It has been much too long since my last post!
I wish I could say that I've studied the art of photography and the photos that I post will no longer look like they were taken in the dark. Maybe someday.
It's not that I haven't been cooking dinner. I just haven't cooked anything new that hasn't already been included in this blog!
I'll get my act together soon, I promise.
Erin's been baking.
Lemon cupcakes with strawberry frosting.
- "Buddy Holly".........Weezer
- "Animal"........Neon Trees
- "Re-Education (Through Labor)".........Rise Against
- "It Goes On and On".......The Avett Brothers
- "Runaround"........Blues Traveler
- "Short Skirt/Long Jacket".......Cake
- "Beverly Hills"........Weezer
- "Sins Of My Youth"..........Neon Trees
- "While My Guitar Gently Weeps".......George Harrison
Strawberries and Cream Mini Muffins (From Nigella Lawson)
- 1 cup strawberries, slightly under ripe, diced into quarter-inch pieces
- 1 squeeze of lemon juice
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
sanding sugar, for sprinkling
Preheat oven to 400 degrees.
Gather your ingredients.
Line a 24-cup muffin tin with paper baking cups ( I chose to use foil cups. I'm like that, you know. I'm a lone wolf. I never follow. This will not be the only time I deviate, I promise).
Dice your strawberries. I sliced them about 1/4" thick.......
........then piled the slices up..........
.......and criss-crossed diced them.
'Til I slaughtered 'em all.
You will notice that the recipe calls for slightly under-ripe strawberries. This was not explained, but I'm guessing that you need under-ripe strawberries for their firmness. Easier to dice, not mushy and probably hold up better when baked. I'm guessing.
Not a problem when buying supermarket strawberries in New England in September. They are all under-ripe.
Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine. ( I took a lemon half , squeezed it over the strawberries, maybe used a tablespoon of juice.)
In a medium-sized bowl, stir together flour.....
........and baking powder.
Whisk to combine.
In a small bowl, beat together oil, sour cream..........
After you've beaten (or in my lone wolf case, whisked).........
.........pour the mixture over the dry ingredients.
Stir to combine with a wooden spoon. I didn't deviate here. I used a wooden spoon. There must be a reason.
Fold in the strawberries.
Divide batter evenly among the cups in the mini-muffin tin. I used a heaping tablespoon to fill each cup.
I went off the reservation and took out my large-crystal sugar and sprinkled it on top of the muffins. I like a little crunch on top of my muffins.
Now they're ready to bake. Place in your preheated oven for 12 to 14 minutes or until a cake tester (or in my lone wolf case, a toothpick) comes out clean.
(For the record, Nigella recommends lightly dusting the muffins with powdered sugar, by shaking a sieve with a teaspoon of powdered sugar over the muffins after they have cooled.)
Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack.
Or you could just put them on a plate, like I did.
Or you could eat them while they're still warm, like I did.
I have to give credit to Nigella Lawson. Thank you, Nigella, this recipe is a keeper!