Cupcakes seem to be the perfect size for just a little sweetness. Being that you get more than just a bite, but less than a slice it's almost justifyable to have one.
Cupcakes have evolved over the years, and their ingredients getting more and more fancy and creative. Long gone are the days of boxed mixes and plastic jar frosting in my kitchen at least. Today, my cupcakes are made with organic butter, free range chicken eggs and flavorings from beyond the pastry world.
Here are a few creations that I've made. Recipes found online or adapated.
|Chocolate cupcake with vanilla buttercream frosting|
|Lavender cupcake filled with lemon curd, lavender cream cheese frosting|
|Chocolate Sour Cream Cupcake with Hazelnut Cream Cheese Frosting|
Adapted from Ted Allen's In My Kitchen
|Pineapple upside-down cupcake with pineapple buttercream frosting|
Adapted from Emeril Lagasse
|Cardamom cupcake filled with Blue Cottage's Ginger-Peach Jam|
with vanilla bean cream cheese frosting
|Vanilla cupcake with Nutella frosting|
Recipe adapted by A Cupcake Story
|Red velvet cupcake topped with cream cheese frosting|
Adapted from Ina Garten