"Stripes of sweet crimson jam give otherwise ordinary-looking cupcakes a striking finish. The cupcakes are tender (thanks to yogurt in the batter) but slice easily into even layers. Serve these cheerful treats at an afternoon tea, or box them up for gift giving." - Martha OK, so it's been a while since my last posting, a very long time in fact. I had really planned on completing this book in the initial year I began it, but things happen both tragic and exciting. I would not have left the blogging if not for good reasons. (I think, anyway.)
But as I sit here for the fourth day in a row of being homebound from the ice storm outside, my garage and driveway is an ice rink from the frozen exploding attic water pipes that created a bridalveil of pink insulation chubbies coupled with soaked drywall, and I realize that there is no better time to finish these last few cupcakes than right now!
Frankly, the purpose of the blog doesn't exist in any way more appropriate than now since I must use whatever the ingredients are in my home seeing as how I can not "run out" to get what might be needed. So, if substitutions are inevidible, let the experimentation begin!
Butter? Check. Flour? Check. Baking Powder, Soda and Salt? Check. Eggs, Sugar and Vanilla? Check. Raspberry Jam, Lemon Zest and juice? Check. Plain Whole-Milk Yogurt? Uh... Well, I almost made it. I do have some Activia Low-fat Strawberry Yogurt, it'll have to do.
I surely picked the best for this opportunity. Although the photograph in Martha's book certainly looks like a white cake, mine is definitely a pink cake. But nonetheless, the rest is history and the cake is delicious. Now then, am I really up for the challenge of finishing the other 7 cupcakes left? Only as long as my hips hold out!
