Ripe nectarines...did you know that nectarines are essentially the same fruit as Peaches, the primary difference is that nectarines are smooth-skinned and peaches are fuzzy...white chocolate, cardamom all wrapped up in a cupcake...what more could you want? Love....or a
doubles tennis match played on a clay court!
Seriously, four ripe nectarines called to me to be cupcaked and I could not refuse....and I read about this frosting recipe with cardamom...I always thought it was cardamon...oh, well...on http://cupcakeblog.com/ and I knew it was a match made in heaven!
Layla was so tired from our walk last night that she couldn't even rally to keep her eyes on the cupcake...advantage cupcake!
Here's the recipe:
For the cupcakes:
One box of Duncan Hines French Vanilla Cake Mix
4 good sized nectarines(peeled, and food processed)
1 box of instant vanilla pudding
For the frosting:
2 sticks (1 cup) unsalted butter, room temperature
8 ounces white chocolate, chopped
1-2 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cardamom
Making the cupcakes:
1. Follow the recipe on the cake mix box
2. Add in the processed nectarines
3. Add in the instant vanilla pudding
4. Mix with an electric mixer for 1:30 minutes
5. Pour batter into paper cupcake papers
6. Bake according to directions on box
7. Let cool before frosting
Making the frosting:
1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy.
2. Beat in the melted white chocolate.
3. Add 1 cup of powdered sugar, vanilla, and cardamom and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
Here's my tennis joke of the week:
Q: What did the tennis ball say when it got hit?
A: Who's making all the racquet?
I had a funny desire for spice cupcakes this week...I wonder if it is because it has been so cool here...and...I hate to say this but, the leaves are beginning to turn...and...oh no...some of the leaves have fallen! I hate the end of summer. But pretty soon I love the crisp e ness of fall. Besides, what the H can we do about it??
These cupcakes are made from Duncan Hines Moist Deluxe Spice cake mix. I followed the directions on the box...and then I added 1 cup of cranberries, 1/2 cup of walnuts (smallish pieces) in half the batter (because some folks are allergic to nuts), 1 cup of dried apricots (chopped into small pieces), and, finally, 1 cup of plain yogurt.
Layla really liked Martha Stewart's Cream Cheese
Frosting (recipe below)...it is so creamy!
We've become addicted to the Olympics and watch them every night. Are you hooked, too?
Martha Stewart's Cream Cheese Frosting
Makes enough for one 9-inch, three-layer cake
16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.
Layla and I hope that you have a GR...ATE week!
My sister Robin took these photos of this week's square cupcakes. She titled this one "Nothing helps a broken heart more than cupcakes."
And then we really needed to add in the Kir Royales...how does anyone live without champagne??
These babies were d*** good!