This is everything that went in: roasted vegetable sauce, crushed tomatoes, slow cooker tex-mex chicken, a half a grilled sausage, a handful of cheddar cheese, 2 spoonfuls cottage cheese, thawed frozen spinach, and a third of a brick of cream cheese. Oh, and a splash of milk. So random, but it was actually really good.
The rando-pasta is not the recipe I am sharing with you today (plus, that's pretty much it above). I am sharing the cupcakes I made for my manager's birthday, which are far more impressive. You gotta put in a little extra effort for your boss, right? I spotted a tutorial on how to make chocolate butterflies on a blog. Those would look really pretty on Martha Stewart's multi-coloured cupcakes. Yes, it was all coming together, I just had to find the right cupcake recipe.
Joy the Baker had posted a recipe for a dozen cupcakes- with frosting- made with just one stick of butter. I know, amazing right!?! Usually there is double that in just the batter alone. And of course, they taste great too. You wouldn't expect any less from me and Joy the Baker (my blog idol), right?
from Joy the Baker
Or 24 mini cupcakes; bake for 5-10 minutes less if making them mini like I did
from Everything Old
Her butterflies look way better than mine. Make sure to cut the TINIEST hole in the bag so you get more delicate butterflies. My butterflies obviously at too many cupcakes. Or bacon.
HOW TO MAKE MULTI-HUED ICING
- Divide your icing into two bowls. Starting with one bowl, add 4-5 drops of food colouring- I started with blue. Stir well with a rubber spatula. Frost some cupcakes.
- Add a few drops of red food colouring to the blue icing, stirring well. Frost some more cupcakes.
- Add some more blue and some more red to make a really vibrant purple. Frost a few more cupcakes.
- Repeat process with 2nd bowl of icing. I used red and yellow for mine to make pink, peach, and orange.
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