Our 2013 Burns Night Supper was a rousing success. It was a great reminder of what a wonderful, loyal, hilarious group of friends we have. The Chef and I spent months assembling every piece of the puzzle: the menu, music, guest list, drinks, poetry, toasts. Finally, on 25th January, everything locked into place: we had an amazing time. Once our friends started arriving, I more or less put my camera down for the night. Good photos are in short supply, but I plan on posting a video of the winning toast soon. To make up for lack of photographic evidence that the party, indeed, took place, I have decided to share my famous cupcake recipe. These cupcakes are, to be honest if a bit immodest, scrumptious. After concocting this dessert, I spent 2+ years refining the method and ingredients. Now you, dear readers, can benefit from my diligence. A few words of warning, however: one taste, and your friends and family will pounce on your cupcakes like a pack of wild beasties, leaving behind nothing but shreds of cupcake liners, pools of drool, and their dignity. The Burns Night revelers would tell you as much

VANILLA-BLUEBERRY-BACON CUPCAKES WITH CARAMEL ICING AND BLUEBERRY COMPOTE* (Makes 24 cupcakes)

Fear not: although this recipe is comprised of three components, with each one made entirely from scratch, it is easy. Trust me. Because of setting time, we’re going to cook backwards and assemble forwards. Continue reading →