Dot...those cupcakes...sound FANTASTIC.
Quote from: feisty tink on March 04, 2008, 12:39:49 AMDot...those cupcakes...sound FANTASTIC.They are as good as they sound. They're ridiculous. I had to give them away because I didn't trust myself with them in the house.
I guess I'll post this one since we all seem to be posting a lot of cakes/cupcakes. This makes exactly 1 dozen cupcakes and they are outrageously good (and horribly, HORRIBLY fattening). I made them for my daughter's class and the kids and grownups all loved them. This is the recipe that the real Sprinkles' cupcake company uses, I got it via Martha Stewart.Sprinkles' Strawberry Cupcakes2/3 cup fresh or thawed frozen strawberries (I prefer fresh)1 1/2 cups all purpose flour, sifted (I prefer cake flour if you have it)1 teaspoon baking powder1/4 teaspoon coarse salt1/4 cup whole milk, room temp1 teaspoon vanilla extract1/2 cup (1 stick) unsalted butter, room temp1 cup sugar1 large egg, room temp2 large egg whites, room temp1. Preheat oven 350*. Line a 12 cup muffin pan with cupcake liners.2. Puree strawberries (food processor). You need 1/3 cup puree so add more strawberries if needed, or reserve any extra for the frosting.3. Whisk together flour, baking powder, salt in a bowl, set aside. In another bowl, mix together milk, vanilla and strawberry puree, set aside.4. Cream butter and sugar in an electric mixer until light and fluffy (don't rush this step). Slowly add eggs and egg whites until just blended well.5. With the mixer on low, add 1/2 of the flour mixture, mix until just blended. Add 1/2 of the milk/strawberry mixture, mix until just blended. Add the remaining flour & milk/strawberry mixture the same way.6. Divide evenly into the cupcake tin. Bake until tops are just dry, 22 to 25 minutes. Let cool completely before icing.Strawberry Frosting1/2 cup whole fresh or thawed frozen strawberries1 cup (2 sticks) unsalted butter, firm and slightly coldPinch of coarse salt3 1/2 cups confectioners' sugar, sifted1/2 teaspoon vanilla extract1. Puree strawberries the same way you did for the cupcakes. You need 3 tablespoons. 2. In an electric mixer, mix the butter and salt until light and fluffy.3. Reduce speed to low and slowly add in the confectioners' sugar until well combined. 4. Add the vanilla and strawberry puree.Do not overmix the frosting. It will be dense and creamy, like ice cream. Frost the cupcakes with a very thick layer of this icing. I always had some extra left over, even after frosting them very generously.
Quick & Easy Coconut Bean Curry (vegan)2 Tablespoons Vegetable Oil1 Onion, diced2 cloves Garlic, minced1-3 Tablespoons Red Curry Paste (to taste)1 can Coconut Milk (unsweetened)1 can Diced Tomatoes2 cans Red Kidney Beans, drainedSalt (to taste)2 Tablespoons Sugar2 teaspoons Lime ZestJuice of 1/2 - 1 LimeIn a large, heavy saucepan (dutch ovens work great!), heat the oil. Add onion and garlic and sautee until onion is translucent.Add curry paste and sautee for another minute or two.Add coconut milk, tomatoes, and kidney beans. Stir.Add the rest of the ingredients. Stir.Bring to a simmer, reduce heat and let bubble -- stirring occasionally -- for 30 minutes.Serve over rice.This takes less than 10 minutes to prep, and then you just let it simmer away while you do homework. Great for rushed evenings when you still want to eat a hearty meal that doesn't come out of the freezer.
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