Happy Valentines Day!
Yesterday I had the overwhelming desire to make a miniature chocolate cupcake with pink buttercream frosting and sparkles. I’ve also been looking for an excuse to shoot a baked good on my new desert plates (three other exciting designs to come in future pictures of future baked goods). It was the perfect marriage–except for the fact that I overfilled 90% of the tins, the batter went everywhere, and only approximately six of them turned out like real cupcakes. These are the best three. Oh yeah, and I didn’t have sour cream, so I subbed it out in the batter for Greek yogurt, and that certainly didn’t work. No non-lowfat cupcake should taste like a lowfat cupcake.
C’est la vie. At least they’re pretty. A follow up post at a future date when I actually get it right.