I was a little late coming to Food Network Canada’s monthly foodie party with these fabulous cupcakes by Ricardo but I did manage to make them! What better way to cheer up on a cold winter’s day than to bake cupcakes?
You begin with creaming together butter and sugar. Then I added vanilla bean paste which I bought here. I love this stuff! I really wanted there to be little vanilla bean specks throughout the cupcakes and this works like a charm without spending a fortune on fresh vanilla beans.
Add the eggs one at a time, fully incorporating them first before adding the next one.
Take turns alternating between adding the dry and the wet ingredients to finish making the batter:
I found the directions for how to bake the cupcakes confusing: “Place paper or silicone liners in 9 or 12 muffin cups.” What??? The recipe also does not say how many cupcakes this makes so I just winged it. I wish the recipe said how high to fill the liners so I just added one generous ice cream scoop of batter to each one. I ended up making 15 cupcakes altogether.
I baked the cupcakes and made the icing the day before. After all that I was exhausted! Instead of making Ricardo’s butterscotch I just used what I had left of Michael Smith’s sauce. I finally got out my fancy tiered Victorian cakes stand for this photoshoot, so exciting!
I could not believe how easily the cake center came out by using an apple corer. I am definitely using this technique again! I filled the center with the butterscotch sauce.
Turns out making the buttercream icing the day before was not a good idea. It got this weird grainy look. I did not bother with a pastry bag, just used a spatula to frost the tops. Despite its appearance, this icing tasted great and did not feel as grainy as it looks.
So pretty! Even with the weird grainy texture! I had just enough cupcakes to cover all three tiers with treats. My intention was to bring the cupcakes to a party on our street but due to illness, I had to stay home. The majority of these sweethearts are waiting for a special occasion in the freezer.
Look at the butterscotch oozing out! Is that not the perfect sweet treat for tea or what? And you can see little flecks of vanilla bean throughout the cupcakes.
I brought a couple of these over for tea with Lorraine, my mother-in-law, and she LOVED them! They are sweet, light and heavenly. I even tried one that I defrosted and they were still fabulous. I recommend nuking them for just five seconds to help the centers ooze. You got to have the oozing!
Want to join in on March’s challenging? Go here to vote for the dish you want to make! March is going to be about pasta… my favourite comfort food…