Birthday Cupcake Baking update: Last night I divided dry ingredients into bags based on which ingredients will be going in at the same time. This will free up my measuring cups for the wet ingredients and I’ll spend a lot less time cleaning inbetween batches. Somehow every grocery store around managed to simultaneously run out of packs of regular white baking cups, which was ok since it gave me a reason to take some time to drive out to Home Cake and buy in larger bunches and get some backup pastry bags at the same time. I resisted impulses to buy more pastry tips and tiny heart sprinkles. (And tiny candy cup molds to make peanut butter cups to put in ice cream, the ice cream I’ll make myself with the ice cream maker I don’t have yet.) I took the pastillage out of the fridge to get ready to roll out. I’ll cut out the stars tonight and store them in an airtight container between layers of parchment paper. Have acquired expensive chocolate and vanilla beans, makes me happy. And I finally had a reason to buy one of those flats of 18 eggs.
Note to self: correct this later — you wrote down the version of the recipe hanging on the fridge incorrectly, there really is 1/2 C sour cream to a regular batch of 12, so that Too Much Sour Cream test run was actually the Just The Right Amount of Sour Cream test run. (Note that you predicted a recipe busting typo on that same page, see? You were right.)