I don't know why, but whenever I make this recipe everything goes super well until I arrive at the frosting. Inevitably I always have ever so slight issues with the meringue buttercream - but I always seem to pull it off in the end by whipping the $&*@ out of it... until last night. Reason? Maybe I decided to make too many things (post on how to make banana chocolate loaf will be up soon), maybe it was just too hot in the kitchen, or maybe it was late, it was a full moon and a wolf howled. Clearly luck was not on my side, and because of this I am considering never making the frosting again, or at least only attempt again when I regain my confidence. However all that said, the icing has worked every time before this and thus I can't dismiss it just because I got mad. In the end, these cupcakes are still one of my favourites. The cupcake itself is dense and not too sweet, which lets the lime flavour come through; once baked, brushing the tops with a smidgen of tequila and topping them off with lime-tequila flavoured meringue buttercream and lime zest, makes them perfect for summertime. Below is my recipe for these delicious little cupcakes, when making the icing make sure that: 1) the whipped eggs have come back to room temperature, and 2) the butter is room temperature throughout. Happy Baking :) P.S. I figured out why my icing didn't work, I added twice the amount of sugar - so don't make the same mistake as me!
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... With a lot of help. So let me explain. The recipe to coincide with this post would have not come to be without the gumption of my boyfriend and his wanting to create a cocktail with his new set of bar tools. Therefore, with only whiskey and spiced rum on hand, some sparkling water, strawberries and an orange we (but more so he) went to work. Now, I would not immediately be drawn to anything with whiskey or spiced rum, therefore the bar was set high to make either of these alcohols more appealing to my palate. Also, because out of the two I have a preference for whiskey, we decided to pair it with strawberries to make some sort of strawberry whisky cocktail. The first attempt at a strawberry whiskey cocktail landed both of us with drinks that just tasted like fizzy whiskey - something both of us decided that we could do without. But after thinking it through (over a delicious Portuguese Chicken Poutine from Seasoned Dreams at Le Grand PoutineFest) we solved our problems and he successfully made a cocktail both of us and his roommate, a chef, enjoyed. Our first strawberry whiskey cocktail was missing the extensive strawberry muddling with sugar and vigorous shaking with ice and whiskey - these were the key to making our second attempt tasty, assuring that the strawberry flavour came through. Also, although it was enjoyable, we all agreed that ginger ale would be better suited in this cocktail - making it a variation of a whisky ginger ale. So there you have it. Our, or more so my boyfriend's, attempt at making whiskey more palatable to my tastebuds was a success! In keeping with the theme of my post last week, today is all about the salty crunch. I typically have two types of cravings: salty or sweet, however lately the former wins most of the time. Now, I could go into the many reasons why your body is craving salt, how it is being used in your body, and the consequences of salt gluttony; however if you want to know more I turn you to the paper The biopsychology of salt hunger and sodium deficiency published in the Pflügers Archiv European Journal of Physiology, and the plethora of papers on salt cravings that can be accessed through pubmed. Today, however, is more about how to satisfy those salty cravings by healthier means than grabbing a bag of your favourite chips. During the summer kale is abundant in local markets, grocery stores, even your backyard, and gives the opportunity to exploit it as a healthy snack. Kale chips are easy to make and can be tossed with a variety of different seasonings and spices according to your various tastes and moods. Also making a bunch does not go to waste, as it can be stored in an airtight container for about 1 week (but trust me, they won't last for that long). |
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March 2017
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