Wednesday, February 10, 2010

One of my prizes for finishing the sweater was a great apron and a bunch of cupcake cooking supplies, which arrived today just a head of the kiddos getting sent home early for a giantsnow storm (which was just rain for most of the afternoon)

Perfect activity. Some how, miraculously, I had all the ingredients for the cupcakes – but just enough butter. I used a “Boston Cupcake” recipe that called for mace, which adds great flavor. I filled up the 12 baking cups as the recipe specified and wondered briefly why I had extra batter, but I figured that happens. Well, half way through the cooking time I figured out why - I’d added twice as much milk as called for! It turns out, however, that this is okay, it just takes way, way, way longer to cook! But they are so worth the wait.

Then for the frosting – again miraculously, we had enough powdered sugar, but not really enough butter. I found a recipe that would work anyway – hot water and powdered sugar, but why stop there? I added what little butter I had left, some milk and Fluff! I can’t say that I’ve ever seen a frosting recipe calling for Fluff, but it works pretty darn good. The kids loved it. Of course, how could they not with all that sugar?

If you're interested, here's the recipe:

2 tablespoons of hot water, 1 tablespoon of vanilla in a bowl.

Mix in 2 cups of powdered sugar and beat until smooth.

Add 2 tablespoons of melted butter and 2 tablespoons of half and half (or milk)

Add 1/3 to 1/2 cup of Fluff

Add another 1/2 cup of powdered sugar if it doesn't look thick enough.

Add a few dabs of food coloring if desired.

It occurred to me later that I could just have used the fluff.

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