St. Patty's Day

Well here we go, the cupcake-making is finally starting to work like I planned. I'm bummed that I don't have a picture of the batter. It was quite green. I used a buttermilk batter and then used almost an entire tube of liquid green coloring. Chocolate ganache glaze covers the top with green sprinkles and a (non-edible) shamrock sticker on the top.

My original plan was to put these stickers on toothpicks and garnish the top of the cupcakes. So I had them all ready to go. But after I stuck the toothpicks in, the cupcakes wouldn't fit in my awesome cupcake carrier. Besides, they didn't look as cool as I thought they would. So I just stuck the sticker on top and made sure to tell everyone that it wasn't edible.

I didn't get a picture of the making of the chocolate ganache glaze because one must work swiftly, I guess. The glaze tasted awesome, of course, but it was clumpy. I'm sure that had something to do with my technique. It didn't bother me too much cause it was tasty.
The tops of the cupcakes were dipped into the glaze, then allowed to sit for a few minutes before rolling the edges in green sprinkles.



The lumps are pretty obvious in this picture but you can't really go wrong with melted chocolate and heavy cream. Yum.



Ready for delivery!

A rundown of what I learned:

1. Turns out the 2 tsp of vanilla you put in the batter, really makes a difference.

2. If you tell people that they are "vanilla free" cupcakes, they automatically assume that they are healthy. I had to pull that joke on several people. Worked every time. Hilarious! "Wow, you always make such healthy things." or "I shouldn't have one. . . vanilla free? well, okay."

3. Chocolate ganache takes technique to make. Since it didn't work perfectly the first time for me, I've decided that my statement is fact.

4. Never put inedible items that look edible on a cupcake.

5. It takes a lot of green food coloring to make a green cupcake.