
In December I dove head first into the deep dark pool of baking and surfaced victorious with my lovely miniature gingerbread houses. After that foray into the land of milk, eggs, and sugar T-bone and Bookie suggested that we proclaim February, “Cupcake Month”. Fantastic idea however at the time I did not foresee lurking in the distance ‘fridge fright-fest’ which unfortunately put the kibosh on all kitchen stadium antics. Thankfully last Friday with the hope that a new refrigerator would be awaiting my return from Mi7, T-Bone gently reminded me that we were halfway through the month and she had yet to taste a freshly backed morsel of cupcake goodness. True that homes, true that.
Now with a new, yet slightly diminutive refrigerator, installed I dialed up the ol’ Fresh Direct on the interweb, stocked up on all things yummy, and set to work on my first batch of cupcakes. I discovered immediately that baking cupcakes is a hell of a lot easier than gingerbread cookies and as an extra bonus they possess a quicker gratification factor. Yeah for cupcakes! The inaugural batch consisted of Spiced Cupcakes with Cream Cheese Molasses
frosting, very seasonal. I thought the molasses was a bit too sugary so on my second tasting I covered the cupcake with whipped cream then gingerly drizzled the molasses topping over the creamy nooks and crannies…perfection! T-bone and Bookie loved the batch (however we all felt that the cupcakes were a bit more on the muffin side of the cupcake continuum) and they were totally into the sweet molasses topping.
Next up, Mens Finals Figure Skating and Pumpkin Cupcakes. GO USA!!!!
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