{.baking and moonlight.}

by devourslowly

How doth the little crocodile

Improve his shiny tail,

And pour the waters of the Nile

On every golden scale!

How cheerfully he seems to grin,

How neatly spreads his claws,

And welcome little fishes in

With gently smiling jaws!

Lewis Carroll, Alice’s Adventures in Wonderland

Vanilla Cupcake with Traditional Buttercream Frosting

There is something extremely satisfying about finishing up a long day at work towards the end of a hellish week and coming home to cook a proper steak dinner and then do nothing but bake & frost cupcakes.  Incidentally, I infinitely prefer using the word ‘frosting’ rather than ‘icing’.  There is something romantically wholesome and cosily nostalgic about the word ‘frosting’ that ‘icing’ just does not echo.

These days I enjoy making some pantry basics without much fuss nor ceremony.  So late last night I made a batch of simple Donna Hay vanilla cupcakes and another batch of Sarah Magid’s tested and tried vegan chocolate cupcakes.  The vanilla cupcakes are topped with a traditional buttercream frosting with purple sprinkles and jelly baby animals.  The chocolate cupcakes are topped with a marshmallow buttercream topping.

Both frostings are coloured using Wilton’s White-White Icing Colour.  I must say, for the longest time I wondered how people could make white buttercream frosting with real butter and real cream.  No matter how much I cream the butter when making frosting, it would always retain a tinge of yellow.  Have I have cracked the secret!

Can’t stop playing Priscilla Ahn’s new album, especially ‘Dream’… *sigh*