I started with this recipe, the only additions/changes I made were to use about half a teaspoon extra of Spice House Double Vanilla Extract and top it all off with Pure Vanilla Sugar.
I had planned to make my own vanilla sugar, but as I'm a working girl with a social life, that never quite materialized. Ah, well... the best laid plans, as they say.
I must say, homemade sugar or no, everything turned out rather gloriously.
I think the most entertaining part about all of this is seeing for absolutely certain what went wrong with the frosting my very first batch of Easter cupcakes. In my inexperience, apparently I didn't realize that a) that this is an old-fashioned butter and sugar icing recipe and not exactly buttercream, thus it is functionally different b) the order in which you add the set of mixing components was INCREDIBLY important and c) that you do in fact have to add a shit-ton of confectioner's sugar before you reach the desired consistency(I believe there was 6 cups to 2 sticks butter and a cup of milk) d) that it's texture and appearance changes as the frosting "sets". Not "sets up" as in hardens totally like cone dip but similarly.
I haven't tried one yet, since it was 10:30-ish when I finished and my guinea pig pooped out. But I have a feeling they're fabulous. I'll probably have one for breakfast or something.
3 comments:
Someday, my dear, I simply must try your cupcakes.
As much as I adore what you're doing with cupcakes, you really aren't doing them any justice with the photos you're taking of them. Any chance that's going to get better, or do I need to fly my ass up there and shoot them for you?
I know it and the latter, of course.
;)
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