*EOWTTA = Eating our way through the alphabet
Yes, I am still going with this EOWTTA thing. Sure, I have been somewhat vague and vacillating on actual posting times. But I cannot give up now that I’m so close to the end can I?
So I give you the letter V for Vanilla.
I could wax lyrical about this fragrant “bean”, or rather the seed capsule of a flowering vine, however I wouldn’t want to vex by offering information you probably already know.
Instead, let me offer up some Vanilla Cupcakes instead.
Not just any cupcakes, but cupcakes made from the Magnolia Bakery recipe (found here, my adjustments appear further along this post).
See, I have a bit of an ulterior motive. I need your help. Or rather advice on New York – do you have a must see/must do/must eat thing to recommend a visitor to this fair city?
Mr. Kitchen Hand is heading over soon and would appreciate recommendations of a variety of vantage points to take in the view. Suggest some vivid visions to observe, or where to sate a voracious appetite to leave him filled with renewed vim and vigour.
Sadly, I shall be living vicariously through his emails as there is no vacancy on this trip for a hanger-on.
Actually, scrap the above list. I would prefer instead a list of presents that he can bring home. Gifts speak volumes when it comes to saying “I missed you”, don’t you agree? (Don’t vilify me for being shallow!).
Oh, you’d prefer if we could get back to the cupcakes? We found that they vanished surprisingly fast. If you look at the recipe, there are a few commentators venting their spleen, pronouncing the cupcakes vile. Don’t believe them.
The cakes* came out velvety and not too sweet. The frosting on the other hand, is very sugary but this is easily adjusted. How? Don’t use the ½ cup milk as suggested, instead, start with about 1 tablespoon milk and add enough icing sugar to form the required consistency. For me, this took just over 3 cups of icing sugar (it’s winter over here, so the icing stays a little firmer). Adjust the milk and sugar levels accordingly.
(Note: I had to make ¾ of the cupcake recipe as I realised I only had 3 eggs when I started to bake. Then one egg broke in the carton and I couldn’t salvage it, so I used a heaped tablespoon of yoghurt and a spare leftover egg white to compensate. I also used the scraped seeds from 1 vanilla bean to add some va-va-voom. Oh yes, I also made my own SR flour).
Both the mini-critics were very happy little vegemites when they found these cupcakes packed in their lunchboxes. Mr. Kitchen Hand distributed the rest at his vocational depot (that’s office if you’re not trying to make it start with a V).
Thank you for reading this slightly verbose and voluminous post. You may now return to your regular viewing, especially if it contains vuvuzelas.
There were 28 V words in this post although that has not been independently verified. (Make that 29).
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @