Let's call a spade a spade.

I like cooking.  In fact, I love cooking.  I would go so far as to say that I'm good at cooking.  But I have no knack for baking sweet things.  Not hardly at all.  This may have something to do with the fact that baking is, above all, a precision art.  Me and my poor, and rapidly degrading, fine motor skills over here can't really appreciate that.  So I should have known that I would be no good at some point in the process of this adventure.

You may recall that I found a darling website with some delicious looking cupcakes that practically begged to be made.  So, unable to control myself, I decided to make the Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds.

And, honestly, the result was pretty successful.  They tasted great, and except for some apricot preserve spillover, they looked good, too.  But I should have realized from the moment I cracked that egg so bizarrely that something was fated to go wrong.  And wrong it went.  When it came time to make the frosting, I grabbed the mascarpone, confectioner's sugar, and heavy whipping cream, and went to work. 

What I didn't know was that if you overbeat mascarpone, it separates.  Which is, of course, what I did.

No frosting for the cupcakes :(

Luckily, my baking fiend of a roommate Sammy called up her mother, and they decided on a seven minute frosting that turned out perfectly.  Of course.  Because Sammy wants to be a doctor and that is all about precision.

Like the clutter in the background?  Me, too.  My bad :/

It essentially tastes like and has the texture of Marshmallow Fluff, which is just fine with me, and it certainly looks shiny and beautiful on top of those cupcakes.  Thank you Sammy and Sammy's mom for saving the day!