Cupcakes!

In real time, I'm teaching at the AQS show in Knoxville, TN. I may not be able to post so I thought this would be a good opportunity to show you what I was up to last week.

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Jeff, our youngest son, and Celia are getting married on August 15. I'm making the wedding cupcakes and the 8" layer cake that will sit atop the cupcake stand. I thought it would be a good idea to make some test cupcakes. I used the Fluffy Yellow Cake recipe from the Cook's Illustrated website. It is fantastic! You probably have to be a paid member to open the recipe (or opt for the 14-day free trial). Steve and I love Cook's Illustrated so we think it's worth the money.

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I used big paper cupcake cups. Bad idea – they make too big a portion for the wedding. I went ahead and frosted this first batch anyway. I used the very buttery chocolate frosting recipe that is paired with the Fluffy Yellow Cake. Oh my… this has to be the best frosting I've ever eaten! However, it is soft and way too messy for a wedding reception. Don't want to see chocolate on the bride!

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I tried my go-to chocolate frosting recipe (below) from our 1970s Better Homes and Gardens cookbook. It looks good, tastes great, and sets up so that it isn't messy! Perfect.

We're going to add colorful sprinkles and a second pretty paper cup for the day of the wedding.

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Fast Fudge Frosting

1 1-pound package confectioners' sugar, sifted
1/2 cup cocoa (regular-type, dry)
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter, softened
1 teaspoon vanilla

Combine sugar, cocoa, and salt. Add water and butter; blend. Add vanilla. Frosts tops and sides of two 8- or 9-inch layers.

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