So, once in awhile, the "leader" of the group, Shel Zolkewich (and perhaps others) organizes different activities and events, none of which I've actually been able to go to. So, I was thrilled when I saw the next "activity" was going to be a charity bake sale in support of Jamie Oliver's Food Revolution. Not only that, but there was a competition involved complete with prizes. Thanks to Manitoba Canola Growers for putting on the contest and supplying the prizes!
So, now I had to get my thinking cap on. I figured, since all the participants in the bake sale are foodies, the stakes were going to be pretty high. I had to come up with something a little unexpected. And, since I am super obsessed with the idea of incorporating fresh herbs into sweet treats (or cocktails), I knew I had to do something like this. I kept flip-flopping between basil and rosemary but finally, I decided on Orange Rosemary cupcakes. And let me tell you, they were to die for. I have to say thanks to my friend, Jen Bird for her excellent piping skills. Seriously, I maybe iced one and she did the rest. It's hard!
Oh, and I should mention, I took second place in the competition put on my Manitoba Canola Growers! So, I think I win two $50 gift cards to restaurants in Winnipeg that use local food. I'm not sure what the restaurants are but I have some guesses! I can't wait to find out! And, since I'm moving out June 1 and I'm going to be poor, the gift cards couldn't have come at a better time!
So, here's the recipe!
Cupcakes
- 2 1/3
- cups all-purpose flour
- 2
- tablespoons grated orange peel
- 1
- teaspoon finely chopped fresh rosemary leaves
- 2 1/2
- teaspoons baking powder
- 1/2
- teaspoon salt
- 1
- cup butter or margarine, softened
- 1 1/4
- cups granulated sugar
- 3
- eggs
- 1
- teaspoon vanilla
- 2/3
- cup milk
Frosting
- 1/3
- cup butter or margarine, softened
- 2
- teaspoons grated orange peel
- 1/4
- cup orange juice
- 4
- cups (1 lb) powdered sugar
- 3
- tablespoons whipping cream
Garnish
- Orange peel twists
- Finely chopped rosemary
- 1. Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- 2. In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
- 3. In large bowl, beat 1 cup margarine with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
- 4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- 5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- 6. In medium bowl, beat 1/3 cup margarine with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary.
- And, this is what the kitchen looked like before we cleaned up :)
No comments:
Post a Comment