All Mixed Up

Todays topic is a very important one to me. It's near and dear to my heart, and it's in my life almost constantly.

Cupcakes

Now, I know that you probably think that cupcakes aren't even worth another look. But I'm here to say that's bull. Cupcakes are amazing. It's easier to decorated a cake. You get more out of a batch. Cupcakes can be made as fancy or plain as you want. They can be kid food, adult food, wedding food, or everyday food. Use a little less sugar, and you have muffins. Anything that is a cake can be made into a cupcake.

My love affair with cupcakes began when I picked up this book:


500 Cupcakes: The only cupcake compendium you'll ever need by Fergal Connolly. And this book is amazing. I've baked quite a few out of here, and I don't show any signs of letting up any time soon. B goes through phases on his favorites. When I first made the Pineapple Upside Down cupcakes, he loved them. Then came Cheesecake cupcakes, and he was in love. It seems like this book can do no wrong, and I'm okay with that.

I think that my favorite part about this books is that it's not just about cupcakes. There are a ton of muffin recipes, from the savory to the sweet. The most intriguing chapter is the one about cupcakes for special diets. Whether you're vegan, lactose intolerant, or can't process wheat, there are at least 2 recipes in this section that accommodate you. When I made some Gluten-Free Golden Raisin and Almond muffins for my boss, who can't eat gluten, she was floored. She said something to the extent of "These muffins are actually like muffins. Out of all of the gluten-free things I've tried over the years, this is the first thing to have taste and texture like it's supposed to."

Of course, there are many more recipes that I've labeled "want to make" instead of "already made." This week I'm going to be experimenting with a Key Lime cupcake (that has the key lime custard inside and meringue on top). After that, who knows? I still want to make some rosewater cupcakes, carnation cupcakes, caramel cupcakes, chocolate ice cream cupcakes... There's just too many! I've had to invest in a few cupcake carriers, so that way I can transport my confections without squashing them. I'm planning on getting some silicon cupcake pans, so that way I don't have to deal with rust.

Out of all of the cupcakes I've made so far, my new favorite (and yes, this also changes with every batch I make) is a lemon poppyseed cupcake, with a poppyseed drizzle. They were incredible. Before that I was in love with chai cupcakes. And a plain vanilla cupcake is very refreshing.

If I ever decide to own my own business, it will probably be a bakery that specializes in cupcakes, called The Cupcakery. I think it would be adorable.