Cup Cakes with Papaya Sauce

from the kitchen of Chef Paul Prudhomme

Makes sixteen 2½-inch cup cakes

Semolina flour is usually used to make pasta, and will probably be labeled “pasta flour” or “flour for pasta,” and found near the dry pasta products. I like to use it in other recipes because of its distinctive flavor and the bit of crunch it adds.

ingredients

½ cup (1 stick) unsalted butter, softened

1/2 cup sugar

½ cup firmly packed dark brown sugar

3 large eggs

1/2 cup all-purpose flour

1/2 cup semolina flour

Vegetable oil spray

how to prepare

Preheat the oven to 375°.

Cream the butter and sugars together until smooth. Add the eggs, one at a time, beating well between additions. Add the flours and beat until completely combined—the batter should look like buttercream frosting.

Lightly and evenly spray the cups of muffin tins—a total of 16 cups—with vegetable oil spray (or use paper liners) and spoon enough batter into each cup to come up even with the edge. Because the batter doesn’t contain baking powder the cup cakes will not rise above the edges of the cups. Bake until the cup cakes are lightly browned and set, about 15 minutes. Serve with a dollop of papaya sauce on the side or drizzled over the top of each.