Like I mentioned in the last post, my husband decided to make white cupcakes the same day I announced to him that I was never going to waste food ever again. As he mixed the batter, I asked him to add some almond extract.
Almond is an underappreciated flavor, which is a shame, because I love it in baked goods.
I went into the bedroom to fold laundry as he finished the cupcakes, and when I came out, he was sitting on the couch with a sheepish grin on his face. “Um,” he said.
“What happened?” I asked.
“I was going to put in the almond extract, but I accidentally grabbed the mint instead.”
“Mint?! In vanilla cupcakes?”
“You couldn’t smell the difference?”
“I did once I added it to the batter, but by then, it was too late.”
“Andrew! I have to eat all those cupcakes!”
I put my palm on my face and tried to think of how to salvage this situation. Clearly, my noble intentions were going to be more difficult to execute than I thought. The girls would eat them, of course, though I didn’t want my daughters to eat twenty four cupcakes by themselves (nor did I want to give them to the dog).
Since mint and chocolate go well together, I considered making cake balls with cocoa added to the cake and melted chocolate on the outside. Hopefully, that would drown out the vanilla. All my attempts at cake balls in the past turned into a delicious disaster (turns out, cake mush tastes just as good as when it’s in a ball).
But I didn’t want to go to all that effort and add extra ingredients only to end up with a dessert I still didn’t want.
The cupcakes came out and Andrew brought me one and broke me off a piece.
“How is it?” I asked, hoping that it would somehow taste good and save me from a great deal of hassle.
“It’s…” he started, and then he shrugged. “Just try it.”
So I took a bite. It tasted like almond.
I jabbed a finger at my husband. “You…!”
He grinned and popped the rest of the almond cupcake in his mouth. “Gotcha.”