Playful PaletTe wishes all of you a very happy 2015!
May your year be filled with lots of delicious beautiful goodness!
My resolutions are to try out many more new recipes and to get better at food photography. I tried to start it off with some fun confetti cupcakes. I modified my usual semi-homemade chocolate cupcake recipe to add strawberry instead of banana. I think the strawberries added too much moisture to the batter, and the cupcakes rose and then sank--they turned out to be more "confetti cups" than "confetti cupcakes." Regardless of the shape, the result was still delicious. They were actually much more moist than my usual cakes, and I really liked the strawberry flavor in them. I brought them over to my mom's house for the holidays, where she had made a mouth-watering chocolate-coffee sauce. So, we had these cakes with coffee ice cream and her warm sauce--AMAZING!
The semi-homemade recipe (modified to reduce the excess moisture):
1 box of Duncan Hines Devil's Food Cake mix
3/4 cup milk (or soy/almond milk)
4-5 frozen strawberries (microwaved to make about 1/4 cup liquid)
Sprinkles
Microwaving the frozen strawberries for ~2 minutes should have mostly liquified them. Mash them a bit more with a large spoon if you still see big chunks. Beat the cake mix with the milk and strawberries (skipping the oil and eggs that the box recommends). Pour into cupcake cups and bake in a preheated oven at 375 degrees for 25-30 mins. Super easy, huh?!
I didn't have get any! Where are the pics of Massachusetts?!
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