Living-Deliberately.com

These little ditties are so happy!

I started with a sourcream coffee cake recipe with a lemon flavor. Ironically, commenter Cathy in Jax left a note, almost simultaneously, to try sour cream in the cake. And brava!! It does indeed make for a much nicer texture. I can hardly wait to try it in chocolate….I’ve got an idea for a milk chcolate concoction, “Dream Come True In the Back Seat” cupcake. I’ve decided to name my cakes like the pies in the movie Waitress. Fun! :-).

So I ladeled in the batter and added a dwollup of raspberry jam. During cooking, it looked like the jam stayed at the top of the cake but as we later found out, it actually sank to the bottom. The frosting had to be done twice, after I found out the hard way how nasty “rose” food coloring can look and how grainy butter cream that has had a skimped-upon amount of sugar added can be. YUCK. Though I do pine and long for a frosting that has the same texture as a fluffy buttercream with much less refined sugar…..

I started over with a fresh batch, raspberry extract, and a prettier pink for coloring. The result is a very springy, happy cake…all but that jam center. It really is overkill. This cupcake is sweet and light tasting in a decadent sort of way and the jam just gets in the way. Texture Conflict or something. Maybe like frizzy hair and rainy days….

Well done this could be the “Great Hair Day Cupcake”. A little tweaking and thus it shall be named.

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