Experiment #1: Sprinkles' Strawberry Cupcakes
Candace Nelson, owner of Sprinkles Cupcakes, shared her Strawberry Cupcake recipe with Martha Stewart and the contributors' comments gave it mixed reviews. While some people raved about them, others berated Martha Stewart and her staff for even posting the recipe. The majority commented on the density of the cupcakes and I would have to agree that they did come out quite dense. The consistency of the cake resembled that of a bread. Albeit, I did think it was a sweet and tasty bread. By no means was it "bad", it just wasn't a light and fluffy cake that I think most people prefer.
Instead of making multiple cupcakes, I elected to make one giant cupcake and topped it off with a strawberry frosting, some fresh strawberries, and sprinkles. Shout out to Aks for the awesome giant cupcake pan!
There is another Candace Nelson Strawberry Cupcake recipe posted by ABC's The View from the Bay that includes baking soda and reduces the amount of pureed strawberries so I'll give that one a try to see if the result is any different. The real deal from Sprinkles Cupcakes is a little dense though, so I'm not holding my breath.
Candace Nelson, owner of Sprinkles Cupcakes, shared her Strawberry Cupcake recipe with Martha Stewart and the contributors' comments gave it mixed reviews. While some people raved about them, others berated Martha Stewart and her staff for even posting the recipe. The majority commented on the density of the cupcakes and I would have to agree that they did come out quite dense. The consistency of the cake resembled that of a bread. Albeit, I did think it was a sweet and tasty bread. By no means was it "bad", it just wasn't a light and fluffy cake that I think most people prefer.
Instead of making multiple cupcakes, I elected to make one giant cupcake and topped it off with a strawberry frosting, some fresh strawberries, and sprinkles. Shout out to Aks for the awesome giant cupcake pan!
Experiment #2: Key Lime Pie with a Trefoil Crust
After staring at our annual stack of girl scout cookies for a few days, we decided to make a pie crust with trefoils, the traditional shortbread cookies made in the shape of the Girl Scout trefoil logo. Normally, to make a graham cracker crust, you crumble the graham crackers, add sugar and butter, press the mixture into the pan, and bake it off for a few minutes to allow the graham crackers to brown and the crust to come together. However, if you are making your own trefoil crust, learn from my mistake and hold off on adding any butter and sugar to the crust mixture. The butter and sugar in the cookies is already more than sufficient.
After a failed first attempt, we got it right the second time and the pie turned out well. I am not sure I would recommend a trefoil crust over a traditional graham cracker crust though.
After staring at our annual stack of girl scout cookies for a few days, we decided to make a pie crust with trefoils, the traditional shortbread cookies made in the shape of the Girl Scout trefoil logo. Normally, to make a graham cracker crust, you crumble the graham crackers, add sugar and butter, press the mixture into the pan, and bake it off for a few minutes to allow the graham crackers to brown and the crust to come together. However, if you are making your own trefoil crust, learn from my mistake and hold off on adding any butter and sugar to the crust mixture. The butter and sugar in the cookies is already more than sufficient.
After a failed first attempt, we got it right the second time and the pie turned out well. I am not sure I would recommend a trefoil crust over a traditional graham cracker crust though.
WOW!! Looks so yummy and FANCY (compared to mine! haha)
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ooo that cupcake looks yummy!! and yah, of COURSE it would look better than akiras :]
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