A really nice coworker made me “cupcakes” for my birthday:
So of course I had to try to top her and make something even more awesome for the next person’s birthday. I went with rainbow cupcakes with raspberry buttercream.
I used version II of the white cake recipe from “The Joy of Cooking” as my cupcake recipe. I wouldn’t suggest using this recipe. You lose some of the loft from handling the batter so much for these cupcakes. Now I know.
Here’s what the plain batter looks like:
I used standard food dye to make the colors:
And you can be damn straight that I put the colored batters in the right order:
The buttercream. The person who actually had the birthday told me that she liked raspberry. So I made raspberry buttercream.
Raspberry Buttercream
1. In a small sauce pan cook down about 12 ounces of berries. I didn’t have 12 full ounces of raspberries, so I put some blueberries and blackberries in too. You want to cook this until it’s pretty thick. The directions I followed suggest down to 1/4 cup, but I lost patience and stopped before then. Let it cool.
2. Sift/filter (what word am I looking for?!?) out the seeds.
3. Cream 1 stick of butter.
4. As the mixer is going, add in batches, 2 cups powdered sugar, the sauce, and 1/2 tsp lemon juice. Blend until smooth.
5. Add another 1.5 cups powdered sugar, or to taste and desired consistency.
can you eat ice cream cones? Or did you just visually appreciate the coworker gift.
Similarly, when you cook for others, do you use flour then?
And I have found the betty crocker cookbook to be pretty spot on for baking.
I went back to eating gluten last December, so those are regular ice cream cones. And I certainly bake with regular flour now. When I was gluten free, I kept a completely (ok, with exceptions for the ManBeast) gluten free kitchen. The bag of regular flour we bought 3 months ago is the first time any of my kitchen stuff has ever seen a regular flour. It’s actually been a little strange.