Not Subdued, Fondued - More Cupcakes On A Stick
Sunday, April 17, 2011
What's brown and sticky?
A brown stick.
This sort of dad-joke (fool's) gold can reduce me to a quivering panna-cotta-like heap of mirth*, generally after that witching hour when you realise that you're so tired that the most stupid things become hilarious. Perhaps because of their very stupidity, but I suspect it doesn't do to analyse such things.
Another thing that's brown and sticky is a cupcake in a fondue...
Food on sticks has been rather a preoccupation this week, whether to be dunked in fondues or simply because you can. And finding a way to fondue a cake is perhaps a little too good to be true. Variations on a theme are now coming to mind thick and fast (or thick and gloopy, which might be more appropriate for a fondue). How about cornbread muffins in a cheese fondue? I suspect attempts to DIY a deep-fried Mars bar in the original carnivorous and artery-clogging type of fondue pot might only end in disappointment - but that might not put me off trying it out...
But if you think that the whole fondue-d cake equation is definitely not greater than the sum of its parts, perhaps keeping those cupcakes on a stick simple and elegant** is the best way to go...
Simple and elegant, though, would mean you miss out on the sheer unadulterated bright perky sugar high of this particular cupcake fondue. It's like a cake version of fairy bread, with extra icing...
I'm torn between the appeal of a seemingly bottomless pot of orange glacé icing, and the concern that it might not quite be a proper fondue unless the dunking liquid of choice is bubbling away merrily. Do you fondue?
P.S. Asking that final question suddenly made me think of the Yahoo advertise (back before searches came in every variety as long as they're Google!). Fonduuuuuee! Yee haa optional...
* I'm not sure I've encountered a mirthful panna cotta, but I'm sure it would be fun...
** Can a cupcake be elegant, or is cute the best it can ever hope for?
