Cupcakes. I realized sometime last week that I was craving cupcakes. An odd thing to crave in this day and age; the age of other delectable treats such as complex macarons, handcrafted marshmallows, and attempts at gluten-free puff pastries. They just kept popping up in my head all soft and spongey with their swirly bits of icing taunting me. I actually haven’t made cupcakes since the night before my wedding when on my own I baked, iced, and decorated 100 mini cupcakes for my wedding guests. It was a very calming and therapeutic to ice each one of those precious little cupcakes.
Perhaps, that is why I decided to make some cupcakes today. I needed some cupcake therapy. For me, its not even about eating them really. I just love to make them and have a beautiful product to ogle afterwards. Anyways, I think it worked.
My migraine kinda went away as I made these Ultra Deluxe Butterscotch-filled Vanilla Cupcakes with Butterscotch Buttercream Icing with Sparkling Pink Himalayan Salt dusted over them. I could feel the stress melt away as I used an apple-corer tool to remove the centers of each cupcakes and filled them up again with butterscotch pudding. I started thinking clearer about all of the projects on my to-do list this weekend as I whipped up the buttercream in my Kitchenaid mixer. Yes, cupcakes do wonders.