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Saturday, February 13, 2010


Swiss meringue buttercream SUCCESS! I received my first offical "order" for cupcakes last week from R's future-daughter-in-law who was throwing a baby shower for a friend. FANTASTIC! I made white-white and double-chocolate cupcakes (dark chocolate with mini-chocolate chips) and a humungus vat of Smitten Kitchen's Swiss meringue buttercream. And after exercising super-human self-control (and not taking the mixing bowl to the couch with a spoon) piped some of the most elegant frosting I've ever seen.

The lemon filling was a homemade concoction of frozen lemonade, sugar & cornstarch cooked until thickened. Not bad, but I won't make it again. I'll probably use a jarred lemon curd next time. My mom suggested the lemon zest decorations and I think they were perfect.

The double-dark-chocolate cupcakes were awesome just as they came out of the oven, but to add insult to injury, I mixed some of the leftover buttercream with some cream cheese and folded in some chopped, frozen Oreos. Since there was no chance the lumpy stuff would come out of a piping bag, I just plopped it on in obscene quantities, almost like a scoop of ice cream. They were ridiculous! I will make them again for sure.

A new business is born: Legally Sweet - Kupcakes by Kristi. Call me!