Seasons Change. Feelings change. People switch blogsite services.
I'm over here:
Hopefully this will get me to blog more regularly and frequently. Feel free to stop by and comment!
Who says it has to be red, pink, or heart-shaped?
Orange Creamsicle w/ Mascarpone Buttercream (left)
Chocolate Mocha w/ Kahlua Chocolate Buttercream (center)
Pistachio Chai w/ Caramel Cardamom Buttercream (right)
I did up the buttercreams the other day, and finished baking it off this morning. The BF will not know what hit him tonight!
Recipes (w/ modifications):
pistachio chai cupcake (subst. cocoa with toasted, ground, pistachio nuts, add one teaspoon cardamom, and 1/2 teaspoon almond extract use caramel cardmom frosting from here. Top w/ peeled, blanched, toasted, and ground pistachios and drizzled caramel form the frosting recipe.)
Orange Creamsicle Cupcake (important whip up flour and liquid ingredients first, then whip up egg whites last before adding to get maximum height. Subst. 2 T cointreau or grand marnier for 2 T half and half, and subst. 1 1/2 t orange extract for 1 1/2t half and half, increase orange zest by 1 t, use this for buttercream: 16 oz mascarpone, 4 oz white chocolate, melted, 2 sticks butter, 1 1/2 cups conf. sugar, 1 vanilla bean, scraped, 1 T vanilla. decorated w/ orange decorating sugar and orange nonpareils))
Chocolate Mocha Cupcake ( Doubled recipe, instead of all coffee, used half buttercream. Also, added 2T espresso powder to the coffee while hot, and added to the buttermilk. So, 1/2 c buttermilk combined w/ 1/2 c coffee w/ dissolved 2T espresso powder, for 2X recipe use. Order of mixing ingredients similar to how I make red velvet: First, mix sifted flour, salt, and cocoa w/ whisk, then in sep. bowl, mix oil and sugar first w/ hand held mixer, then add eggs one at a time, mixing on medium until blended, then add vanilla, then alternate flour mixture and buttermilk mixture, until blended, then in separate small bowl, mix baking soda and vinegar, and stir together then add to batter w/ hand held mixer on medium for 10 seconds, then add to cupcake liners and bake.Topped w/ chocolate covered almond or espresso bean.)
My coworker and friend is getting married and wanted three different kinds of cupcakes to serve instead of a wedding cake. This is one of the flavors I’m trying to develop. The other two flavors she wants is vanilla and chocolate.
This flavor still needs to be tweaked a little bit more, IMO. I used this recipe, paired with a nonstandard meringue recipe (meaning I just whipped up some egg whites with a few tablespoons of sugar and cream of tartar, finishing it up with my blowtorch) that usually tops lemon meringue pie. I added more grand marnier than the recommended one T, (3 tablespoons more in place of 3 T of half and half). While I did get a more pronounced orange flavor, I think it needs more tartness, so I’m thinking of adding some lemon flavor, either from lemon juice or extract—but then I’m wondering why not then just go with lemon? I also added some red and yellow food coloring for some orange color. I also made a heavier version, using a orange butter cake recipe, again adding grand marnier in place of some of the liquid, but it was a little too heavy, IMO. I only got about 12 cupcakes with this recipe, too. I think I prefer the lightness of chiffon over this.
There is a lot of time before the wedding, so don't be surprised if you see me trying out another cupcake recipe totally different from this one.