BabyCakes

Author:Erin McKenna [McKenna, Erin]
Language: eng
Format: epub
ISBN: 978-0-307-88571-5
Publisher: Crown Publishing Group
Published: 2009-04-06T16:00:00+00:00

Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.

In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the ½ cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.

Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total.) The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean.

Let the brownies stand in the pans for 10 minutes; they are best served warm. To maintain freshness, leave the brownies in the tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

Making Applesauce and Other Purées

Purées have become the foundation of my cookie and cake recipes. Roasting and breaking down fruits to incorporate into your batters is an ideal way to take your baked creations to the next level—and you’ll notice the difference immediately. This simple addition provides hearty flavor, moisture, and can be tailored to your taste with minimal fuss. The recipe that follows applies to any of the fruits (pears, peaches, even pumpkin) included in this book. Simply roast your chosen fruit (see this page for more information on roasting fruit) and proceed.

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