Baking is an artistic endeavor for me. It's cathartic. It expresses a mood. It creates something that others can take and make their own.
Since the spectrum of ingredients form the basis of my palette, I usually see recipes as suggestions: Two eggs? Sure. A teaspoon of soda? Whatever's left in this tin should be enough. A cup of buttermilk? I don't even have that - besides, some chocolate soy with a dash of cream of tartar and a dollop of yogurt would be so much better.
So I didn't hesitate to undertake a recipe for chocolate cupcakes without any of the requisite cocoa and the wrong type of flour. I didn't use the sugar or liquids recommended either, but that was just me executing my creative vision.
I measured everything out with entirely foreign metric cups, poured the batter into a type of crumpet pan, and popped it into an oven heated to an unknown temperature.
And the result? A light golden mocha spongecake with creme de cacao frosting. Voila!