Page 44 - Flathead Beacon // 3.18.15

44 | MARCH 18, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Tracy Darue, FVCC chef
Easy Chocolate Cupcakes
SEAFOOD
After Dark
6
Seafood options nightly after 4pm
Shrimp, Scallops, Calamari, Mussels, Krab, Salmon, Pollock, Tilapia and more!
For a limited time!
MONGOLIAN GRILL
130 Hutton Ranch Rd., Kalispell 406-755-0757 DINNER 4pm-Close
www.huhot.com
LUNCH 11am-4pm
AFEW WEEKS AGO, FVCC hosted the annual “College 4 a Day” event. The event provides an opportunity for high school juniors to experience what it’s like to be in college for a day. We were overwhelmed by the number of students who signed up to be in the culinary department for the day. We split them into two groups and worked with each group for two hours. Two hours to lecture, mix, bake and decorate is not very much time, so I needed to come up with something quick for students to mix and bake. I also wanted to show them some simple ways to decorate cupcakes with a piping bag. These cupcakes are very easy to mix (you don’t even need a mixer). Also, strangely enough, they don’t contain any eggs, so they are considered vegan. I hope you enjoy them as much as the students did. It was a great day for all of us at FVCC!
INGREDIENTS
• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder • 1 tsp. baking soda
• 1 tsp. salt
• 2 cups hot water
• 3/4 cup vegetable oil
• 1 Tbsp. vanilla extract
• 2 Tbsp. distilled white vinegar
INSTRUCTIONS
1. Preheat oven to 350 degrees. Place muffin cup liners in standard size muffin tins.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
3. In a large measuring cup, combine water, oil, vinegar and vanilla.
4. Pour liquid ingredients into dry ingredients.
5. Whisk together until just combined. It’s okay to have a few lumps. 6. Spoon batter into muffin cups
(preferably with an ice cream disher, 2 3/4 oz. size).
7. Bake 16 to 24 minutes (depending on your oven) until a toothpick inserted in the center comes out clean.
8. Cool on a baking rack. Remove from pans.
9. Sprinkle with powdered sugar or top with a simple frosting.
Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the Culinary Institute of Montana at FVCC,
visit www.culinaryinstituteofmt.com.
GETAWAY PACKAGE!
Package includes:
A room for two, Dinner for two in the Dining Car Restaurant and champagne in your room prior to arrival. Rates starting at $273 per night plus tax. Subject to availability, restrictions apply.
Izaak Walton Inn, always unforgettable.
Celebrating 75 years.
IZAAKWALTONINN.COM
ESSEX, MT
406.888.5700
IZAAK WALTON INN