Cupcakes fascinate me. I love them. I want to be a cupcake connoisseur. I want to be a judge on Cupcake Wars on the Food Network. I get a wild look in my eyes and a mad desire to go to Sprinkles Bakery at odd hours of the day when they certainly aren't open. It's a little personal sized cake (in any flavor imaginable) with a fluff of heaven on top. How can you NOT love cupcakes?
Annnddd... I also want a Kitchenaid Electric Stand Mixer. Ohmagoodness... It is the ultimate kitchen appliance. Ina Garten uses one in practically every episode of The Barefoot Contessa. I dream of my cupcakes tasting 100x better if I just had a stand mixer. Ahh.. In my dreams. This appliance probably won't make the budget cut for a loonnggggg time. :(
Anyways, call me lazy.. but I'm just going to include a link to this recipe, then put my pictures. As opposed to typing out the recipe. :)
making the strawberry puree
into the oven for 20 minutes
whipping a pound of butter into frosting!
adding the champagne to the frosting!
a little in the frosting, a little for the baker!! (right?)
frosting the cupcakes (I tried to get fancy!)
Can't waste that champagne!! (He spit it out after the picture) :)
The finished product! Ina always says to give your guests a hint as to the flavor of the cake they're about to eat.. hence the strawberry on top! :)
My thoughts on this recipe...
-The batter did not have much flavor.. and we even added an extra tablespoon of strawberry puree. The original recipe called for raspberry extract, but when I changed it to strawberry, all I could find was "Imitation Strawberry Extract".. so maybe it being imitation made a difference? I don't know.
-The consistency of the cakes was perfect! 20 minutes was spot on!
-You absolutely could NOT taste the champagne in the frosting. And we kept adding more and more.. Maybe because I used sweet champagne?
So.. Expert advice anyone? Please? Bakers out there?
They sure are pretty to look at though, right? :)