In which young Oliver (my nephew and godson) tires of watching us ladies fumble with the BabyCakes Madeleine recipe, dons his customized bakery outfit, and doses a batch of cookies with some magical powers and helpful advice. Thanks, Ollie! --Love, Erin McKenna
1 1/4 CUP WHITE OR BROWN RICE FLOUR
1 CUP SUGAR
1/2 CUP POTATO STARCH
1/4 CUP ARROWROOT
2 1/2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
1/2 TEASPOON XANTHAN GUM
1/4 TEASPOON BAKING SODA
1/2 CUP MELTED COCONUT OIL
6 TABLESPOONS UNSWEETENED APPLESAUCE
3 TABLESPOONS VANILLA
1/2 CUP HOT WATER
1/2 CUP POWDERED SUGAR
Preheat oven to 325° F. Brush 2 madeleine trays with coconut oil and set aside. Line a cookie sheet with parchment paper.
Combine the four, sugar, potato starch, arrowroot, baking powder, salt, xanthan gum and baking soda and whisk until combined. Add the oil, applesauce, and vanilla and stir with a rubber whisk until the batter is smooth. Gradually add the hot water, stirring constantly, until incorporated. Drop a rounded tablespoon of the batter into each mold, gently spreading it to fill the mold. Bake for 12 minutes, rotate the pans and bake 6 minutes more, or until the tops are golden brown. Remove from the oven and let cool for 15 minutes. Place the cooled Madeleines on the reserved cookie sheet and dust with the powdered sugar.
Produced and Directed by BabyCakes TV / Filmed by June Zandona / Edited and Special Effects'd by Bevin McNamara / And with Special Thanks to Asher Brown
Coming in November... Oliver Bakes BabyCakes NYC, Episode 2: Cake Mix For Your House!
Last Friday afternoon we were in the throws of the typical pre-weekend mayhem at the bakery--the girls were spinning their usual magic behind the counter while the bakers fought to catch up with the line snaking out the door.
Little did we know that our lives were about to change for almost 24 hours.
At roughly 12:27 pm Zach Galifianakis entered the bakery and walked straight to the kitchen looking pensive, and wild. In a hushed urgent tone he leaned in to Kitchen Rachel and confided, "I need 500 cupcakes. Tomorrow." Gasps all around. He knew what he was asking for was outrageous and begged us to do it. He explained it was his birthday and he was doing a talk for the New Yorker Festival and he needed cupcakes from us. I swear, he was practically crying. I would have told him NO but Kitchen Rachel was already mesmerized by his red beard and accepted the order. Way to go, Kitchen Rachel.
That night and straight through Saturday me and Sabrina cursed Zach's name as we slaved over the order. Batch after batch of mini cupcakes came out of the oven and were transferred to trays for a quick cool down in order to meet the fast approaching deadline. Do you know how hard it is to frost a mini cupcake? Yeah. Now think about doing 500. Terrible. We struggled to find enough space in the refrigerator to store all the bakery boxes but somehow, we made do and got them to the theater unscathed and on time.
Sunday morning I woke up (with a very sore arm but whatever, I'm over it) to this blurb in the New Yorker:
Saturday night on West Thirty-seventh Street was a special night: Zach Galifianakis turned forty-two. To mark the occasion, he appeared in conversation with Andy Borowitz, bought five hundred gluten-free cupcakes (from Babycakes) to share with the audience, and asked everyone to serenade him with a rendition of "We Wish You a Merry Christmas.
That's it?!?! Thanks a lot Zach. We hope you had a really Merry Christmas.