I’m quite embarrassed to admit this, but as it turns out, it has taken seventeen years for me to get around to making proper cupcakes. My cupcake stigma started way back in grade school. This was the age when kids brought in treats for the entire class to celebrate their birthdays. I remember biting into my first store-bought vanilla cupcake and thinking that I hated frosting.
Over the years, I’ve attempted making cupcakes, but to no avail. The problem, I figured, was that I didn’t know what a proper cupcake taste like. Last summer, I tried the cupcakes from my co-op place, and nearly died (in a good way) of a sugar rush. I endeavoured to make a cupcake as delicious as those from my co-op place. But then school happened and I didn’t have the energy to experiment. Slowly, cupcakes receded into the deep recesses of my mind. They were all but forgotten until a couple weeks ago when I purchased a cupcake recipe book from Williams-Sonoma. Cupcakes were back on the radar.
The cupcake book was overflowing with ideas. Dulce de Leche, Tiramisu Cupcakes, Rocky Road... I thumbed through all the recipes, unsure of which one to try first. I was going out for dinner with friends later that evening and had decided to make the cupcakes for dessert. So I texted one of my friends asking her about her flavour preferences. “Surprise us,” she texted back.
Finally, I decided to pair Vanilla Cupcakes with Vanilla Bean Buttercream, a classic combination. I packed my cupcakes up and headed out to meet my friends for dinner. Uncharacteristically, three of seven members of the dinner party bailed for various reasons. The four of us? We just snickered and ate the extra cupcakes.