cupcakes

We made cupcakes!

They turned out well - and yummy too!
What’s my secret? A box. Cake is not something you should actually make from scratch when Betty Crocker has been doing it better for longer, and sticks the results in a convenient ninety-nine-cent package.
On the other hand my icing is pretty special. I think icing is NOT something that should come pre-packaged. It tastes too weird. Like burnt sugar and paint. Especially the intensely coloured stuff.

Besides, my icing is so easy:

1 brick of cream cheese
one cup of icing sugar
a teaspoon of vanilla extract
a few drops of the food colouring of your choice
(I recommend the new neon coloured food colouring. It is amazing)

Toss everything in a mixer or a blender, and blend till smooth. If it’s a bit thick, add some warm water. If you like it sweeter, add more sugar.
The end result is creamy, gooey, rich, moist icing. It may not be low-fat, but it’s a million times better than that stuff that comes in the jar. Remember to keep your cupcakes refrigerated though. Cream cheese is not exactly meant to sit out on the counter for days at a time.

Even the kitty likes them!

(naughty girl…)