It's been a long time since my last post. Most of you know that my oven died a month ago. Died right after the final batch of Kahlua Man Fudge Cookie Sandwiches...It was a long haul in the decision process and the waiting and hoping for the new stove. Let's just say, I'm at peace now. I can bake all I want, and don't have to stop myself while planning out a new recipe only to have those thoughts dashed as, "No, dummy, you don't have an OVEN!" I hadn't, truthfully, realized until this episode that I was this hooked on baking. Had no idea it's role in my life fully...
I am perfecting my frosting consistency and technique. I'm just so proud of the presentation, too. And, I'm putting those 1000+ cupcake cups to good use! :)
Folks really liked these babies. As my buddy at work, Karl, stated in his email: "An exquisite balance of texture and flavor all wrapped in a moist and elegant, visually stunning package. The 'cupcake challenge' of achieving harmony between cake and frosting is orchestrated as beautifully as any Beethoven sonata!" We all love Karl. :)
Cupcake Wars on FoodNetwork, a winning recipe for Raspberry Cupcakes with Champagne Buttercream. I had used the recipe as a tester and make a strawberry version when I initially tried my new frosting recipe. Here's a shot of my first attempt, just to see the improvements I'm making...
And, since Jacqueline suggested more step-by-step photos, I'm going to attempt that concept here. Bear with me, my friends.
16 oz fresh raspberries (you could probably use frozen)
1/3-1/2 cups sugar
1 Tbls lemon juice
4 Tbls Frambroise (raspberry liqueur)