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Treat Mom to a ‘bouquet’ of cupcakes

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Violets and violas can be sugared to top off these pretty polenta cupcakes, perfect for Mother's Day.

Cupcakes, those diminutive sweet treats, make a perfect bite when you don’t want to make a whole cake. I think of them as little individual cakes that are great from first bite to last.

Today’s Second Course in Great Tastes! features a dazzling display of cupcakes crafted by the talented folks at the Culinary Institute of America in Hyde Park. Chef Dianne Rossomando brings together the pretty colors of the garden in these cupcakes that are piped with frosting to look like petals.

And with Mother’s Day on Sunday, cupcakes made from the heart, with the help of little hands, are a perfect way to celebrate.

Here are a few of my favorite cupcake recipes:

I especially love these Polenta Birthday Cupcakes with Mascarpone Frosting from celeb chef Michael Chiarello. Give me polenta in just about anything and I am happy, but in these sweet cupcakes, the coarse cornmeal adds a toothsome bite and texture. Of course, topping them off with mascarpone frosting laced with candied orange peel and fresh lemon juice makes them irresistible. And if you’re making them for Mom, why not try your hand at making sugared flowers to decorate them? They are so pretty and fun to make with kids. Wild violets are abundant now, but be sure to pick them in a clean area that has not been treated with pesticides. They grow wild in my garden, and picking them makes me think of my late Aunt Gracie, who loved a bouquet of  the posies in spring. She had jet black hair, worn in an upsweep and she would tuck a small bunch of the violets in her raven hair. I loved picking them for her. Sometimes I would slip the bouquet in the center of a paper doily and tie it with a purple ribbon. If you are going to use the violets for sugaring, make sure to pick long stems, which makes them easy to handle when you “paint” them with the egg white. Johnny Jump-Ups, part of the viola family, can also be used. Just look at the results, above – what a riot of color!

Chocolate Zucchini Cupcakes are rich and moist

It won’t be long before zucchini is abundant in the garden, but you don’t have to wait till then to make these delicious Chocolate Zucchini Cupcakes. The shredded zucchini makes the batter moist and it’s a great method to sneak some vegetables into a treat for kids.

Black Bottom Cupcakes have an inner creamy bite

And, of course, no favorite cupcake list would be complete without Black-Bottom Cupcakes on it. OMG these are so good! I like to use the line from Soupy Sales, that slapstick comic who hosted a children’s TV show way back when. To describe something that was so good, he used to say, “It’s so good, you’re going to need a sup-hose (short for support-hose stocking) on your head to keep your brains from falling out.”

Whenever I pull out my stained and tattered recipe card for Black-Bottom Cupcakes, I think of Soupy, because penned across the top of the recipe, in faded magic marker, is the warning: “Sup-Hose Alert!”

Once you make these decadent cupcakes, you’ll get the joke!

So go ahead, pick a cupcake recipe and make it for Mom – everyone will love it because it was made by you – Happy Mother’s Day!

Treat Mom to a ‘bouquet’ of cupcakes is a post from: Dish 'n' That

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