That one moment when everything becomes clear—the light-bulb moment, the “eureka” moment—is priceless. Understanding washes over you and you feel a certain defiant, reluctant kind of relief that you’re one of them (the people in the know) now.
My latest baking “eureka” moment happened a couple weeks ago when I finally made the perfect Vanilla Cupcakes with Vanilla Bean Buttercream. I get it now; I understand why the world has been caught up in such a cupcake craze. Cupcakes are the perfect portion-controlled cakes, that, when done right, taste like little bites of sugary heaven.
After the success of my first official batch of cupcakes, I was eager to start playing around with flavour combinations and variations. Suddenly, any and all occasions were excuses to whip out my muffin tins and stand-mixer.
A couple weeks ago, my brother Kyle, my friend Tammy, and I went on a pilgrimage with our friend David to his dad’s sushi restaurant. I don’t use the word pilgrimage lightly—it took us two and a half hours and three bus tickets to bus to the restaurant (and two and a half and three more bus tickets to get home). I almost died when I saw how big the sushi boat we had ordered was. It was insanely delicious.
To thank David and his dad, I offered to bake them something. “Cheesecake,” David said, “the one with the Oreo cookie crumb base.” The next week, we got together with David to go swimming at his place. Unfortunately, I didn’t have any cream cheese on hand, so I decided to make Chocolate Oreo Cupcakes with Cookies and Cream Frosting instead. Tammy came over beforehand to help me make the cupcakes, and to be quite honest, it took all of our combined willpower not to devour all the cupcakes before we gave some to David.