Puss Cake

Posted by: Hope on August 17th, 2009

NYC Cake and Baking Supply is my new favorite store. I can go in there and happily spend an hour. I do not get depressed by the fact I no longer fit in a size 6, inside these walls I do not need to impress anyone. There is always a jolly gay man looking for help with his fondant or a house wife getting supplies for her daughters graduation party. If you live in NYC and are feeling even the slightest bit domestic, I urge you to check it out. The cake topper section is where I spend the majority of my time. I am blown away by the vast selection. They have anything you can possibly imagine,only smaller in scale and plastic, just waiting to adorn your baked goods. I never in a million years imagined that someone would top their cakes with tiny cats. According to the clerk, the kitts are one of the stores best sellers. I did not know what I was going to do with them, I just knew that I had to have them.

I had been wanting to try the recipe below for some time. I love coconut and they only have 1 gram of fat per cake. Well I cooked them up and there the cats perched. I must admit I was acting like a bit of a pussy myself by the time I was done with these. I simple HAD to buy the foil silver cupcake wrappers, they were too pretty to ignore. I apparently was able to ignore the fact that foil conducts heat, and burned the hell out of my fingertips when trying to pry these suckers out of the pan. Ladies, remember, you can do everything as cute as possible, except when it comes to foil cupcake liners. Paper printed wrappers can be just as lovely, and they will not scald you.

Shopping List
2 egg whites
1 egg
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup 1% buttermilk

FILLING:
1 cup fat-free or part skim ricotta cheese
1/4 cup sugar
1 egg white
1/3 cup flaked coconut
1/2 teaspoon coconut or almond extract
2 teaspoons confectioners’ sugar

Directions:
1. In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Hint: I never have buttermilk around, and do not want to buy it if not necessary. You can substitute milk mixed with tbsp of lemon or white vinegar instead. Spoon half of the batter into cupcake cups.

2. I n another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter.

3. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in cupcake comes out clean. Cool completely. Dust with confectioners’ sugar.