This recipe had alot of "firsts" for me. I learned what semolina was, which is just another type of flour. And after searching the local market for almond meal and not finding it, I learned how to make it from scratch.
I learned, with the help of my husband Travis, how to thinly slice an orange rind while removing the pith. It takes great patience, and an excellent knife.
For being the first cupcake in the book, I loved them. A little fancy, but if you take your time it's do-able.
Here's to cupcake #1 and 499 to go.
Photography by: Travis J. Premo
Saturday, August 22, 2009
The first of many
My first cupcake batch went well:
Spanish Orange Syrup Cupcakes.
This recipe had alot of "firsts" for me. I learned what semolina was, which is just another type of flour. And after searching the local market for almond meal and not finding it, I learned how to make it from scratch.
I learned, with the help of my husband Travis, how to thinly slice an orange rind while removing the pith. It takes great patience, and an excellent knife.
For being the first cupcake in the book, I loved them. A little fancy, but if you take your time it's do-able.
Here's to cupcake #1 and 499 to go.
Photography by: Travis J. Premo
This recipe had alot of "firsts" for me. I learned what semolina was, which is just another type of flour. And after searching the local market for almond meal and not finding it, I learned how to make it from scratch.
I learned, with the help of my husband Travis, how to thinly slice an orange rind while removing the pith. It takes great patience, and an excellent knife.
For being the first cupcake in the book, I loved them. A little fancy, but if you take your time it's do-able.
Here's to cupcake #1 and 499 to go.
Photography by: Travis J. Premo
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Almond meal!
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