Trouble Makers.

November 26, 2010 at 6:04 pm | Posted in Uncategorized | 1 Comment
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My kids are great. I love them. That being said, they are also little monsters (my three-year-old even insisted on being a monster for Hallowe’en and her favourite movie is Monsters Inc). I think my kids are such trouble-makers so that I can experience what my parents went through.

When I was only a toddler, my brother and I would hatch plans and get into a terrible amount of trouble. Soon after I learned how to walk, I used the drawers in the kitchen to create steps up to counter. There I was able to get the bottle of Flintstones vitamins and hand them to my brother who proceeded to open said bottle–we ate them all.

Another time, we decided that we wanted all the Fudgesicles and Popsicles for ourselves. So, when my mom and dad went to bed we snuck downstairs to the big chest freezer in the basement. My brother lifted me up while I opened the freezer and took the icy treats. We thought we would be smart and save them so we hid them under our pillow. We awoke to my mother’s screams as she saw a melted brown mess spreading from underneath my pillow.

Now, it is my turn.

It seems like every day my daughters stir up trouble. One incident happened just yesterday. I went to the bathroom and I was gone for under 2 minutes only to return to a gigantic mess of cracked eggs and butter smeared over the kitchen floor and on my little angels. Mind you, this was just after then had been given a bath.

Today, they decided to top themselves. My daughter asked me to peel her an orange. My first mistake was turning my back to them. They grabbed one of their chairs from the craft table and placed it near the cabinets. My eldest daughter climbed up and removed the vaseline from the a basket. All the time I was doing this I was thinking “wow, my children are so great. They can play so nicely and quietly together.” That was my second mistake–my girls never play quietly.

Let’s just say that vaseline is a lot harder to clean up than butter and eggs.

Despite the lack of butter and eggs, I knew I had to make some cupcakes today. It was someone’s birthday weekend and I had to deliver some birthday spirit in the form of baked goodies. It was a bit hard to figure out what to make because this person doesn’t really like sweet stuff. So I racked my brain and decided on Gourmet’s dessert of the month, Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting.

Again, this recipe is perfect to satisfy a desire for autumn flavours (and a cinnamon fanatic like myself). Instead of a cake I made cupcakes so that it would be easier to serve and eat.

Photobucket

SPICED APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING
From Gourmet Magazine
Makes 14 cupcakes

FOR CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce

FOR FROSTING

  • 5 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 teaspoon cinnamon

Method

For the Cake:
Preheat oven to 350°F with rack in middle. Line muffin tin with paper cups or grease.

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.

Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined.

Scoop batter out into muffin tin filling it 3/4 full.

Bake for 20-25 minutes or until toothpick inserted into centre comes out clean.

Cool in muffin tins for 10 minutes then transfer to cooling rack to cool completely.

For the Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.

Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cupcakes.

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1 Comment »

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  1. These were amazing, I had more than I am willing to admit. I am particularly fond of cream cheese icings. The cinnamon was certainly the most prominent flavour although in my view it was the ginger that really made it. They were simple, elegant and incredibly thoughtful.


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