When baking, I like to forego my usual black coffee. Instead, I stir a little brown sugar and cream in, with love. The tenderness with which you wield your spoon makes all the difference. It’s a delicious treat, and it gets me in that cozy, vanilla spirit that helps turn out the best baking.
Today I’m baking birthday cupcakes for the little guy. He’s ONE! Today!
I just couldn’t bear to serve him sugary, chocolatey cupcakes. So I am instead serving him pumpkin pie-esque cupcakes, courtesy of Joy the Baker‘s cookbook. Thanks, Joy. No pressure, but this cupcake could instill a lifelong love or distrust of pumpkin pie in my little boy…
Just kidding. A cupcake couldn’t do that… but could it? Maybe? The batter was aaaaamazing. I think it could.
Instead of the cinnamon glaze, he’s going to get a thick cream cheese frosting. And I suppose I should mention, the original recipe is for a bundt cake – but cupcakes are much more birthdayish so that’s the direction we’re headed.
Well, back to the kitchen for me!