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lucyspoileddog@yahoo.com

Reg wrote:
> wrote:
>
> > I never had much experience with cardamom until Bon Appetit magazine
> > featured orange cardamon cupcakes on it's cover a few years ago.
>
> I see a few minor modifications. I normally sub orange flower
> water with cointraeu or grand marnier. Plus the pic makes me
> think the frosting should be applied a with a light hand.
> I'd probably dot it on sparingly with a pastry bag.

> --
> Reg

This was also the first time I used orange flower water, and I love the
fragrance and flavor....very subtle, but distinct and really lovely.
I've made them for weddings and showers and they really are a hit. The
frosting is really just a good basic vanilla buttercream that goes well
with it, but I've also flavored it with fiori di sicilia
(orange-vanilla flavor) and almond, depending on the request. I
usually substitute an equal amount of cream cheese for half of the
butter in the frosting...I like the texture better.

Sandy