Bill, you could be a stand-up comic!!! Happy New Year to you. Your cupcakes are gorgeous. Hope weather and hwy conditions allow you to share them with your friends as planned. If not, enjoy!

p.s. Next time (but let there NOT be a next time!!!!), think rum balls made with cake crumbs from the “mistake”. Enough sugar, rum and chocolate will disguise most cake disasters! Pretty good with the trimmings from well-made cake, too!

Bill, the colors of the finished cupcakes are stunning!

LOL, Bill. I will be interested to hear if the cupcakes make it to CT, or if you must sit in the snow eating them. Best luck - and Happy New Year.

Thanks Bill. I put them on my favorites and will be ordering from them.

Beautiful cupcakes, Bill!  Did you make it throught the snow? 

One use for “failed” cake (as Annie points out) is to add the missing ingredient and then use it for the filling in Rose’s Kugelhopf (this filling is also great for rolls or a loaf of her standard brioche). 

Happy New Year!

Say Bill, if you get your cupcake recipe to the point where you like it, would you consider publishing it here? Maybe with some stories about how you arrived at it, too? I would be interested in both the recipe and the process!

Ladies and Gentlemen of the Blog:
Sorry…I’ve been away from the computer…and haven’t really had time to respond.  To answer the questions:  Yes we made it to connecticut, yes the cupcakes made it in one piece (or 12 pieces), no the snow wasn’t too bad, and yes, I ate much too much. 

Thanks for all the suggestions as to what to do with the failed cakes. I was just angry and irritated.  If I was in my right mind…I would have thought of something.!

We had a wonderful time in Connecticut…and things are sort of coming back to normal now. Keep baking!

Barbara, \

I sent you a private message!  Check it out.

Barbara:
Did you get the message I sent…I actually sent two…neither are showing up in my “out box”

The BC colors blend so nicely in that dozen photo Bill

Thanks…truth be told, I pumped up the coffee buttercream with a touch of brown paste food coloring.  I Flavored the buttercream with instant espresso powder dissolved in some coffee Liqueur.  They weren’t white…but they were just slightly beige.  A little food color made the dozen look better.  - so there ... the secret’s out!