Most of the photos here at Rabbit Run Cottage
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Thursday, February 21, 2008


...the snow is falling and now and then I hear icy pellets hitting the windowpanes. It is bitter cold tonight so what to do, what to do. Aha! Make a mug of hot tea, curl up on the sofa and look through a little of the sweet, warm breeze the mail carrier left me today! Inside was this recipe for Sweet William cupcakes. Now. Have you ever seen anything so dear and Spring-like?
  1. Preheat oven to 350º.
  2. Line 24 muffin cups with foil liners; set pans aside.
  3. In large mixing bowl, combine cake mix, milk, oil, eggs and almond extract.
  4. Using electric mixer on low speed, mix for 30 seconds, scraping down sides with rubber spatula. Increase mixer speed to medium and beat 2 minutes, scraping down sides again if needed.
  5. Fold in flower petals.
  6. Spoon batter into muffin cups, filling about two-thirds full and bake 17 to 20 minutes or until golden. Remove from pans and cool on wire rack.
  7. To decorate, cut off brown sides of each cupcake with round cutter slightly smaller than cake, exposing flower-filled cake. Top with Italian-Meringue Buttercream Frosting, sprinkle of Pink Sugar, and Candied Sweet Williams.
Frosting recipe:
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup egg whites (from approximately 4 large eggs)
  • 1 cup butter
  • 1/4 cup shortening
  • 1/2 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  1. In medium saucepan, heat sugar and water until sugar dissolves and mixture boils. Boil until candy thermometer registers 243º.
  2. In small mixing bowl, using electric mixer, beat egg whites to form soft peaks. With mixer running, very slowly beat in hot syrup. Continue beating until meringue is completely cool and forms soft peaks.
  3. In separate bowl, cream butter, shortening, lemon juice, and vanilla extract until soft and light; add meringue slowly to butter mixture, blending well.
Pink Sugar Recipe:
  • 1 cup sugar
  • 6 to 8 drops red food coloring
  1. In small mixing bowl, mix sugar and food coloring; stir briskly with a fork until well blended.
Candied Sweet Williams:
  • 1 large egg white
  • 1 teaspoon water
  • 1 cup granulated sugar
  1. Wash flowers carefully and let dry.
  2. Line cookie sheet with waxed paper.
  3. In small bowl, beat egg white and water until well blended.
  4. Dip small pastry brush into egg mixture and spread over petals, covering completely. Sprinkle flower with sugar, shaking off excess.
  5. Place on cookie sheet to dry.


wendster said...

Reading your posts is like reading poetry.


Just lovely.

Even the recipes are in cute little boxes. How DO you do that?

Mom2fur said...

Oh, how cute are those? They'd sure be nice today--it's pouring snow out there! (At least it's pretty, white snow--not the icky, icy stuff we had last week!)

Alice said...

They look beautiful and Sweet William is one of my favorite flowers. I just don't know about eating that though...

Anonymous said...

Wow I know that had to warm you up. Those pictures are so pretty. I bet they didn't put the points on them lol. Im so sick of this d--- diet and ready to cook like me again!

BittersweetPunkin said...

Oooh..I have to run out and get the newest Victoria today in my travels.....those lil cakes looks so yummy!
Have a great weekend!

Andi said...

I love this magazine too! Those little cakes look so pretty!

Meggie said...

Delish looking they don't have calories...

Gretchen said...

Wendster said it better than i could. I echo her comment completely. You really live well, Sue. xxxooogretchen