do you dream in buttercream?

Well I don’t actually  dream in buttercream, but it makes for a jazzy sounding post title.

So I have been working and working on a buttercream frosting worthy of posting and I accomplished it with a birthday cake I baked last weekend.

So here it is:

Dreamy Vanilla Rosewater  Buttercream  Frosting

(frosts a 9 inch layer cake and 2 -3 dozen cupcakes depending on how frosted you want things)

1 cup of butter softened (1 stick salted, 1 stick unsalted)

4 cups of sifted confectioners sugar

7 teaspoons of half and half (maybe a smidgen more, maybe a smidgen less depending on what you want)

1 Teaspoon of rosewater (as in used for COOKING)

1 1/4 Teaspoons of a good vanilla extract

1/8 teaspoon of salt

Combine butter, sugar, and salt until well blended and smooth (use a mixer and use a large bowl and don’t splatter)

Add half and half and vanilla and rosewater and beat until smooth – between 4 and 6 minutes.

Come on people, how easy was that?  Why use frosting in a can?

You can add a couple of squares of unsweetened baking chocolate melted to turn this frosting chocolate.  You can add about 2/3 cup of shredded sweetened coconut to make coconut dream frosting.

 

 

 

 

 

 

 

 

 

 

 

 

 

are cupcakes safe to discuss?

Hello cupcakes!  Greetings on a rainy Sunday morning afternoon (started earlier and got distracted).

So listen, I seem to have inadvertently upset people by discussing current events in Tredyffrin and some of my random act of consciousness where politics are concerned.  I would apologize, except this is my blog .  It really is ok for a woman to like home crafts like cooking and want to discuss politics and current events occurring in local municipalities.

So that being said, I recently discovered Himalayan Indian Grocery in Exton (Marchwood). They have a fun assortment of oils, spices and teas and chutneys.  Some fresh produce (they have some unusual varieties of eggplant), some dairy (you do have to watch for expiration dates) and a large frozen section of all sorts of Indian foods.  I also found rose water to bake with there – hadn’t seen that in a while.  Anyway, I bought a Tandoori marinade pouch that I mixed with plain whole milk Indian yogurt, and made delicious Tandoori chicken which we grilled.  To accompany that I created a Jasmine rice with a blend of curry and masala spices and raisins, chopped almonds, a smidgen of fresh basil.

Now to the cupcake of it all….

They are, I will warn you, semi-homemade from the cupcake side.

Creamsicle Orange Cupcakes with Coconut & Ginger Butter-Cream Cheese Frosting

I made 24 cupcakes.  I started with a Duncan Hines Orange Supreme Cake Mix.

I pre-heated the oven to 350 degrees.  In a large mixing bowl I added 1/2 cup orange juice, 1 cup water, 1 teaspoon of vanilla or orange extract (pure not imitation), 4 tablespoons real mayonnaise, 6 tablespoons honey, 3 eggs, 1/3 cup canola oil.  Mix with mixer until blended and a bit frothy.  Add cake mix, blending on low until mix incorporated and then about a minute and a half on med-high.  Add 1/2 cup shredded coconut to batter.  Incorporate.  Pour into cupcake tins lined with cupcake liners – the recipe will make 24 cupcakes. When a toothpick comes out clean, the cupcakes are baked.

Bake 18 to 21 minutes (as per cake box directions).  Cool in pan on wire rack for 15 minutes before carefully removing cupcakes.

When cool, frost.  I already told you how to make my frosting in the banana cake recipe. OMIT the banana and cinnamon and add 1 teaspoon ginger.  Also add 2 tablespoons orange juice.

These are cupcakes that keep best in fridge in a cupcake container – the frosting will melt when too warm.

Feel better now?

But seriously, this blog is a mixed bag.  So it is and never will be all Suzy Homemaker – after all I am not all Suzy Homemaker. I blog first and foremost for myself as this is my creative expression.