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‘Icing on the Cupcake’ author Jennifer Ross: What’s in Your Fridge Friday?
In a new novel by Austin author Jennifer Ross, cupcakes aren’t just an obsession for Ansley Waller, a Dallasite who gets dumped by the fiance everyone thinks is perfect. Waller moves to New York, starts a bakery and whips up more than a new cupcake career.
“The Icing on the Cupcake” (Ballantine Books, $15), which came out this week, is Ross’s third book, and the former Wall Street Journal reporter will host a cupcake contest and book-signing at 7 p.m. on Tuesday, April 6, at BookPeople, 603 N. Lamar Blvd.
What three things are always in your fridge? Nonfat milk, yogurt and European butter (higher fat content so, of course, it tastes better).
What’s your favorite cupcake topping? Childhood icing, you know, the kind made with butter, powdered sugar, a little milk and vanilla. Creamy with a little bit of tang to it.
What’s the first thing you pull out of the fridge in the morning? Mushrooms. Nothing like a sauteed mushrooms with a side of scrambled egg whites for breakfast.
Wake Up and Smell the Scandal Carrot Cupcakes
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. finely ground salt, either sea or ionized
6 carrots coarsely grated
1/2 cup dried bing or tart cherries
1/2 cup chopped pecans
1/2 cup dark chocolate chips
1/2 cup sweetened flaked coconut
1 Granny Smith apple, peeled and coarsely grated
3 eggs, room temperature
1 cup vegetable oil
1 tsp. vanilla extract
For cream cheese frosting:
4 oz. softened unsalted butter
4 oz. softened cream cheese
1 tsp. vanilla extract
2 cups powdered sugar
Preheat the oven to 350 degrees. Place 18 paper liners into cupcake trays. In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Stir in carrots, cherries, pecans, chocolate chips, coconut and apple. In another bowl, whisk together eggs, oil and vanilla, then add to flour mixture until just combined. Pour batter into lined cupcake tray, filling to the top. Bake 30 minutes, until springy to the touch. Cool in pans for five minutes and then turn out onto a rack. Makes 18 cupcakes.
For icing, cream butter, cream cheese and vanilla together with an electric mixer until fluffy, about 3 to 5 minutes. Add sugar and beat until smooth. Frost cooled cupcakes.
— From ‘The Icing on the Cupcake’
Photo by Jennifer Ross
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May 8, 2011 2:07 PM | Link to this
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