Salmon Cakes with Asparagus Risotto
Date night, done right!
Well, I have to admit that it has been a bit of a busy week for me, as you may have noticed by the fewer postings this week. It is hard to run a blog and have a full time job, even if that full time job is fun and not an emotional drain, as so many jobs can tend to be (mine is the fun kind).
So today I’m coming at you from Starbucks in between work, a doctor’s appointment and a date night cooking class (one of my very favorite date night things ever). Phew.
But tomorrow is Friday, and after about lunchtime I will be free of obligations and hopefully heading into a weekend full of working on my blog, relaxing, and spending time working on a dress I am attempting to sew. And hopefully, celebrating someone’s birthday.
I made these cupcakes last weekend for my friend Aggie’s birthday. We gave them to her Monday, so I’m not spoiling any surprises. I just mean that we will probably continue to celebrate later.
I am kind of proud of the frosting that I made for this – I have never really improvised with frosting before. This one is minty and chocoaltey, but not overly either direction. Just the perfect blend.
For these cupcakes, I made one recipe of the chocolate cupcakes I made for my friend/boss Sarah’s birthday earlier this year – you can find it in my Double Chocolate Cupcake post from a while back.
For the frosting, here is what you need:
Start by beating the butter until it is soft and creamy, instead of in stick form. Turn the speed to low, add the sugar and cocoa and let it mix for several minutes. The mixture will go from crumbs to bigger crumbs, and eventually the butter will totally mix with the sugar and cocoa and it will be one big lump.
Increase the speed back to medium and add the salt, mint and cream. Whip until the frosting lightens in color – this means you have beaten enough air into it. This recipe will make more than enough frosting for your 12 cupcakes. I finished them off with some light green sugar sprinkles.