A Proper Introducion and Results Report
♥ Name: Lindsay Lime to my friends
♥ Age: 27
♥ Location: Chicago, IL, US
♥ Your cupcake history: When I was in middle school I became very interested in baking, and would often make frosting just to eat! In high school I wrote for the student newsmagazine, and every time we put out an issue, I made cupcakes for the staff to celebrate. After a few months of this, my reputation for sugary and delicious cupcakes had started to spread outside the staff and into the rest of the school. I found this amusing and welcomed it! I've loved baking in general ever since, usually doing it for work functions or parties, or for people who watch my kitty when I'm out of town. Now I'm interested in getting back to my cupcake roots and branching out to new and exciting flavors and decorations.
♥ Why you like cupcakes: Because you can decorate one batch in many ways, they cool faster than big cakes and can be frosted sooner (I get impatient and excited!), and they are generally very cute and attractive.
♥ Cupcake photos, recipes, or other interesting cupcake-related photos/tidbits that you found:
Here are the results of my 7 Up cupcakes with lemon and lime frosting:
Smiling for the camera
Nestled in tupperware, ready for their big trip to the office!
I wanted those old-fashioned sugared lemon and lime slices to garnish, but I couldn't find them, so I decided to use Runts. But when I got home and poured out the candy, I was dismayed to find that Runts don't include lemons! I decided to use the limes on the lime ones anyway.
I used a cake mix I had lying around the house called "butter moist." I don't know if that's supposed to be white, or yellow, or what, but it was sacrificed to this experiement. What my dad does when he makes pineapple upside down cake is subsitute pineapple juice for whatever amount of water the cake mix calls for. I decided to use this idea for the cupcakes, which called for 1 1/4 cups water. I used 1 cup pop and 1/4 cup water. I'm not sure how they're supposed to taste; the taste of the cake isn't all that strong, but the texture is really light and fluffy.
I made buttercream frosting, and divided it in half. Half got lemon extract added. I couldn't find lime extract, so I wanted to try lime juice and zest, but I don't have a zester and really am not in the financial position to buy such frivolity at the time! My roommate spotted something called True Lime in the baking aisle. I guess it's used to flavor drinks and other recipes; it's basically lime flavor powder that comes in little packets. Two packets made the frosting limey and tangy.
Mishaps in the process that only other baking nerds will find funny:
I put the rest of the can of pop on top of the stove, forgetting how hot it gets, and halfway into the process, decided to take a big sip of the remaining pop. Of course I got a mouthful of HOT Sprite, and started coughing and sputtering from the surprise. Then I was sad because I really wanted that sip, and I wasn't about to open a new can!
Then I forgot that I only had one cupcake pan of 12. It was about 10:00 at night when I started, so I really didn't want to wait around for it to cool and re-load to finish baking the batter. So I had to figure out how to get the cupcakes out quickly, without burning myself or damaging their delicate just-baked shapes! I used those foil papers that come double layered with a paper one inside, so this only complicated trying to get my fingers on them, haha. I devised a method of sliding in a fork handle to sort of pop the cupcakes out of their holes, then used my thumb and finger to drop them onto a plate. The scrambling of it all was making me laugh the whole time, hehe.
Everyone was excited to see me walk in with them Friday morning, and I am now in trouble for my supervisor breaking her diet after putting away three of them. :)
♥ Age: 27
♥ Location: Chicago, IL, US
♥ Your cupcake history: When I was in middle school I became very interested in baking, and would often make frosting just to eat! In high school I wrote for the student newsmagazine, and every time we put out an issue, I made cupcakes for the staff to celebrate. After a few months of this, my reputation for sugary and delicious cupcakes had started to spread outside the staff and into the rest of the school. I found this amusing and welcomed it! I've loved baking in general ever since, usually doing it for work functions or parties, or for people who watch my kitty when I'm out of town. Now I'm interested in getting back to my cupcake roots and branching out to new and exciting flavors and decorations.
♥ Why you like cupcakes: Because you can decorate one batch in many ways, they cool faster than big cakes and can be frosted sooner (I get impatient and excited!), and they are generally very cute and attractive.
♥ Cupcake photos, recipes, or other interesting cupcake-related photos/tidbits that you found:
Here are the results of my 7 Up cupcakes with lemon and lime frosting:
Smiling for the camera
Nestled in tupperware, ready for their big trip to the office!
I wanted those old-fashioned sugared lemon and lime slices to garnish, but I couldn't find them, so I decided to use Runts. But when I got home and poured out the candy, I was dismayed to find that Runts don't include lemons! I decided to use the limes on the lime ones anyway.
I used a cake mix I had lying around the house called "butter moist." I don't know if that's supposed to be white, or yellow, or what, but it was sacrificed to this experiement. What my dad does when he makes pineapple upside down cake is subsitute pineapple juice for whatever amount of water the cake mix calls for. I decided to use this idea for the cupcakes, which called for 1 1/4 cups water. I used 1 cup pop and 1/4 cup water. I'm not sure how they're supposed to taste; the taste of the cake isn't all that strong, but the texture is really light and fluffy.
I made buttercream frosting, and divided it in half. Half got lemon extract added. I couldn't find lime extract, so I wanted to try lime juice and zest, but I don't have a zester and really am not in the financial position to buy such frivolity at the time! My roommate spotted something called True Lime in the baking aisle. I guess it's used to flavor drinks and other recipes; it's basically lime flavor powder that comes in little packets. Two packets made the frosting limey and tangy.
Mishaps in the process that only other baking nerds will find funny:
I put the rest of the can of pop on top of the stove, forgetting how hot it gets, and halfway into the process, decided to take a big sip of the remaining pop. Of course I got a mouthful of HOT Sprite, and started coughing and sputtering from the surprise. Then I was sad because I really wanted that sip, and I wasn't about to open a new can!
Then I forgot that I only had one cupcake pan of 12. It was about 10:00 at night when I started, so I really didn't want to wait around for it to cool and re-load to finish baking the batter. So I had to figure out how to get the cupcakes out quickly, without burning myself or damaging their delicate just-baked shapes! I used those foil papers that come double layered with a paper one inside, so this only complicated trying to get my fingers on them, haha. I devised a method of sliding in a fork handle to sort of pop the cupcakes out of their holes, then used my thumb and finger to drop them onto a plate. The scrambling of it all was making me laugh the whole time, hehe.
Everyone was excited to see me walk in with them Friday morning, and I am now in trouble for my supervisor breaking her diet after putting away three of them. :)