So cupcakes were ‘the new black’ (what’s the food equivalent of this horrible saying?) for the past few years, but the hype seems to have faded somewhat. And although I noticed the rise and fall of the cupcake, I never bothered to see what the fuss was about.
Until I made banana cupcakes for a birthday and discovered that there was something about cake in minature that I enjoyed. All the deliciousness of a slice of cake, but with two times as much icing as normally allotted.
My latest foray into cupcakes was these little guys, peaches n’ cream cupcakes.
I made them with fresh nectarines, without the milk crumb topping (see: Last Minute) and with a bit of Amaretto in the icing. Another important decision was using butter rather than cheaping out and using margarine, as per ususal. Turns out, I can definitely believe it is butter. The crunch of the golden crust. The soft crumb of the cake. The way it fills out with flavor in every bite…
So I am late for the party. The cupcake party, the butter party, even the literal party that was the whole reason I made cupcakes. I’ll try my best to make up for lost time.