Right off the bat, no, this blog entry is not about the Olympics. All I have to say on the subject is Go Canada Go!
Now, to business.
One of my favourite Christmas gifts this year came from my boyfriend’s mother. She knows just how much I love to cook and bake (and eat, but this isn’t a food blog. Oh, how I wish this was a food blog!), and so part of my Christmas gift was a 300+ recipe cookbook called The Golden Book of Baking. It’s a gilt-edged beauty, really, and I attempted the first recipe a couple weekends ago.

My friend and I attempted the recipe for “Party Cupcakes with Buttercream Icing”. Neither one of us had yet to make cupcakes from scratch, and both had always had an interest in buttercream, so we figured, why not! We bought a dram of raspberry flavouring and some really strong red food colouring to add a lovely pink hue to our buttercream (the recipe added vanilla, without food colouring, so we switched the for the raspberry flavouring and added some colour.)
Why not indeed.
Firstly, cooking in someone else’s kitchen is not something I ever enjoy. Chantelle, however, relishes the challenge. We were both cooking in someone else’s kitchen - I was house sitting for my boyfriend and his family while they were on their week-long Caribbean cruise (sigh, poor me. Although I did get a lovely robin’s-egg-blue box with a white ribbon around it when he came home. Eeeeee!!!!! But that’s another story. Oh heck, never mind. I’ll show you now cos I’m just so darn excited!!!)

Squee!!!!!!!
Please excuse the blurry cellphone picture
Oh, you want to see what’s in the box? Okay!!

The Tiffany Notes square pendant
Isn’t it lovely???? But that’s beside the point, sort of. Back to baking now.
Edit: Please excuse the profusion of exclamation marks; oh, and question marks too. I’m excited, stressed, low on sleep and high on caffeine. Not a combo that produces demure punctuation, unfortunately.
…Can punctuation even be demure? Oh never mind. Back to the story.
Right, baking in someone else’s kitchen. No fun. The mother-in-law’s kitchen is… shall we say, haphazardly organized, at best. She knows where everything is (usually), but it’s an adventure for anyone else. Her brand new KitchenAid stand mixer (a machine that does everything short of actually baking whatever you’re doing) sat on the counter, and stayed there. Neither Chantelle or I had ever played with one before (I usually mix by hand or with a hand mixer) so we rummaged through the cupboards to find an old Mix Master type machine.
Once we had all our measurements figured out, we zapped the butter in the microwave to thaw it out a little before we creamed it with the sugar (for both the cupcake batter and the icing). Oops. We ended up with half a pound of melted - and I mean liquefied - butter. Being winter in Winnipeg, I put the bowl out on the deck and stirred it every few minutes while it hardened to room-temperature consistency.
Two bottles of wine later (well, most of two. We were thirsty!), the cupcakes were golden brown (the oven was lopsided, so we had to keep flipping the pans around), the icing was buttery and creamy, and piped into delightfully pink swirls.

Mmm! How pretty is that!
The cupcakes were a little bit dry, but it’s the first recipe from the book, so I hesitate to pass judgment too quickly. We’ll see what the next attempt brings. Orange-almond madeleines anyone?
Til next time,
Laurie


I really could’ve used his help at that point too, but because I wasn’t using Twitter to its fullest capability, I missed out.

















