A few days ago, I made cupcakes for the first time. For my foray into baking I decided to go all out – butter, sugar, eggs, chocolate chips, the works. This may not raise any eyebrows, but for a girl raised in a largely butter and sugar-free home, it felt like heresy. My mother prohibited sugar cereals and butter on toast and even went through a Pritikin diet phase where we ate frozen strawberries on whole wheat toast – for fun.
Eggs and butter
My logic was that I might as well try the unhealthiest cupcakes – and possibly best tasting ones –first, so I know what to strive for when I inevitably substitute butter and sugar with healthier alternatives. Testing my experimental nature, I wanted to try it all even if just a taste.
Chocolate chips meet batter
I followed the recipe pretty closely, replacing the milk with almond milk, and putting a half cup less powdered sugar into the frosting. The sheer amount of sugar and butter was overwhelming to me. Who needs drugs when you have these ingredients? I liberally tasted the batter – delicious.
Ready for baking
After 20 minutes in the oven, out came 12 beautiful mounds of heaven – light and moist, filled with chocolate chips. And that’s before the frosting, pure chocolate decadence. ONE of those fancy frosting implements would be fun but I did a pretty decent job with a spoon.
Fresh from the oven
My cupcake adventure was everything I imagined and then some. I don’t know if I will now join the ranks of bloggers documenting all things cupcake but I feel so proud of my small domestic accomplishment.
The finished product
And what a balabusta, or homemaker, my mother would say I am!
