Last night, I baked gourmet cupcakes. From scratch. Including the frosting, which, by itself, is impressive enough to brag about.
The Young One helped me. I applauded him for being “somewhat useful.” He took this slanted compliment as an invitation to stick around and lick the counter.
Generalization: The kids love the sugar. I equate their insatiable appetite for the white stuff with my deep affection for red wine. Both raise our glucose levels and send us into dizzying states of bliss, so really, the small ones and the grown ups are kindred addicts.
The Young One has a distinctive baking style. It goes something like this: 1) Pack the powdered sugar 2) Lick the fingers 3) Whisk the batter 4) Lick the whisk 5) Dribble the mix 6) Lick them pan. At one point, he dropped a saucy spoon and licked the floor. He cleans as he works and this works for me.
The small ones and the grown ups are kindred addicts.
After dinner, I arranged the frosted cakes (very retro-chic) on a platter belonging to my grandmother (a classy domestique) and served them warm. The Young One and The Tall One declared them “good” and said they tasted like waffles.
Waffles?
Hmmm. Not exactly the review I was hoping for (I’m sure Ms.Nigella Lawson, Queen of the recipe, would have been appalled). But, since they do LOVE waffles, I equated the comparison with a Four Star review in the Special Zagat Edition of Truck Stop Eatin’. “Maam, two eggs over easy, side of bacon and a chocolate bunt cake, please.”
I let their friendly commentary on my attempt at trendy dessert sink in. I have made delicious cakes that lonesome truckers would eat.
“Pass one over here,” I said.
With that, I dipped a savory bite into my red wine, popped it into my mouth and licked my fingers with satisfaction.
For an entertaining read on the battle over the Edible Icon: The Cupcake, check this NY Times article
Image courtesy of Petrina Tinslay. Click HERE for the recipe.
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OK, you said you in your last post you felt like baking a cake, not just one it seems.
I linked to the article and Dr Nestle has an appropriate name to talk about the sugar and cupcake issue…. !! some of the most sugary products in the world burst through the factory doors at Nestle every day.
Also, please pass on the receipe – All my nigella books are in storage in the UK waiting for shipping and I’m getting withdrawal from the overt gluttony of her food.
And if you ever get the chance to have Sprinkles cupcakes from LA, just off Rodeo drive, where they line up outside the door, then do… they are to die for, or if you’re diabetic, to die of, but actually, I dont’ think you can beat home made and slightly warm from the oven.
I’m in the process of making and freezing lemon flavoured cupcakes for my offical wedding cake in 8 weeks.
Trix,
Don’t you just love Nigella. From here on out, I am going to imagine that she is you and you are her- both brilliant Brits.
Click on the photo credit at the bottom of the post and it will take you to the recipe.
Haven’t heard of Sprinkles- sounds great! Love that you are having cupcakes at your wedding…I need more details. Where, when, what are you wearing, etc.
kisses
IR
I can’t wait to get back into a house that has the venting and air flow to allow me to again start the baking. I miss the time spent both in baking them and in licking the bowel as I finish. Cupcakes and chocolate chip cookies are my thing, hubby on the other hand, loves to bake up some brownies.
Thank you for your comment.
Mm-m-m – cupcakes …
I laughed aloud at my computer when I read the line, “He took this slanted compliment as an invitation to stick around and lick the counter.” I can relate. I have to fight my desire to test (for quality assurance purposes) every step of the baking experiment process with a finger/bowel/spoon/whisk/beater/measuring cup or spoon/knife/plate/counter/wall/apron lick. Don’t worry, though, saliva is NOT an ingredient in my ‘for-the-public’ baked goods… I fight the lick urges pretty well.
First of all, hello my long lost friend. I have been away from the blogosphere as of late and have missed the myriad smiles you bring with your ever timely and always entertaining posts.
Nextly, I thought those might be cherries I spied on top of those cupcakes. To be sure, I followed the link to the recipe, where my delicious suspicion was confirmed. Then I got to the part about dipping this heavenly array of sexual chocolate into red wine and at that point I went to the kitchen, tried to insert my entire face into a tub of (totally not even close to the yumminess of homemade) Betty Crocker frosting; decided this was woefully inadequate; and then took a cold shower instead.
Sigh. I heart you, Izzy. And your cupcakes too.
Hello back at you. I have been an absent friend as well. I’m sorry (well, not really) to have gotten you so hot and bothered. I hope you’ve cooled off:)
I heart you, too and will be over to visit soon.
IR
Who knew you were domestic!
well…i think i may just have to make some cupcakes this weekend. that recipe looks delish!! are you going to post some pics of your creation?
[...] all-time favorite recipe of hers is Chocolate Gingerbread Cupcakes because, one: they’re superbly sinful and, two: Nigella describes them as “very rich, [...]