Cuppitycakes

Ahhhhh, Thursday evening. Settling in to watch the Braves usher in a new pitcher (very excited to see him play!), sort of thinking it might start storming any second now, and feeling EXHAUSTED. It's been a big week! Work has been busy, as usual, and I put a lot of energy and effort into getting ready for my little get-together last night.

About 8 of my coworkers came over last night- and it was a great time! It was the first time any of them had seen my apartment, so I put extra effort into making it sparkle (and yet, I STILL spied Yoshi fur floating around throughout the evening!)

It was a wine gathering, so everyone brought a bottle (we had a lot of wine!) and I sort of improvised a Sparkling Wine Sangria- and it was delicious! And so refreshing! Here is what I used:

1 cup Triple Sec
3 clementines, sectioned
2 limes, cut into wedges
Ginger Ale (about 3 cups)
1 bottle sweet Sparkling Wine (I used Cook's Spumanti- very inexpensive)

I put the fruit into the pitcher first, then poured in the Triple Sec, and about a cup of the Ginger Ale. I muddled the fruit (without destroying it) and placed the pitcher in the fridge for about an hour while I prepared the food.

Once a handful of folks had arrived, I pulled the pitcher out and poured in the sparkling wine (wait until just before serving so the bubbles don't flatten). Top off with additional Ginger Ale.

I served a pretty basic menu of snacks- a few dips and things- and of course- CUPCAKES. And oh man. I had no idea what I was getting myself into when I started those cupcakes. Who on EARTH has the time to bake everything from scratch on a regular basis?!? I started the cupcakes around 9:30, and popped in Twilight to watch at the same time. By the time the movie ended, I still had plenty of baking and finishing left to do.

Let me take you through my process.

1. The materials
I made the chocolate-chip cupcakes from the February issue of Martha Stewart Living. Although, instead of the chocolate-chip frosting, I made the Basic Buttercream, and tinted it pink.

2. Mixing up the Batter

3. I guess these are Stiff Peaks??

4. Finished Batter
At this point, my brain kept telling me- this looks like MUFFIN batter, not cupcakes!- and I started to doubt myself- but the batter tasted much sweeter than muffins, so I tried to relax.

5. Cupcakes Cooling
Still looking a little muffin-y....
Now, let's get that frosting started....

6. HOW MUCH butter???
Three sticks, to be exact. Oh, and a POUND of confectioner's sugar. geeeeeeeez.......

7. Lots and lots of mixing later...
I'm really not a big "pink" girl- I'm not sure what inspired me to go pink with these- oh wait, yes I am.

8. FINISHED!!
These were the remains after the party last night. Can you believe after all that toil, I plumb forgot to take a photo of the finished, decorated cakes the night I made them? Thank God I remembered before I passed out last night- not the best beauty shot- but I have one more:

8. Cupcake!
And just so you know, they did NOT taste like chocolate chip muffins covered in frosting. PHEW!!