“You Were Always On My Mind…”
A lady I work, with who’s hip to the fact that I love foods made with bacon, just brought me three of these little cupcakes from a bakery called Robicelli’s Gourmet Market, which is near where she lives. It’s called The Elvis: a banana cupcake with peanut butter frosting, sprinkled with bacon, and it was awesome! Continue reading I Ate It: The Elvis Cupcake
I totally want to eat this cupcake right now.
None More Black
In a perfect world everything would be as stark and void of color as >these cupcakes. They are baneful in their absolute disdain for your tastelessness, and are true misanthropes as far as baked goods go.
Make Them:
Cake:
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 cup oil
2 tsp. vanilla
2 tsp. apple cider vinegar
2 cups cold water
Cream Cheese Sea of Woe:
8 oz. Cream Cheese (softened!!!)
1/3 cup sugar
1 large egg
Chocolate Chips
Preheat oven to 350 degrees
In a large bowl sift together: flour, sugar, cocoa powder, baking soda and salt.
Add: Oil, vanilla, vinegar, cold water
Stir gently until just combined. Too much friction annihilates the bubbles!
In a small bowl stir together until creamy:
Softened cream cheese, sugar and egg. Add as many chocolate chips as you can stand.
Fill cupcake tins about half full of cake batter and drop cream cheese mixture by the spoonful into each one.
Bake 15-20 minutes, or until toothpick inserted into cakey part comes out clean. Let cool and decorate with a splattering of melted chocolate.
Best enjoyed when paired with obscure French Black Metal.
The Red Velvet Cupcake from late, great Crumb’s Bakeshop is described thusly:
Traditional red velvet cake frosted with vanilla cream cheese frosting and drizzled in chocolate with red sprinkles around the edge and a cherry to finish it off.
Ohmygod, it was so good!
It’s an amazing thing when an interview becomes a conversation, especially one where ideas are exchanged and the subject opens up to reveal aspects of the music that were either unintended or unconscious. In my Modern Drummer interview with Gail Worley, I discovered a new appreciation for my own work, and also that maybe all the subtleties I thought would probably go unnoticed actually had an impact on the listener. Her interview was like a getting a much needed second wind in the middle of a long set.
