Page 36 - Cupcakes

Cupcake topped with Kahlúa-flavored whipped cream, or a Fresh Pear and

Gingerbread Cupcake slathered in Creamy Lemon Frosting. On other days, well,
there are a multitude of reasons to enjoy a Triple Butterscotch Cupcake. You
might be celebrating a birthday, an anniversary, the arrival of a new pet, the first
spring daffodil in bloom, or other similarly important occasions.
Cappuccino Chip Cupcakes, with their Mocha Buttercream, are delicious in
the late afternoon. Rhubarb Crumble Cupcakes can be eaten for breakfast. Prune
Spice Cupcakes taste good morning, noon, or night, whereas those sinful, dark
chocolate cupcakes—like Warm Chocolate Cupcakes with Molten Centers and
Brooklyn Blackout Cupcakes—are best shared with friends after dinner,

accompanied by a cup of really impressive coffee.
We may have graduated from sugar sprinkles into the intoxicatingly delicious
realm of dark chocolate, toasted almond, orange, and coconut. We may shiver in
anticipation of tart lemon and get a kick out of whipping up a batch of Harvey
Wallbanger Cupcakes with Galliano and vodka or Orange Marmalade Ricotta

Cupcakes with a chunky but creamy Marmalade Buttercream. But despite our
sophisticated palates, when it comes to size, grown-ups are just big kids. We fall
for luscious little cakes. All we need fits right in the palm of our hand. And just
one bite returns us to childhood, when times were simpler, less complex, and as
warm as our mother’s embrace.