It's the spring of 2020, and New York is devastated by the COVID-19 pandemic. Kate (Ashley Wool) is stuck alone in quarantine--shortly after a breakup, to make matters worse. Still, she's trying to keep a positive outlook, so she turns to baking as a creative outlet, but there's no one to share her cupcakes with except--maybe--a handful of Instagram viewers.
From "Love in the Time of Corona," a new media project from ESPA/Primary Stages.
Directed by Chris Morrissey.
Written by Esther Yumi Ko - www.estheryumi...
Just for fun, here's the recipe for the cupcakes I baked (live!) in this short.
Kate's Quarantine Cupcakes:
¾ cup butter
1⅓ cups granulated white sugar
1½ teaspoons vanilla extract
2½ cups cake flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
5 egg whites
Another ⅓ cup granulated white sugar
Oven: 375°
Cream the butter and 1⅓ cups sugar together until thoroughly mixed. Add vanilla. (Pro-tip: if you freeze your butter like I do, you can grate a frozen stick with a cheese grater for quicker and more thorough creaming!)
Triple-sift the flour, baking powder, and salt mixture. Gradually add the dry mixture to the creamed mixture alternately with the milk, beating after each addition. (Electric mixers are your friend! Just don't forget to scrape out the bottom periodically.)
In another bowl, beat the egg whites until foamy, and add that last ⅓ sugar gradually, beating until meringue holds up in soft peaks. (I like using a handheld milk frothing wand for this, but if you don't have one, you can just use a whisk and elbow grease!) Stir meringue into batter.
Pour the batter into cupcake tins about ¾ full, and bake at 375° for 18 minutes, or until a toothpick inserted in the middle comes out clean. This recipe makes about 16-18 cupcakes.
Frost them however you like--I prefer Seven-Minute Frosting. If, like me, you don't have a double-boiler, you can use the recipe below. Cream of tartar works best, but if you don't have it, you can substitute lemon juice or white vinegar. (You'll want to use twice as much lemon juice or vinegar as you would cream of tartar, so since this recipe calls for ¼ teaspoon cream of tartar, you'd use ½ teaspoon lemon juice or vinegar.)
www.mycakescho...
3 окт 2024
