It’s the end of the year and I’m trying to play catch up. This semester I was teaching for the first time (while still taking classes and trying to get my act together to study for my comprehensive exams and begin the process of doing my dissertation proposal). So it’s not that I did stuff that I didn’t post, it’s that I didn’t do anything but teach and study. But I was going through my photos to pick out pics for the last photography challenge of the year and I noticed that I missed a couple of really good food items. Here goes….
I mentioned in my post about the white chocolate, pecan, and cranberry scones that I’ve baked for my classmates before. One of my professors invited his class at the end of last spring to his lovely home in Brooklyn for a end of term party!
I was actually not in the class; I worked as the professor’s research assistant and had done a bunch of scanning for the class. Since I didn’t know many of the people, and I figured I hadn’t paid my dues, I decided I’d better bake.
I made these lovely mini cupcakes. They are Brooklyn blackout cake (it only just hit me that I made Brooklyn blackout cake for a party in Brooklyn–that makes my very happy!) topped with coconut buttercream and finished with nonpareils. I’d made something very similar for my pops’ birthday shindig a couple of years ago and they were a huge hit, so I figured they’d go over well again. I was right.
The coconut buttercream–made with creamed coconut, butter, and lots of powdered sugar–doesn’t melt too much in the heat. But because I was transporting them on the subway in May I didn’t want them getting shmushed at all, so I ended up using the nonpareils on top. Decorative and practical!
The professor had amazing fresh strawberries that he’d macerated and fresh whipped cream. They were just perfect on the side of (and on top of) the cupcakes. Such a delicious dessert–and lovely company.