Success!

Today I delivered 11 plates to 11 people. I can't even tell you how much I enjoy that. I'm tired, for sure. But it's just awesome to make someone smile. And although I get a lot of enjoyment out of just learning, trying, making it pretty and all of that, how could I possibly do all of that and not share it??

The best thing that happened in my kitchen today was making my first successful batch of Swiss Meringue Buttercream. My arm is a little worn out. But it really wasn't that bad. I think I will post my own version of a tutorial for that soon. But for now, a recap of the cupcakes, and my feelings about the results.

(this is where I wish Landee were sitting here so she could show me how to do those totally cute pictures
with the captions in the adorable fonts and all of that cuteness - some day soon)

Rosewater & Raspberry Cupcake

Everything about this cupcake was easy - well, except for finding the rosewater and the edible flowers. But the batter was simple and they baked up nicely. The glaze needed quite a bit of tweaking from the written recipe, but luckily glazes are totally easy. And can you believe how scrumptious those raspberries look? Actually, the only thing about this cupcake that's raspberry is the two sitting on top. But the name definitely sounds better with that thrown in.

Honey gets all the credit for the photos, btw.

They tasted exactly the way I was hoping they would. It's like inhaling the scent of a home-grown rose while you're eating. I was hoping the cupcake would be a little more moist, but I think if I made them and ate them on the same day - they'd be perfection. Perrrrrfection.

Coconut-Lime Cupcakes

These baked up nicely too, with only the slightest divot in the middle. No big deal, cause I had to punch out a piece of the center anyway. There's a small amount of coconut in the batter which I think gave them a nice texture. If you like that, of course. Honey enjoys the flavor of coconut, but doesn't like actually eating it. The center is filled with a creamy, tart lime curd. Like so....

The lovely buttercream called for some coconut extract, but I must say, it needed more than the recipe called for. It was barely noticeable. That's a very easy fix, however, and I totally enjoyed eating it.

Salted Caramel Cupcake

You remember the problems I had getting this one to bake up right, right?

Yep. There they are. All sunken in. Let me tell you, though, they are dense, a little sticky, and the brown sugar in the batter really adds some good flavor. Especially after they're filled with the caramel swirled buttercream. Granted I could have used more caramel, but I was a little nervous that it would interrupt the delicate texture of the buttercream. I was short the pretty salt flakes that I needed to just garnish the top, but oh well.

There I am - taking a pic to text to my sister. Mmmm mmm mmmmmmmmmm.

So, here are today's spoils...

They are definitely eat'em-with-a-fork cupcakes. Yikes. I have no idea which direction I'm going to go next. Like I said, I am very tired. But very, very satisfied and I really learned a lot.