Tuesday, July 17, 2012

Easy Fruit bowl

2 baking pans, E600,  candlestick, silver spray paint, chalkboard paint and chalkboard pen.
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Sunday, July 1, 2012

Apricots..light and sweet! ( milk free )

Saw a recipe on Pinterest for peach cupcakes..so I modified it, made it milk free, used a shortcut  { don't judge, I work long hours } and used fresh apricots instead. Would not recommend this for a cake you plan on covering fully with frosting. The cake and cupcakes end up being very light and fluffy , so the cake might crumble under the weight of the frosting. Believe me, tried it so I know. Be careful with the fresh apricots in the frosting..tends to make it runny so would need a lot more confectioner's sugar to firm it up. Might be a good idea to smash apricots, drain and throw into frosting or use freeze dried ones that have been pulverized in a food processor.

Cupcake recipe:

     1 yellow cake mix               
 3 eggs                              
1 cup soy peach yogurt   
1/3 cup milk or water   ( I used almond milk )
1/3 cup oil                       
 You may throw in 1/4 cup of drained smashed apricots or pulverised freeze dried apricots.

Mix all ingredients for about 4 minutes with an electric mixer..will be quite thick, scoop into lined cupcake pans and bake @350 for 20-25 mins or just follow directions per cake mix box. Allow to cool before frosting.

Buttercream recipe

1 cup soy margarine                      
 1/4 cup shortening                          
1/4 cup smashed drained apricots 
1 2lb bag confectioner's sugar      

whisk margarine and shortening till pale and fluffy, add a quarter bag of sugar and whisk, till fully mixed, then add apricots. Now you decide how runny you would want your frosting. Keep adding sugar 1 cup at a time till you get a desired consitency..forms soft peaks without falling. Frost and enjoy!

Let me know what you think..try it, tweak it, give some feedback.
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