I stopped at AC Moore on the way home from work (well, it's really quite out of the way, but nevermind that). I bought myself a mini cupcake pan, and a 1M tip. This tip is amazing!! I don't know how I survived without it before! I'm still a beginner with it, but I think I did all right. I had the green cupcake papers from when I made the truffles (I needed something to put them in!). They kind of clash, but I don't really care.
These are (gluten-free!) rice flour cupcakes with strawberry buttercream frosting. The frosting was a learning experience. I don't know what I was thinking last night, as I joyfully poured the (defrosted, sorry!) strawberries in with the butter, and then tried to mix in the sugar (I'm going to blame it on it being 10pm with only 5 hours of sleep the night before). It was a complete failure. An awful, terrible, disgusting-looking mess. I wish I had thought of taking a picture, because mere words cannot describe how gross it looked. I panicked, and scooped it out of my mixing bowl into another bowl. Then I mixed up some regular, no-flavoring-added buttercream, and slowly added the curdled, nasty blobs that were supposed to be strawberry frosting. The result, as you can see, had no nasty blobs, and had a good strawberry taste, despite only having half the amount of strawberries it was supposed to.
Actually, eating one of these cupcakes tastes a lot like eating strawberry ice cream in a cone. But sans the brain freeze. I have like 2468735789 of these in my fridge. Why did I make them last night!? I knew I wanted to bring them into work, and that I wasn't going to work today because of snow. I set myself up for eating-all-the-cupcakes failure!
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