Cupcake

Everyone loves a cupcake - right?  It's one of those classic "grab and go" desserts.  Heck - they come out of a box, right - WRONG (and yuck!)

Think Double Vanilla Cupcakes.  Think vanilla bean in the batter.  Think vanilla bean in the frosting.  Think decadence.

In the ongoing quest to experience all things farm fresh and yummy - this recipe for Double Vanilla Cupcakes took a slight detour in my kitchen.

The eggs were from pastured chickens so the batter was VERY yellow, even with only one yoke in there.  And the butter...  let me tell you about the butter.

We buy organic milk here - mainly because dairy cows often have their milking capacity increased or extend by the application of hormones to their diet...  making them lactate longer.  Well - it dawned on me the other day (with my background in biology) - hormones are typically lipid based (fat) and are often concentrated in the fats of mammals.

So - making a leap - it just seems logical to me that IF hormones are concentrated in fat - it would makes sense that they would be MORE concentrated in butter...  since it's the milk fat.

Anyhow - I digress.  Short version - we sprung $5.99 for a pound of organic butter - to try it.  All we can say is WOW.  Who knows if it's the "organic" production - or if its just a better butter...  but it is AMAZINGLY creamy.

SO - the butter in these cupcakes is of the organic variety - and it shows through.

SO - run - don't walk to the nearest farmers market or store...  and come home with your vanilla bean, fresh eggs and organic butter - and get ready to be blown away!

Comments

[Pam]

Baker's dozen please!

[Andy]

Sure - with tax, shipping and "not eating" fees - that comes to... uhh... you don't want to know - the last fee is a killer!