Strawberry-Glazed Angel Food Cake

Angel food is one of my favourite cakes, always has been, even since I was a child.  My mother would rarely make it because without a stand mixer it’s kind of a pain in the ass.  With my lovely Kitchenaid this whole shebang is a breeze.

This is one recipe where I follow the rules to the letter.  You really can’t mess with the science of this cake. Angel food is basically an enormous meringue with flour and sugar suspended in it, so you have to be pretty rigid with how you make it.  You also absolutely NEED a tube pan or bundt pan to make angel food cake.  The batter won’t cook evenly without that empty space in the middle.  Trust me, I’ve tried it.  Bad things happen.  Tube pans are generally better to use than bundt pans simply because the tube on the pan is generally taller than the rest of the pan to allow you to invert it, or the pan comes with legs on the top that let you do the same thing.

I got this recipe a few years ago from Cooking for Engineers, and I think it’s fantastic.  It’s a good way to fancy up an easy cake.  The only change I made to this recipe was to double the amount of stewed strawberries, as the last time I made it I didn’t feel like I had enough.

Preheat your oven to 375°F.

In a bowl, whisk together 1 1/2 cups cake flour or all purpose flour and 1/3 cup granulated sugar.  Then sift that stuff together with a sifter.  I like the handheld squeezy sifters because they make my life easier and they’re fun.  You want to sift your solids a couple times to make sure the sugar and flour are fully incorporated.

Now you need the whites of 12 eggs (about 1 1/2 cups).  You can either separate them yourself or buy them in a carton – the choice is yours.  Just make sure that if you separate them yourself you don’t get any yolks mixed in with the whites – whites don’t get all that fluffy when there is fat mixed in.  We’ll figure out something to do with the yolks another time, but until then you can wrap them tightly and put them in the freezer.  Bring the whites to room temperature.  You can do this quickly by putting the bowl of whites inside another bowl of warm water. Room temperature whites will make a bigger foam than cold whites.  FACT.

Put your whites in your mixer and let ‘er rip.  When the whites begin to look frothy, add in 1/4 tsp salt and 1 1/2 tsp cream of tartar.

When the whites have formed soft peaks, whisk in 1 1/2 tsp vanilla and then whisk in 1 1/3 cups granulated sugar, a little bit at a time.

Soft peaked meringue

When the whites have formed stiff peaks (ones that don’t droop), stop yer mixin’ and take the bowl out the mixer.

Stiff peaked meringue

Sift the flour mixture onto a thin layer on top of the whites, a bit at a time, and fold in gently with a wide spatula.  Be very gentle so you don’t disturb the millions of little bubbles.  Keep adding layers of flour until you’re out of stuff to sift, and keep folding until it’s all in there.

Fold gently - don't disturb the foam!

Gently scoop the mixture into a spotlessly clean and un-greased tube pan (grease + meringues = not so good).  Level the top with a spatula and ease it into the oven for 35 minutes, until the top is a lovely golden brown.

Remove the cake from the oven and immediately invert the pan.  I like the old wine bottle trick, where you invert the pan and stand it on the neck of a full bottle of wine.  Inverting the pan prevents the very fragile cake from collapsing on itself as it cools, and putting it on a wine bottle allows for sufficient air flow underneath to speed the cooling process.  Don’t touch the cake for a couple of hours until it is completely cool.  Not to fret – the cake will not fall out on its own – you didn’t grease the pan, remember?

The old wine bottle trick

While the cake is baking/cooling, you can make your strawberry goo.  You can also do this the day before, which is handy if you’re having a dinner party.

In a pot, combine 1/3 cup granulated sugar, 1/2 cup water, 1 tbsp lemon juice, and 8 oz frozen strawberries.  Now, the last time I made this recipe I didn’t have enough strawberries, so I decided to up the amount.  Therefore, I dumped in an entire package of frozen strawberries, which was 600g, or about 21 oz.  This was a goodly amount for my purposes, but it does end up leaving you with a lot of extra glaze.  I froze my extra glaze for some invention at a later date.

Anyway, stir your pot mixture to dissolve the sugar while you bring it to a boil, then reduce to a simmer and cook for about ten minutes.  I don’t recommend covering the pot and walking away.  Bad things happen.  My house still smells like burnt sugar.  Keep an eye on that sucker.

The strawberries should be super gooshy at this point.  Remove the pot from the heat and strain your solids from your liquids by pouring the mixture through a sieve into a measuring cup.  Make sure to get as much liquid as possible from your solids and set them aside.

Mmmmetric . . .

Return the liquid to the pot and bring it to a simmer again.  Whisk 1 tbsp corn starch into 3 tbsp water and pour the suspension into the syrup.  Bring the syrup to a boil again, stirring often.  This will activate the starch and cause the syrup to thicken.  When it does, remove it from the heat.   Set the syrup aside to cool, then refrigerate for a while until cold.

Cooling the goo.

Now back to the cake.  Once it is completely cool you can set it upright again.  Run a thin knife between the cake and the pan to loosen it.  Make sure to run the knife around the tube as well.  If your tube pan has a separating bottom, you can now just lift out the bottom panel and run your knife around that to free the cake.  If not, jimmying the knife around and jiggling the cake itself generally helps to get it out of the pan.

Knife that sucker.

Put the cake on a clean surface, and using a long serrated knife, cut the cake equally in half horizontally.  Try to keep your lines straight.

Cut it in half horizontally.

Remove the top half of the cake and set it aside.  In the bottom half, use a spoon or your fingers to scoop a shallow trough in the cake all the way around, like a wee moat.  You can eat the bits that you scoop out, mmmm.  Fill the moat with your strawberry solids, all the way around.

Fill the trough with solid goo. I mean strawberries.

Put the top half of the cake back on and pretend that you never cut it at all.

Take your chilled glaze and, using a spatula, silicone brush, spoon, or whatever is easiest, coat the entire cake, even in the little hole, with the glaze.

Blazing Glaze!

Put the glazed cake aside until you are ready to serve it.  A little bit of time also allows the glaze to set a bit.  Right before serving, whip yourself up some cream, about 1 1/2 to 2 cups whipping cream, with 1 tbsp granulated sugar and 1 tsp vanilla.  Over-whip the cream a bit so it’s stiffer and maintains its shape.

Slather the whipped cream all over the cake, even in the hole in the middle, until it’s evenly covered.  You can go for the smooth-looking approach by using a long knife, or you can go crazy with whorls and cowlicks and whatever.  I like to dump about 2-3 cups of fresh sliced strawberries all over the top and into the hole before serving. Oh man, oh man . . .

Slather with whipped cream and strawberries right before serving.

Cover left-over cake (hah, as if that’s even possible) with plastic wrap and refrigerate for up to a week, if it lasts that long.

Wrap the cake with plastic wrap and it will keep for a few days, though it will sag a bit.
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Easter (Eater) Dinner

On Sunday the Pie and I had KK, Il Principe, and D, J, and S over for an Easter feast.

I have a lot on my plate this week (and I’m not talking about food here) so I’m going to draw the recounting of this tale out as long as I possibly can.  I’ll try to give you a post a day about all the fun and fantastic things we ate.

I love to have dinner parties.  I think it’s my parents’ influence again.  I’m not really happy unless I can stuff someone else with food until he or she feels the need to lie down.  It really makes my day.

That said, entertaining, on a small or large scale, takes a lot of work and a lot of planning.  Timing is pretty much everything, and it takes practice to get it all to happen at the same time.  The Pie and I have it down to an exact science at this point.  We take a gander at what time things are supposed to be done, chuck them in the oven or on the stove at the various points in time we think they need to go in, then we shut our eyes tight and cross our fingers that everything will turn out properly.  Most of the time we’re right but it took years to get us to this stage.

I have also learned the art of making things ahead of time.  This saves a lot of panic in the kitchen when you’re trying to get everything finished at the same time.  If there are some dishes on your menu that can be popped in the microwave or in the oven for reheating at the last minute then all the better.  Another important thing to remember, and something that I only recently learned, is that you don’t have to make absolutely everything from scratch.  There is nothing wrong with adding store-bought chips to your dips, or purchasing bread as a side.  The more stuff you make the more complications you are going to have.  Besides, sometimes the store versions of things are actually better.  You don’t have to have absolute control over everything that goes on your menu, and so that is why, finally, it is also important to let other people give you a hand if they want to.  Kª wanted to bring a salad, and you know what?  I thought that was a great idea.  And it was a great salad.

Items to be posted this week:

Menu

Appetizers

White Bean and Roasted Red Pepper Dip (made the day before)

Pita Chips (store-bought — really, you don’t have to be a domestic maven all the time – I get the In Snax sea salt versions from In Foods Inc.  They are totally tasty.)

Mains

Ham with Cloves (pre-cooked for simplicity)

Red Curry Quinoa (made the day before)

Sides

Spinach Salad with Blueberries, Feta Cheese, and Balsamic Vinaigrette (made by Kª – I don’t have a link because I didn’t make it)

Carrot and Parsnip Butter Mash (made the day before)

Steamed Asparagus with Lemon, Tarragon, and Toasted Almonds

Roasted Red Fingerling Potatoes with Rosemary and Sea Salt

Quick Drop Biscuits

Dessert

Strawberry Glazed Angel Food Cake (strawberry component prepared the day before)

Waiting for the feast.

Blueberry Muffins with Yogurt and Lemon

The Pie had some classmates over to collaborate on a project, and I never feel like a good host unless I have something to serve for a snack. This recipe makes about 24 muffins, which leaves you with some to eat now and some to freeze for a time when you aren’t at leisure to bake.

These blueberry muffins are a modification on the classic recipe, and they’re super easy and super moist.  They remind me more of a cupcake than a muffin.  The yogurt keeps the batter dense and soft, while the lemon and nutmeg make for a tangier taste.

I mix these by hand because the batter is supposed to be lumpy, and I find an electric mixer tends to overmix.  I also prefer using a large whisk to do all of this, as it keeps flour and liquids from sloshing all over my kitchen.

Preheat your oven to 400°F and spray two 12-muffin pans with non-stick cooking spray.

In a large bowl, whisk together 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon nutmeg.

Use a whisk to prevent flour clouds from attacking you.

In another, smaller bowl, whisk together 4 large eggs, 2 cups plain yogurt, 1 1/3 cup granulated sugar, 1 cup melted butter, the juice and zest of 2 lemons, and 2 teaspoons vanilla.

This gooey mass will be muffins soon.

Add the wet stuff to the dry stuff and mix only until the dry ingredients are moistened (a whisk will help you to prevent overmixing).

Add 1 to 2 cups frozen blueberries (depending on how berry-full you like your muffins) and mix in.

Add in as many frozen blueberries as you can handle.

Spoon generous amounts into the prepared muffin pans and sprinkle the tops with a little bit of cinnamon and sugar.

Bake about 20 minutes, until a toothpick inserted in the centre of the middle muffin comes out clean.  Leave to cool in the pans for a few minutes, then use a fork to gently pry out the muffins and place on a rack to cool completely.  Once cool, the muffins can be stored in plastic freezer bags and frozen for a couple of months.

Eat as soon as possible, or freeze for future snacking.

Key Lime Pie – Messing up a classic.

I am not a perfect person, and it is my habit to make mistakes when trying new things.  And this blog is not about the perfect dessert or the best paint job – it is about experiments in grown-up living.   What follows, then, is not the first, and not the last, of my epic fails in the kitchen.  It has, however, inspired me to try again to see if I can get this right.  I have added it to my DIY To-Do list on the right-hand column.

***EDIT: The Pie wanted you to know that, despite the aesthetics of the thing, this was the best-tasting pie I have ever made.***

I found a pound of key limes at Sobeys about a week ago so I thought I would make some key lime pie. Obviously.

Key limes made in Mexico?

Key limes are smaller and sweeter than their more common cousins.

You can use regular limes, but purists will tell you it's not the same.

Now, key lime pie and lemon meringue pie are easy.  Really easy.  I decided to experiment a bit with the recipe.  The problem was that I was missing certain ingredients, which inspired me to experiment still further, and I was also coming off a rotten day, so making mistakes in the kitchen only added to my general frustration.  DON’T BAKE WHILE ANGRY.

The recipe I will give you below is how I should have done it, and I will explain as I go about how I actually did it.

I have two very shallow 8″ pie plates, and this recipe filled both of those.  I also have a deep 14″ pie plate, and it would probably fill that one by itself.  One of my next purchases is going to be a standard 9″ pie plate.

Preheat your oven to 350°F.  Start working on your crumb crust.  In a bowl, mix together 1 cup chocolate cookie crumbs, 1/2 cup unsweetened coconut, and 2 tbsp granulated sugar. In the normal recipe, you would use plain graham crumbs and leave out the coconut.  But that wasn’t fancy enough for me.

Getting fancy with the crust.

Add in 1/2 cup of melted butter and stir until the mixture is crumbly but still dry.  You should be able to squeeze a handful of the crumb mixture between your hands and have it stick together, but not be greasy.  My major failing with the crust is that several of the recipes I was using for inspiration had me add an entire cup of butter, which made my crust soggy and prone to collapse.  You might need more than 1/2 a cup to make your mixture cohesive, but you shouldn’t need much more than that.

Put your crumb mixture into the pan and pat it up the sides and across the bottom evenly.  For a nice, flat crust surface, press a slightly smaller pie plate into the larger one to smooth the edges.

Press a smaller pan into the larger one for smooth crust.

Place your crusts in the oven and bake them for 10 minutes.  Let cool and ‘rest’ while you do the rest of this.

Take a pound of key limes (about 24) and gather the zest of about half of them.  I use a fine food rasp from Lee Valley with a zester catcher.  It makes my life a lot easier.  I recommend you pick one up.  You can use a wood rasp as well (that’s pretty much what this is, anyway).

Pick up this rasp from Lee Valley.

Zesting 12 tiny limes took quite a while, and only rendered about 2 tbsp of zest, but that’s all you really need.

Careful when rasping - it's easy to get your fingertips caught.

Now we juice the limes. First, roll each lime on the counter while pressing with your hand.  This will bruise the flesh inside and make them easier to juice.

Cut all the limes in half and juice those suckers.  This took forever for me because the juicer kept sliding all over the place.  I had to put down a silicone baking mat, kind of like this one from KitchenAid, to get the thing to stay still.   Have patience.  You should end up with about a cup of juice.  Feel free to add more from a bottle if you feel you need more.

Juicing 24 tiny limes is a pain.

After this, I was already frustrated, and things started to go downhill for me.  As I’ve said, I put too much butter in my crust, which had sagged to the centre of each pan.  I pressed paper towels into the molten crust to remove excess butter and shored up the edges as best I could before baking them again and letting them cool.

This is easiest with a mixer.

Moving on … separate 6 egg yolks and plop those suckers in the bowl of your mixer.  Most recipes say to use 4 yolks, which is what I did, but I had problems with the stuff setting.  I will explain why shortly.  Add your zest to the bowl along with 2 tbsp granulated sugar and mix on high for about 6 minutes until the stuff is pale and fluffy.

Pale and fluffy.

At this point you add your condensed milk.  All the other recipes call for a 14-oz can of condensed milk (or, if doubling the recipe, two cans).  What I have discovered, however, is that a 14-oz can is slightly over 400 mL, while the available cans in Canada seem to only contain 300 mL.  Also I only had one can and I needed two.  I did, however, have a 500 mL can of baker’s coconut milk (this is why I added the coconut to the crust).  I figured adding the coconut milk would make the filling not as sweet, which is why I added a bit of sugar to the yolks and the zest.  I might even add more sugar next time.  Anyway, the coconut milk makes everything a little more runny, so that is why I suggested using 6 yolks instead of 4, just to make sure everything sets.

So you add in your coconut milk and your condensed milk and mix it on high again for another 5 minutes or so, until thick.  Pour in the lime juice and mix until incorporated.  Pour into the cooled crusts and bake for 25-35 minutes or until the filling has just set (as in, it shouldn’t be liquidy).  Cool on a rack, then chill for at least an hour and serve with whipped cream.

Having only used 4 yolks, I had trouble getting my pie to set, though it was all right after I had chilled it.  It was certainly not a pretty pie, but I plan to make up for it.

Not very pretty, but still tasty.

Classic Apple Crumble

My mother's cookbook.

You know the expression ‘easy as apple pie’?  Well this is easier.

I was born and spent a large part of my single-digit years in Dartmouth, Nova Scotia.  During that time my mother and our neighbour got together and wrote a cookbook of Maritime recipes: Two Cooks in a Kitchen.  You can even get it on Amazon for about $7.  This recipe is on page 84.

I remember one summer we borrowed another neighbour’s car, a slick BMW, and drove to the Annapolis Valley to go apple picking.  At one point, I was foraging for windfalls in an orchard when I heard a rustling above me, and then my dad fell out of the tree next to me.  Ah, childhood.  We returned with bushels of apples and huge jars full of fresh honey and apple cider.  It was a great day.  Apple crisp, one of my mother’s specialties, always reminds me of that day.

The recipe calls for Gravenstein apples, but anything other than Granny Smith will usually do.  You don’t have to get too fancy with the cutting, and don’t worry if your apples are a little bruised.  I like to leave the skins on my apples, but you can peel them if you want.

Preheat your oven to 350°F.  In a bowl combine one cup flour, one teaspoon cinnamon, 3/4 cup firmly packed brown sugar, 1/2 cup softened butter, and 1/2 cup oats.  I use a pastry cutter to mix them together.  The mixture should be crumbly looking.

Crumble mixture

Butter a 1.5L casserole dish (cooking spray just will NOT do) and sprinkle 1/3 of the crumb mixture on the bottom.

If you use anything other than butter for this someone will smack you.

Slice up 6 or 7 medium apples, and plonk them in the dish.  I press them down a little bit so everything fits.

Don't worry about perfect slices - they all look the same in the end.

Top with the remaining crumb mixture.  Again, I like to pat this down a bit just to keep everything together.

Pat down your crumbs so they don't get everywhere.

Cover the casserole and bake for 20 minutes.  Uncover and bake for a further 30 minutes.  Alternately, you can leave the whole thing uncovered – just keep an eye on it so it doesn’t burn.  It’s done when the top is a nice golden brown.  Serve immediately with ice cream or whipped cream.  I *may* (maybe) have eaten this for breakfast more than once (but without the ice cream, I’m not that decadent).

Serve hot with ice cream or whipped cream. My favourite!

Bran Muffins

The Pie LOVES bran muffins.  I have never truly understood this addiction but nonetheless he persists.

Get all your ingredients out before you start.

This is a modified recipe from the Joy of Cooking (1996 edition).

Position a rack in the centre of your oven and preheat it to 400°F.  Grease 2 standard 12-muffin pans or line with paper baking cups.  I prefer to use baking cups when it comes to bran muffins because they’re extra sticky due to the honey, molasses, and sugar they contain.  It just makes cleanup easier.

Leave the bran to soak for 15 minutes.

In a large bowl (I used the bowl of my KitchenAid mixer, which I adore), combine 1 2/3 cups wheat bran with 1 cup boiling water and let stand for 15 minutes.

In another bowl (or a measuring cup, which I find is easier because it has a handle), whisk together 1 3/4 cups whole wheat flour, 1/2 cup all purpose flour, 2 1/2 teaspoons baking soda, and 1/2 teaspoon salt.

Into the bran mixture, whisk 3/4 cup honey, 1/3 cup light molasses (I used dark, because I prefer the taste), 6 tablespoons vegetable oil (I used 2 tablespoons vegetable oil and then 1/4 cup of plain Balkan style yogurt instead), 1/4 cup packed brown sugar (again, I prefer the darker stuff), and 1 teaspoon grated orange zest (which I didn’t have, so it’s not in these muffins).  I also added in 1 teaspoon pure vanilla extract because I generally add vanilla to everything.

I mixed all the wet ingredients together first.

Whisk in (well if you’re using a mixer, then mix in) 2 large eggs, then stir in 1 1/3 cups raisins (I would up this next time to 2 full cups).

Stir in the raisins. Use lots.

Fold in the flour mixture until just moistened.  The batter should be lumpy but still soupy.  Spoon the batter into the muffin pans and bake until a toothpick inserted in the centre comes out clean, about 15-18 minutes.

I'm not very good at being tidy with muffins.

Let cool for 2-3 minutes then use a fork to gently pry the muffins out of the pan.  Serve hot or cool on a rack for eating the next day.

Mmmmuffins . . .

The Great Wedding Cupcake Experiment of 2009

The Pie and I were married on 22 August 2009.  We wanted to do our wedding on the cheap, because we are stone broke, and we also wanted to give our guests a little taste of our personality.  With that in mind, we turned down my parents’ repeated offers to make fruitcakes (‘but it’s a traditional Scottish wedding cake’) and decided to make cupcakes instead of buying a tiered and costly confection.

Which flavours were we to pick?  The choices were almost endless and we didn’t know where to begin.  My mother gave me Cupcake Heaven by Susannah Blake as a Christmas present, and we decided to start there.  With one exception, all the recipes we tried are from there.

I chose a panel of a dozen people at work to help us to test our cupcakes, and every one of them looked forward to Cupcake Friday.  By the time I was finished the experiment (which ran from the beginning of March to the end of June 2009), my panel had doubled in size and I was a very popular lady at work.

A crucial piece of machinery without which I would have gone MAD is the Kitchenaid stand mixer.  I highly recommend it to anyone and everyone who does a lot of baking.  Also my camera, of course.  I took a lot of pictures during this period.  You can see the rest of them on my Flickr site here.

Apple Cinnamon Sour Cream Cupcakes

#1 Apple Cinnamon Sour Cream

These were extremely tasty but not particularly attractive, texture-wise.  Aesthetically they weren’t much to go on either.  The icing was also quite runny and very sticky, but also very good.  The sour cream mixed with the lemon and the icing sugar made a tangy topping.  The Committee thought it would make a good brunch baked good.

One thing to note about these is that I had to re-cup the cupcakes after they were baked, because the bottoms had burned a bit in my antiquated oven and I wanted to hide that.  Fun fact: if you re-cup a cupcake, the cupcake will not stick to the paper cup anymore, as you can see in the photograph.

 

#2 Carrot Cardamom

I really like the word ‘cardamom.’  These ones turned out exactly like the picture in the book, which was gratifying, and they had a much smoother texture than the Apple Cinnamon, which was reassuring.

I’m not a huge fan of walnuts, however; they have a bitter after taste that I am not fond of – I much prefer pecans.  The mascarpone icing, however, was incredible and there was an enormous amount of it.  If these cupcake experiments taught me anything (and to quote one of the Committee members), ‘there is no such thing as too much icing.’

Cherry and Marzipan Cupcakes

#3 Cherry and Marzipan Cupcakes

These little boogers were a spectacular failure on my part.  The recipe involved putting half the batter into the cup, then sprinkling it with grated marzipan, then putting the other half of the dough on top.  Silly me, I did all the bottom halves first, then all the marzipan, and by the time I got around to the tops, I had run out of batter.

In addition, I had to deal with runny icing and artificial cherries, and that’s never a good combination.  Let us not forget as well that I had to face the inevitable comments at work that these strongly resembled boobs.  So much for professionalism.

Overall, they were too sweet, and too much of a pain to make.  Vetoed.

… then something magic happened …

… my oven exploded!

I’m totally serious.  The Pie was making dinner one night and I heard this loud thrumming noise coming from the kitchen, accompanied by a yell that I should probably get in there.  I ran in and saw bright white light coming from the oven window – element was arcing and sending off sparks.  It was making the thrumming noise.  We turned off the oven and got the hell out of there.  Two days later my landlord bought us a new oven.  It’s so low tech that it has no interior light and you have to shine a flashlight in to see if your stuff is done, but it works really well, I will give it that.

The Perfect Cupcake was born.
Creamy Coconut Lime

#4 Creamy Coconut Lime

It was from this new oven that a new generation of cupcake was born.  I could now actually follow the recipe when it came to temperature and cooking time.  Nothing burned, or exploded.  It was inspiring, actually.  The first experiment to come out of the new oven, or ‘tailgate special’ as I like to refer to it, was this perfect confection.  It was unanimously voted by the Committee as the perfect cupcake for a wedding.  Nothing I made after this counted for much in their opinions.  I was, however, undaunted, and continued on with my experiments.  I couldn’t stop now – things were just getting good.

Orange Poppyseed with Mascarpone Icing

#5 Orange Poppyseed with Mascarpone Icing

In these, I substituted canned mandarin slices for regular orange segments.  Other than the fact that I am truly lazy and did not want to segment several oranges, the canned pieces meant that my cupcakes would be uniform and also that the quality of the fruit would be good.  Living in Newfoundland, especially during the winter, means that produce quality is always a guessing game.

These cakes were popular with those who liked poppyseeds.  I liked them, but the Pie was not a huge fan.

As you can see, I was really getting into my groove here.  My photographic cupcake record had turned more artistic now that my appliances were cooperating.

#6 Blueberry and Lemon with Cornmeal

These little beauties contained fresh Newfoundland blueberries stuck right into the batter, and were made with cornmeal, which made the batter a sunshiny yellow but which created a texture many were not expecting.

Blueberries directly in the batter!

I thought they were great but most people were unconvinced.  In any case, I had  a lot of fun with my new zester, creating and photographing my confections.

Martha Stewart eat your heart out:

Blueberry and Lemon with Cornmeal
Maple and Pecan Cupcakes

#7 Maple and Pecan

I had a lot of fun making these – and burned myself severely in the process.  They were one of my favourite cupcakes, taste-wise, but many people found the hard caramelized sugar too sharp or tough to bite into, the Pie included, so they were eventually scrapped.

Playing with melted sugar is a lot of fun.  If I ever made these again, however, I would let the sugar cool a bit more before pouring it, to keep the fluid from spreading too much – I think that was my major failing here.

Bittersweet Chocolate Wedding Cupcakes

#8 Bittersweet Chocolate Wedding Cupcakes

I ended up renaming these bad beauties Bittersweet Chocolate Mousse, because that’s pretty much what they tasted like, and that’s pretty much all the ‘icing’ really was: hot whipping cream poured over dark and bittersweet chocolate and then whipped into a light foam.  They are truly divine.  The batter itself was a little bland, however, so I thought I could improve somewhat.

You can see at this time that spring was coming, and my seedlings were on the sprout.  But spring comes late to Newfoundland, and we had a while yet to wait.

Gingerbread Cupcakes with Lemon Icing

#9 Gingerbread Cupcakes with Lemon Icing

I can pretty much guarantee that I will never make these again.  I have never been so disappointed with myself.  I didn’t want to serve them to the Committee, and some Committee members refused to even finish them.  They were dry and tasteless and the crystallized ginger on top was too strong.  It was supposed to be stem ginger in syrup but this being Newfoundland I couldn’t find any.

EPIC FAIL.

I had to redeem myself.

Experiment #10
Marble Cupcakes

#10 Marble Cupcakes

When these were finished they looked nothing like the photograph but boy were they tasty.  Inside was a chocolate-vanilla swirl cake that really wasn’t visible unless there was no icing but which was nice and moist and light.

The icing was cream cheese mixed with cream and icing sugar.  You can’t really top that, but of course that would mean leaving out the caramel.

I used Smucker’s caramel ice cream topping, but had I been thinking I would have used real dulce de leche, because it would have held its shape better and not oozed everywhere.  These cupcakes certainly entailed sticky fingers.

Coffee and Walnut Cupcakes with Ricotta Icing

#11 Coffee and Walnut Cupcakes with Ricotta Icing

The Pie and I wanted to experiment with a few lower-fat options, and this was one of them, containing no butter at all, and of course using ricotta cheese instead of cream cheese for icing.

They turned out really well but weren’t quite what we were looking for.

Chocolate Fireworks

#12 Chocolate Fireworks

These were meant to be served with lit sparklers in them, but I wasn’t sure how I would get them into the office.

I settled for the little silver balls instead.  Did you know they are called ‘dragees’?

The icing was rather unimaginative and runny, but the batter had some orange in it that kept in moist and gave it a nice tart tang.

Raspberry Trifle

#13 Raspberry Trifle

Unlucky number 13.  We were drawing to the close of our experiment here, with only three more recipes to try, and I was pretty tired of making cupcakes at this time.  It seemed every week I was adding someone new to the Cupcake Committee email distribution list.

I made these while watching Detroit lose to Pittsburgh in the Stanley Cup Playoffs.  I was cheering for the Red Wings (my beloved Senators didn’t even make the post-season) because I hate Crosby, but alas, I was out of luck.

This cake was really good, though, because it was chock-full of raspberries.  I thought the custardy topping could have had more flavour, but that might have had something to do with me failing at making custard.

Strawberry Vanilla Cheesecake

#14 Strawberry Vanilla Cheesecake

I left the picture of this one small because it’s blurry.  It was late, I was tired, and these were such a hassle that I forgot to take a picture until super late at night.

The recipe called for slicing off the top of the cupcake so the cream cheese topping would set, smooth and flat, like a real cheesecake.  I cut off the tops, which was a pain, considering I then had to re-cup the cakes, and then topped them.  And discovered that the topping wasn’t going to lie smooth and flat anyway.

There was some swearing.

In the end, these were one of my favourites: a fine vanilla cake with vanilla cream-cheesy ‘icing’ and sliced strawberries on top.  The fanning of the berry was my idea, as the berries I got weren’t of the quality that they would stand up on their own, like they were in the book.

Gluten-Free Chocolate Cheesecake

#15 Gluten-Free Chocolate Cheesecake

Another cheesecake-y recipe that didn’t turn out as well as I’d hoped.  The Pie’s grandmother is a celiac, as is one of my former coworkers, and both of them were coming to the wedding.  I didn’t want them to feel excluded from the cake part of the festivities, so I experimented with a gluten-free recipe.

It was an all right cupcake, but it wasn’t light or fluffy, the potato flour I used made the texture a little grainy, and, all in all, it was rather bland.

Coconut Cream from the Barefoot Contessa

#16 Coconut Cream

This was my final cupcake, and it wasn’t really an experiment.

One of the people in the Cupcake Committee had been talking about the Barefoot Contessa’s Coconut and Cream cupcakes for a while so as a final treat I decided to make them.  You can get the recipe from the Food Network here.

The cupcakes were huge, and I knew I wasn’t going to make them for the wedding – they were pretty time-consuming.  But everyone on the Committee had been talking about that other coconut recipe for ages, so I thought I would end it with an echo of the earlier recipe.

They were fabulous and if you ate more than one you felt ill.  We had wayyy too many leftovers and I think we ate them for three weeks straight.  Or at least it felt like that.  They were good though.  I recommend giving them a shot.

And that’s it.  Sixteen cupcakes in seventeen weeks.

Which ones did we eventually choose: Strawberry Vanilla Cheesecake, Fireworks (but with the icing from the Bittersweet Chocolate Mousse), and the Raspberry Trifle (but with a lemon cream cheese icing instead of the custard.  They were a hit.