I tried this recipe for strawberry balsamic cupcakes a while back. And while it was good, it wasn’t quite as good as I’d hoped it would be. So, I decided to work up my own version with stronger flavors, and I was very pleased with the result. This one is GOOD! So additively good that I couldn’t keep my fingers out of the batter or frosting – especially the frosting. I made them on Friday night and Saturday afternoon for our Mother’s Day lunch.
Then, disaster happened… The cupcakes were in the fridge and I decided to show my husband how well they turned out. I pulled them out and realized there was a half inch of liquid at the bottom of my plate they were sitting on. Upon further exploration and sniffing, I discovered it was pickle juice. My jar of pickled okra tipped over on the shelf above and poured all the juice onto the plate. I scraped up some ingredients at midnight and with the help of my sou chef (aka husband), we finished up batch #2 around 1am. The second batch wasn’t quite as good as the first, but it was a close second.
Also, for the record, I like the strawberry swiss meringue buttercream recipe better than my first strawberry frosting attempt.
Today was they day I was planning to make a bunch of cupcakes for a church bake sale tomorrow (and a little for me, of course!). I knew I had nothing planned, so I could dedicate most of the day to the baking. Typical me, I couldn’t decide what kind to make, so I made 3 kinds of cupcakes: Magnolia’s Vanilla with Vanilla Buttercream, Strawberry-Balsamic with Cream Cheese Frosting* and Boston Cream Pie from “Cupcakes!” a cupcake cookbook by Elinor Klivans and France Ruffenach. But because as if that wasn’t enough, I also decided I needed to make ice cream – Roasted Banana Ice Cream from Perfect Scoop by David Lebovitz and Lara Hata – a ice cream recipe book I borrowed from my sister. (I haven’t finished ice cream, yet though. I still need to freeze it. I’ll come back later with pics of the ice cream).