June 5th, 2010
Mom & Dad's 35th Anniversary
I decided to remake the mint chocolate cupcakes and follow the suggestion of my coworker to add some chocolate chips. I used mini chips and followed his advice to coat them in flour first to keep them from melting. 
The only downside to the chips is that it makes it difficult to use the toothpick method to test if they're done. The chips stayed intact though and I was happy because people seemed psyched to have them.
I also got a chance to give the icing another try. This time it worked much better, which was a huge relief because it's much more delicious than the other buttercream. (Less buttery!) I guess the lesson is, room temperature butter should NOT be 80 degrees! It amounts to the same thing as melting the butter, which defeats the whole purpose and it doesn't bind the sugar together.
Ta-Da!
It just screams perfection!!!! :))) love the picture of your parents too!
ReplyDeleteLove it! Cute couple! Good job, Caitlin! Beautiful. I'm sure your parents appreciated all the effort and love you put into making their anniversary special.
ReplyDeleteAbsolutely beautiful to look at, and since I needed to avoid the frosting, I got the full force of the minty cake. (I think I get fuller tastes of sweet things these days, rarely eating sugar).
ReplyDeleteThe taste was deep and satisfying. The texture reminded me of Drake's Cake's "Devil Dogs" from my childhood, an interesting, almost powdery texture, but surprising, very moist. Can't explain it! But these definitely must stay in your repertoire.
re: big versus small--I personally think we've all gotten too used to super-sizes. But the smaller cupcakes, made from recipes with depth like these mint cupcakes, pack a huge flavor punch, and are very satisfying, and better for the waistline (:>) And you're using Real Food ingredients (butter, etc) that make them more satisfying than a box cake. Can't wait to see the next installment! love, Aunt Rheba