I love cupcakes, but sometimes there is too much of a good thing. I made 40 cupcakes on Friday, for Lizzie's birthday. Lizzie, my friend Nancy's daughter, was all about cupcakes for her party this year. Fortunately, a recent article in Food & Wine magazine detailed how to make the perfect cupcake. Mine weren't perfect, but they were pretty good. I made a big vat of buttercream, and used it to make strawberry, peanut butter, and Oreo cookies and cream frosting. And of course, I made chocolate frosting too. I worried that I'd be gobbling all of Lizzie's cupcakes, but hours of inhaling the buttery, sugary fumes made me sick to my stomach. I never thought I'd say this, but it will be a long time before I crave another cupcake.
The cupcake tree at the party. Not shown are the peanut butter cupcakes segregated from the others (to protect those with nut allergy). (Picture by Craig Warden)
And here's Lizzie (in the middle) with her party guests, posed in front of their Hummer limo. Birthday parties are a lot more exciting now than in my day. (Picture by Craig Warden.)
As mentioned before, I used recipes from Food & Wine which were quite good, and easy to make.
I doubled the white buttercream recipe from the magazine and divided it into three bowls, mixing strawberry jam into one portion, peanut butter into a second one, and used the plain white buttercream to make cookies and cream cupcakes. I used crushed mini-oreos as a topping, sinking a whole little Oreo in the top of the cupcakes. I should have made more of this variety because they were the overwhelming favorite.
The chocolate frosting recipe was quick and simple to make, with an intense chocolate flavor.