Wednesday, April 11, 2007

Addition

Yellow cupcakes . . .


Plus chocolate butter cream frosting . . .


Equals blurry but delicious FROSTED CUPCAKES!


I already sent off my Knitterly Letter Swap letter on Monday. Although I wanted to take pictures and document the whole process--the stationery I used, the yarn samples I included, etc., I was absent-minded and brought everything with me to school to mail off before taking any photos.

But, hopefully this substitute documentation is sufficient: my KLS swap pal now is the proud owner of the recipe for these cupcakes--which, by the way, are absolutely divine. Thanks again, Cook's Illustrated!

1 Comments:

Blogger Kelly said...

Oooh, cupcakes! You ought to give these a try (the latest in my cupcake arsenal...).

Strawberries Romanov Cupcakes

1 (3 oz) package strawberry flavored gelatin
1/2 cup cold water
1 (18.25 oz) package white cake mix
4 eggs
1 cup vegetable oil
3 Tbsp all-purpose flour
*5 oz strawberry puree*
**1 recipe Romanov Buttercream Icing (recipe follows)**

*Note: Can use either fresh or frozen strawberries to make the puree. I used fresh because strawberries were on sale at the store today. You can strain the puree to get the seeds out of you like, but I didn't bother - mainly because I only have a colander, and the mesh isn't fine enough to be able to catch strawberry seeds.*

**I doubled the original icing recipe - I'm giving you the doubled version, obviously you can half it if you want to. **

In mixer bowl, dissolve gelatin in cold water. Add cake mix, flour, eggs, vegetable oil, and strawberry puree. Beat for 5 minutes on medium speed.

Spoon batter into prepared muffin pan (if not using cupcake liners, grease & flour the pan), filling cups between 2/3 and 3/4 full (I got 26 cupcakes out of this total, probably could have gotten 28 if I hadn't eaten some batter, but it was GOOD!). Bake at 350 for 20 minutes, or until a toothpick comes out clean after inserting into the center cupcake. Remove pan from oven and cool 5 minutes. Remove cupcakes from pan and cool completely on wire rack.

Romanov Buttercream Icing

2 sticks unsalted butter, softened
6 cups powdered sugar
3 tsp vanilla extract
*4 tsp Grand Marnier*
2 pinches orange zest
2 dashes cinnamon (you want to be able to taste the slightest hint of cinnamon in the icing)

*I used Triple Sec - it's what I had here. *

Mix butter and powdered sugar on low speed until just combined. Add vanilla extract, Grand Marnier, orange zest, and cinnamon. Mix on high until frosting is at the desired consistency. Taste and adjust the vanilla/Grand Marnier if necessary (I added a little extra of both), but be careful - nothing will turn your icing boozy like too much booze!

If the frosting is too thick, add milk a teaspoon at a time - a little liquid goes a long way with powdered sugar. Frost the cupcakes (I used a pastry bag fitted with a large star-tip - it's pretty). Garnish with fresh strawberry halves if you want to be fancy.

4/11/2007 11:33 PM  

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