For years now, I have admired the many talents of author John Barricelli. His regular appearances on Martha Stewart's television show and as host of Everyday Baking from Everyday Food have proven he is the go-to guy whenever you're looking for a great recipe. (And the fact that he's tall, dark, and handsome certainly doesn't lessen his appeal.)

This third-generation baker is a graduate of the Culinary Institute of America; and cooked in a number of very prestigious restaurants before opening the SoNo Baking Company and Café in South Norwalk (SoNo, get it?), Connecticut in 2005.

Barricelli's gentle manner and innate teaching ability are conveyed in each recipe. He carries us through a gamut of good things from the oven, from simple sweets like plump little streusel-topped Jam Tartlets to his decadent Tart Tropezienne, an edible extravaganza of sliced ripe strawberries and silky pastry cream sandwiched within a sugar-speckled brioche. (sigh)

As the chapters progress, there are numerous worthwhile undertakings like Sour Cherry Chocolate Scones; Macadamia Butterscotch Bars; Corn, Crab, and Chive Tart; Sunday Brunch Dried Fruit Focaccia; and a crusty selection of his legendary SoNo breads.

In fact, there's something for every kind of baker, from the novice to the accomplished. Nothing overly show-offy, just a lot of tried and true favorites, with the added bonus of plenty of helpful tips. It is clear from the start that this seasoned pro is as much at ease in his own home kitchen as he is in a commercial bakery. Ben Fink's luscious photos are simply the icing on the cake…leaving no doubt that this food is worth making-and eating.

Carrot Cake Cupcakes

amazon.com

makes 1 dozen cupcakes

My daughter Nola made her television debut at the tender age of 12 months when she appeared with me on a Martha Stewart Living television cupcake segment. Nola sat patiently in her high chair throughout the show while Martha and I decorated a variety of cupcakes. When we finally put one in front of her, she went to town, getting more of the cake and icing on herself than in her mouth! While typical carrot cakes can be heavy and dense, this version is light and moist. The carrots lend a warm color, sweetness, and texture to the cake and the grated ginger adds brightness and a kick to the traditional cream cheese frosting.

Cupcakes

• 1 ¼ cups cake flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon coarse salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/3 cup golden raisins
• 8 ounces (about 3 medium) carrots, peeled and shredded on the fine holes of a grater
• 1/3 cup sour cream
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs

Cream Cheese Frosting

• 8 ounces cream cheese, at room temperature (taken out of the refrigerator at least 4 hours in advance)
• ½ cup (1 stick) unsalted butter, at room temperature
• Pinch of coarse salt
• 3 cups confectioners' sugar
• Grated zest of 1 orange
• 2 teaspoons finely grated fresh ginger (grated on a Microplane)
• 12 carrot peels, approximately 3 inches in length, for garnish

1. Set an oven rack in the middle position. Preheat the oven to 350°F. Coat a 12-cup muffin pan generously with nonstick cooking spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.

2. To make the cupcakes: In a medium bowl, sift the flour with the baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in the raisins; set aside.

3. In a large bowl, whisk together the grated carrots, sour cream, sugar, oil, and eggs. Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed.

4. Place the prepared muffin pan on the prepared baking sheet. Use a 2-inch (¼ cup) ice cream scoop to divide the batter evenly among the muffin cups.

5. Bake, rotating the sheet about two-thirds of the way through the baking time, until the tops of the cupcakes spring back when touched, the edges are golden brown, and a cake tester inserted in the center of a cupcake comes out clean, 18 to 22 minutes.

6. Transfer the pan to a wire rack to cool for 10 minutes. Use an offset spatula to gently lift and turn the cupcakes on their sides in the muffin cups. Let cool completely in the pan.

7. To make the frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt until light and creamy, about 2 minutes. Add the confectioners' sugar and beat for 1 minute. Beat in the grated zest and ginger.

8. Frost the cooled cupcakes with the cream cheese frosting. Roll each carrot peel tightly and place atop the cupcakes.

Strawberry Thumbprint Corn Muffins

From The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion by John Barricelli. Clarkson Potter (2010).

The addition of preserves in the muffins makes these corn muffins a real standout from the typical corn muffin. At the bakery we use our own homemade strawberry preserves. We bake these muffins in a square shape, but they can also be made in a standard round muffin pan, as written and shown here.

makes 12 muffins

• 1 ½  cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse salt
• ¾ cup sugar
• ¾ cup coarse yellow cornmeal
• 3 large eggs, at room temperature
• ½   cup buttermilk
• ½   cup vegetable oil
• ½   cup sour cream
• ¾ cup strawberry preserves

1. Set the oven rack in the middle position. Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, baking powder, baking soda, salt, sugar, and cornmeal until combined.

3. With the mixer on low speed, add the eggs one at a time, beating after each addition. Add the buttermilk and oil. Mix until combined, scraping down the sides of the bowl halfway through. Add the sour cream and mix to combine.

4. Use a 2-inch (¼ cup) ice cream scoop to divide the batter evenly among the prepared muffin cups.

5. Bake, rotating the pan about two-thirds of the way through, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean, 15 to 18 minutes.

6. Transfer the muffin pan to a wire rack and allow to cool for 5 minutes. Using your thumb or the back of a teaspoon, press down in the middle of each muffin, creating an indentation deep enough to hold 1 tablespoon of preserves. Spoon or pipe (fill a pastry bag fitted with a large plain tip with the preserves and gently squeeze) 1 tablespoon of strawberry preserves into each indentation. Let cool for another 10 minutes. Use an offset spatula or table knife to gently lift the muffins and transfer to a wire rack. Serve warm.

technique tip: For failproof standard-size muffins, use a ¼ cup (2-inch) ice cream scoop to transfer the batter from the bowl to the prepared muffin pan. This will prevent drips along the edge of the pan and will help with even distribution and portion consistency among the cups.
 

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