In this excerpt, Stacey reacts to Matt's injuries. If you're just checking in, you can go to the first Cupcake post and read the excerpts in order. They'll make more sense that way. A New Dream is available at http://www.astraeapress.com/#ecwid:category=662245&mode=product&product=2676585
Remember, if you leave a cupcake recipe you'll be entered in a second drawing for a cupcake trinket box pictured with this post.
Stacey shuddered and splashed some more water on her
face. The nausea had passed now. She staggered back into her
bedroom and threw herself across her bed. Matt’s legs looked
horrible! She’d give anything not to have been at the hospital when
the bandages came off. It had been bad enough when a sheet
covered Matt, but to actually see his mutilated legs turned her
stomach and made her feel faint.
She knew one thing, though. Until this afternoon she hadn’t
really understood that Matt’s football career had ended. Oh, she
realized he had lost a leg, but somehow it hadn’t been real to her
until she saw it for herself.
Rolling over, she curled into a tight, little ball. She had had
such fun going places with Matt. People always recognized him
and wanted his autograph. He had plenty of money too, and he
wasn’t stingy with it. The fame and money had thrilled her, but it
was all over and done with now. No more autographs or big
money.
Her stomach lurched again. She had more than just fame
and money to worry about. Matt had wanted to kiss her this
afternoon. In fact, when the doctor came in to take off Matt’s
bandages he had caught her sitting on the edge of the bed kissing
Matt. The doctor had kidded him about it, but she hadn’t minded
being interrupted at all. She…didn’t like to touch him too much
now.
Her thoughts drifted to the afternoon of their accident. Their
parents wouldn’t approve, but she and Matt had gone to Greenville
and checked into a luxury hotel that morning. They had spent his
last day of freedom in bed together. She drew a deep, shaky breath.
The day had been everything she’d dreamed it could be. Her body
tightened with the faint echo of passion. Matt was a good lover.
Oh, why did they have to have such a terrible accident? What
would happen to Matt now? Her engagement ring winked and
twinkled as it caught the light. She stared at it for a moment and
began to cry.
Key Lime Cupcakes
ReplyDeleteIngredients
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
For the Frosting:
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish
Directions
Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
Congratulations on your new release. I'm enjoying the excerpts and cupcake recipes. Thanks for sharing!
ReplyDeleteThis one sounds great.
ReplyDeleteA favorite of ours:
ReplyDeleteDOUBLE CHOCOLATE CUPCAKES
Ingredients
* 1 quantity classic cupcake recipe (see related recipe)
* 1/2 cup cocoa powder, sifted
* 3/4 cup dark or milk choc bits
* 1 tablespoon cocoa powder, extra, to serve
* 1/2 cup cream
* 200g dark chocolate, roughly chopped
Method
1.
Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits.
2.
Follow step 2 of classic cupcake recipe.
3.
Bake cupcakes following step 3 of classic cupcake recipe.
4.
Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.
CLASSIC CUPCAKES
Ingredients
* 2 cups self-raising flour, sifted
* 3/4 cup caster sugar
* 3/4 cup milk
* 125g butter, melted, cooled
* 2 x 59g eggs, beaten
* 1 teaspoon Queen Natural Vanilla Essence
* Sprinkles and lollies, to decorate
*
Icing
* 1 1/2 cups pure icing sugar
* Pink food colouring, optional
* 1 to 1 1/2 tablespoons water
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Great excerpt and great recipes!
ReplyDelete