Category: Uncategorized
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Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting
Tarragon tastes sort of like anise and pairs well with chocolate. I was eager to try the two together in a cupcake. I decided to use a basic chocolate cupcake base (I used the Magnolia devil’s food recipe because I wanted to try it) and added fresh tarragon to that. I guessed at a tablespoon…
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Churros and Chocolate Cupcake
Summer in San Francisco means bringing hot chocolate, puffy coats, and knitting to watch my cousin’s evening soccer game at Golden Gate Park. My friend made some fantastic hot chocolate to which she added a touch of cinnamon. I had brought leftover, unfrosted lychee-coconut cupcakes for dipping, which were great, but I wished we had…
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Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk
I actually forgot an ingredient in the cupcake recipe (!), the baking soda… Regardless, the result was a rich, cocoa flavored cupcake with subtle banana and peanut butter flavors and a very fine texture. The baking soda would have altered the texture and most likely would have given it more crumb. I think I would…
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Recipe: Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations
The lychee and coconut flavors in these cupcakes are subtle, but decidedly tropical. The cake texture is crumbly and moist. The chopped lychee and coconut provide interesting texture variation. The unfrosted cupcakes are delicious and not too sweet, perfectly yummy on their own. The frosting was fantastic as expected, when is cream cheese frosting not?…
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Recipe: Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting
I made these chili chocolate cupcakes (amongst many other things) for the art show/benefit on Saturday. I expected the chili taste to be a bit more noticable in both the cake and frosting, people only noticed it if I told them in advance, but the little buggers were rich and chocolately regardless. I need to…
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Recipe: Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles
I love ginger-carrot cupcakes and made some changes to the recipe since I last made them. I added the candied ginger for the first time, doubled the ginger, and doubled the cinnamon. I wanted something with a bit more bite. I am pleased with the way they came out. I can really taste the ginger…
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Recipe: Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting
I forget what got me thinking of lavender, but regardless I really liked the way these cupcakes turned out. They are perfect for any summertime party, like a wedding shower. I served these at a dinner party along side a serving of strawberries and blueberries that I macerated with a touch of apricot brandy and…
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Recipe: Lime Custard Cupcake with Meringue Frosting
Custards like this are normally baked off in ramekins in a water bath. In this case, they were baked in a cupcake pan with liners set in a jelly role pan which is then filled 1/2 way full with boiling water. The Result The Good: Tasty. Not too sweet by any stretch. Subtle lime flavor.…
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Recipe: The Thai Ice Tea Cupcake Experiment #0002
I tried the fresh brewed option this past week. I didn’t get the results I wanted (obvious Thai ice tea flavor), but the cupcakes were still really tasty. I had gotten some good suggestions for sweetened condensed milk frosting from my last experiment. I whipped something up and was happy with the results. I will…
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Recipe: Devil’s Food Cupcake with Chocolate Buttercream
I made these cupcakes for my friend’s birthday. Very simple, classic recipe, but made with the best ingredients I could find. They were a hit at the party. Devil’s Food Chocolate Cake makes 24 cupcakes / 350 degree oven 2 cups flour 2 cups sugar 1/2 cup unsweetened cocoa powder 1-1/2 teaspoons baking soda 1-1/2…
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