Friday, May 11, 2007
I am in a cupcake groove. After the very good Apple Crisp Cupcakes from Julie Hasson's book 125 Best Cupcake Recipes, I took a dive in and came back with a batch of Pistachio Cupcakes and a batch of Pretty in Pink Cupcakes (flavored with pureed strawberries). Both batches of cupcakes baked up perfectly.
The Pistachio Cupcakes were my immediate favorite of the two. The pistachio flavor is subtle but nice, and probably would be enhanced with a garnish of some chopped pistachios on top of the plain buttercream frosting.
The strawberry cupcakes were a bit more problematic. Because strawberries aren't in season here (Connecticut) yet, what we're getting is stuff imported from California and Florida. To make these berries stable for long-term travel, they've pretty much been hybridized for size and color to the detriment of Actual Strawberry Flavor. At first taste, the Pretty in Pink Cupcakes were OK, but frustrating. I wanted strawberry flavor. That got me to thinking about ways I could tweak the recipe to boost the strawberry flavor. I've got about four ideas going, and I'm going to be testing them out over the next few days. Stay tuned. (At this point, the necessity of mowing the backyard is taking precedence over virtually any other activity I can think of, so I don't think I'll be recipe-testing tonight.)
I am sure that I'll be making more recipes from this cupcake book. I'm not sure why I've let it languish on the bookshelf for so long.