Wednesday, June 4, 2008
Even though I blog about food, I have a confession to make. I really don't have a sensitive, discerning palate to be able to pull out flavors in dishes I eat or to really put flavors together. I could never be a chef coming up with original dishes. I love fine dining and I can follow a recipe, but don't ask me to create something and expect it to be any good.
My fellow Sacramento food blogger, Vanilla Garlic's Garrett, apparently does have this talent and uses this great power to create cupcake creations. I decided to try one of them, the Cardamom Pistachio Cupcakes. My foodie photographer friend, Robert, celebrated a birthday over the weekend. So I figured I'd take the cupcakes. Garrett's recipe calls for filling them with a rice pudding. I don't care for rice pudding, so I opted for a cardamom icing on top instead.
As you can see, Robert seemed to enjoy them. I did too and would be interested in trying them again, perhaps with a tapioca pudding instead of the rice pudding.
1/2 cup butter, room temperature
3-4 cups sifted powdered sugar
1 teaspoons vanilla
1/8 cup light vanilla soy milk
1/8 teaspoon cardamom
In the bowl of an electric mixer, beat the butter at medium-high speed until creamy. Add half of the sifted sugar, the vanilla, the milk, and the cardamom. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.