Donnerstag, 26. August 2010

olives & cupcakes

Who said it was gonna be healthy? We're just talking about pretty here, right? So I just needed a little butter and sugar for my wedding cupcakes...

I'm quite happy though about how they turned out!

My personal #1: Chocolate Chocolate Cupcakes:

Vanilla Vanilla Cupcakes:

Chocolate Peppermint Cupcakes (with mint flavoured candy in the dough and mint flavoured icing):

Of course, I had to taste each batch. As each of this cupcakes contains approximately 3568 calories and 92% sugar, I felt a bit sick afterwards and was very grateful for some black olives and pecorino cheese we had in the fridge...

Have a sweet friday night!


  1. that looks good,
    tell me about the icing

  2. Thanks! Here's the recipe, taken from the book "More from Magnolia":

    Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

    • 1 cup (2 sticks) unsalted butter, softened
    • 6 to 8 cups confectioners’ sugar
    • 1/2 cup milk
    • 2 teaspoons vanilla extract
    Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

  3. They look great and must taste even better.
    I just discovered your Flickr and here I bump into these delicious cakes again. Yummy...