It’s a pink, pink, pink, pink, pink cupcake.

My favorite word is “serendipity.” Mainly because I like the way it rolls off of the tongue, but the meaning of word itself appeals to me as well – “a fortunate accident.” The movie of the same name with John Cusack and Kate Beckinsale also happens to be one of my favorites, but that’s another story.

These cupcakes I recently made are a perfect example of serendipitous-ness.

serendipitous sparkling.

serendipitous sparkling.

As I mentioned in my last post, I had been asked to make cupcakes for my friend’s daughter to bring to school. Well, truth be told, I made the cupcakes twice. The second batch was what my friend received. The first batch, upon first glance, did not meet my standards. First of all, they were rather small. I’m thinking that was due to two factors – 1. the baking cups were not filled enough, and 2. the batter was not whipped enough so there was not enough air in it so they didn’t puff as much as I would have liked. I ate one, and then forced my boyfriend to eat one too (ok, so there was no real “forcing” involved here). We both thought they tasted great. But I just couldn’t get past the look. They were like runts of a cupcake litter. And if my standards are not met, they shall not pass into the hands of others.

the big pink.

the not-so-big pink.

Or so I thought.

Because I refuse to ever throw perfectly good cake away, I packed them up and put them in the fridge, hoping to find a good use for them. I settled on bringing them in to my office as a random surprise treat. I wanted to make a batch of lemon buttercream as I’d been daydreaming about it all week, so this was the perfect excuse. I also felt like making them pretty. So I colored the icing pink, and threw on some sparkles to give them that extra something fabulous.

glitter on the cupcake.

glitter on the cupcake.

As I was decorating them, I started thinking “heck, these ain’t so bad after all.” Sure, they’re small, but maybe that’s just fine. Once they were iced and sprinkled, I figured I’d better eat another one, you know, just to make sure they were ok. And they were. A little more than ok, as a matter of fact.

The funny thing – everyone loved them. Some even went as far commenting on how these were the perfect sized cupcake. I guess maybe I’m on the right track with this “Small Indulgences” thing. It’s really NOT the size that counts, after all.

baby, you’re a star.

The 4th of July is fast approaching. That means eating, fireworks (not eating fireworks though), the beach, eating, drinking, and more eating. What better way to celebrate then with a commemorative cupcake, paying homage to not one, not two, but three of these 4th of July traditions (eating, fireworks, and the beach, in case you weren’t sure).

I bring you: Red White and Blue Starfish Sparkler Cupcakes!! (insert explosive fireworks and emphatic brass orchestra here).

the stars are bright, and big at night.

Originally, I had wanted these to be more like the stars on the American Flag. but as I started making them, I realized they looked more like starfish, so I transitioned over into a more beachy vibe, which is still 4th of July-appropriate (as I, myself, will be going the beach this weekend to celebrate, just so you’re all jealous).

As far as the cupcakes go, I went with a yellow butter cake, topped with buttercream. Put a star cookie-cutter on top, and sprinkled the red-ish sparkles inside the cutter, and blue-ish sparkles outside the cutter. The result? Light and sweet sparkly buttery goodness, perfect for any 4th of July party, whether on the beach (like mine will be, just wanted to remind you) or not. 🙂

star-crossed lovers.