You’re Invited!
To the Live Life Deliciously virtual cookbook launch party!
Tuesday, October 6
Drop in between 7:30-8:30 MDT
Since Tara can’t come to you on a traditional book tour, we’ll come together in the comfort of our own homes. Cozy attire encouraged!
You don’t want to miss:
giveaways every 10 minutes
a live Q&A with Tara
and guest host Courtney from @CakebyCourtney!
You will need to register for a link to this FREE event!
Preview two FREE recipes from Live Life Deliciously below! Make these sweet treats from the cookbook when you join us for the launch party!
Vanilla Cupcakes with Buttercream Frosting
Makes: 24 cupcakes or 36 mini-cupcakes Hands-on Time: 30 minutes Total Time: 1 Hour 15 Minutes
Ingredients:
3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 ¼ cups whole milk
1 recipe Swiss Meringue Buttercream (see below)
Directions:
Heat oven to 350° F. Line 2 standard cupcake tins with paper liners; set aside.
In a bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Mix in eggs and vanilla. Scrape down the sides of the bowl. Alternately mix in flour mixture in 3 parts, starting and ending with flour.
Divide batter among liners; fill standard cups ¾ cups full and mini cups just below the top. Bake until tops spring back when lightly pressed, about 20 minutes. Cupcakes will stay a light color, so don’t wait until they turn golden. Cool completely on racks.
Divide the Swiss Meringue Buttercream into 5 separate bowls. Divide 1 bowl in half and color one half green for leaves. Transfer green frosting to a piping bag fitted with a #352 notched V tip. Color the other half mustard yellow for the inside of the flowers and transfer to a piping bag fitted with a #10 or #12 plain tip. Color 3 other bowls of buttercream in pink and peach tones, leaving the fifth bowl white. Transfer colored buttercreams to piping bags fitted with couplers and have ready flower tips #3, #80, and #104.
Frost each cupcake with the white buttercream. Pipe leaves onto each. Pipe petal flowers and chrysanthemums onto the others.
Cupcakes can be stored in the refrigerator until ready to serve.
*Tara’s Tip: These vanilla cupcakes are a little different from other cupcakes because they should not brown at all during baking. If you do see that they are browning, they are overdone! These cupcakes will be a beautiful blonde when finished. You’ll love their fine crumb and rich taste.
Swiss Meringue Buttercream
Makes: 6 cups buttercream Hands-on Time: 25 minutes Total Time: 25 minutes
Ingredients:
7 large egg whites
1 ½ cups granulated sugar
1 teaspoon vanilla extract
2 ½ cups unsalted butter, softened and cut into 1-inch pieces
Directions:
In a large saucepan, bring 2 to 3 inches water to a simmer over medium-high heat. In the heatproof bowl of an electric mixer, whisk together egg whites and sugar. Place bowl over the simmering water and continue to whisk vigorously until sugar is dissolved, 3 to 5 minutes. To test, rub the mixture between your fingers—you won’t feel any sugar crystals if sugar has dissolved.
Transfer bowl to the mixer stand and fit with whisk attachment. Beat on high speed until mixture cools and stiff peaks form, 10 to 12 minutes.
Reduce speed to medium-high and add vanilla extract. With mixer running, add softened butter a piece at a time. (Buttercream may appear to curdle but will become smooth as you continue to beat it.) The process of adding butter and beating until smooth will take 8 to 10 minutes.
Use within a few hours or refrigerate in an airtight container up to a week. Before using, bring refrigerated buttercream to room temperature and beat on low until smooth.
*Tara’s Tip: Your buttercream should not be cold, but should not be quite at room temperature. Test softness by pressing your thumb gently to the butter; it should hold your print. If the butter is too soft, the buttercream will not come together. If it is too cold, you will have lumps.
Restaurant-Style Salsa
Makes: 4 cups Hands-on Time: 15 minutes Total Time: 15 minutes
Ingredients:
1 (15-ounce) can tomato sauce
1 (7-ounce) can El Pato tomato sauce
1 small bunch cilantro, big stems removed, coarsely chopped (about 1 ½ cups)
6 small scallions, white and green parts chopped
¾ teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
1 cup boiling water
Directions:
In a blender, combine the tomato sauce, El Pato, and all other ingredients except the boiling water and process until pureed.
Add the boiling water and pulse until combined. (It’s important to use boiling water rather than just hot or warm water because the extra heat activates the flavors.)
Serve immediately with tortilla chips or store, covered, in the refrigerator up to a week.
*Tara’s Tip: One regular or large bunch of cilantro is roughly 2 cups coarsely chopped leaves and tender stems. Adjust this amount to suit your taste. I like to use about 1 ½ cups chopped.
There isn’t a perfect substitute for El Pato spicy tomato sauce, but if you can’t find it, use a small can of traditional tomato sauce with a few splashes of hot sauce and increase the garlic powder to 1 teaspoon.