April 25th, 2010
Rainbow Cupcake
I figure if I just paint a cupcake, then I get all the fun, without the calories!
So, whenever I see an illustration of a cupcake, it’s shaped much like the one above. Nice and round on top. Why is it I can never bake cupcakes that look like that once frosted? They don’t come out with such a robust top in real life. One of my biggest pet peeves are cupcakes with enormous piles of frosting on top so that they look more like this. Thing is, that always equals to way too much frosting. As Alton Brown would say, not good eats. I like just a light, even coating of frosting. Mostly cake.
One of these days, I’ll come up with a brilliant solution to this problem. A cupcake that achieves that adorable rounded top, without the icing overload.
Big sister to the rescue! I actually have solved this puzzle, once and for all, because it bugged me too. Here’s the one and only simple trick: the butter? When you pour it in? It has to be SOFTENED, but not hot. Not even warm. Room-temperature soft butter.
Until I figured that out I always just zapped it in the microwave and plopped it in. Or, did it cold, or too melty, or or or… But if you can get it in there room temperature and softened, you’re good to go. At least, that’s how it worked with the recipe I have (which is from scratch).
Oh, I’ll have to try that! Also… can I have your recipe?
Yes, I’ll get it for you asap.
WOOOT!
I love this painting! Also, I appreciate your sister’s advice, because I always have that problem!
P.S. did you ever see when I gave you that blog award on my blog?
Sarah, THANKS! And no I never saw that. I’m WAY behind on my blog reading. (and posting, if you haven’t noticed) I’ll take a look right now.