Cupcakes Squared

I have done a lot of baking this week. It started with homemade English muffins on Saturday - delicious! On Sunday, I made apple pie cupcakes as an American-themed dessert for the "Around the World" ladies dinner at church. I am so glad I went to that - so many great foods and desserts to choose from and wonderful company. I decided to add that special pie touch to my cupcakes by actually baking pie crust "leaves" and placing them atop the frosted (vanilla buttercream) apple spice cupcakes. I didn't get to try the combo as a whole but Ben told me it worked great and I trust him to actually tell me the truth. Those were good but the truly noteworthy cupcakes, I made today.
It is the beginning of the Florida strawberry season and I think everyone in the house had the same idea - those big, red strawberries look delicious! That is how we ended up with more strawberries then we knew what to do with. I already was planning on making cupcakes for the show at Bethany on today, so I thought about how I could make strawberry shortcake in a cupcake. I made a whiter cake than usual to start. I then put some batter in, a layer of sliced strawberries, then batter on top. I thought this would create the sort of shortbread "sandwich." To top it off, I wanted something that gave an illusion of whipped cream but figured the cupcake could use more strawberry flavor. I ended up with a meringue-based topping mixed with strawberry puree. While the strawberries made the topping runny, once on the cupcake it stood up fine (took a few tries to top it right though). Next came tasting and Ben and I knew I had discovered something special. I found out how special later tonight.
I took the cupcakes to the show and everyone loved them. The number of people who told me how much they enjoyed my cupcakes and how good they were amazed me. Ben's reviews have always been glowing and a huge encouragement, but hearing that from other people too, was overwhelming. It really made me want to cry. It seems that making cupcakes and pastries all day is indeed a good choice for me.

Here Comes the Cake

I was looking at my blog and decided it was time for a poll. I drew on my last post for inspiration. As it was about cupcakes for my wedding reception, I thought asking you all about your wedding cakes was a good idea. So let me know what your cake was like or how you want it to be in the future.

Business Adventures

The wedding, honeymoon and Christmas were over. All that remained was the reception back in California and the daunting task of creating 120 delicious cupcakes. With a day in the kitchen and lots of help from Ben, mission Wedding Cupcakes went off without too many hitches :)
We started out with a huge shopping trip, buying 3 dozen eggs, ten pounds of sugar, and 12 sticks of butter. The next morning when we went to start baking, the buttermilk we had bought just the day before was bad. A trip back to the store got our baking off to a late start. At 11:30 we started making six batches f cupcakes: 2 each of vanilla chocolate chip, spice cake with cream cheese frosting, and chocolate peppermint. At 4:30, the cupcakes and frostings were made so we dropped them off at the church, knowing we would have to come back later to frost all of them.
We spent another hour in the kitchen but when we put all the cupcakes on their trays, it was all worth it. It looked amazing! The next morning, the cupcakes were a big hit even though people hardly had room for them after a yummy brunch.
My dad asked me a couple days later if now that I had spent so much time making so many cupcakes, it was still something I could see myself doing every day. The answer was easy - YES!