My backyard is overflowing with rubbarb. Every summer is seems that more rubbarb grows and I never do anything with it, so I let my friend's mom clean out the patch. There was a little bit left when she was done so I thought I would try to make the Rubbarb Cupcakes with Whipped Cream (p. 33). Once I started cooking I realized that I didn't have enough rubbarb to make the rubbarb vanilla bean topping so I will have to try these again after my rubbarb patch has refreashed in August. Overall they were really nice, light and not too sweet. Austin really liked these ones too, he tried to grab the full cake out of my hands and he is getting quick!
Sobeys had a sale on blueberries a couple of weeks ago so I bough some and attempted to make the Blueberry and Cream Cupcakes (p.42). The batter base is very similar to the Rubbarb Cupcake, only I used buttermilk in the batter because I didn't have any whole milk on hand. It made the batter just a tad acidic but the cooked up just fine. The whipped cream topping gives keeps these cupcakes from becoming too heavy.
The last batch that I made last week was the Devil's Food Cupcakes (p. 34). Now there a cupcake I can sink my teeth into! Choco-holics beware! The batter is so yummy that you'll want to lick the spoon, bowl and beater. The Chocolate Ganache Frosting was a bit of a challenge. After 1.5 hours in the fridge it still wasn't thick enough to pipe so I diped the top of each cupcake in the ganache and then used the emersion blender to thicken the frosting up. I then piped a flower on top of each and thenfinished it off with a little silver candy. They were perfect to send to my cousin's bachlorette party (I missed out on a good night thanks to some mystery illness that stayed with me for 48 hours).
Humm...what to tackle this week?...
Sobeys had a sale on blueberries a couple of weeks ago so I bough some and attempted to make the Blueberry and Cream Cupcakes (p.42). The batter base is very similar to the Rubbarb Cupcake, only I used buttermilk in the batter because I didn't have any whole milk on hand. It made the batter just a tad acidic but the cooked up just fine. The whipped cream topping gives keeps these cupcakes from becoming too heavy.
The last batch that I made last week was the Devil's Food Cupcakes (p. 34). Now there a cupcake I can sink my teeth into! Choco-holics beware! The batter is so yummy that you'll want to lick the spoon, bowl and beater. The Chocolate Ganache Frosting was a bit of a challenge. After 1.5 hours in the fridge it still wasn't thick enough to pipe so I diped the top of each cupcake in the ganache and then used the emersion blender to thicken the frosting up. I then piped a flower on top of each and thenfinished it off with a little silver candy. They were perfect to send to my cousin's bachlorette party (I missed out on a good night thanks to some mystery illness that stayed with me for 48 hours).
Humm...what to tackle this week?...
very useful post. I would love to follow you on twitter.
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