I am very bossy and rude in the kitchen which is funny because in real life (aka life outside the kitchen) I'm a super nice person. Well, pretty nice. When I'm baking something though... Look out. I need everything to be done just so and measured and added exactly and I need to be the one doing it. I felt bad Saturday because I was so in the zone I didn't even notice until everything was in the oven how I had just completely taken over. Woops.
In conclusion, I work best baking alone. I am going to try and get better though :) Anger-baking management is just what I need. I went home that day and made Steven sorry-I'm-such-a-mean-baker-and-always-take-over apple walnut cupcakes with maple frosting.
Apple Walnut Cupcakes (adapted from Martha Stewart) Yields 18
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
1/4 + 1/8 cup of butter (3/4 stick), room temp
1 1/2 cups sugar
1 egg
1/2 cup milk
3/4 teaspoon lemon juice
3/4 teaspoon vanilla extract
2 1/2 cups chopped apples (I used 3 medium sized apples from the orchard at our family farm)
1 cup chopped walnuts
1. Preheat oven to 350. Line muffin tins with paper liners and set aside. Mix together flour, baking soda, nutmeg, salt and cinnamon in a bowl and set aside.
2. Beat butter and sugar until pale and fluffy. Mix in the egg, milk, lemon juice and banilla. Reduce speed and mix in apples and walnuts. Add the flour mixture just until combined.
3. Fill lined cups 2/3 full. This batter is thick so it's difficult to tell how it will spread out in the tins.
4. Bake for 15-18 minutes or tops are a deep golden brown. Let cool on wire racks.
Maple Frosting (inspired by And Then I Do the Dishes)
1/2 stick butter, softened
2 cups confectioners sugar
1/2 cup maple syrup
1. Whisk together ingredients until you find your desired concsistency.
Please note, I suck at making buttercream. My mom pointed out to me this weekend that I am not actually making buttercream. Just icing. It doesn't hold its shape. Luckily, she pulled out her Wilton's Cake Decorating book (okay that would have been useful about a month ago...) with buttercream directions inside. Next time, I will make the most amazing looking buttercream the world has seen. AND it will hold its shape when I pipe it out. YES!
These cupcakes were pretty awesome but the icing was too sweet in my opinion. If I make these again, I honestly wouldn't put anything on top... Except maybe try a crumb top??? Hmm... Interesting...
