After my last pity-party post I got my stuff together. Much like when, earlier this year, I decided that I was spending waaayyy too much time playing stupid facebook games and quit all but 1 (desktop defender- love that game) cold turkey. Granted I can't just get a job like that, but I can bake.
I spent all day on Wednesday getting the house cleaned so that I could spend all day Thursday baking. I need to bake a batch of sourdough bread, a double-batch of coconut macaroons for a potluck at Mr. TEKs office, and a batch of cupcakes for my Mom's birthday.
The bread and cookies were kinda boring, and it was too cloudy for good photography in my house on Thursday. But Friday, it was sunny and beautiful as I grabbed a paring knife, a bowl of cherry filling, and whipped cream.
The recipe for the Black Forest Cupcakes is HERE. I love love love love love this recipe. The chocolate cupcakes are yummy, the cherry filling is sturdy, and everyone loves fresh whipped cream, right? But how does one get that sturdy, yummy, cherry filling into the middle of a cupcake when it has full cherries in it? Glad you asked, because I took photos of each step.
Step 1. Grab a cupcake, preferably cooled.
Step 2. Cut a circle with the knife at an angle towards the center in the top of the cupcake.
Step 3. Carefully remove the part you cut, lop off the point of the pyramidish shape, then use the point of the knife to hallow out more space in the middle of the cupcake. I used a large plate to keep the crumbs from going everywhere.
Step 4. Plop in a good amount of filling
Step 5. Place the cut-out lid back on the top of the cupcake.
Step 6. Frost, garnish, and eat!
Next time I'd better iron my backdrop--- here's the photography set up today.
I left the table away from the window because it was around 10:00 a.m. and the window is one the east side of the house, so plenty of strong sun streaming in. Duke enjoyed that part!