I hadn’t planned on making cupcakes today, but you gotta follow your impulses! Maybe this is my way of celebrating the Spring Equinox! Yeah… I’m SURE that’s what it was… that’s my story and I’m sticking to it. 😀
So I used a recipe I got from the Magnolia Bakery Cookbook that we got for Christmas – Devil’s Food Cupcakes. I halved the recipe though, because I only wanted a dozen, and then I tossed together a classic vanilla buttercream frosting.
As you can see in the photo, instead of spreading the frosting on with a knife, I got a little fancier. I made a pastry bag with wax paper (and tape), cut off the tip, inserted a decorating tip, then swirled the frosting in a spiral. Then, I sprinkled it with a touch of additional cocoa.I purposely didn’t lay the frosting all the way to the edge of the cupcake to be sure that none of it would fall off the side, to make it easier, or maybe ‘cleaner’ for the fingers, plus, I don’t like cupcakes that are overloaded with frosting.
I almost don’t want to eat them now! Of course, I don’t expect that sentiment to last long – this is CHOCOLATE we’re talking about here – LOL.