It’s almost the end of January, though that usually means absolutely nothing as far as winter in SoDak goes. If we’re lucky, by the end of March, the snow’s melted and we’re beginning to warm up. Since I’ve lived here, there have been multiple winters where we’ve gotten snow into late April, and even into May, and it hasn’t really warmed up until June. Jay’s been complaining that it’s been such a long, depressing winter, though I think that has more to do with my stretch of unemployment than actual SAD, like I have.
Lucky for him, I found a job! It’s part-time, but the hours are perfect. Middle of the day, which is about when I start getting bored if I don’t have something blog-related to work on. And I’ll be done in enough time that in theory, the bambino wouldn’t need after-school care. I don’t start until Monday, but I’m excited about it. Which is why I made these Vanilla Cupcakes with Vanilla Cream Frosting.
Not only did I want something to celebrate my soon-to-be employment, but I had promised Jay that I’d make cupcakes for him to take into work. One of his coworkers is taking a class that’s taught by a friend of mine, and she talked up my blog. So I said last week I’d make something for Jay to bring.
I had delusions of grandeur with these. I’d stocked up on baking supplies, including a box of food coloring, and several cupcake liners. My intention was to make these super-pretty cupcakes, with creamy pink frosting, swirled high…But I made the mistake of trying a new frosting recipe that did not work out at all. I had to toss out a cup of butter and about 4 cups of powdered sugar. I wasn’t happy about it, so I went back to my usual buttercream recipe, but made a couple minor changes to boost the creaminess and vanilla flavor.
As the old saying goes, if it ain’t broke, don’t fix it.