My gosh, baking is so intense! All of you bakers should be commended. It’s so much harder than regular ole cooking and makes 3x the mess and 10x the dirty dishes!!! The only thing I like about baking is eating the product
So far my results have been less than perfect, but still look like they’re going to taste good.
I was majorly stressed out with choices last night. You guys had some excellent suggestions, but I ultimately wanted a vanilla cupcake (and so did Kelsey) and I didn’t want to have to take an extra grocery store trip for special ingredients like buttermilk. I wanted a product I could make with flour, sugar and butter start to finish, and I didn’t care about nutritional stats. This is for a birthday!! Normally I would have the attitude of “might as well cut back if you can and still product a great product” but since the party isn’t at my house, I didn’t want to risk it.
I almost made these Vegan Chocolate Cupcakes simply because EVERYONE recommends them, but again, I wanted to do vanilla.
I also almost made my Gram’s Hot Milk Cake into cupcakes, but I wasn’t sure of the exact cooking time and all, so I decided not to take a chance.
I settled on Amy Sedaris’ Vanilla Cupcakes after reading the rave reviews on RecipeZaar
Snafu #1 – Matt told me it would take overnight to get the butter to room temp. I solved this problem but putting the sticks in a cast iron skillet on the still-luke-warm burner we cooked our pancakes on. Perfect solution, as they were soft in just 30 minutes or so.
(Little did I know I was one stick short and I’d have to do this again with a fourth!! OH, and I had only salted butter so I used that anyways…)
Batter mixing is fun with our Kitchaid Wedding Gift from Meredeth and her mom!
Snafu #2: We didn’t have enough sugar!! Luckily Matt was home and biked there quickly to replenish.
Ice cream scoop to the rescue
They turned out kinda lumpy but hopefully frosting will help that. I haven’t tasted them yet, but hoping they are as good as people say! My batch made 22 / 24 so I think I filled them a bit high.
While cupcakes cooled, Matt and I went to the gym.
Biked there –> 30 minutes on the ET with Real Simple –> killer tiring pull-ups and push-ups –> fire alarm goes off –> we get to leave early 🙂 —> bike home –> speedy shower ……….
……Lunch was awesome!!! Knowing we had leftover mashed potatoes, I made us Salad Niçoise!
Romine dressed in lemon olive oil and kosher salt topped with
Zucchini, green pepper, potato, tomato, pickle, shaved carrot, capers, hard boiled egg and tuna.
Next step: FROSTING!!!!!!!!!!!!!!!!!!
Clearly the best part of any dessert. Ever.
Again, Earth Balance non-hydrogenated shortening was recommended (by famous chef Jenna) but I decided to go with what I had on hand to save a trip to the store.
A Nectars De Bourgogne Coulis de Framboise that Dean & Deluca had sent me a while ago!! I was waiting for the perfect occasion to use it.
Major lickage occurred on this piece when the whipping was done:
Ready for piping. I had a little trouble with it being too runny. A little refrigeration helped, but it’s still on the slidey side.
And you’ll have to wait and see how it turned out!!! Another secret ingredient was added that took this frosting from good to fabulous!
Baking wore me out!
Must. Get. Work. Done.