Think Conan O'Brien crossed with Prince Harry. With a little bit of hobbit thrown in.
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A small Irish kid living in the Asia and the Middle East? Weird, eh? I know. When we first started dating, I couldn't get over the fact that he smelt like curry all the time. Nowadays, I'm really glad he lived such an eventful life. I am absolutely in love with the food of his childhood, and it's wonderful that I don't have a significant other who turns his nose up at new and strange foods. And, the best thing about Mr. C, is that I get to bake really tasty things for him.
- Bake It Pretty; a $5 electronic gift card
- Beanilla; Tahitian vanilla sugar & 3 Madagascar vanilla beans
- Hello Hanna; a pack of Sweet Stands cupcake stands
- Lisa Orgler; a handmade cupcake poster
- Miss Kitty Creations; a handmade cupcake charm of your choice
- Simply Caked; 600 brown greaseproof cupcake liners
- Sweet Cuppin Cakes; a prize pack worth $25
- Tundra Books; a selection 3 very sweet children's books
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom powder
1/4 cup milk
1/4 cup canola oil
3 egg yolks
1 teaspoon vanilla
4 egg whites
Large pinch cream of tartar
2 tablespoons sugar
3/4 cup pistachios, finely chopped; reserve 2 tablespoons for decorating the cupcakes
1) Preheat oven to 325 degrees. In a large bowl, whisk together your cake flour, sugar, baking powder, salt and cardamom powder. In small bowl, whisk together the milk, oil, yolks, and vanilla. Slowly pour the wet ingredients into the dry, stirring slowly with a wooden spoon until just incorporated. Your batter will be incredibly thick, but don't worry. We'll fix that later.
2) Place your egg whites and cream of tartar in a chilled bowl and whip with an electric mixer. Mix until foamy, add the 2 tablespoons of sugar, and keep on mixing until it is glossy and is able to hold stiff peaks. Take about a half cup of the whites and really mix it into your batter to lighten it up. Then, very carefully using a spatula, slowly fold the rest of the egg whites into your batter. Fold until there are no white streaks left. Add your pistachios, and fold one or two times to mix evenly.
3) Scoop into cupcake papers and bake for about 15 to 17 minutes - or when the top of your cupcake springs back up when you touch down on it slightly. Set out to cool while you make the frosting.
Rose Water Swiss Buttercream
4 egg whites
¾ cup sugar
2 sticks butter at room temperature, cut into small pieces
1 ½ teaspoons rosewater
1-2 drops pink food colouring
1) Over a double boiler, whisk your egg whites and sugar until all the little sugar bits have been incorporated. Take off the heat.
2) With your electric mixer, mix the egg whites until cool, about nine minutes. Start adding the butter, one at a time, while you whip. At one point, you will hit the "curdled stage" where you will wonder why it looks so lumpy and curse my name for giving you this recipe. But, fear not. This is all part of the plan. Whip the heck out of that bugger until smooth and add the rosewater and food colouring. Pipe on your cooled cupcakes and sprinkle with the reserved pistachios.
14 comments:
This has to be one of the prettiest cupcakes I've seen! I imagine that the taste of cardamom is just lovely with that rosewater buttercream. Such a wonderful recipe you have here! Thank you for sharing with me today. Have a splendid Saturday and Sunday!
I dated a guy who admittedly ate only "North American" food. Clearly he was not the man for me. I'm glad you've found someone who shares your love of food and flavours. The rosewater butter cream sounds incredible.
What a wonderful idea for a cupcake flavour! They sound perfect. Lovely photos too.
These cupcakes look so good. I love the piped on buttercream. I hope you win and you'll get my vote. Love pistachios!! What size tip did you use to pipe on the buttercream?
What a fantastic flavour combo!
These sound very unique and a great entry for the contest. I'm sure I'll be voting for you as you always have such creative entries.
Not only look gorgous but sound delicious too! You've got my vote!
This cupcake sounds heavenly.. filled with love :) I've never used rosewater in baking but I think I really need to jump on that wagon and find some very very soon! I can't wait to try this cardamom cupcake!
Congratulations Courtney!!! You won the Sweetest Kitchens Mystery Cupcake Challenge!! True to my word you got my vote!! Yay!
congrats on the win! these look delicious!
wow what a great flavor, congrats on winning too! I have to make this combo!!!
These are the most beautiful cupcakes I have ever seen!
The frosting looks like delicate rose petals, and the rosewater buttercream sounds oh, so yummy too.
Thank you for sharing your recipe, as well!
HAPPY NEW YEAR!
gorgeous cupcakes, what tip did you use for the piping? They look so fantastic!
Galexi and Jessie - I used a 1M tip on a 90 degree angle. Start from the middle and pipe out to the sides in a swirl :)
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