If you are familiar with my old blog, you may recall that the last time the Steelers went to the Super Bowl, seemingly every grocery store in the city ran out of yellow food coloring (as it is the key to Steelerfying your average baked good). Luckily, I found some just in time to make a black & gold marble cake and black & gold rice krispie treats.
Keeping with my Steeler baking tradition, I used most of my yellow food coloring to make frosting for these chocolate cupcakes. While i’ve been tempted to recreate this fabulous Steelers cupcake display, I generally like all my garnishes to be edible (which, in my opinion, fondant is not). I have also been aesthetically impressed by some of Dozen Bakeshop’s tasteful creations, especially this giant rice krispie treat. Flickr also has a number of fabulous Steeler Cakes you can peruse for inspiration.
I’m not a huge cupcake fan, but I enjoyed this recipe from Joanne Chang’s new cookbook. The meringue-based buttercream is fabulous- light, creamy, and just salty enough for my taste. Conveniently, the frosting can keep for a few days at room temperature. I used the leftovers to frost a quick batch of mini vanilla cupcakes, using this recipe from Food & Wine. With all cupcakes, keep an eye on the baking time. Mine were done a good 10 minutes early.
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