I’m not one to kill a trend involving frosting, but cupcakes are starting to feel passe. Cupcake bakeries seem to be emerging from every vacant storefront, serving up unsophisticated-tasting sugar bombs. (With a few exceptions. See: Amy’s Bakery on Bleeker St. and Sweet Bakery in Hoboken.)
The final nail in the coffin was when, while discussing buttercream, or a cupcake’s favorite frosting, Rebecca dismissed it. “I’m bored with buttercream. Isn’t everyone?”
Ouch.
The indisputable fact about cupcakes, though, is that they are convenient, whimsical, and, when done right, delicious. This weekend was one of my best friend’s birthdays, and, since the party was at a bar, cake was entirely impractical.
Too cool for buttercream, I picked one of Ina Garten’s recipes, chocolate cupcakes with peanut butter frosting. More interesting than the same-old-same-old white cake, it evoked Reese’s peanut butter cups and peanut butter and nutella sandwiches. Killer. Best of all, I had pink candles to light at the bar and sing to Abby with, completely embarassing her in front of the too-cool Brooklyn crowd. Which is always the best tactic with your friends.
Next on the agenda is figuring out a recipe to help a broken heart. Not mine, but her heartbreak is my outrage. Luckily, I have until Friday to figure one out. Even more luckily, I still have the buttermilk, cream, and sour cream from the cupcakes. Oh, and some chocolate. Double-chocolate muffins, good for traveling? Chocolate pound cake? Very chocolate cookies? Unclear, but I’ll keep you posted.
Food to celebrate, food to comfort. It’s why I like baking.
