egg whites until soft peaks form. Gently fold into batter, making sure no streaks of white are showing. Then gently stir in the chocolate chips.

Divide the batter between the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cake has cooled, ice between the layers, then ice top and sides of cake.

MAKES 1 TWO-LAYER 9-INCH CAKE; SERVES 10 TO 12.

Copyright © 2001 by Jennifer Appel

Chocolate Chunk Macadamia Coconut Cookies

This outrageously chocolaty cookie gets the thumbs-up from our most die-hard chocolate lovers.

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups (2O sticks) unsalted butter, softened

1 cup sugar

1 cup firmly packed light brown sugar

2 large eggs, at room temperature

2 ounces semisweet chocolate, melted (see Note)

2 tablespoons milk

2 teaspoons vanilla extract

1 1/2 to 2 cups semisweet chocolate chunks

1 cup coarsely chopped macadamia nuts, unsalted

1 cup sweetened, shredded coconut

Preheat oven to 350 degrees.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs and mix well. Add the chocolate, milk, and vanilla and incorporate thoroughly. Add the dry ingredients and beat well. Stir in the chocolate chunks, nuts, and coconut.

Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 8 to 10 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

MAKES 3 TO 4 DOZEN COOKIES.

• Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5 to 10 minutes. Stir occasionally until completely smooth. Remove from heat and let cool for 5 to 10 minutes.

Copyright © 2001 by Jennifer Appel

White Fudge with Walnuts and Dried Cranberries

This is a great holiday treat to give as a gift, or to nibble on while wrapping presents.

4 cups vanilla chips or white chocolate chips

4 tablespoons (1/2 stick) unsalted butter

1 cup sifted confectioners' sugar

6 ounces cream cheese, softened

1 cup vanilla buttercream (store-bought, or make your own)

1 1/2 cups chopped walnuts

1 1/2 cups dried cranberries

1 tablespoon orange zest

Lightly grease an 8 x 8-inch baking pan.

In a medium saucepan over low heat, melt the chips with the butter.

On the medium speed of an electric mixer, cream the sugar, the cream cheese, and the buttercream until smooth, about 2 minutes. Blend in the melted chips. Stir in the remaining ingredients.

Pour into the prepared pan. Refrigerate for 1 hour (or more) before cutting and serving.

MAKES ABOUT SIXTEEN 2-INCH SQUARES.

Copyright © 2001 by Jennifer Appel

Peanut Butter Icing

This icing is great for kids (of any age!).

10 tablespoons unsweetened cocoa powder

6 cups confectioners' sugar

1 1/2 cups creamy peanut butter

1/2 cup (1 stick) unsalted butter, softened

1 tablespoon vanilla extract

1 cup plus 1 tablespoon milk, more if necessary

In a medium bowl, sift together the cocoa powder and sugar. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the peanut butter, butter, and vanilla until fluffy, about 1 to 2 minutes. Add in the dry ingredients and mix thoroughly, along with the milk. Add droplets more of milk if needed to make the icing smooth.

THIS YIELDS ICING FOR 1 TWO- OR THREE-LAYER 9-INCH CAKE OR 24 CUPCAKES.

Copyright © 2001 by Jennifer Appel

Meet the Author

Jennifer Appel is the owner of the Buttercup Bake Shop on Manhattan's East Side. She is the author of The Buttercup Bake Shop Cookbook and the coauthor of The Magnolia Bakery Cookbook. She lives with her family in New York City.

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3.6 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
This dessert cookbook contains excellent old-fashioned recipes for a variety of delectable treats. From simple cookies to layer cakes, this book presents them in easy to follow format, and assists the baker with important instructions such as;which ingredients are better used at room temperature, how to properly melt chocolate, and suggestions for substitutions to some of the ingredients if desired.
Madsgal More than 1 year ago
Great book. Few photos tho. 
Anonymous More than 1 year ago
Guest More than 1 year ago
What a disappointment...I have enjoyed some Buttercup treats in my day, but this cookbook has some of the WORST recipes for baked goods I have ever seen. Blueberry coffeecake with 12 tbsps. of shortening on top? Super dry cakes and abismal strawberry-banana muffins (which taste like neither strawberry nor banana, I might add). I give this cookbook one star for the delicious buttercream frosting, but I wouldn't buy a book based on one recipe for frosting that I could easily find in the Betty Crocker cookbook.
Guest More than 1 year ago
Consider this the secret guide to the Buttercup Bake Shop, which has the most delicious cupcakes in the world!