I have to admit something. I can’t bake. I can barely cook. If I have enough patience to pay attention, it turns out pretty good, and I’m almost too eager to share the recipes. But, for Baby Girl’s first birthday, I fell in love with the pink cupcake theme, so it was a must for me to actually have cupcakes for the guests. Exhibits A, B, C, D and E are below.
Anyway, back to the cupcake saga.
So the cupcakes I made for Baby Girl’s birthday party were fine because I used a cake mix…well…except I accidently used too little water and couldn’t figure out why the batter was too thick until I poured it all int othe paper liners, so I had to scrape those clean back into the big bowl and add more…but anyway, they were all right. Aside from being gluten and dairy free, which meant that they were a bit tougher than I like. Well, the original idea behind the cupcakes for Baby Girl’s party was that I would put tons of icing out and tons of sprinkles outside on a little pic nic table for the kids to go crazy and decorate their own cupcakes, but it just happened to be super cold and windy and rainy out that day, and doing it inside would be a horrible idea, so a friend of mine and her mom came the the rescue and decorated the cupcakes for me last minute.
So because instead of it being a bunch of kids going overload with the icing and the sprinkles and the eyes, ecc., it was two rational adults with artistic visions decorating the cupcakes, I ended up with a ton of icing left. And I don’t bake so….what was I gonna do with it other than make another two dozen cupcakes?
Henceforth, I embarked on a new adventure of making cupcakes from scratch…so naturally the first step was to Google, “Cupcake Recipes,” and my eyes lit up when I found this.Yes, that’s right: it’s an “Easy Cupcake Recipe.” Well, it’s only natural that towards the end of mixing the ingredients, when I’d already added the milk, vanilla extract and butter (Yeah, I also decided to substitute shortening for Smart Balance butter sub – so I double-subbed), that I would decide that I all of a sudden wanted to make chocolate cupcakes instead, so I guessed and added in 5 ounces of Hershey’s unsweetened dark chocolate powder. So now it looked like I had really dark cookie butter rather than cupcake batter, so I just kept adding milk, probably about a cup, slowly, while mixing, until it seemed like the right thickness to pour into the cupcake slots. Then I filled the cupcake slots about 3/4 full, and put them in the oven at 350 with the timer set to 25 minutes, and crossed my fingers.
And alas, they turned out! A bit uneven in size with batter spilled all over the place, but they turned out!
And hey were actually really good! Still not as moist as I like them to be, but I think I’m a bit extreme with that. And yet again, we had multi-colored cupcakes with store-bought dairy and gluten free icing that I piped through icing bags with streams of food coloring to make them tie-dyed. And i had some straight chocolate icing too for us true chocolate lovers. I also added some multi-colored, sugar-coated chocolate chips on top of the chocolate ones, and some chocolate powder and sprinkles on top of the colored icing.
And voila, I had dessert for the memorial day cookout. When my brother and his girlfriend tried them and said they were delicious, I said, “Yeah, I kinda made up my own recipe,” at which point my husband busted out laughing cuz – well- ’nuff said.
Oh but the really, really bad news? This is what I had to clean up. The true signs of a baker-in-training. I’ll know better next time.