Many of you are familiar with the tragic accident that took my dear, dear friend and sister-in-law, Bunny last month. I can’t tell you how much I miss her.
She was my go-to girl when I wanted to talk baking. I loved working out a recipe idea with her. I loved getting random emails and phone calls from her telling me about a foodie blog that I had to check out. I loved to hear about what she had planned for her weekly “baking Thursday”. I admired her ability to eat just one treat every Thursday and pass the rest out to her neighbors. That’s why she was able to bake like she baked, and look like she looked!
She was a favorite running partner. She could push me up a hill better than anyone (I should say pull–she was always in the lead).
If you were lucky enough to know her, you loved her. If you didn’t know her, well, I wish you had.
I have learned so much this past four weeks.
I have learned the power of service. As a family, we have been utterly humbled by the incredible outpouring of love and support that we have felt. I can’t count how many times we came home to a plate of cookies on the front porch, or a sweet note in the mail. Phone calls, drop-by’s, flowers, hugs, prayers…people were inspired.
I have learned the value of having people to mourn with you as you mourn, to help you bear your burden. I hope that I have become a more empathetic person. We have been surrounded by so many good people.
I have learned that I need to live every day so that I don’t have any regrets. That’s how Bunny lived. Everything she did, she did her best. She was a wonderful wife, mother and friend…someone who will never be forgotten.
These cupcakes were brought to us by a kind cousin. They were so delicious, I had to make them and share the recipe.
It is based on a Giada recipe, but Giada used a cake mix. Cousin Katelyn went above and beyond with this fantastic homemade cupcake batter. (Seriously, if any of you are batter lovers, don’t even lick the spoon, or you’ll find yourself making only 12 cupcakes, because you’ve eaten half the batter like it was pudding. Not that I did that.)
Strawberry Mascarpone filled Cupcakes
makes 2 dozen
1 cup butter
1 cup water
2 cups flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1 tsp vanilla
Preheat oven to 375 degrees. Melt butter with water in a saucepan. Bring to a boil. Mix all other ingredients in a bowl. Pour in butter and water and mix with mixer on slow speed. Pour in muffin cups/tin and bake for 13-15 min. Wait til cupcakes cool to fill and frost.
(8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries (if using fresh strawberries, use 4-5 large berries, sliced)
1/4 cup sugar
1 tablespoon lemon juice
In a food processor combine the mascarpone cheese, strawberries, sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. (I baked mine in cupcake cups, so I filled from the top of the cakes. They are probably prettier if you fill from the bottom.)
1/2 cup granulated sugar
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners’ sugar
In a small saucepan make a vanilla syrup by bringing the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner’s sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
Bunny would have loved these cupcakes. And if she made them, they would have tasted better and looked prettier than mine. I promise.
P.S. Thank you all for indulging me in a long, and personal post.