I used recipes from The Cake Book by Tish Boyle. The book was a gift from my boyfriend for my last birthday, and so far I have only made the chocolate cake (yum!) out of it. Since I am still new at baking from scratch, I kept it simple for these St. Patrick’s Day cupcakes: Yellow Cake and Fluffy White Frosting (some dyed green!).
Making the batter for the cake was fairly simple, since I had previously done a chocolate cake from the same recipe book. The recipe was detailed and easy to understand.
|I really need a new electric mixer. I swear there is no difference between Speed 1 and 5...|
I filled a ziploc bag with the batter, cut the bottom corner slightly, and used this to fill my cupcake liners. Much easier and cleaner than using a spoon, like I have been guilty of doing in the past... Since it was a first attempt and I did not know how many the batter would make, the baking cups were not all filled equally (but now I know for next time!).
|Mmm smelled delicious!|
I think I let them “cool” for too long (wasn’t even that long, maybe an hour and a half?) but they tasted wonderful anyway.
|Check out my sweet hot pink timer!|
Making the frosting was definitely the difficult part. I purchased an Instant Read Thermometer especially for the frosting. All the ingredients mixed well in the first stage, but I had a hard time heating them to the right temperature. Directions said to put the bowl with all the ingredients (except the extract) in a pan of simmering water. First, the bubbles were gathering underneath the bottom rim under the bowl, so it was moving around. I decided to scrape the mixture into a pot and then returned it to the the pan of simmering water. It still never reached the right temperature, but it is possible that I did not calibrate the new thermometer correctly.
Check out Tish Boyle's blog: http://www.tishboyle.blogspot.com/