Romina taught a great class full of wonderful recipes and professional technique.Pictured above are the seven cupcakes sampled. Starting in the middle is Madagascar, a vanilla cupcake with white chocolate sprinkles, to the right is Treviso, a tiramisu cupcake with cocoa sprinkled on top, following clockwise, Shanghai with green tea and Jasmin infused flavors, Jaipur with cardamom and pistachios pieces on top, Santorini - a baklava inspired treat, Key West - a margarita inspired cupcake with Swedish pearl sugar sprinkled on top, and lastly Tahiti - a passion fruit flavored cupcake.
Do not over mix your batter - this is the cupcake batter before the final two turns, by hand. Notice it is not a smooth batter.You can pipe batter into papers. Hold pastry bag in the middle for best control. Pipe the first half of your pan, then rotate it to keep the
empty ones closest to you. You can freeze the batter once it's in the papers and go directly from freezer to oven without thawing, just add a few extra minutes baking. This is good for party planning - mix before hand and cook day of for fresh desserts.
This is the Italian Buttercream. In a Kitchenaid, you will have the smoothest buttercream if you'll start with your whisk and finish with your paddle. Flavor with liquids like vanilla, puree, liqueur, and other extracts. 
A great tip: clean the oil and zest off the zester by spreading sugar up and down the back side. This will prevent the good stuff from 'being washed down the sink!'It was a great event and we'd like to thank Romina Rasmussen for hosting and teaching. We look forward to our next event which will be announced at a later date.
FYI: Muir Copper Canyon Farms 801-908-6091
Beurremont Butter (83%): 36 lb. box for $87.16 ($2.48/lb).
33 oz. Orange Blossom Extract $15.97
10 oz. Rose Water $4.84
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