This morning I (finally) finished watching season one of Game of Thrones. I was once again glad to live alone as I was watching that scene where that thing happens (YOU KNOW) and I'm pretty sure I actually was hysterical for a bit. I sincerely cannot quite grasp how it impacted me so much. I was full on sobbing with tears and snot and gasping whines, the whole bit. And, I read the book, I KNEW WHAT WAS GOING TO HAPPEN. Still. There was quite the freak out. Errr. I don't know.
I really, realllly would like to watch season two now, on my TV. (I can't watch TV on my computer, thank you wonky eyes!) SIIIGHHHH. SUCH A WELL DONE SHOW. I have become a bit obsessive.
Unrelated, here are the two recipes I promised you guys:
Fresh Cherry Cupcakes
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
2 tsps vanilla extract
1/4 tsp almond extract
1 cup buttermilk (or make your own by adding one tablespoon of vinegar to one cup of milk and letting it set for 10 minutes or so.)
1 cup finely chopped fresh pitted cherries (After I chopped mine all up, I had just under two cups, so that's what I used and it was delicious.)
Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl (I did this in my mixer instead of by hand), cream together butter and sugar until light. Blend in the egg, vanilla extract and almond extract until smooth. Working in two or three additions, gradually mix in the dry ingredients, alternating with additions of buttermilk and ending with an addition of the last of the flour mixture. Stir in chopped cherries.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean. (It took mine much longer to cook, around 20 minutes.) Cool cupcakes on a wire rack completely before frosting.
Quick Vanilla Butter cream
1/2 cup butter (one stick), room temperature
3 tbsp milk
2 tsps vanilla extract
2-3 cups confectioners’ sugar
Combine butter, milk, vanilla and 2 cups of confectioners’ sugar in a medium mixing bowl and mix on high speed until smooth. Gradually blend in remaining confectioners’ sugar until frosting reaches a creamy, spreadable consistency. Add additional sugar to thicken frosting if necessary.
I doctored it a bit, but the original recipe came from here.
For the cake:
6 3/4 ounces cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
For the topping:
3 cups heavy cream
4 tablespoons powdered sugar
2 teaspoons vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch pan and set aside. (I just pammed my glass 9X13 pan, it worked fine.)
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in three batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
(At this point, I froze my cake for two days because...that was when I had time to make it. I thawed it about eight hours before glazing, it worked fine.)
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, pour the glaze over the cake. Refrigerate the cake AT LEAST 30-48 hours. Do not skimp on this part! The longer it sits, the better it will be!
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Original recipe is Alton Brown's, from here.