Wednesday, March 31, 2010

Number 50: Caramel-frosted cupcakes

Today's haiku, courtesy of Roomie and me:
Cali cuties are
super duper f-cking cute
tangerines, not girls.

Spring things:
1. Dittmar gallery at NU - awesome installation imitating what's inside a spring cloud. What is a spring cloud anyway? And why is the installation dark and yellow?
2. Gregory Alan Isakov at Evanston Space in April.
3. History of the 60's counterculture or Gender, race and the politics of beauty?
4. Metric in May
5. Big Sis's graduation. May

Also. If I were to have a non-traditional wedding dessert, I would have tartelettes. I mean, donuts, sure. But people (mainly girls watching their weight) would complain. (Well...donuts versus cake. Which is more unhealthy?)

 Caramel-frosted cupcakes
adapted from Martha Stewart and Piece of Cake

Use cupcake recipe found here

1/4 cup dark brown sugar, packed
1.5 tablespoons unsalted butter
dash of salt
1 tablespoon milk
dash of vanilla extract
1/4 cup confectioners sugar, sifted

1. Combine sugar, butter and salt in a saucepan. Melt over medium heat, stirring frequently.
2. Bring to a boil. Add milk and vanilla. Boil for 45 seconds, stirring occasionally. 
3. Dump all of the confectioners sugar at once. Beat with a wooden spoon until thick and smooth
4. Frost cupcakes quickly by dipping the tops and rolling. Try and do this as quickly as possible, keeping the caramel warm in the saucepan.
These can be stored at room temperature for four days.

3 comments:

Rick said...

Those look fantastic. Really elegant too.

ttersweetsugarandsarcasm.blogspot.com/

Stella said...

Hey Jess, I just saw these on F.G. I love the way they are only lightly frosted with the type of frosting that dries a bit. Would love on with a cup of dark coffee!

Pam said...

The look great!!! Just wish I had one now! Yum!