Wednesday, March 20, 2013

Impromptu Cupcakes for Dire Situations

Saint Patrick's Day. Not my favorite holiday, because it means corned beef and cabbage at Mother Superior's table. And, this year, the addition of a boyfriend meeting Father Superior. I'm still not clear on how this came together, or why I thought cupcakes would diffuse the situation. But that's not important here. The fact that these were hands down the prettiest, most feminine cupcakes that've ever come out of this kitchen is important.

For the cupcake, I used the same cake recipe from the previous post, except I substituted white sugar for the light brown for a lighter, sweeter flavor. I also nixed the cinnamon and other spices. I didn't want those flavors competing with the topping.
Before. Photo by J.Cust
After. Photo by J.Cust
Now, I'm going to apologize in advance for this vague recipe. I was in "Cocaine Driven Martha Stewart" mode and just wanted to crank something out in the short time I had before worlds crashed together. Just bear with me, okay?

For this impromptu topping, I think I used:

  • About 2 cups Frozen Raspberries
  • 1/2 a Lemon's worth of juice 
  • Possibly 3 tablespoons White Sugar  
  • Water
  • 1 teaspoon Unflavored Gelatin
  • Heavy Cream
In a medium saucepan, I threw together the raspberries, lemon juice, sugar, and a splash of water to keep it loose. Then, on medium-low heat, I mashed it all together with a whisk. Keep whisking this stuff until it turns into a seedy syrup. Take it off the heat and pour it through a strainer. You can either wait for it to drip through by itself, or whisk it some more, until all that's left in the strainer are the raspberry seeds. In your bowl you'll have a very simple raspberry syrup. At this point, sprinkle your gelatin over your syrup and let it set up for... I think I did ten minutes before stirring it up. Read the directions on your gelatin packet, to be safe, though.
This... Photo by J.Cust
...turns into this. Photo by J.Cust
While the gelatin is doing whatever it does, start whipping your cream. You can add a little sugar if you want, but the tartness of this mousse/topping/frosting really compliments the cake. Anyway, whip the cream until it's fairly stiff, and then start folding your gelatin-syrup mixture in. I did it in three additions, and then, with a chilled attachment, whipped it all together with the stand mixer to get it stiff enough to pipe. You don't want butter, mind, just a really thick whipped cream/mousse thing. Eventually, you can have something life the following, that hasn't be mashed by unceremonious saran-wrapping.
Sorry... Photo by J.Cust
For... Photo by J.Cust
The... Photo by J.Cust
Lighting. And the fact that this one was partially squished
by some saran wrap. Photo by J.Cust

1 comment:

  1. I love your writing style, and I love always reading about "Mother Superior." It almost makes me feel like I am sitting around her table with you, minus not having any yummy cupcakes, however, I could do without the corned beef and cabbage! Good job on your posts Jordan!! aka The Cluster