I hope everyone is enjoying their weekend. Are you staying in, or do you have all sorts of plans? What have I been doing? Well today was a write off (so glad I finished my creation last night), so I've been sleeping or resting, so that means I've done nothing lol but hey if that's what my body needs, I'm not going to argue. Hopefully tomorrow I can get out to visit my grandparents and then I am hoping to make a chili from scratch (or close to it) for the first time, so wish me luck. With the way the weather is here in the winter, warm comfort food is absolutely amazing!
Well tonight is the night that I finally reveal my original one of a kind creation :) Did you guess what it could be? So far the only clues I've given you is that there is candied bacon and a maple butter icing, so I think you've probably already got a pretty good idea what it could be. If you guessed a "Canadian" inspired cupcake you would be dead on! Now I will give fair warning that this cake recipe came out a little drier than I would have liked and it is dense (which could be part of it), but I think if I had pulled it out a couple minutes before it was completely set or used the cream that was called for (I used a kitchen trick with regular and butter), things may have worked out differently. But that is all part of the process, now I know when I make this recipe again to try changing the measurements or ingredients to achieve what I am looking for :) Let's get to the final part of the mini series!
Vanilla Cinnamon Cake
Ingredients
1C plus 2Tbs butter, softened
1 2/3C sugar
4 large eggs, room temperature
1Tsp vanilla
3C all-purpose flour
2 1/2Tsp baking powder
pinch of salt
2Tsp cinnamon
1 Tsp allspice
1C half and half cream
Directions:
1) Preheat oven to 375F. Line 24 muffin cups with cupcake papers (or you can make it into a cake as well).
2) In a mixing bowl with an electric mixer, combine the butter and sugar. Beat until light and fluffy, scraping the sides of the bowl to combine everything.
3) Beat in the eggs and vanilla until smooth and well blended.
4) In another bowl combine the flour, baking powder, salt, cinnamon, and allspice.
5) Stir the dry ingredients into the creamed mixture with the cream until blended. Beat for 2 minutes.
6) Fill the cupcake papers about 2/3 full. Bake for 18 minutes, or until a toothpick inserted comes out clean (although I would pull out slightly sooner). Cool in the pan for about 2 minutes, then remove and cool completely on a wire rack.
So there is the third and final recipe :) I then decorated the cupcakes with the icing and candied bacon, and low and behold we have a Canuckette Canadian cupcake!
The flavors are a fantastic blend of salty and sweet up top, then the cupcake base is a play on french toast with the vanilla, cinnamon, and allspice.
I can say that I am very proud of myself for taking my passion and not just tweaking someones recipe but taking an idea from my big ol' brain and creating it in the kitchen :) I am definitely going to try and do this more often, because it gives me a great feeling of creativity and I take pride in everything I make, but knowing it's my very own is even better.
I encourage all of my readers, whether your passion is in the kitchen or somewhere else to push yourselves to do something original. Of course there will be times where we don't succeed the exact way we intend, but as I always say it's a learning curve and you can only learn from the mistakes that are made. Let me know what you think of my original recipe, and if you try let me know if you like it too! Until next time.............
Stay sweet,
Jennifer xoxoxo
No comments:
Post a Comment