Sarasaland Gossip January/February 2017

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GOSSIP Art by:
JANUARY/FEBRUARY 2017 @Omayu 5463

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Cooking with

Princess Daisy

Sweet Treats

Valentine Goodies

Chocolate Strawberries

Ingredients

16 ounces milk chocolate chips 
2 tablespoons shortening 
1 pound fresh strawberries with
leaves

Directions

In a double boiler, melt the chocolate
and shortening, stirring occasionally
until smooth. Holding them by the
toothpicks, dip the strawberries into
the chocolate mixture.
Insert toothpicks into the tops of the
strawberries.
Turn the strawberries upside down
and insert the toothpick into styrofoam
for the chocolate to cool.

Cherry Vanilla Cupcakes

Ingredients

1/2 cup (1 stick) butter
4 egg whites
2 cups all­purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry
juice
1 1/2 cups sugar
1 tsp. vanilla, store­bought or
homemade
1/2 teaspoon almond extract
maraschino cherries with
stems (optional garnish)

Frosting

1 cup (2 sticks) butter,
softened
4 cups powdered sugar
3 tablespoons maraschino
cherry juice or milk
1/2 teaspoon almond extract

For Cupcakes

You need to allow butter and egg whites to
stand at room temperature for 30 minutes.
Meanwhile, line twenty-four baking cups with
paper bake cups (or coat with cooking spray).
In a medium bowl stir together flour, baking
powder, salt, and baking soda. In a separate
bowl, whisk together buttermilk and cherry juice
until combined; set aside.

Preheat oven to 350 degrees F. In a large mixing
bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add
sugar, vanilla, and almond extract; beat until
combined. Add egg whites, one at a time,
beating well after each addition. Alternately add
flour mixture and buttermilk mixture to beaten
mixture, beating on low speed after each
addition just until combined.

Spoon (or use a cookie scoop to
transfer) batter into prepared muffin
cups, filling each about two-thirds full.
Bake for 15 to 18 minutes, or until tops
spring back when lightly touched.
Cool cupcakes in baking cups on wire
racks until completely cooled.

Frost the cupcakes using a piping bag
(with a star tip), or spread the frosting
on with a knife. If desired, top with
cherries.

TO MAKE THE FROSTING:

In a large mixing bowl beat butter with an
electric mixer on medium speed until
smooth. Gradually add 2 cups of the
powdered sugar, beating well. Beat in
maraschino cherry juice and almond
extract. Gradually beat in additional
powdered sugar. If necessary, beat in
additional juice or milk, 1 teaspoon at a
time, until frosting reaches a spreading
consistency. Makes 4 cups frosting.

Enjoy!

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