Wednesday, Feb. 13, 2019
Good morning, foodie friends.
“Lindsey, your cupcakes look like a small child threw up on them.”
That was photographer Stephanie Zollshan’s first impression of my chocolate cupcakes with salted caramel frosting. See the kind of respect I get around here? But really, my blunt friend was right. My “drizzled” caramel sauce was oozing all over my container in a non-appetizing manner.
I could only hope that my other competitors in The Berkshire Eagle Cupcake War had better luck with the piping bag. (And by war, I really mean just an excuse for everyone to bring in a dozen cupcakes so we could eat baked goods all afternoon.) But one by one that morning, we all came in with our band of misfit cupcakes. Calendar editor Meggie Baker found out that while fresh raspberries made for delicious buttercream frosting, it didn’t make frosting that smoothly left a piping bag. Food columnist Margaret Button still had green fingertips from her kelly green icing that was supposed to be a subtle lime green for her margarita-inspired cupcakes. The features department wasn’t looking good here, folks.
But then, in walked our fearless features designer Becky Drees with her Cherry Coke Cupcakes complete with a perfect red-and-white swirl straw and red cherry on top. Those cupcakes were ready for their close up.And the best part? All of the cupcakes tasted great. Even my sad, drippy caramel ones.
Let my sad cupcake be a reminder this Valentine’s Day that it’s the inside that counts. And, if all else fails, buy some good wine and bring that home to surprise your sweetie.
Will you be mine? Happy Valentine’s Day!
Managing editor of features