Written by DandiAndi » March 9th, 2012, 5:33 am:Hi LV! I tend to cream the butter, cream cheese and strawberry puree/jam together, and then add a bit of strawberry essence/extract to make it more strawberry-ey without having to add too much jam. Then I add the icing sugar to get the consistency right, so I can control how thick it is or isn't. It doesn't usually have that light buttercream consistency, it's typically thicker, but I prefer that so I stick to cc! I bet yours tasted delicious though! And yes, my goodness you have a wonderful memory! I went to one of the Magnolia bakeries in NYC. I bought a carrot cake and a vanilla cupcake with vanilla buttercream. The carrot cake was pretty good, but OH the vanilla was amazing! I appreciate it moreso because I struggle to get a really good vanilla cuppie for some reason, it's the toughtest one to master, for me!Hehe thanks Lottie! Do it do it do it! I can enable more things than just jewellery purchases yanno Thankyou so much Skippy! How are those beautiful boys of yours??
Written by Lottie UK » March 17th, 2012, 2:45 pm:Thanks DA, I can feel a period of cupcaking beginning (such a quick hit!) and I completely blame you Today - Pumpkin cupcakes with cream cheese frosting and brownie crumbs sprinkled on top. Piping was a pain because the kitchen was warm and I should have put it in the fridge for 15 mins before I started piping.
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