Heavenly Yet Beautiful Cupcakes
Starting my own cupcake company was a thrill and I learn so much. But I yearned for the calm of taking my time to create perfect little decorations and unique flavor combinations. After selling my business, I decided to focus on teaching my craft. I hope this site will inspire you to create and indulge in one of the best and most satisfying desserts...the cupcake.
Sunday, March 14, 2010
Monday, March 1, 2010
Wow, it's been forever since I posted. I feel so guilty for not attending to my blog. But I had absolutely no idea how consuming having a baby would be. I found myself chin deep in poopy diapers, washing onesies everyday and spending a ton of time trying to get burps out. But finally last week I made my first batch of cupcakes after giving birth. I made them for my pediatrician's office as they have been so wonderful (I call them a lot). It was a great way to warm up my skills in the kitchen. This week I decided to try to make a cupcake for my brother. He has just been promoted at work and he is a huge fan of my cupcakes. He also loves and I mean loves beer. I had heard of buttercream infused with beer but cake too? I didn't want to make a chocolate beer cake as that is fairly common, so I went the other route. The only thing was I had to make a lowfat cupcake. I hate to use the word lowfat and cupcake in the same sentence, it's just wrong. But this was a requirement for my brother's beer cupcake as he has been really watching his weight. So, below is the recipe I tried. It came out better than I thought. The cake was nice and light. The two tablespoons of butter was just enough to make it moist. I usually use a ton of butter so 2 tablespoons was as lowfat as I was going to get. I wasn't about to make cupcakes that tasted lowfat! The buttercream could of used more beer. I used Guiness as it is dark and rich. But any beer would do (except Coors Light or Bud Light...choose a real beer!).