Friday, March 11, 2011

The Icing on the Cupcake

Funny thing about cupcakes.  They've lead me to many different places and experiences in my life (no, really).

If you remember, I did a contest a while back looking for an "outro" for my podcast.  The winner was "Remember that Your Creativitiy is the Icing on The Cupcake".  Still love it.  Imagine my surprise when I saw this book at my library - it's called The Icing on the Cupcake.

I'm only a few chapters in, but I love that each chapter ends with a cupcake recipe, usually related to the topic of the chapter.  I can't wait to try them.

The Icing on the Cupcake: A Novel
The main character is always baking, and she talked about Potato Starch being the secret to moist cupcakes.  Of course, I had to find it!  Only thing is, it's hard to find locally.  My two baking friends hadn't heard of it, and neither did the folks in my local grocery stores.

Once again, a trip to Shady Maple Market in Lancaster, PA did the trick.  I found this there, by Bob's Red Mill -  you can order it online, but I wanted to find it "in the wild."


So, now I have everything I need to make super yummy moist cupcakes.

I'm curious, has anyone out there used potato starch before?  Any suggestions?

3 comments:

drMolly, the BeanQueen said...

Hmmmmmmm had not heard of that one. I've seen the BRM potato starch before, but did not know how it was used. Let us know how you did, OK?
docM

Gatormom said...

Yes, please let us know if the potato starch makes a difference. I miss your podcasts! Have you stopped making them?

Anonymous said...

Hi,

here in Germany we use potato starch e.g. for potato dumplings (of course with other ingredients like potatos :-)) helps to keep the dumplings together.
BTW miss the podcast too.

Steffi