This week I swirled and twirled and gumdropped (??) my cupcakes to marble the insides like a statue. I mixed the yellow batter with the chocolate batter and baked to perfection! I feel like an evil, mad genius Buddy the Elf! (This paragraph makes very little sense...buuuut, cupcakes!)
I altered my cupcakes. Many changes (just two). The important things were making more and making frosting. I doubled the recipe. It yielded only 16! How can a recipe only make 16?! I mean, I eat one (minus the amount of batter I eat which is approximately more than one…), leave two for sister and brother-in-law, possibly for more people that are in my house. I would only bring 12 to work? Psht. So, I made 32.
And even though Martha said, “Dust with powdered sugar and you’ll be fine.”
I disagreed. I wanted frosting. So I made Swiss Meringue Buttercream frosting.
I did not, however, allow for the frosting to get as stiff as I’d like (that’s what she said). So, it looks a little runny. Maybe if it was a birthday of someone I really liked I would have dyed it their favorite color. And worked a little harder. Maybe I should have saved the cupcakes for another week, but I wanted to make something I liked. So I did.
A few problems (just one really). Unsweetened Dutch-processed cocoa is pretty bitter. But I can deal if it’s going to be so delicious!
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