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.