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Posts Tagged ‘seven-minute frosting’

 

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I’ve never met anyone who said no to a cupcake. You can make it out of any kind of cake, top it with any kind of frosting, and people won’t even ask what those flavors are before slurping them down. A cupcake is like a new puppy: You don’t care if it makes a mess or comes with a questionable pedigree. It’s adorable, so you say yes.

This month I baked two kinds of little beauties by request. I’m ashamed to admit that I don’t even remember where the recipe to the top cupcakes came from, but I’ve been making them for about 10 years and have gotten utterly and undeservedly spoiled by the reactions. Chocolate cake spiked with Guinness stout, filled with chocolate ganache spiked with Jameson whisky, topped with buttercream spiked with Baileys Irish Cream. Irish Car Bomb Cupcakes. Sometimes I wrap the pastry box in Caution tape.

Last weekend I brought a dozen to my production of ‘Young Frankenstein’ in order to treat one of the guys who runs the fly rail. The last time I made them was easily five years ago, but he has never forgotten them; nor does he forget to remind me how long it’s been every time he sees me. I gave in.

Our sound op, a 21-year-old kid, ate three, calling them ‘those liquor brownies.’ Not worth correcting. The actor who played the monster poked one in his face and said, ‘OHMAGAH.’ And he wasn’t even in character at the time. The fly guy went off by himself to eat his. Whoever devised this recipe, if you’re out there, I am your humble servant.

The below was an order for a Disney-maniac actor who was celebrating a birthday. His wife wanted to give him Dole Whip cupcakes, a nod to the latest maniacal Disney trend, the frozen pineapple dessert. But he can’t have dairy. I made pound cake loaded with pineapple, and substituted Earth Balance for butter. Instead of buttercream, I made seven-minute frosting, adding pineapple juice instead of water, and topping it with candied pineapple. My friend Teresa, who never lies to me, deemed them ‘not bad’ — a chilling review for a baker. Without butter, I’m sure the cake was too dense. I probably should have made angel food, which has no fat at all and you never miss it. But they’re cupcakes, so I am also sure the guests polished off the box either way.

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