Raspberry, Cinnamon and Orange Ice Cream

I am a terrible blogger. Hoboken Cupcake has suffered some true neglect this month, which can be blamed equally on A's fatwa on desserts, my hectic job and trips to California and Rhode Island to visit friends and family. I can't believe that a month has gone by. A MONTH HAS GONE BY!!! Hooray for summer! I can't believe it is finally here. And what does summer mean? Ice cream, of course... and sorbet... but mostly ice cream! It also means that I really need to use all of the raspberries I have in my freezer. They have been there for an embarrassingly long time - embarrassing enough that I am not going to say when I put them there. Let's just say that raspberries freeze well. 

 

My ice cream maker is rapidly becoming my favorite kitchen appliance (thanks to the salpedros, who got it for us as a wedding gift... after I embarrassingly told them that it is what they should get us... nothing like telling your friends to buy you presents... I got some class). Nothing beats homemade ice cream. You can control the stuff that goes in it, raising or lowering the fat and sugar as you wish. You can also create any flavor that you can dream of - flavors like raspberry cinnamon and orange. No more standing in the freezer section searching for the perfect flavor to accompany the pie you made... instead you can make it yourself.

Like most things from scratch, ice cream does take a bit of planning. You can't just decide you want some and then enjoy it 30 minutes later. It takes a least a full day from start to finish, in order to ensure proper freezing. That being said, most recipes only require about 20-25 minutes of active time. The rest of the time is spent waiting... and waiting... and waiting some more. It is definitely worth it. 

An aside - A and I finally decided to get a fancy camera. While I don't think that I will suddenly be posting award winning photography on this blog, I do expect my photos to get much sharper and have better lighting. Alas, I didn't get a macro lens, just a DSLR, but it's about the baby steps, right? Macro lenses are expensive and I have flour to buy!

Recipe after the jump!

Another weekend, another batch of cupcakes...

After a hectic past few weeks, it looks like it is time for life to return to normal just as summer draws to a close. It is only mid-September, but after an unusually cool summer, you can already feel the crisp chill of fall creeping in. If I did not find the cold weather in the north east so intolerable fall would be my favorite season. Fall means beautiful oranges, golds and reds under a cloudless sky, best enjoyed in a snuggly sweater with a cup of warm soup. It also means warm, hearty comfort food, as root vegetables, apples and pears come into season. Naturally food is my top of mind association when I think of fall. I think it is my first thought when you mention almost anything. Not the case for A… fall means football.

This past weekend we were invited to watch NFL opening day with friends. I could have cared less about the game, but A. is a die-hard fan. Somehow I managed to grow up in Texas without developing an appreciation for the sport. The host requested cupcakes and I was more than happy to oblige. I ended up cancelling due to a last minute work conflict, but A. headed to Tribeca on his own toting the promised dessert under protest (he dislikes carrying the 'emasculating' cupcake carrier).

I had a can of opened almond paste nearing expiration in the refrigerator, which the cupcakes would be almond cupcakes. I also had several pounds of frozen raspberries that I picked a few weeks ago with my mother which I thought would make a nice raspberry frosting – a last taste of summer berries to bid the season farewell. I modified the Vanilla Cardamom cupcake recipe that I posted a few weeks ago, incorporating the almond paste and omitting the cardamom. For the icing, I pureed and strained some raspberries and mixed them into a pretty standard recipe for cream cheese frosting.

The almond flavor blended deliciously with the vanilla bean, producing a sweet, yet still subtle flavor in the cake. The cupcakes will still a little bit dense, but improving since the first time I played with this recipe. I had mixed feelings about the raspberry frosting. The flavor was nice, but the texture was not ideal. Not surprisingly, the added berry puree made the icing a bit fragile due to the added liquid. I like the idea of mixing fresh fruit into the frosting, but think that a dried powder might produce a richer flavor with a better texture in the future.



Almond Cupcakes

yield - about 14 cupcakes


9 oz flour 1 tsp cornstarch

1 & 1/8 tsp baking powder

pinch salt

4 oz almond paste

5 oz butter

10 oz sugar

1 egg

1 egg white

2/3 cup milk

1 tsp vanilla extract

vanilla bean seeds from one vanilla bean


Mix together flour, cornstarch, baking powder, and salt in a medium bowl; set aside.In another bowl, mix the milk, vanilla extract and vanilla bean seeds. Set aside.


Cream butter, almond paste and sugar together until light and fluffy in a large bowl. Mix in egg and egg white, one at a time.Mix 1/3 of the flour mixture into the butter/egg/sugar mixture. Stir in completely, scraping down the sides of the bowl. Add half of the milk mixture, incorporating completely. Add the rest of the flour and milk mixtures in 3 additions, alternating between wet and dry ingredients. Take care not to over-mix.


Divide batter into cupcake tins and bake at 350 degrees for about 22 minutes.