I made a cupcake similar to these for a friend’s birthday during the break from the blog. But here they are now, ready for Easter! I don’t know about anyone else, but our family celebrates any holiday with some wine, beer, or any other drink. So, mimosa cupcakes are great for our Easter dessert.
Posts Tagged ‘Glaze’
Two things of relative import: I do believe we have reached our one year blogaversay! Yay! It has been a very very delicious year, and it is very VERY exciting to go from being excited that we hit 20 hits in a day to averaging about 100 hits every day. So, thanks! It is pretty fabulous.
Thing two: Oh sweet sweet merciful weather gods, it is hot here. Hot and sticky sticky humid. Thus, no baking, and I’m slowing down posting to stretch out my current queue.
Anyhow, while Mels was visiting a few weeks ago, I made Vanilla Bourbon Cupcakes with the Toasted Walnut Cream Cheese Frosting…and it was every bit as delicious as it sounds. (more…)
In honor of St. Patrick’s Day, I wanted to make some sort of green cupcake. At first I thought of a chocolate cupcake with mint green frosting…boring. Then, why not just use food coloring to dye the batter green? Uninspiring. The only green dessert I could think of was pistachio pudding! So, it became a cupcake. And I started with the source or my inspiration. Besides chopped pistachios (a must), I used a box of pistachio pudding mix for extra flavor and color. After examining the box’s contents, I knew that I had to alter my base recipe quite a bit. Pudding mix is almost all sugar, so I decreased the sugar in the batter by 1/3 of a cup and the flour by 1/4 of a cup to compensate for the added pudding. Instant pudding also has gelatin in it, so I upped the amount of baking powder so that the cake would not turn out too dense. Also, when thinking of other pistachio flavored desserts, I started to reminisce about delicious Indian rice pudding that uses cardamom and cinnamon. I sprinkled in a little of both for a nice added touch and delicious flavor! Enough background, let’s get to the recipe!
Here is yet another experiment, but one that required a little more thought than my last. Research on hibiscus cupcakes has turned up one unhelpful recipe (I feel like adding a cup of tea and cutting the milk does a disservice to the chemistry of the cupcake), and numerous instructions on how to make buttercream hibiscus flowers, which I don’t really care about; I don’t really want to have my cupcakes look like a plastic lei at the neighborhood barbecue.
So, I adapted existing recipes to my needs. I decided going the green tea/matcha route of grinding up the hibiscus flowers wouldn’t be particularly effective, nor would allow the cupcakes to get the rich and ridiculous color that hibiscus can impart. Instead of using granulated sugar, we used a syrup to sweeten the cupcakes. Making syrup sounds, I think, far more involved and fancy than it is.
Fanciness is to be had, after the jump: