2/13/07 | Cupcake Landscape
[ Currently Eating: Swirly Bread-Thing ]
I’m going to cheat a bit this week. Instead of posting my own leftovers, here’s a picture of my wife’s baking exploits last month. Occasionally, we get in the mood for something like these homemade cupcakes and in these cases I have to look to her to provide the expertise since I’m really no baker. I know you are saying I’m lucky and it’s very true.
I believe that these were loosely based on a Cook’s Illustrated recipe. So do they qualify as Cheap Eats? Probably, even though you can buy easily buy fresh cupcakes in the prepared food sections of supermarkets for fairly cheap. Nothing beats homemade, though.
Apparently, it is mucho important to use “Cake Flour” instead of regular flour in order to get the correct texture which is pretty delicate. The icing was actually supposed to be Coffee Buttercream but there was no instant coffee so some leftover Chocolate Hazelnut hot cocoa mix from Ghirardelli’s was pressed into service. Delicious!
And yes, I did eat some as leftovers - for breakfast the next day.
February 13th, 2007 at 9:55 am
Homemade cupcakes are SOOOO much better than the ones they have ready-made at the supermarket. In fact, I can’t figure out what they’re doing wrong, because everywhere I go, store bought cupcakes are just awful. I can’t figure out how they can mess up something so simple as a cupcake. It’s probably all of those transfats they’re using to keep them soft.
Good job making them yourself! (or rather, good job to your wife.)
February 22nd, 2007 at 12:14 pm
I make ours with Bob’s Red Mill GF flour (since my husband is gluten intolerant.) I usually add applesauce, chocolate chips and sunflower seeds. Can’t imagine why anyone would buy the storebought stuff. It tastes terrible!