My company asked me to make the cupcakes for our CEO’s birthday party/Indians’ home opener celebration lunch on Monday. Which was a compliment to me, because they could have just as easily bought a cake. My boss keeps joking that I should open up a bakery in the back of the office — and I kind of wish he wasn’t joking, because I would be totally satisfied doing that.
This request came at the perfect time, because I had been planning to make cupcakes this weekend anyway, to try out the Pampered Chef decorating kit I bought at my co-worker’s party a few weeks ago.
So I’ve been sifting through my cupcake recipes this evening trying to decide. I have to make chocolate cake to appease the CEO, but several other people have requested a white alternative. One co-worker specifically requested buttercream frosting.
Here’s what I’m planning:
Chocolate Cream Cheese Cupcakes, but instead of the nuts on top, with some extra decorative frosting. Just the picture makes me drool.
Chocolate Chip Cupcakes, but instead of the plain frosting with extra chocolate chips, with buttercream frosting and decorated like baseballs, with red stitching, thanks to my new decorating bottles and tips. I’ve never thought of adding pudding mix to cake mix, but it makes wonderfully moist chocolate chip cookies, so why not?
Oh man, that sounds like a good midnight snack right about now. Which is precisely why I didn’t make them tonight, because I’d be eating them tonight. And tomorrow. And our CEO would be lucky to get one.
