Wednesday, September 05, 2007
It was one of my team member's birthday today so I made mini cupcakes last night. I tried another new recipe. This time I chose Ina Garten's Coconut Cupcake recipe with cream cheese frosting. Both the cupcakes and frosting used almond extract so it gave a twist to the traditional vanilla cupcake. I made half the batch with the coconuts and half without.
One full batch made 72 cupcakes. Because they were in mini muffin pans I didn't have exact directions for time. But I increased the oven temp to 350 degrees and should have baked for about 15 minutes. I ended up leaving them in longer (about 20 minutes) only because I'm stupid and thought they didn't "look" baked. So they turned out a little drier than I had hoped. For some reason, I use the toothpick but don't really trust this method and it always proves me wrong.
Her birthday is on a Saturday, so I don't have a lot of prep time. So I wanted to time how long it took to make starting around 7pm so I knew when to start the project for Isabella's birthday. From start to finish it took about 2.5 hours.
I didn't take pictures of them on their white platters and with a fresh raspberries garnish, but this is what they looked like frosted.