…me and my cupcakes, that is!
Today I finally settled on what to enter into the Minnesota State Fair. I don’t have many food “specialties,” and even fewer that would fit into the state fair Creative Activities competition categories, so I’ve spent a good bit of time poring over recipes to find the right one. I’ve decided to make cupcakes using my mother-in-law’s awesome carrot cake recipe. The cake is always a hit at family gatherings, so for me it’s both a treat to eat and also has special significance.
I registered for the competition today, and entry drop off is next Saturday. So, in the next week and a half, I’ll be looking to adapt this recipe for the fair:
- The recipe needs to be altered slightly to go from being a cake to working well as cupcakes. This shouldn’t be too big of a deal. Typically cupcakes are baked at the same temperature, just for a shorter period of time. I’ll probably play with it a bit ahead of time just to be sure and also to see whether there are any other kinds of changes to make with a cupcake in mind.
- The contest excludes any frostings made with cream cheese. The cream cheese frosting is a major component of this cake, so I’m working on finding a buttercream that will complement it just as well. I may even try making a frosting with a cream cheese emulsion—something I’ve never done before—to try to mimic the flavor of a cream cheese frosting.
I’ll let you know how it turns out!