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R.I.P. Diet is brought to you by a college senior who vowed to eat at good restaurants this year. She now spends more money on eating out than on random knickknacks. Since she doesn't exercise, this food blog serves as her outlet whenever she feels guilty for overindulging amidst the poverty in the Philippines.
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Seven-minute frosting [subscribe to feed]
I swear, there are subliminal messages in Martha Stewart's TV show, MARTHA. I've been tuning in a lot recently, and I end up pining for whatever she features on the show. Like when she had a segment about rugs, I suddenly wanted to buy a rug in my room. Today I caught a clip of her making whoopie pies (sort of like Oreo cakesters), which is basically a cookie sandwich composed of chocolate cake and vanilla frosting. A few hours later I decided that I wanted to make vanilla frosting using the Seven-minute frosting recipe. (For some reason, buttercream always fails me. It melts too quickly before I even pipe it on cupcakes. I must have warm hands or something.)Frosting!! Peaks!!I googled a recipe for Seven Minute frosting and landed on Paula Deen's page on the Food Network. The recipe's pretty easy to follow. Except that I didn't use an electric hand mixer and instead had to beat the egg white mixture BY HAND. So my Seven-Minute frosting turned out to be 15-minute frosting for me. Here's the recipe: * 1 1/2 cups sugar * 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup * 1/8 teaspoon salt * 1/3 cup water * 2 egg whites * 1 1/2 teaspoons pure vanilla extractDirectionsPlace sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. I substituted cream of tartar for corn syrup, because I disapprove of corn syrup. Though corn syrup is often touted as a natural sweetener, it's not! It also just empty calories, thereby impairing your body's ability to tell you that you're full already. BAD BAD BAD. I also put only half of the prescribed amount of sugar. It works as well and it's not cloyingly sweet. Now that I had a bowl of frosting, I didn't know what to do with it. We didn't have cake mix in the pantry, nor did we have cake in the freezer. So I decided to make cupcakes. I had to look for a recipe that didn't have eggs and required the least amount of butter and oil. Luckily after much googling (isn't google so handy??) I stumbled upon a recipe for probably the healthiest cupcakes ever.The healthiest cupcakes ever: egg whites, no butterApplesauce muffins* 1 1/2 C. quick cooking oats* 3/4 tsp. cinnamon* 3/4 tsp. baking soda* 1/2 C. milk* 3 Tbs. vegetable oil* 1 1/4 C. flour* 1 tsp. baking powder* 1 C. applesauce* 1/2 C. brown sugar* 1 egg whitePreheat oven to 400 degrees. Combine oats, flour, cinnamon, baking soda and baking powder. Then add brown sugar, oil, egg, milk and applesauce and fill the tin bake for 20 minutes.They say that applesauce can be substituted for butter or oil in most cake recipes. Not only did it add flavor to the cupcakes but it also made the cupcakes moist, which is always a good thing. The cupcakes came out to be too gritty (you know how healthy food sometimes tastes like?), so maybe I put too much oats in. But this is a good recipe if you're feeling healthy or if you're out of ingredients. It isn't that sweet either, but since it lacks the essential oils that cupcakes need, some of the cake got stuck on the cupcake lining.After cooling, I got out my hand icing pipe and started frosting the cupcakes! I added sprinkles because sprinkles are always nice on baked goods.
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May 11, 2007 at 10:25 pm
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