One Bowl Baking: Simple, from Scratch Recipes for Delicious Desserts

I like to cook.  Haven’t always liked to.  I think I’ve told you about my incident where I burned the outside of a chicken breast, but the inside was raw.  Yes…that happened! One thing I’m not really good at, is baking.  Mainly because I don’t like all the steps, the mess, and all the different bowls, mixers, etc that you need to do to bake a muffin or a cake. This One Bowl Baking cookbook is perfect for me!

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One Bowl Baking

Yvonne Ruperti, recipe developer extraordinaire, has solved that with her new book, One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts.  That’s right…say goodbye to separate bowls for wet and dry ingredients, mixers…the mess, well that’s depends on how well you whisk and stir!

Yvonne Ruperti has been baking and cooking for over 15 years, in professional kitchens, test kitchens, and her own bakery.  You may recognize her from her three seasons on the Emmy-nominated hit PBS cooking show, America’s Test Kitchen.  She is also a writer and currently pens the weekly Chocoholic column for the James Beard award winning food site, Serious Eats.

I’ll let you in on a little secret.  When a recipe says to “sift the dry ingredients”…I don’t do it.  I hate the sifter.  It makes a huge mess.  So I put everything in a bowl and make sure I mix it really well.  However, I am really liking the idea of not pulling out the mixer (it’s stuck in this corner cabinet that sounded like a good idea when we were redoing our kitchen, but in fact…it was the worst thing we could have done.  I curse that cabinet every time I open it). And don’t even get me started on the multiple bowls you are told to use.  So obviously, I liked this cookbook, not just for the amazing recipes inside, but because a lot of the times, you can get a recipe mixed up and in the oven within 15 minutes!!

Below is a recipe from the book…enjoy!

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Simply stated, red velvet cupcakes delight everyone.  They never failed to fly off the shelves at my store.  These cupcakes are moist from buttermilk and have a subtle chocolate flavor.  Add just enough coloring to tint the batter.  Too much red food coloring may impart an off flavor.

Makes 12

Cupcake Batter

• 6 tablespoons (3 ounces or 85 grams) unsalted butter, softened
• 1 cup (7 ounces or 200 grams) granulated sugar
• 1/2 teaspoon salt
• 4 teaspoons vegetable oil
• 1 large egg
• 1 large egg yolk
• 2/3 cup (160 mL) buttermilk, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 1 1/3 cups (6 2/3 ounces or 190 grams) all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking soda

Frosting

• 10 ounces (285 grams) cream cheese, softened
• 4 tablespoons (2 ounces or 55 grams) unsalted butter, softened
• 1/2 cup (2 ounces or 55 grams) confectioners’ sugar
• 1/2 teaspoon vanilla extract

To Make the Cupcakes

Place an oven rack in the middle position.  Preheat the oven to 350 F (180 C).  Line a 12-cup muffn pan with cupcake liners.  In a large bowl, sir the butter, sugar, and salt until combined.  Whisk in the oil, then the egg, egg yolk, buttermilk, vanilla, and food coloring until completely combined.  Add the flour, cocoa, and baking soda to the bowl, then whisk gently until combined.  Scoop the batter into the cupcake cups and bake until just firm, about 18-20 minutes.  Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To Make the Frosting

In a large bowl, whisk the cream cheese, butter, and confectioners’ sugar until combined and creamy.  Add the vanilla and continue to whisk until the frosting is slightly lightened, about 30 seconds.  Spoon about 2 tablespoons of frosting on each cupcake to frost.

*recipe posted with permission