“You can make
green cupcakes for Paddy’s Day” my husband said. He rarely chimes in with his own
creative ideas but didn’t hold back that day. Cannot be ignored when an Irish
(and half French) spouse makes special requests to celebrate St. Patrick’s Day!
This would also give me an opportunity
to start a Paddy’s Day family tradition that little Saira could grow up with.
Happy (and very doable) thoughts!!! That was three weeks ago …
Three weeks is
the same as three months to me. Paddy’s
Day had arrived with no green cupcakes in sight! Motherhood has its effects. There are times I don’t remember my own cell
number or why I opened the fridge or even if I ate lunch that day. The most frustrating
experience of entering a room and not remembering why I am there is a near-daily
occurrence. No matter what, all such inconveniences
are forgotten once again at the sight of that sweet little face that lights up
our life. Fortunately, I am not alone.
I finally
remembered around 6 pm, when I was about to feed Saira supper. Paddy’s Day isn’t over yet, I thought … still
time for green cupcakes! I had about an
hour before Saira’s bedtime, so I quickly decided to do something less ambitious
but equally good. Cupcakes made out of a box with chocolate, salted pistachios,
and green food colouring, that would be nice! Nothing big, just simple and sweet and - most
importantly - a promise keeper.
Duncan Hynes came
to my rescue. Now, it is honestly not that much of a cake if you make it
straight out of a box. I tweaked the recipe a bit, adding this and that to make
it taste less generic or factory produced. And there it soon was: an effortless little cupcake that was deliciously
moist and oh so easy! “Green felt”
rather than “red velvet” in a nod to St. Patrick.
GREEN FELTS
Ingredients:
Duncan Hynes or Betty Crocker White Cake mix: 1 box
Substitutions: ½ cup melted butter instead of oil, and homogenized
milk instead of water
Green food colour: 2
Tbsp
Dark Chocolate Chips: ½ cup
Unsalted Butter: ¼ cup
Heavy Cream: 2 Tbsp
Salted Pistachios: 34 count, very slightly crushed
Directions:
Make cake as per directions on box, making substitutions as
suggested above. Mix green food
colouring to milk before adding to make cake batter. Follow directions on box.
To make the dark chocolate drizzle, heat chocolate and
butter on a double boiler, stirring continuously until half of the chocolate is
melted. Take off boiler and stir in cream and whisk until smooth and glossy.
Cool slightly before piping.
When the cupcakes are cooled drizzle dark chocolate frosting
and sprinkle with salted pistachios.
Enjoy!
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