Not my finest work. And honestly, not my worst either. But definitely not something I would say I was ecstatic about. To help explain my motivation, here is the blurb I sent in with the photo:
"With this cupcake I've taken the red velvet cupcake on a detour to Toronto, where it decided to have a change of hue -- to our ubiquitous Toronto blue. Topped with frosty white marshmallow frosting it conjures images of skaters at Nathan Phillips Square, and tastes like a yummy cup of hot chocolate. Enjoy!"
To check out the worthy winners you can go here. Also, congratulations to my friend John who made the honourable mentions list, with probably the most edible looking (and delicious sounding) of all the cupcakes featured on the page, the Mill Street Coffee Porter cupcake! Yum!
So we take this as a learning experience, and note that attention should be given to my decorating, photography and time management skills. But that's what mistakes are for... right? And despite all that, those who ate the cupcakes said that they tasted pretty darn good. I think Toronto would forgive me my mishaps and embrace the tasty-goodness, so to that I say, "Happy Belated Birthday Toronto! Enjoy my mess!"
FROSTY WINTER CUPCAKES
makes approximately 18 cupcakes
For the cupcakes:
2 C all-purpose flour
2 TB cocoa powder
2 tsp baking powder
1 tsp each baking soda, salt, vanilla extract, white vinegar
1/2 C unsalted butter
1 1/2 C sugar
1 C plain yogurt
about 1/2 a bottle of blue food dye and 1/4 bottle of red...or whatever you like as my colour was still more teal than I wanted but I gave up in frustration....
Whisk together dry ingredients, set aside. Cream butter and sugar until fluffy. Add vanilla, white vinegar and eggs (one at a time) to butter & sugar mixture, combining well. Alternate adding the flour mixture and yogurt, both starting and ending with yogurt. Mix in your food colouring until you reach the desired colour. Spoon into lined muffin tins until about 2/3 full. Bake for 20-25 minutes at 350 F. Remove from oven and let cool completely before decorating.
For the frosting & decoration:
2 egg whites
pinch of salt
3/4 C sugar
1/4 C dark corn syrup (gives a molassesy flavour, but doesn't affect the colour, if you use light corn syrup or a simple syrup I would add a tsp of your choice of flavour while the mixture is whipping.)
Combine whites, salt, sugar and syrup in a double boiler over simmering water and whisk until the sugar has completely dissolved (about 3 minutes). Remove from heat and whip at high speed for 7-10 minutes. A this point you should have stiff peaks, and the frosting should be spread ASAP, before it begins to set and is harder to spread. Decorate with suggested items, or whatever the heck you want!