Lady X Cakes

Over the phone, last week
I admitted to my little sister
my secret desires
to run into
a handful of ex-beau’s
(and by handful,I might mean three)
with my ferociously
tall, dark and handsome
husband of 13 years
on one arm,
my four
golden-haired children in tow,
and me
She said,
“You are a dork.”
And I wondered
Doesn’t everyone
have this dream?
Because, I was
really hoping
I’d outgrown
But, it appears
I may {still} be one.
Thus making my
Lady X Cakes
You know how Hollywood is always looking for the “X” factor? That indescribable something that makes a person stand-out, amaze, ‘pop’? Well, if these cupcakes threw on some sunglasses and worked Rodeo Drive, you’d stop and stare. Rather, you’d stop and lick. No, no. You couldn’t possibly stop at a lick. You’d jump on them like papparazzi on a starlet and eat.them.right.up.
There’s something about banana and pineapple and caramel frosting.
Something indescribeably….wow.
1 white cake mix
2 eggs
2 banana’s
8 oz. crushed pineapple, undrained
2 T. olive oil
1 tsp. cinnamon
1 tsp. ginger
1/3 c. crushed macadamia nuts (optional)
Seeds from 1/2 vanilla bean
With an electric mixer, mix all ingredients together in a large bowl. Batter will be thick. Spoon into mini-muffin pan, lined with small cupcake papers. Bake 350 degrees for 10-12 minutes, or until cupcakes spring back when touched lightly. Remove and cool.
Two Spoon Caramel Fondant
One spoon to stir, and one to lick.
20 caramels
1/2 c. butter
2 lb powdered sugar
1/4 c. milk
In a large, microwave-safe bowl, melt caramels and butter together, stirring every 30 seconds until fully melted. Using an electric mixer on high, slowly beat in half of powdered sugar and half of milk. Continue to add sugar and milk, until a thick-but-spreadable consistency is reached. (Note: you may not need all the sugar or milk. Add it slowly at the end, there!)
Frost muffins while they are barely warm.
Allow frosting to cool and set before serving.
Smooth, Sexy, Utterly Undorky:
If you can’t be it, bake it.