It’s the start of a new year–a new school year, a new fiscal year (at my job, at least), and a new year of Tasting Tuesdays!
So, since this is the first anniversary of the event, this month, naturally, we celebrated.
Not only were there cupcakes (champagne flavored, of course), but also sparkling strawberry mocktails, made by Caitlyn at Anthropologie Milwaukee! (Don’t worry, recipes for both are at the end of this post.)
I combined an “old” recipe with a new one. The cake recipe is from Vintage Cakes, and it’s so lovely! Extremely moist, quite light, very sweet, with a definite champagne flavor. The original recipe is for a full-out cake but they transformed easily into mini cupcakes.
For the new, I used the reliably amazing Sweetapolita’s whipped champagne frosting recipe. This is seriously the fluffiest, prettiest frosting ever–it takes on almost a shimmery visual quality from the whipped butter base, and the texture is almost identical to the much fussier swiss buttercream frosting.
It’s such an honor to be involved in this event and I am really excited to announce the plan for next year’s Tasting Tuesdays! As long as my schedule doesn’t get too overwhelming (I’ve just started graduate school part-time in New York City), I’ll continue Tasting Tuesdays with a new twist. Though I may sometimes bake from particularly awesome cookbooks (I’ve got my eye on this one), I’ll also expand my inspiration to the whole store!
This means you might see recipes based on a concept in the store’s beautiful displays (shout out to Kim!), a candle scent, the season, or even a dress. I really love the idea of experimenting with unusual inspirations for my baking (for example, if my day job wasn’t so art-heavy, I think the art-inspired section of this site would be much bigger!). Plus, I think this will keep the blog posts more interesting too. If there’s anything in store you’re interested in seeing me interpret in baked goods form, leave me a comment or a tweet!
As always, a huge thank you to the lovely ladies of Anthropologie, including Tera and Shannon (pictured here, with me in the middle!), Kim (she’s taking the picture–can you spot her?), Caitlyn for the beautiful display (those suitcases!), Lyn, and the rest of the awesome team! Who, by the way, all gamely wore adorable aprons all day in honor of the anniversary!
Hope to see you next month on October 23!
About Tasting Tuesdays
Every month, I bake a recipe from a cookbook sold at the Milwaukee Anthropologie. Stop by–the goodies will be on display for you to try, and I’ll be there, too, camera in hand. I post the featured recipe and photos of the event here on the blog. (Anthropologie pays for groceries for the treats, but I have full control over the cookbook/recipe from their store as well as what I say in my blog posts.)
Adapted from Vintage Cakes by Julie Richardson
Makes about 75+ mini cupcakes
3 cups sifted cake flour
2 1/2 tsp baking powder
1/3 tsp fine sea salt
4 eggs, at room temperature
1 3/4 cups sugar
2 tsp pure vanilla extract
1 cup canola oil
1 cup sparking white wine (I used Martini Asti which is on the sweet side; any dry sparkling white will do)
Preheat the oven to 350 degrees F and line mini muffin tins with paper liners.
Sift together the flour, baking powder, and salt in a small bowl; whisk by hand, then set aside.
In the bowl of a stand mixer (paddle attachment), combine eggs, sugar, and vanilla on medium speed for about one minute. While mixing on low, slowly pour in canola oil until well combined. Add the flour mixture in three parts, alternating with the sparkling wine, beginning and ending with the flour. Do not overmix–only go until just combined. You may even want to finish it up by hand with a spatula.
Bake for about 13-16 minutes until a toothpick inserted in the center comes out clean. Cupcakes will stay light in color and be very light. Mine took about 14 minutes. Allow to cool for ten minutes or so before turning cupcakes onto racks to finish cooling. Cool completely before decorating. Can also be stored at room temperature in a tupperware, covered with a sheet of parchment paper, without the lid on tight (allow some air to get in so the liners don’t pull away from the side), overnight until you’re ready to decorate them.
I followed Sweetapolita’s recipe exactly, so head on over there to check it out! It made more than enough for all the mini cupcakes above.
I used I am Baker’s rose decorating tutorial for the design on these guys.
Store AT ROOM TEMPERATURE once frosted to retain fluffy, whipped texture. Do not refrigerate this frosting!
Sparking Strawberry Mocktail
From Caitlyn at Anthropologie Milwaukee
10 oz package frozen strawberries in syrup
Pint of strawberry or raspberry sorbet
1 1/2 cups apricot nectar (not juice, nectar)
2 Tbs honey
1/4 cup lemon juice
Sparkling white grape juice cocktail (or champagne), to taste
Sprigs of mint for garnish
In a blender, combine frozen strawberries, sorbet, apricot nectar, honey, and lemon juice. This mixture can be stored in the fridge until ready to make the drink. When ready, pour in the sparkling juice or champagne (to taste; we used 1:1 ratio). Garnish with mint!