Your cupcakes are beautiful! I must apologize because I am unable to document my own culinary adventure (I'm borrowing J's computer and he restricted my access to iPhoto). I was feeling a little sour this weekend, so I decided to make something that matched my mood - pickles! I sifted through a handful of recipes, but had to make up my own because I'm too lazy to go out and buy ingredients not already in my cupboard.
To make the pickles, I first washed and quartered one pound of kirby cucumbers. I removed some of their excess moisture content by "sweating" them for about an hour. I then boiled 1.5 cups white vinegar with 1T dill weed, 1T kosher salt, 1T black peppercorns, .5T mustard seed, and 4 cloves of garlic. After about three minutes of simmering, I poured the mixture over the cucumbers and added half a cup of ice to help cool it down.
I'll let you know how they taste after a few days in the fridge.