Drizzle me this…right into my mouth!
I was chatting with a friend in Thailand on Skype last night (shout out to Henneth! FYI, check out his awesome paintings on flickr — so gorgeous!), and logged off so I could go write a blog post for Throwback Thursday, or as I call it around here, Memories of Meals Past. But I got distracted by a new e-book from one of my favourite authors and then fell asleep to the purrs of the cat that I’m cat-sitting.
So I here’s the post that I meant to write! I starting writing the post yesterday, really! I wrote the title. And then I downloaded the e-book and then I fell asleep. But starting the post means that I feel that I can sneak in a Memories of Meals Past post under the wire, because…my blog, my rules! (Ah, so liberating!)
[Edit: I wrote the entire post and went to post it on Friday night, just before midnight. Under the wire, yes? And then the internet ate my post. Lots of teeth-gnashing commenced. This is why you’re getting the post on Saturday morning, Canadian-time. It may be a tad late for Throwback Thursday, but I wrote this thing several times tonight, so {redacted} I’m a-gonna post it! *takes deep breath. Eats a cupcake.*]
And this Memory of Meals Past is about the cupcakes that I sent in to work with the DH last Monday. They were (*takes a deep breath because it’s a mouthful of a name*): Red Wine and Chocolate Mini Cupcakes with Buttercream Frosting and Ganache. They were tasty! I know because I ate a handful before I sent them in with the DH. Even the DH, who doesn’t like chocolate (hard to believe, but es verdad), liked them!
Want to make some yourself? (Which I highly recommend.) Here’s how:
I started with this recipe for the Red Wine and Chocolate Cupcakes. You can really taste the red wine in the cake once they’re made. While I deviated slightly from the recipe in this case (because of course I had to!), I have made them exactly as the recipe says and they are good. A word of advice though, don’t overbake them. Actually, under-bake them. And then cover every exposed surface in frosting, or you’ll end up with tough, dried cake wherever air touches. I generally under-bake and prefer it that way. But you do what you want!
Then I frosted the cooled cupcakes with Buttercream Frosting. Buttercream is easier to make than most people realize, and soooo tasty! Just mix butter, icing sugar, a dollop of vegetable shortening, a dash of vanilla extract, another dash of milk, and you’re good to go! If you’re wondering why I’m not giving you exact amounts, it’s because I generally make it up as I go each time — it’s so easy to customize, and it’s hard to go wrong with sugar and butter. But if you want a little bit more direction, here you go!
- softened butter
- icing sugar
- vegetable shortening
- vanilla extract
- milk
Beat your butter and shortening together until fluffy. Add in lots of icing sugar. Taste good? Add in a dash of vanilla extract, and you’re good to go!
- Too soft? Add in a bunch more icing sugar and/or butter and/or stick the whole thing in the fridge to harden.
- Too hard? Add in a dollop of milk and/or a dash more shortening. (The shortening is what makes it fluffy; the butter is what makes it tasty!)
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