I have to say that lately the Fred Meyer has been sucking in the baking ingredients department. My new favorite grocery store, aside from the New Seasons, is the QFC. I almost like them a little more, only because they are open 24 hours. I love a 24 hour grocery store; it can save my baking reputation when I am baking in the middle of the night (which happens often). The QFC saves my butt and even better, they have exactly what I need when I run out of bittersweet chocolate, organic sour cream, cake flour, or cane sugar. Hooray!
April 6, 2006
Occasion: schmoozin with the doulas
Name of (cup)cake: chocolate cupcakes with frozen frostings
Constituents: chocolate butter cupcakes with defrosted vanilla buttercream, or chai chocolate buttercream, or chestnut cloud cream
Told in picture book form for the illiterate.
(blah, blah, blah, you do some mixing, blah, blah, blah, you put the batter in the pan, you bake it, you take them out...)
i decided to gently reheat the chestnut cream and let the solids melt back into the liquids, which it did, really nicely. i stuck the whole thing in the refrigerator to cool the cream down and thicken it up, hopefully enough to still use to frost the cupcakes. so when i checked back later, the cream was thick but still runny. so i decided to try and whip it with a fork. and guess what happened?
the little stubby cupcakes were dense, moist, and tender. the buttercream kicked ass: creamy, bourbon, vanilla goodness.
are your teeth hurting from all the sugar? then here, look at this: