Cupcakes are one of those things, like Chinese food, I never actually make myself. With so many awesome bakeries around (our new favorite is the Cupcake Corral in Maplewood, NJ), I am perfectly satisfied with the occasional one-off indulgence. But when our daughter’s 3rd birthday (Yes, 3! Can you believe it!) came round, we needed enough to feed a large a crowd and they needed to be made with love. Selfishly, we aimed to please our palettes, and went for a Devil’s Food Cake batter from Martha Stewart. With sour cream added in, they are extra moist and rich. For the frosting, I found this how-to recipe for marshmallow icing from Tribeca Treats over at Daily Candy. (Did you know that Daily Candy has some great recipe videos? Buried treasure.) It was insanely easy to make: beat four sticks of butter, with two cups of Fluff spread (don’t read the nutrition label, you’ll feel guilty forever) and a cup and half of confectioner’s sugar. Whip it into a white and creamy fluff and squirt. Ours were topped with some red sprinkles, but crumbled graham crackers would turn it into a s’more like treat. Adults to toddlers were so impressed with the results of ours, they kept suggesting we open our shop, but we’ll save our skills for birthday number four next year. — Angela M.