I was so bowled over by the richness of the gluten-free Fleur de Sel offered at Pearl’s Cupcake Shoppe @ Grove&Libby this weekend, that I made it my personal goal to re-create this in my kitchen this very week.
As this seems so frenchy and oh-so-fancy, surprisingly, you can find most of the ingredients in any standard housewifey’s pantry, with the exception of the Fleur de sel, heavy cream and buttermilk.
I made the cupcakes in advance and completed the necessary and extra finishes this evening. The butter-cream-caramel frosting base is so easy to make (simply butter, confectioner’s, the caramel an extra step), but is SO finger-lickin’ delicious, I was delighted to see that I had plenty of extra and scooped that up into a Tupperware holder in case of emergency and future crises. At first, I kind of cringed at the little specks of hardened caramel amongst the butter-cream base, but I increased the mixer speed and left it whilst I cleaned up my explosion of confectioner’s sugar and caramel all over my counters. Et voilà, clumpy and sketchy transformed into light and airy. I <3 you, Kitchen Aid. Now if I could only work a pastry bag…
Making the caramel candy lattice was oh-so-fun, trying to peel them off of the wax-paper without keeping the wax-paper and hearing that cracking break, felt like I was breaking my own heart. I broke out the emergency frosting and all was well once again.
Common sense things to be careful of (that I ignored): working with caramel is extremely dangerous, especially when you stir in the cream and it begins to foam and steam up… whisk diligently, but also be careful of scalding. The recipe author did an amazing job detailing (and really, kitchen testing) under which specific conditions, time and optimum ingredient temperatures to be mindful of, so please do try this recipe. The butter-cream frosting in itself is a gem, all three combined, this has got to be a wow-factor.
No more waiting for the annual springtime girl scout cookie sale.
Famously and previously called “Samoas” (now “Caramel deLites,” their politcially correct classification) or “Coconut Dreams” are doughnut-hole cookies drenched in caramel, encrusted with toasted coconut and drizzled with chocolate. Sounds like a health care provider’s nightmare (or what’s in their secret stash behind the meds).
According to the Girl Scout Cookies website, I would have to wait 91 days, 2 hours and 24 minutes until cookie season.
As much as I will continue to patronise a good cause, I cannot wait that long. So until then, I will load up on saturated fat and high sugar content with these $2 “coconut dreams” made by the Keebler company (which surprisingly owns a subsidiary of the manufacturers of the Girl Scout cookies).
At least, I will only be spending $2 per box for my way to Type II diabetes and possible atherosclerosis opposed to $5 per funnel cake.