Unlike some of the awesome bloggers on Slashfood, I am embarrassed to admit that I am not a baker/pastry chef by any means. In fact, the entire process of baking boggles me - from the frustration of measuring to the aggravation of having to use 82 separate bowls (but why do I have to mix the milk and the egg in a separate bowl, can't I just immediately add them to the butter and sugar?), baking and I typically don't see, well...eye to eye (pun definitely intended).
Not believing me when I told her I couldn't bake, my mother, a baking whiz, got me a super-cool cookbook, Claire Crespo's Hey There, Cupcake, filled with almost too-adorable-to-eat cupcake recipes and decorating techniques. So, with a sudden streak of confidence, I poured through the book until I found a recipe that looked doable: the Eyeball Cupcakes. They're rich vanilla cake with a delectable buttercream icing.
Take a look at my unique step-by-step process in the gallery below (unique essentially because I do not own a mixer and I ran out of vanilla extract halfway through, forcing me to call my mom in a panic). Check it out.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
Reader Comments (Page 1 of 1)
2-05-2008 @ 6:24PM
Ellen Slattery said...
Hey all - just a note to say, no, I did not "pour" over my cookbook - in fact, that would be impossible. I did, however, PORE over my cookbook.
Ah, typos. Sorry about that!
Ellen
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