Tuesday, June 21, 2011

Professional Baker?

A few weeks ago, my friend asked me to bake a large order of cupcakes for her daughter's post-wedding reception.   Oh my goodness was I excited! 

We knew immediately that one cupcake would be the strawberry with strawberry buttercream and chocolate butterflies.  From a list of about a dozen flavor choices, my friend also requested amaretto and snickerdoodle.  What a fun trio!  I spent the two weeks prior to the event baking up a storm.  Literally.  And loving every minute!

I took the amaretto cupcake and frosting recipe from The Primrose Bakery and filled them for fun with a white chocolate creme filling that I actually also used in Sashi's strawberry-flavored ballerina cake.  (Yum-oH!)  I highly recommend Ghirardelli white chocolate chips - even over Callebaut white chocolate (which I actually didn't like at all!) if you try this recipe.  I also added coursely chopped, roasted almonds to the chocolate cream to accentuate the almond flavor and to add texture. 


The Snickerdoodle cupcake proved a little persnickety and required a couple of trials.  My first attempt came from Martha's Cupcake cookbook - and this time the taste tester (my husband) gave me a big thumbs down.   

In the end, I used this muffin recipe.  I researched (yes I did!) whether a muffin could be used as a cupcake and officially decided that, because the line between the two is blurry, if you top it with frosting and call it cake, then it is cake.  :)  (Cupcake wisdom by Karin.  Amen.)

The morning of the party, I finally settled on a frosting - my bloggy friend Daiana's vanilla bean buttercream - and through the help of my friends on Facebook, went with a rich cinnamon cream in the middle of these.  Pookie helped me with the decorating - a Pirouette cookie and cinnamon sugar sprinkles. 

It took a village, but it sure was fun!

Later that weekend, I made margarita cupcakes for Father's Day.

And then I retired from my professional baking career. 

...unless someone else wants me to try a recipe?
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