Side Note: Recipe for Pistachio Cupcakes with Rose-Water Frosting AND Devil's Food Cupcakes with Spicy Chocolate Frosting
Today we had a baby shower for our friend Allison, who will be having a baby girl at the end of this month. I made cupcakes for the shower and offered to make the recipes available for everyone.
As a disclaimer: I'm a bit of a putterer cook... adding dashes of this or that to make sure the results end up tasting decent. If you follow the recipe and something seems off, feel free to doctor it as needed.
Pistachio Cupcakes with Rose-Water Frosting
Cupcakes
1 batch vanilla cake (either use a white or yellow cake mix or your favorite scratch recipe)
1/3 cup water
1 box pistachio pudding
Make cake mix according to box directions, except: add pistachio pudding and water with other ingredients (usually water, eggs and oil). (Note that the 1/3 cup water called for in this recipe is in addition to whatever is required for the cake mix). Bake as directed in the recipe for cupcakes.
Make from-scratch cake according to cookbook's directions, except: add pistachio pudding with flour and water with other liquid ingredients. (I use the silver white cake recipe from the Betty Crocker Cookbook). Bake as directed in the recipe for cupcakes.
**This is the "I've not got time to get gourmet version" of the recipe. If you have more time, you can substitute 1 cup finely ground pistachios, 2 t almond extract, and 5 drops of green food coloring for the pistachio pudding.
Frosting
2 sticks margarine, softened (A is allergic to butter, so we use margarine--you can use butter if you'd prefer)
1 pound confectioners' sugar
1/2 t fine salt (I use unflavored popcorn salt)
3T (or more) rosewater
3 drops red food coloring, optional
Beat margarine until pale and creamy, about 2 minutes. Add sugar and salt. Mix on low speed until almost incorporated. Add 3T of rosewater to start and mix (add food coloring at this time, as well). If the frosting comes together, increase the speed to high for about one minute. Be sure to scrape down the sides. If it needs more liquid, add additional rosewater, SLOWLY, by the teaspoonful. Once it starts to come together, increase the speed to high for about three minutes.
Devil's Food Cupcakes with Spicy Chocolate Frosting
Cupcakes: Use your favorite devils food cake recipe, but add 1 t cinnamon when you add the flour (if you use a mix, just dump it in when you add everything else).
Frosting:
2 sticks margarine, softened (A is allergic to butter, so we use margarine)
1 pound confectioners' sugar
3/4 cocoa
1/2 t fine salt (I use unflavored popcorn salt)
1 t cinnamon
1/2 t chili powder
1 t adobo sauce (from canned chipotles packed in adobo sauce)
3 T soy milk (or more as needed, you can use milk, of course)
Beat margarine until pale and creamy, about 2 minutes. Add confectioners' sugar, cocoa, cinnamon, chili powder, adobo and salt. Mix on low speed until almost incorporated. Add 3T of soy milk to start and mix. If the frosting comes together, increase the speed to high for about one minute. Be sure to scrape down the sides. If it needs more liquid, add additional soy milk, SLOWLY, by the teaspoonful. Once it starts to come together, increase the speed to high for about three minutes.
As a disclaimer: I'm a bit of a putterer cook... adding dashes of this or that to make sure the results end up tasting decent. If you follow the recipe and something seems off, feel free to doctor it as needed.
Pistachio Cupcakes with Rose-Water Frosting
Cupcakes
1 batch vanilla cake (either use a white or yellow cake mix or your favorite scratch recipe)
1/3 cup water
1 box pistachio pudding
Make cake mix according to box directions, except: add pistachio pudding and water with other ingredients (usually water, eggs and oil). (Note that the 1/3 cup water called for in this recipe is in addition to whatever is required for the cake mix). Bake as directed in the recipe for cupcakes.
Make from-scratch cake according to cookbook's directions, except: add pistachio pudding with flour and water with other liquid ingredients. (I use the silver white cake recipe from the Betty Crocker Cookbook). Bake as directed in the recipe for cupcakes.
**This is the "I've not got time to get gourmet version" of the recipe. If you have more time, you can substitute 1 cup finely ground pistachios, 2 t almond extract, and 5 drops of green food coloring for the pistachio pudding.
Frosting
2 sticks margarine, softened (A is allergic to butter, so we use margarine--you can use butter if you'd prefer)
1 pound confectioners' sugar
1/2 t fine salt (I use unflavored popcorn salt)
3T (or more) rosewater
3 drops red food coloring, optional
Beat margarine until pale and creamy, about 2 minutes. Add sugar and salt. Mix on low speed until almost incorporated. Add 3T of rosewater to start and mix (add food coloring at this time, as well). If the frosting comes together, increase the speed to high for about one minute. Be sure to scrape down the sides. If it needs more liquid, add additional rosewater, SLOWLY, by the teaspoonful. Once it starts to come together, increase the speed to high for about three minutes.
Devil's Food Cupcakes with Spicy Chocolate Frosting
Cupcakes: Use your favorite devils food cake recipe, but add 1 t cinnamon when you add the flour (if you use a mix, just dump it in when you add everything else).
Frosting:
2 sticks margarine, softened (A is allergic to butter, so we use margarine)
1 pound confectioners' sugar
3/4 cocoa
1/2 t fine salt (I use unflavored popcorn salt)
1 t cinnamon
1/2 t chili powder
1 t adobo sauce (from canned chipotles packed in adobo sauce)
3 T soy milk (or more as needed, you can use milk, of course)
Beat margarine until pale and creamy, about 2 minutes. Add confectioners' sugar, cocoa, cinnamon, chili powder, adobo and salt. Mix on low speed until almost incorporated. Add 3T of soy milk to start and mix. If the frosting comes together, increase the speed to high for about one minute. Be sure to scrape down the sides. If it needs more liquid, add additional soy milk, SLOWLY, by the teaspoonful. Once it starts to come together, increase the speed to high for about three minutes.
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