If you could gather together every single person in the entire world -- people from Kansas and Greenland and Kenya and Taipei and all points between -- you could easily divide them into two groups: sweets and salties.
I'm a sweet.
Always have been. When I was a latchkey kid and our house was a regular stop on the Schwann's man's delivery route, I'd sometimes eat a Schwann's ice cream drumstick as an after-school snack.
And then I'd have another.
And then I might hurry and have another before my mom came home from work.
And then I'd make an excuse for why I wasn't hungry for dinner. "Big lunch" and "tummy ache" (true, that one) were tops on my excuse list.
And then after dinner I'd have to go down to the basement freezer to retrieve drumsticks for everybody, because that is how we do weekday dessert in the Midwest, and I'd come upstairs announcing, with a bewildered expression, that the drumsticks were almost gone, because "apparently dad already ate most of them."
It's really a wonder that I wasn't an overweight child. At the same time I ask my parents whether they ever believed me, I'll have to say thanks for the good genes.
* * *
Earlier this year, our housekeeper's daughter was looking for work. She needed a job badly. M and I thought about the guy who has made a business out of stopping at U.N. agencies selling samosas ("chamussas" here), and we looked at each other and said DUDE, somebody should totally do that with cupcakes!
Because -- unless you've been living in... well, in Mozambique for the last five years -- cupcakes are hot. In fact, cupcakes are so hot that in the hottest places, they've already burned out. Cupcakes flat-out jumped the shark in New York and Chicago. There are just too damned many cupcakeries, and most of their creations look far better than they taste. But the points relevant to this story are:
1. Cupcakes can be delicious.
2. They are generally popular among Westerners.
3. A lot of the expat crowd here is made up of Westerners.
4. Nobody sells cupcakes here.
So a few cocktails, financial projections, risk assessments, and "yeah, man!"s later, we reached a decision.
We would help our housekeeper's daughter form a cupcake business catering to the expat community.
And then she would have success, and she would hire other people who need work! And then they'd have a co-op! And they'd be earning a living in a sustainable way and calling their own shots! And we'd feel like we actually did some good here!
Did I mention that we did not involve the housekeeper's daughter in this discussion?
Or that we have no idea about her temperament, work ethic, intelligence, or skills?
I'm sorry if you feel we left out some critical part of the equation, but I'd like to continue with my story.
We had a plan!
Aside from the critical questions of where to most affordably procure ingredients and how to transport the product on foot on a 95-degree day, we first had to find the perfect cupcake. Two or three perfect cupcakes, actually.
Being a sweet, I set myself on this task like a bloodhound on a thief.
I set up a test kitchen and I baked. I baked and I baked and I baked. Banana cinnamon cupcakes. Strawberry cream cheese cupcakes. Vanilla cupcakes, chocolate cupcakes, and lemon-vanilla cupcakes. I baked them all, and M and I judged them, one by one. The flavor, the moistness, the texture, the aroma, the appearance, the longevity.
We whipped up frostings. Swiss meringue buttercreams. American buttercreams. Cream cheeses. Drizzles.
We sent cupcakes to his office for judging. We researched and tasted, modified and tasted again.
We were, frankly, exhausted. We were sick of the taste of sugar on our tongues, and that, my friends, is a sentence I never thought I would type.
And then. And then.
I found it.
Hallelujah, but I found it! I found the most perfect cupcake in the world!
And then we found someone who needed a housekeeper, and we introduced her to our housekeeper's daughter, and she was hired on the spot.
And just like that, the dream was dead.
But it's for the best, you see. It's for the best because she actually wanted a housekeeper position. It's for the best because we... uh... still hadn't really... ahem... told her that she was about to become Maputo's first cupcake entrepreneur and lift dozens of women out of the cycle of poverty and into the realm of self-sufficiency.
Anyway, was it all so bad? We helped her get a job, which was the main point. And we did, after all, land on the most perfect cupcake in the world, and that's something you don't do without a whole lot of bakin', tastin', and failed-business-plan-makin'.
Unless you're you, because I'm going to tell you what it is. You may tell anyone else you choose, because a cupcake this good can't be kept down.
Nobody puts Cupcake in a corner.
Now, I want to be clear: I didn't invent this cupcake. I don't think I'm yet up to cupcake invention. But I do think I definitely improved on an already excellent cupcake.
So here's what you do: First, you swallow your pride or your jealousy or your disdain for insider trading, and you bow down to Queen Martha. Yes, she's a hundred things you'll never be, but is that any reason not to take advantage of her now and then? Bow down to her, and go fetch her recipe for One-Bowl Chocolate Cupcakes. You don't have to pay her a dime for it, or look her in the eye, or say thank you, you're very talented and thin.
Anyway, one bowl! Easy cleanup! We're already on our way to perfection.
In fact, you could stop there and probably be pretty happy. Plenty of people settle in life, because they found a job that is good enough, or a husband who is good enough, or a pair of jeans that is good enough.
But not you, not today. Because this is your chance to take the road less traveled.
Do the following:
1. Replace the all-purpose flour with cake flour. Don't ask questions, just do a one-to-one substitution, despite what you might read from those professional bakers on the Internets. (What do they know, anyway? I have eaten my way to credibility on this matter.)
2. Feel free to use regular, ol' vegetable oil instead of safflower oil. As I understand it, safflower oil is a kind of vegetable oil anyway.
3. Use buttermilk if you can, but you can instead do 1 TB white vinegar plus 1 cup full cream milk if you can't find buttermilk. (Really, no discernible difference in the end.) Just note that that amount is to get the proper ratio; you'll use only 3/4 cup.
4. Add 1 TB vanilla extract.
5. Add 2 tsp cinnamon -- or more if you like -- at the dry ingredient stage.
6. Underbake slightly. The recipe calls for 20 minutes, and I do about 16-17 (but no more) in my little Mozambican oven. This might take some experimenting in your own oven.
The result of these modifications is a dark, very chocolatey cupcake that is moist to the point of insanity. The cake flour provides a sweeter, more tender cupcake than all-purpose flour could ever dream of doing. The cinnamon gives the cupcake a slightly spicy aroma (the cinnamon just barely transfers to the taste, although you can add more to make the taste spicier if you like). The cake flour plus the slight underbaking give the cupcake an almost chewy texture, which is great for someone (like me) who finds a good brownie to be the answer to all of man's problems. It's not actually as dense as a brownie, of course; this is still a cupcake, through and through. But it's not like those crappy, crummy, crumbly cupcakes that you find at upscale cupcakeries that charge you $4 for just one of their crappy, crummy, crumbly -- but pretty -- cupcakes.
By underbaking, you won't get as much of a dome as you otherwise might. But that's OK, because we've preserved the moistness and we're now going to top the cupcake with another perfect creation: a cream cheese cinnamon frosting.
Did your knees just tremble like mine did? And I'm even sitting down.
Again, not necessarily my invention -- cream cheese frosting is cream cheese frosting -- but I modified existing recipes to this ratio of ingredients and added cinnamon to make the overall flavor a little more complex.
Teej's Take on the Perfect Cream Cheese Frosting: Cream Cheese Cinnamon Frosting
- 1 8-ounce package of low-fat cream cheese (softened)
- 1/4 cup of unsalted butter (room temperature)
- 3 cups sifted powdered (confectioner's) sugar
- Cinnamon to taste/appearance
Use a mixer to blend the cream cheese and butter until smooth. Then start sifting in the powdered sugar. Sifting is important, so don't just dump the stuff in there or you'll get hopelessly clumpy frosting. Get a sifter.
You might want to add even more powdered sugar, depending on how you like your frosting. If you want to pipe it onto your cupcakes, you'll need a lot more powdered sugar -- at least another cup, maybe another cup and a half -- to make the frosting stiffer. But that will also make it extremely sweet, and I prefer the tartness of a cream-cheesier frosting to balance out the sweet, dense cupcakes, so I stick to something between 2.5 and 3 cups.
Then start sprinkling in the cinnamon. It will put pretty little speckles in your frosting, and you should add as much as you like, according to taste or appearance. I like to put a pretty good amount in there so I can just barely taste the cinnamon coming through. Then, after I frost the cupcakes, I sprinkle more cinnamon on top for appearance, aroma, and taste.
She might not look like much, but she is practiced in the art of deception.
I don't make promises or general statements like this often, because we're all unique little snowflakes, etc., etc., ad nauseam. But I can safely say that if you at least sort of like chocolate cupcakes and at least sort of like cream cheese-based frosting, you will love this combination.
And if you're feeling extra adventurous and really want to up the complexity of the flavors, work a little ground ginger into the frosting and/or cupcake batter. Just go a bit at a time.
I'm happy to report that our housekeeper's daughter is still employed.
She cares for two small children, one only a few months old. She cleans
a house twice the size of ours. She cooks meals. And she does it
all six days a week. To me, her job sounds like a really, really difficult job.
Did we really think that we were going to create a business, shove it off on a total stranger, and expect her to run it with enthusiasm, know-how, and
success? Of course not. At the same time we were baking away, we were asking everyone we knew about employment opportunities for this girl. Still, the idea could work for somebody. But these ideas usually work best for the sort of people who think them up on their own because they'll have some big ambitions -- and hopefully a little capital -- to throw behind their ideas.
So we're content in knowing that she has the job she was looking for, and that we helped her to find it. She's making a higher wage than most people in her situation. Her mother tells me that she's very happy.
We're going to send some of our next batch of cupcakes home with Helena to share with her family. Hopefully they'll enjoy them.