(IT WOULDN'T KILL) ME TO SWAP 1/2 OF THE CHOCOLATE WITH PEANUT BUTTER. SO INSTEAD, IT KILLED THE BROWNIES [ezcol_1half] HERE'S the thing. I am not particularly built for baking. I know this sounds like false modesty
[ezcol_1half] CHOCOLATE CUPCAKE, HARDLY ANY NEWS. BUT A PROMINENTLY SALTY AND SWEET BUTTERCREAM, REALLY GETS ME EXCITED [/ezcol_1half] [ezcol_1half_end] THERE are good, convenient reasons why, I've never made cupcakes before. There are things best left unknown, things that, let's just say, won't help you enjoy your favourite foods by knowing. Like the day I peed myself a little when I first poured in all that heavy cream, running as thick as blood, into making my most beloved Hokkaido "milk" toast two years ago. Oh mommy, it wasn't milk
Last few days were a nightmarish montage of my extended kitchen-agony. Three whole days covered in a choking dust of flour with smudgy grease from a beastly amount of butter and sugary stickiness haunting my finger tips. Electrical outlets being pushed to a near brink of melt-down and an unprepared dishwasher running past its adrenaline threshold into a disoriented state of ecstasy. After three nights of stress-induced binge eating, two stone-tough should muscle groups and one extremely cranked neck which all ended in a final coma that took place in a dark and questionable foot-massage parlor, despite nature's best effort to stop me, I said I'd make a cake. Well