You know what I did this past Friday night? A whole lot of NOTHING plus pizza and these cupcakes. After a long weekend in NYC with my girls and a hellish week of deadlines, I could not possibly muster up another dadgum bit of energy for another social event. I was officially spent and could not, would not leave the house for anything. The Mister and I cancelled all of our plans and stayed in to eat junk food and hang out in the kitchen while I baked cupcakes.
I'm not one to go apeshit over cupcakes. It's definitely not the first thing I reach for when I'm in the mood for something sweet, which is to say, every day that ends in "-y". Cupcakes, in my opinion, are pretty played out. Plus, as good as they look, I'm often disappointed somehow. The cake is too stiff or stale, the icing is crap and really, if I never saw another mini-cupcake again, it would be too soon. I don't mean to sound like a cupcake pessimist. They are nostalgic and individually wrapped which always makes a gal feel special, but I'd rather be making pies and tarts. Team Pie for life!
However, I am an equal opportunity baker and I'll never turn down a good recipe. Also, the peanut butter/chocolate combination trumps any sanctions placed on disappointing desserts. Case in point: Chocolate Peanut Butter Pretzel Cupcakes.
Food52 recently spent an entire week doling out cupcake recipes courtesy of Allison and Matt Robicelli in honor of their new book, Robicelli's: A Love Story, with Cupcakes The first recipe was this showstopper and consequently, the one that graces the cover of their new book. I saw it weeks ago and kept coming back to it hoping for a valid excuse to make 24 mini-diabetic comas.
Friday was as good an excuse as any because, let's be honest, if the wind blows it's a good excuse to bake. Am I right?
Luckily, there was legitimate cause for celebration to help me save face. CarolinaSTYLE Mag recently announced The Carolinas Best Bloggers of 2013 and yours truly, along with the lovely Kseniya Martin from In The Queen City made the short list for the food blog category. Woo-hoo!
My first thought, of course, was "Thank God! I officially have an excuse to make those cupcakes." So, I did. All you need to know is Peanut Butter Buttercream and yes, I shared.
For another pessimist turned cupcake believer, check out Michael Procopio's post on Food for the Thoughtless. You can find the complete recipe for Chocolate Peanut Butter Pretzel Cupcakes here at Food52 and read an entertaining interview with Allison Robicelli here. I went with the American Frosting recipe, which you can find here, subbing out the mascarpone with peanut butter.
Just go on ahead and declare today Cupcake Monday and bust a batch out in celebration of that fact.