So as I promised last week, I baked and baked and baked this weekend. The two pics to the right are the Chocolate Chip cupcakes with Chocolate Chip Buttercream frosting (recipe taken from the latest issue of Martha Stewart's Living magazine). Since our get-together was in honor of the wedding of a close family friend, I decided to pull out the gel cake writers and throw a congrats on the cupcakes. Pic #2 (to the right) also has 6 cupcakes in which I added some mint extract and green food coloring to the leftover cupcake batter and frosting -- to make MINT chocolate chip cupcakes (Hubby's fave flavor -- but only if it's green :D). They have been placed in
my Cupcake Courier which is the BEST way to transport your cupcakes. I'll be honest--was not a fan of the Wilton cupcake carrier. My cupcakes went flying all over the place. In the Cupcake Courier, each cupcake depression is deep enough to keep the cupcakes in place (unless of course you tip the whole thing upside down...which I don't recommend).The cupcakes below are the Sexy Low-Fat Vegan Vanilla Cupcakes with Skinny Confectioners' Icing from the book, Vegan Cupcakes Take Over the World. This was for my RaakStaar who is Vegan, and is also traveling to the sunny shores of Puerto Rico this weekend for a wedding. I still wanted her to be able to indulge in some sweet cupcakey goodness. These were a HUGE hit. My sister (who only loves foods that are "meant" to be fatty TO BE FATTY, but then craves salads. This I don't get,
but my mom wishes I could be more like her in that respect :D) -- anyhoo, my sister LOVED these cupcakes, and even took some home (where my mother finished them off, and even complemented my increased skills in the baking area -- Woohoo validation!!)
