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Oh, man. We’re getting fancy today.
Martha Stewart Living has a new special collector’s issues called “The Best of Cakes & Cupcakes.” And as an embarrassingly huge fan of Martha Stewart Cupcakes… I had to have it.
I’m a sucker for pretty colors and tall cakes. And also things that are limited edition.
I had a trying time obtaining some rose water for the glaze. I stumbled around a (empty, by the way) local natural foods store for twenty minutes while several employees gazed at me apathetically. Finally I asked where the rose water was located and they pointed into a deep dark corner in the medicine section and looked at me like I was crazy for not knowing that the ROSE WATER would be next to PILLS FOR DISEASES.
Uh, hello? I’m a robot covered in powdered sugar. Do I LOOK like I have this natural foods store’s layout memorized? Also, I just knocked over your display of golden flaxseed. What can I say, I’m a robot, and I shouldn’t be allowed anywhere near healthy foods. Or flaxseed.
I’m not even sure what flaxseed is. Is that a common thing? Should I know what flaxseed is?
Well, I don’t. If golden flaxseed came candied and with several pounds of sugar, then maybe you would see me posting recipes with seed for your flax.
Don’t forget that The Baking Robot is celebrating Valentine’s Day all month long. Even though after tomorrow the rest of the world will be putting away the candy and flowers, I’m committed to celebrating* love (and presents) for the rest of February.
*Actually it’s just an excuse to make pink desserts for a month. Sue me.
slightly adapted from Martha Stewart Living The Best of Cakes & Cupcakes
3/4 cups all-purpose flour
3/4 cups cake flour
1-1/2 tbsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1-1/4 cups granulated sugar
1 tbsp vanilla extract
3/4 cups milk
1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
2. In a small bowl, whisk together flours, ginger, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract. Stir in flour mixture in three batches, alternating with two batches of milk (beginning and ending with flour).
4. Fill cupcake liners halfway full.* Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before glazing.
1/3 cups milk
3 cups powdered sugar
2-1/2 tsp rosewater
pink food gel
1. In a small bowl, combine milk and powdered sugar. Stir in rose water and 1-2 drops of pink food gel (depending on your desired color) until completely combined. Pour glaze on top of cupcakes until level with the liner (about 1-1/2 tablespoons). Let set for 2-3 hours before adding any decorations (like a delicious sugared cherry!) on top.