This weekend I went to a St. Patrick's party and brought green cupcakes. There's nothing special about these cupcakes--I used a mix and canned frosting. (I know, I'm an amazing cook.) But when I was stirring the green dye into the batter I thought, "Oh I should add some almond extract to this!" Then I remembered I don't own almond extract and opted for vanilla. I didn't actually think it would make a difference (I like doing pointless activities), and I quickly forgot about it after stirring it in.
At the party, the hostess was trying one (she approved) and asked if there was vanilla in it. I probably startled her when I yelled, "OH MY GOSH, YES THERE IS!" I'm such a chef! Or, more likely, food connoisseurship is her spiritual gift. (If you assumed I knew the word "connoisseurship" before this entry, you think way too highly of me. I don't even know if I'm using it correctly.) Next time, I'm totally going with almond extract, though. Then they'll be like Spritz* cakes.
Of course you want to see the inside, right? The cake was greener than this, but I think it's partially washed out in the photo. I need to get some plain white plates, too--they would make for better photos. Until then, you can enjoy my leafy plates that I got for an awesome clearance price at Target.
I know you don't really eat cupcakes with a fork (or on a plate), but I think it looks a little more inviting this way. Food photography isn't really my forte, so I do what I can.
*Not sure if anyone besides my family will know that term since most treats have like a thousand names.