My sister (Codename: DSN Engineer) gave me Joy of Cooking for Christmas this year! I was eager to try a recipe, but the cookbook is so voluminous that I really didn’t know what to pick first. So, I started simple and chose a dessert of some type.
Then, I read a post by Laws of the Kitchen wherein a muffin recipe was chosen specifically because the ingredients were already on hand. Seeing as this is how I choose many a recipe, I started with that same plan of action. However, I did make one adjustment. I seem to have acquired a rather substantial container of cornstarch, and I don’t remember how I actually came into possession of it. So, I looked up cornstarch, and lo and behold, cornstarch puff cakes!
These muffins came together very easily and were indeed very light and airy, like puffs! They were just sweet enough and can be easily eaten as a snack or as a dessert with some fruit compote or whipped cream. I was thinking about dusting some powdered sugar on top, but they really didn’t need it. I highly recommend these if you have some extra cornstarch you want to use up!
Cornstarch Puff Cakes (from Joy of Cooking)
Preheat oven to 350 degrees.
Have ingredients about 70 degrees. Cream 1/2 c. butter and 1 c. sifted powdered sugar.
Add and beat until light 4 eggs and 1 tsp. vanilla.
Sift before measuring 1 c. cornstarch.
Sift 3 times again, with 2 tsp. double-acting baking powder.
Combine the creamed and the sifted ingredients until blended. Fill muffin tins with greased bottoms half full and bake about 15 minutes.