Then on Monday, I found some little excuses to make cupcakes: some for my landlady (as a thank-you because she gave me some pots to start a vegetable/herb garden in the backyard) and some to give to my coworkers on the first day of my summer job. I made three half-batches so that I could give away a few of each while keeping one or two to sample myself (I’m selfish like that).
I made (pictured from left to right): Simple Vanilla and Agave Nectar Cupcakes (made with spelt flour) filled with Super Natural Agave Icing and topped with additional agave icing and Not-Too-Sweet Blueberry Mousse; German Chocolate Cupcakes (Your Basic Chocolate Cupcake topped with Coconut Pecan Fudge Frosting); and Rosewater Cupcakes (I omitted the pistachios from Pistachio Rosewater Cupcakes, upped the rosewater a bit, filled them with rose petal jam, and topped them with pink-tinted rosewater Buttercream).
All of them were excellent, with the exception of the blueberry mousse - next time I’ll omit the lemon extract, which I found overpowering. I’ll also add slightly more arrowroot and agar than the recipe calls for, because the mousse was thinner than I’d prefer. Overall though – excellent. Definitely a cookbook worth having for amazing buttercream icing and special occasions (the rest of the time I’ll have to hide it somewhere for health/safety reasons).
While in the kitchen, my roommate asked, “what if she (the landlady) doesn’t like cupcakes?” and I said, “everyone likes cupcakes,” then he said, “I don’t really like cupcakes,” so I said “you don’t count.” But he likes them now. Oh yes.
Now I think I’ll take a break from sweets for a little while…
