It's official . . . I'm in love with mini cupcakes! I saw a Food Network show about making these tiny cakes and it makes so much sense. Instead of bogging down with a regular cupcake while wishing you had tried the other flavor, you CAN have a bite-sized cupcake of several flavors and not add up to the size of a normal-sized cupcake treat. Add variety to your life and makes baking fun, too.
Although I only made intense vanilla 'baby' cakes with chocolate frosting, today, I can see spending an afternoon in the kitchen and getting the end result of three different offerings. It is also interesting how the taste of the cupcake if often what you really want vs. a bunch of cupcake. I'm thinking a fudge mini cupcake next time and, perhaps, a really choice spice one. Seems like it would be a nice combination along with the vanilla type I made today.
It also reminded me about my 'weird' cupcake phase of several months ago. I made cupcakes with bean, some with carrots, and yet another one with tomatoes. Yes, they sound odd but by using about a cup of either of the three instead of the egg, oil, and water called for on boxed mixes, you reduce the fat and add a lot of interesting flavor. I steamed the carrots, first, and then pureed them with orange zest and a touch of fresh juice with a very orange-intense frosting. The beans were garbonzo and I just pureed them with ginger, cinnamon, lemon zest. Tomato mixed in a cupcake batter calls for a touch of cocoa powder, cinnamon, and a good dose of vanilla extract.
I'm thinking the sudden baking creativity was sent directly by God as He knows Lent is around the corner and I will miss doing sweet creations for six weeks.
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