Besides being (possibly) National Cupcake Day, March 3rd was also the first day that the District of Columbia allowed and licensed gay marriages. The usually quiet D.C. marriage bureau was swamped with couples that have waited for years to be able to legally tie the knot as well as crowds of well-wishers.

Now, how to celebrate this momentous occasion…what about cupcakes?  David Catania, the D.C. Councilmember who authored the Religious Freedom and Civil Marriage Equality Amendment Act of 2009 had just that idea. It appears that he was was so delighted by the results of his legislation that in celebration of its enactment he passed out boxes of cupcakes to the first 200 couple (of any orientation) to get their marriage license at the the Carl Moultrie Courthouse (500 Indiana Ave. N.W., D.C.).  Catania distributed vanilla and chocolate Hello Cupcakes as part of a joint celebratory gesture on the part of the Councilmember and the cupcakery.

Ok, I have to say it: that is just the sweetest thing I’ve heard all week :)

Chocolate Cupcakes on a Stick with Caramel filling $6.00

6 adorable chocolate cupcakes on a stick, filled with caramel!

Each cupcake pop come wrapped in it’s own bag with coordinating ribbon.

These are great for birthday parties, weddings or any occasion!

For a larger order, different colors or no filling, please send the seller a message!

Available at Katy’s Tiny Kitchen.

Check out their facebook page to for more information, and a chance to be entered in a giveaway.

Katja’s Kupcakes offers a wholly bespoke design service to ensure your cake is crafted to your specific requirements and is truly unique.

Unlike other British cake-confectioners, Katja hand-pipes each decoration using American Butter Cream instead of the more commonly used sugar craft. Katja can work with any given theme or idea; drawing on her background as an Arts graduate to ensure that each cake is a truly different and inspiring work of art.

Before returning to the UK Katja spent three years training at Manhattan’s famous Cupcake Cafe where she decorated cakes for the likes of Madonna, Bill Clinton and Oprah Winfrey.

Award winning chef, Duncan Poyser of the 39 Steps Restaurant & The Baker adds his artisan touch to baking the cakes so they taste as good as they look. This also means that your choice of cake is as bespoke as the decoration.

Please visit Katja’s Kupcakes for more information.

My mom shared with me last week’s issue of Parade featured an article titled Five Unexpected Food Trends.  According to Joanna Prisco wedding cupcakes are the number one unexpected food trend.  Red velvet and chocolate cupcakes are among the most popular but crazy flavors like Twinkies, s’mores, and doughnuts are showing up at weddings.  I liked that the actual, physical article claimed “Cupcakes are the new wedding cake.”

I realized yesterday I never posted about the wedding cupcakes I made.  Better late then never I guess since the wedding was a few weeks ago now.  In the end I made 10 batches of the cupcake recipe for a total of 6 dozen regular sized, 4 dozen mini and 1 giant cupcake.  I made the frosting recipe twice and had a little left over.

I worked with the bride to create what she was looking for.  Her colors for the wedding were black, white and lime green.  She does not like a lot of frosting so she wanted the amount to be minimal and liked the glossy look of glaze.  From the time she asked me to make the cupcakes she knew she wanted chocolate cupcakes and lime frosting. The bride ended up making the toppers on her own and showing them to me after they had been made.

The cupcake recipe I used was from Cooks Illustrated 2009 America Classics issue.  The bad news is that the first thing the recipe tells you is not to double it (really bad news when you have to do it 10 times).  The good news is that every batch came out perfect.   Every cupcake had the perfect cupcake shape and everyone said they were good.  Here’s the recipe:

Dark Chocolate Cupcakes

Makes 12 cupcakes

Note: Do not double this recipe.  Cupcakes made from a double batch yield a slightly compromised rise.  It’s best to make to separate batches and bake each separately.  Store left over cupcakes (frosted or unfrosted) In the refrigerator, but let them come to room temperature before serving.

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

½ cup (1 ½ oz) Dutch-processed cocoa

¾ cup (3 ¾ oz) unbleached all-purpose flour

½ teaspoon baking soda

¾ teaspoon baking powder

2 large eggs

¾ cup (5 ¼ oz) sugar

1 teaspoon vanilla extract

½ teaspoon table salt

½ cup (4oz) sour cream

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees.  Line standard-sized muffin pan (cups have ½ cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl.  Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combines.  Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine, add sugar, vanilla, and salt and whisk until fully incorporated.  Add cooled chocolate mixture and whisk until combines.   Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift in remaining flour mixture and whisk batter until it is homogeneous and thick.

5. Divide batter evenly among muffin pan cups.  Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pans on wire rack until cooled enough to handle, about 15 minutes.  Carefully lift each cupcake from muffin pan and set on wire rack,.  Cool to room temperature before icing, about 30 minutes.  (To frost: mound about 2 tablespoons icing on center of each cupcake.  Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center).

The Bride and her Wedding Cupcake Baker

For the frosting I used Martha Stewart’s recipe for Fluffy Vanilla Frosting. After several sample recipes that used real lime juice, lime extract and bottled lime juice we settled on the bottled.  To flavor the frosting lime I did not use an exact measurement, instead you just have to find the right lime flavor by adding some and sampling the frosting.  I used my roommate for this so that we could establish a lime flavor that had a hint of lime but was not over powering.  Then I left half the frosting uncolored and used lime green food coloring to dye the rest.  I melted the frosting in the microwave for a few seconds then dipped the cooled cupcakes into the frosting.  For my first time baking in bulk I think the end product turned out pretty well and most importantly, the bride was happy!