I really wish I could put these cookies under a black light and watch ’em glow! I got this amazing new, and of course outrageously huge, butterfly cookie cutter and I didn’t want to go the traditional monarch route. I mean, they’re an endangered species and deserve their own homage, but I wanted a cookie with some funk, a little freak, and a lot of cool vibes. I saw vivid and eerie butterflies on a trip to Australia once and I was feeling a little nostalgic for the otherworldly animal kingdom. Like Rivendale on LSD.
I also made some cupcake cookies for my friend’s birthday. Because I didn’t know if I wanted to make cupcakes or cookies and was too busy to have an existential crisis over the matter.
I feel guilty wanting and purchasing oreos. They’re owned by some mega food conglomerate, are completely processed, and probably ruin the earth and souls of those that make them. But they’re good so I’ve turned a blind eye to my double standards. I couldn’t just eat them, though. I would sit down and finish the whole bag (box?) in a matter of moments. No shame.
Oreo cupcakes are a whole different matter entirely. When used as an ingredient and not the culinary focal point you can get away with just about anything. No food is sacred, except when it is, and even then bastardizing it becomes high art to heretics. Win-win.
I also had the excuse that this particular batch of cupcakes was going my friend’s amazing, adorable, and always hungry horde of children. Kids love Oreos, right? Me too.
Anyway. Nothing special about the process or ethereal nature of these cupcakes. The whole bag of oreos went into the cupcakes and icing. They had a really nice crunch.
I have a lot of cookies to do for orders this week so I’m going to be MIA for a few days. I’ve been teaching at a local cake supply store and the response has been very positive. I wanted to show some of my previous creations!
Chocolate basil cake with gumpaste calla lilies
oreos loaded with vanilla bean and a crisp chocolate wafer
Dark chocolate with a salted dark chocolate buttercream
What is it that people love so much about cupcakes? I really can’t figure it out. I love cupcakes too but, for the life of me, I don’t know why. Sure they’re small, individually sized and packaged, and it is more socially acceptable if they come in crazy flavor combos. That’s my favorite part. I’ve made some odd combos that most people would be afraid to try and/or purchase if they weren’t bite sized and low-commitment. Mini cupcakes are even better for this. You can take big risks with little cost on cupcakes. That’s a chef’s dream come true. I once made a curry carrot cupcake with a cucumber raita icing. I used this space aged mix called versawhip to get cucumber juice and yogurt to blend into a perfect fluffy icing. Not everyone’s cup of chai but I loved them. I used fresh turmeric and ground all the spices myself so that added a fresh flavor that was unparalleled. You just can’t get away with that type of shit on a whole cake.
I made some decadent and over-the-top chocolate cupcakes for this post. I went all out with a dark chocolate cake, dark chocolate ganache center and chocolate buttercream. A real crowd pleaser. Shut up and take my money.
Now I’m going to get down to the nitty gritty: cake to icing ratio. It’s important. Lately every time I see a cupcake in a shop or in a magazine it looks like it has been abusing buttercream steroids. Bigger does not mean better. I don’t know where it started. What bakery was patient zero for the “more is better” mentality? It’s like one year all the cupcakes went to a conference in Texas and came back infected with some mind-numbing sugar virus. I don’t want to OD on icing. I don’t care how good it is.
More than anything I don’t want to spend the rest of the day trying to get the cloying sweet taste out of my mouth. The texture! It’s like your mouth is coated in this film and no matter what you do you can’t swallow it down. Uber gross. Especially if the baker put my arch nemesis into the mix: shortening. My distaste for shortening is finely balanced between it’s utility and it’s mouth feel. It’s good for a lot of things but it makes the mouth feel of an icing repugnant. DON’T DO IT!
Next time you go to buy a cupcake, or even better to make one, remember that this unassuming dessert deserves some respect. What started out as a mere plebeian bake sale bystander has now colonized every dessert display. Cupcakes now have a mighty empire of wild people wielding spatulas willing to defend their honor. Maybe they learned a thing or two in Texas.