Worth it? We'll see once they've been taste tested.
I, like many people who've made them, first heard about them at Bakerella (who I adore!) who got the recipe from MarthaStewart.com who got it from the cookbook Cupcakes! You've all had success, what could go wrong?
Well, only making the icing three times because I got yolk in the first batch. The second one turned out beautifully then O had a meltdown and when I got back to it, the frosting had deflated. The third time was relatively similar in the meltdown department, but it was a dual effort from both my little angels. That's what I get for undertaking these with no other parental supervision than my own.
So, about 675 cups of sugar later, I scrapped the "stand at the stove for at least 12 minutes with a HAND MIXER (What is this, 1923?!) while your glass bowl sits over a bowl of simmering water and you get Popeye Arm and hope your sugar reaches 160 degrees and your kids are pulling at your pant legs" icing and went with a peppermint buttercream instead.
Big Daddy gets to take these beauties to work tomorrow to share with a classroom full of Air Force boys. Don't think they'll last too long.
|If loving you is wrong, I don't want to be right...|
Just for a Hi-Hat remix, I slapped a chunk of After Eight Chocolate Bar on the inside of every cupcake before I baked them and dipped the tips in crushed peppermints.
1 Cup Butter (I use salted, takes away some of the sweetness)
About 4-5 Cups Icing Sugar
1/4 Cup Heavy Whipping Cream
1 T Peppermint Extract
Whip butter until fluffy and alternately incorporate icing sugar and whipping cream.
Add extract to taste.