Let it snow, let it snow, let it snow. It is a winter wonderland over here. We got hit by the big Nor’easter storm yesterday. Some were calling it a bomb cyclone, which seems like a bit of an exaggeration to me, but it was definitely blizzard conditions for most of the day. Really high winds, lots of snow accumulating very fast, and very cold temperatures. Unfortunately, that can be very dangerous to some who lose power, have flooding problems by the shore, or of course, the homeless. We are lucky enough to not face any of those issues and so we have a blast, but I definitely feel for those who are not so lucky.
I obviously don’t have school right now, but my brother is in high school and it was fun getting hyped up with him for his snow day. They cancelled school for Thursday pretty early in the day because everyone was sure we were getting snow. Friday was the day that was still up in the air. He kept refreshing the page nonstop so I told him to go play a game with his friend and he’d eventually find out. While he was playing I refreshed the page (sneaky me) and sure enough they cancelled school. He and his friend were both very excited.
Anyways, to the cupcakes. Fun fact, I made these three years ago also on a snow day. They aren’t on my blog because I didn’t photograph them with natural light, so they didn’t make the cut. However, I always loved the recipe, so I made them again. After all, what better activity for a snow day? They’re perfect because you don’t have to choose between vanilla and chocolate – you get both! Plus, the chocolate is strong enough to really come through beside the vanilla. Also, just look at those fun swirls.
To get the swirls, you simply fill a piping bag halfway with vanilla (the long way, so only half the tip of the bag has vanilla coming out of it), then halfway with chocolate. Then, you simply make swirls on top of the cupcakes. Plus, the frosting itself is delicious and the perfect consistency. It doesn’t harden too quickly at room temperature like some other frosting. I like using the open star tip because it gives it a nice texture. Happy baking and happy snow day!
Recipe adapted from Sally’s Baking Addiction