Cupcakes presented art gallery style is how I would describe MORE cupcakerie in Chicago. Smoother-than-silk frostings. Sculpted icings. Chocolate curls as tight as Shirley Temple’s.
And the flavors? MORE’s list of cupcakes includes a blackberry, salted caramel, and chocolate mint (pictured).
I’m thinking Chicago Museum of Art, stroll along the lakefront, and some downtown deep dish pizza, followed by MORE, MORE, MORE.
Just in the nick of time, Magnolia Bakery now offers a monthly cupcake club with nationwide shipping. Pre-orders are being taken and shipping begins on January 2 with caramel cupcakes, followed by a different cupcake each month.
So if you find yourself in a line that’s too long for someone who is too hard to please, how about putting at least yourself in the spirit? And while you’re placing your order, why not order Magnolia Bakery’s “Truffled Chocolate Cupcake.”
I know what I’m going to click on as soon as I click on “publish!”
Bonjour! Aujourd’hui, nous sommes a Paris! Good morning ~ today, we go to Paris. On our week-long trip abroad for cupcakes, we’ve been to Spain and Holland, and now on to la belle France.
“Elo les Cupcakes” is the name of the blog and the recipes range from “cupcakes a la clementine et mousse au chocolat” – we all know “mousse au chocolat” – to “les croquants gingembre et caramel.”
Avec mousse au chocolat!
Just a moment on the “croquants gingembre et caramel” (croquants ginger and caramel). The flavor ingredients are the crystalized ginger, caramels, and “golden syrup.” In England, “golden syrup” means the brand Lyle’s. It is sweeter, thicker, and smoother flowing than natural honey. It is a processed sugar product. You can use honey as a direct substitute.
A demain mes amis du cupcake! Until tomorrow!