Thursday, September 29, 2011

Theatric Treats


The historic Hennipin Theatre Trust in Minneapolis celebrates the 90th anniversary of two of the city's cultural gems. The Orpheum and State Theatres opened in 1921. The staff asked if I would research and recreate some treats, I found these wonderful cupcakes and a tasty tea biscuit.

The Trust Open House is Saturday October 1, 2011 at both venues from 4-6 in the afternoon. There will be historical photos, books and programs, a treasure hunt at both theatres and live music and vaudeville acts. All fun and all Free! Theaters are located at 910 Hennipin Avenue and 805 Hennipin Avenue in downtown Minneapolis, Minnsota. The Trust's website has more information and fabulous pictures of these amazing theatres -- a vision of the Roaring Twenties. http://www.hennepintheatretrust.org/front

These cupcakes won't be served at the event -- so you'll have to make your own Taste of the Twenties. They are light and easy to make. No doubt you'll roar with delight.


1921 Chocolate Cup Cakes
Makes 12-14 regular-sized cup cakes

1/4 cup butter
2 1-ounce squares unsweetened baking chocolate
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Melt the butter and chocolate together and set aside. Sift flour, sugar, baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk. Pour these liquid ingredients along with the butter and chocolate mixture into the dry and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes.

1921 Coffee Raisin Cup Cakes
Makes 12-14 regular-sized cup cakes

1 cup raisins
1 tablespoon flour
1/4 cup butter
2 cups flour
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 cup milk
1/2 cup strong coffee
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Chop the raisins roughly into quarters and mix with the tablespoon of flour. Set aside. Melt the butter and set aside. Sift flour, sugar, and baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk and coffee. Pour these liquid ingredients into the dry, including the raisins, and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes.