"Sorry I smell like frosting, I just love to bake."
~ Drew (Jon Hamm) to Liz (Tina Fey), 30 Rock
The Brown-Butter Icing for the Brown Sugar Pound Cake calls for brown butter, which I have never made before. The recipe does not provide detail about letting the butter get too brown; I ended up burning my first batch because I thought the brown color I was seeing in the pan was okay. I looked up brown butter online for some tips and then made a second, successful batch. I also probably could have added a couple more tablespoons of milk to the icing. The picture in the book shows the cupcake with icing running down the side, so I figured I could just spoon the icing over the top letting it run over; I soon realized that I wouldn't have enough icing, and some cupcakes were frosted more than others. VERDICT: Very tasty, moist cakes with lovely vanilla-flavored icing. I'm already thinking of when I can make them next.
The recipe for Peanut Butter-Filled Chocolate Cupcakes was fun to make because of the chocolate batter and peanut butter filling components, which are alternately spooned into the muffin tins. By swirling a toothpick in the batter a chocolate/peanut butter marble design appears. I think I rushed this step; the finished cupcakes looked like they had layers of chocolate and peanut butter, instead of being a chocolate cupcake filled with peanut butter. VERDICT: Addicting combination of chocolate and peanut butter. 7 out of 7 cupcake testers agree that these cupcakes are awesome; this joins my collection of "go-to" recipes. Because the recipe only makes 12 cupcakes I will definitely double or triple the recipe for future baking sessions.
Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat:
Find it in the catalog!