All About Almond!

By on Tuesday, August 9th, 2011

Having recently feasted on a Cumbs Bake Shop “Almond Bliss” cupcake (pictured), I thought to gather some almond cupcake recipes for you.

How about a Vegan Chocolate Cupcake with Almond Buttercream and Raspberry Glaze?    The “Oh She Glows” blog site has both the recipe and fantastic photographs for step-by-step instructions, including a video to guide you through piping.

Or, how about Honey, Lavender, and Almond Cupcakes, complete with the directions for making your own lavender milk for the frosting?  The recipe from Lily Vanilli in England is in metrics, but worth the math exercise to get you there!

Finally, from the Love & Olive Oil site, let’s go for the Vanilla Almond Cupcakes with Blackberry Buttercream Frosting.  This yummy recipe includes almond extract, vanilla bean seeds, and coconut milk.


Rosewater Cupcakes

By on Saturday, July 30th, 2011

Rosewater.  A near completely forgotten about ingredient, except that I was daydreaming of France and how often the bakeries feature edible flowers.

So, a petit selection of the loveliest of the rosewater cupcake recipes I could find.

How about Organic White Chocolate Rosewater Cupcakes?  Yum.  The cupcake includes the white chocolate and coconut milk.  The frosting is a meringue buttercream with 3T of rosewater.

Then, let’s get a little carried away with Persian Love Cupcakes.  Candied rose petals on top.  Lemon peel and cardamon seeds within.  A frosting with rosewater, saffron threads, and pistachios.  C’est l’amour!

Just in case you don’t have rosewater handy, here’s a recipe to make your own rosewater at home.  Note that every type of rose creates a different rose water, naturally, so this, too, becomes a lovely opportunity to play in the kitchen.  From one batch of cupcakes to the next, using a different rose’s water will create a different flavor.


Raspberries & Champagne…Blueberries & Chocolate!

By on Tuesday, July 26th, 2011

Living in Upstate New York this time of year, we’re blessed with an abundance of fruits, like raspberries and blueberries. 

Inspired, I paraded through the Internet to locate recipes that have me headed straight for fresh picking tomorrow morning early so that I can head to the kitchen.

How about Raspberry Cupcakes with Champagne Buttercream Frosting?  Wow!  But with only 4T of champagne in the frosting recipe…I better pass along my personal note that you can toss a few fresh raspberries into a flute of champagne et voila!  It’s time to have over your girlfriends in spades.

For the blueberries…did you know that freezing fresh blueberries for a few hours will stop them from sinking in the cupcake batter while baking?  Another idea is to dip them in flour, also to prevent sinking.  I settled on Chocolate Blueberry Cupcakes with a recipe calling for both bitter and sweet chocolates, goat cheese, and cinnamon.  Who needs a partner with this much comfort in a cup?

Enjoy the fresh pickings!