That last one is a little sad, seeing as we always ended up crying tears of remorse when the Leafs eventually lost in the playoffs. You may not know this, but Hamilton is really not known for their stellar sports teams. The Bulldogs do well, though I always thought they did better while they were still the Canucks. The Blue Jays had quite the hay-day when I was growing up, but I think they may go the way of the Expos sooner than we think.
Finally, there's the Tiger Cats. The CFL's little joke. But, if you were born and raised in Hamilton, you are required to love them. Even after a ten game loosing streak, we would all go down to the local creamery joint and watch the game together over a big bowl of Tiger Tiger ice cream. It's a favourite around Ontario - I even managed to find some out in western Canada - but some of you Yanks may not know what you're missing. Picture a creamsicle, then shove some black licorice strings in the middle. You've got yourself Tiger Tiger. May seem weird, yes, but I promise you, it is amazing. I still have cravings every year during the end of football season. Instead of running around looking for a carton, though, I've decided to start making cupcake versions of the Hamilton treat. The recipe I've developed tastes just like the ice cream. Dare I say, it tastes better than the ice cream.
I thought I'd finally share this recipe with everyone while I enter in this month's Mystery Box Challenge. If you haven't come across this contest, you really must check it out. This month the winner receives:
- Bake It Pretty; a $5 electronic gift card
- Bakerella; an autographed copy of her new book Cake Pops
- Beanilla; 2 each of 4 special vanilla beans
- Hello Hanna; a pack of Sweet Stands cupcake stands
- Miss Kitty Creations; a handmade cupcake charm of your choice
- Sweet Cuppin Cakes; a prize pack worth $25
- Tundra Books; a selection 3 very sweet children’s books
Tiger Tiger Cupcakes
Anise Cakes with Marshmallowy Creamsicle Frosting and a Black Licorce Drizzle
Makes 18 Cupcakes
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cups unsalted butter, room temperature
3/4 cup sugar
2 teaspoons anise extract
1)Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking powder, and salt together. Set aside. In a small cup, mix together the milk and extract and set aside.
2) Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately beat in flour mixture and milk mixture.
3) Spoon batter into cupcake papers and bake for 20-25 minutes or until your tester comes out clean. Set out to cool before icing.
1/4 cup water
2/3 cup sugar
2 egg whites
1/4 tsp cream of tartar
1 pinch salt
1 tsp orange extract
orange food colouring (optional)
1) In heatproof bowl, whisk together the water, sugar, egg whites, cream of tartar and salt. Set the bowl over saucepan of simmering water and beat constantly until mixture holds stiff peaks (about 5 to 7 minutes).
2) Remove from saucepan. Beat until frosting is cooled, about 2 minutes. Beat in orange extract and food colouring (if you wish). Pipe onto the cooled cupcakes.
Black Licorice Drizzle
1 tablespoon water
1/3 icing sugar
1 tsp anise extract
black food colouring
1) Mix everything together in a small bowl. If it is too runny, add a bit more icing sugar. If it is to thick, add a bit of water. Drizzle over the cupcakes in stripes.
Go Ti-cats Go! At least you have a better season record than the Leafs!