Today is one of those days where I have two children home. Like always the granddaughter and her rich octane laughter, as she runs from room to room laughter following, and usually a dog at her heels barking his joy at her antics and ability to outrun him. She is awesome in her ability to manipulate a staircase, two heavy chairs and various toys she may have left in her pursuit of the latest and greatest idea. I don’t think there is anything more enjoyable than being able to sit and listen to her share her latest story, the dog rapt in her tones as she shares her tale of friends and fantasy…the mind of a three year old is all encompassing, and someone she met on the local transit can be her latest friend in her adventure. This eek our focus seems to be Strawberry shortcake and Monsters. My older daughter is home sick, so she today is subject to a barrage of questions, fantasies and antics…I get to sit and laugh as she says “Does she ever stop?”…In reality I can look her in the eye, and say “No more than you were at the age dear”…
Today among the laughter, frolicking and groans of displeasure, I decided I was going to experiment with new flavours for my cupcakes…and came up with “Where the Wild Things are…”…like the story, and my house on most days, it steps are simple but the end a pleasure. The aroma is enticing both in the oven and as it cools…my older daughter spent two hours going “MOM…….now?!?!?!?!”. The combination of vanilla and fresh raspberry awakens your senses, and leaves you wanting more. For the icing, I veered off my normal path and went with a marshmallow icing for a change…you will find me experimenting this week with it more…lol!
I apologize for the bad photo but I am new at this. The recipe is easy and I am including it for your enjoyment.
Vanilla Cake/Cupcake Recipe
3 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 cup sugar
½ cup corn syrup
3 tbsp water
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.