A little note: This is not a love post. It’s time to lay them to rest awhile.
No, this is an ode to my abiding passion for cupcakes. Cupcakes that have been my comfort food ever since I stepped inside that most luscious bakery called Theobroma. When I first laid my eyes on them after a long day of sauntering around Pali Hill, they made me think, “Oh look, food for the fairies!”
There they were, these pretty little things with delicate, sugar sprinkles on them.
Unable to resist their charm, my friend S and I quickly chose a cupcake from beneath a glass cover with great anticipation. My first spoon of it happened to be of the portion peeking beyond the icing ( You see, I am deadly scared of stiff, sweet icing. You could kill my appetite with them, even if it calls for a teeny weeny bite).
“Give it a try, come on!” said S. After some convincing, I gingerly bit into the icing.
It was love at first bite, yes. And what a pure, delightful love it was. It was the kind of flavour, a perfect mix of the salty and the sweet, that had also made me fall in love with caramel popcorn at once at a cutesy popcorn stall in Disney Land. The icing was made of salted butter -- it was most decidely not your run-of-the-mill unsalted buttercream icing.
Now I cannot eat just any cupcake. I have tried my fill of an array of them out there. In malls, niche bakers, bakery shops...
But today ND, my coffee-and-what’s-happening-with-our-lives-yapping companion (we go out for a cuppa cappuccino almost every day), called me from outside office. She had baked a batch of cupcakes.
No, this is an ode to my abiding passion for cupcakes. Cupcakes that have been my comfort food ever since I stepped inside that most luscious bakery called Theobroma. When I first laid my eyes on them after a long day of sauntering around Pali Hill, they made me think, “Oh look, food for the fairies!”
There they were, these pretty little things with delicate, sugar sprinkles on them.
Unable to resist their charm, my friend S and I quickly chose a cupcake from beneath a glass cover with great anticipation. My first spoon of it happened to be of the portion peeking beyond the icing ( You see, I am deadly scared of stiff, sweet icing. You could kill my appetite with them, even if it calls for a teeny weeny bite).
“Give it a try, come on!” said S. After some convincing, I gingerly bit into the icing.
It was love at first bite, yes. And what a pure, delightful love it was. It was the kind of flavour, a perfect mix of the salty and the sweet, that had also made me fall in love with caramel popcorn at once at a cutesy popcorn stall in Disney Land. The icing was made of salted butter -- it was most decidely not your run-of-the-mill unsalted buttercream icing.
Now I cannot eat just any cupcake. I have tried my fill of an array of them out there. In malls, niche bakers, bakery shops...
But today ND, my coffee-and-what’s-happening-with-our-lives-yapping companion (we go out for a cuppa cappuccino almost every day), called me from outside office. She had baked a batch of cupcakes.
My input had been that she use only salted butter for the cupcake icing. And guess what, it was the cupcake I had been lusting for all this time! It was perfection as I sunk my teeth into the tiny little round thing with the pale white icing, topped off by a gazillion colourful sprinkles.
And even though ND has promised me another batch tomorrow, I cannot wait to get my very own oven. To start baking.
So here’s to dreams of fluffy white icing and buttery doughs!
And even though ND has promised me another batch tomorrow, I cannot wait to get my very own oven. To start baking.
So here’s to dreams of fluffy white icing and buttery doughs!
1 comment:
Yummy.........
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