Meatball WIN!

The pasta I made with the attachment to my mixer came out surprisingly well, as does everything I make with that magical, mystical machine. And the meatballs were superb, too-- pork + veal = get in my belly! I am always surprised at what a distinct taste veal has. It tastes so... vealy.

And what's a meatball dinner without dessert? These were replacement birthday cupcakes (to make up for the ones I made and then ate instead of giving them to the birthday boy), and boy were they good. Nigella Lawson's Fairy cakes recipe, with salted caramel frosting. The frosting was almost a little too salty, until you got a bite with the cupcake and frosting together--- salty and sweet. Like me.

Update: This morning I was very,very close to eating the leftover spaghetti and meatballs for breakfast. But instead, I had a cupcake (as in two). Was that a better decision or not?

Fairy Cakes

half cup unsalted butter, softened
half cup superfine sugar
2 large eggs
three-quarters cup self-rising cake flour
half teaspoon vanilla extract
2-3 tablespoons milk
12-cup muffin pan lined with 12 paper baking cups
Preheat the oven to 400ºF.

Super simple: just put all the ingredients except for the milk in the food processor and then blitz till smooth. Pulse while adding milk down the funnel, to make for a soft, dropping consistency. Bake for15ish minutes. This recipe says it makes a dozen, but I've never gotten more than 6 cupcakes out of it. But, you know, Nigella is British, so maybe to her a dozen means 6.

 Salted Caramel Frosting (aka crack)

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1 teaspoon kosher salt
1 cup powdered sugar

1. Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
2. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
3. Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
4. Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.