I’m doing a test batch of cupcakes for the King Arthur Flour cupcake contest at the State Fair this weekend. The cupcakes came out well, but it’s the zabaglione icing that’s got me nervous. I need to somehow stabilize it so it won’t just go limp while it’s being judged….particularly because it’s summer in Sacramento. I’m thinking gelatin, like you stabilize whipped cream.
I’m making my Guinness chocolate cupcakes with Irish whiskey zabaglione. Like a sweet, sweet boilermaker. My idea of a good time.
The judging is next Saturday, September 5th at 10:00 am in the Expo Center, Building 2, if you want to stop by!