I used to have hoards of cook books. While I had a few favorites, most of them had only a recipe or two that I liked and they sat collecting dust. The Internet is my recipe book now. Whenever I come across something interesting, I add it to my Recipes favorites folder. The cupcakes I made today have been calling to me for a couple of weeks.
Months back, I introduced readers to the galley on board. It's time to see just how small my oven really is.
|The ruler gives a bit of perspective, but it's 12 1/2 inches high and 15 inches wide.|
The molds stack and take up very little space in my cabinets. Many thanks to my mother-in-law who thought to give us these handy molds.
Okay, so the problem of how to bake the cupcakes was solved. The next issue was getting butter to warm up to "room temperature" in a 59 degree cabin. I set out a stick for the frosting but it remained just as chilled as I was. After a sad attempt at blending it soft, I put the bowl and butter-covered mixer right in front of a ceramic heater for a while.
Ta-da! A successful batch of Chocolate-Guinness cupcakes with Bailey's and Jameson frosting. Éirinn go Brach!