For years, I have had a serious beef with cupcakes. Especially cupcakes at weddings. What started out as a cute idea to make an economical replacement for a wedding cake quickly became a ridiculous fad that was equaly expensive as a tiered masterpiece.

As a bride on a serious budget, I understand why someone would want to go cheaper, especially if they never had any desire for a cake in the first place. But cupcakes? They can be even more labor intensive than an actual cake, and when you eat one, it’s all crust! I’ve always hated making cupcakes, for that reason. Still, I have to admit, they’re cute. Just not when they pretend to be a wedding cake and end up costing the bride more money.

This was my background going into this week’s cupcake experiment.

I decided to make mini stawberry cupcakes with fluffy vanilla buttercream, and actually enjoy making them. And, I’m happy to say that the trial run was a success! The secret? DO NOT use a knife.

I made a delicious vanilla buttercream replacing milk with whipping cream, and putting the icing into a ziploc freezer bag, cutting the corner, and piping it onto the cupcakes. Real simple. Real easy. Real Quick.

I think I’ll do it again once Lent is over. 🙂