Recently we celebrated my new husband's 33rd birthday. Being the thoughtful and hungry wife that I am, I decided to bake him a birthday cake from scratch. My first hurdle was the realization that we do not own a cake pan. How is this possible considering we had literally 7 pages of kitchen registry items from bed, bath and beyond? I'm not quite sure. Nobody thought to mention this gaping hole in my Martha Stewart training kit?I did not allow this to ruin my mission. Since I am both a creative and crafty cook-in-training, I remembered that we did receive a very fun red muffin tray. Obviously, cupcakes were the route to take.
After one frustrating experience and a sinful sundae from outback later, I’ve come away with 2 lessons. First, there is a difference between "self-rising" and "all purpose" flour. Second, when the recipe suggests filling the muffin tins half-way, that is probably a good idea.
