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Archive for the ‘Nuts’ Category

Happy Thanksgiving!  I thought I’d treat our loyal readers to a taste of the season.  I hope that you and yours enjoy your holidays and have many happy returns.  We are grateful for your dedication to our cupcake experiments, and I wish to you a happy culinary adventure :)

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Cupcakes as far as the eye can see...

This will be my second alcohol-free cupcake post in a row!  That’s some sort of record, I am sure.  These cupcakes were for the same baby shower as the previous Almond and Vanilla ones.  Frankly, there’s not too much creativity going on here, as I jacked Gibb’s Brown Sugar Cupcake recipe once again, and I’m stealing my own Peanut Butter Mousse.  Add some jelly in the middle, and you have a peanut butter and jelly cupcake :) (more…)

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Almond Vanilla Cupcake

This will be the second baby shower for which I’ve made these cupcakes.  Their delicate flavor and lightness just lend themselves to such an event.  I decided to up my game with this batch (my last batch was made during the cupcake blog hiatus and never made it into a post), and add ground almonds into the cupcakes and vanilla bean seeds into the frosting.  I’m hoping it will intensify and fancy up the results.  Depending on where you live, you can get very reasonably priced vanilla beans at Cost Plus World Market.  They are one of my favorite places to go when I need an obscure spice and don’t want to pay insane grocery store prices.  I wish I had a market near me that offered spices in bulk, cheap.  Well, enough of my spice rant…on to the cupcakes!

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Why, yes, that is a microwave older than me in the background.

There was a sale on bulk spices earlier this week (the same kind of sale that lead me to buy cocoa nibs that lead to these red velvet cupcakes) and I stocked up.  The only really *new* thing I bought during the sale was garam masala.  Garam masala is actually just the name of a sort of style of spice mix–it can be any combination of a number of different spices.  The kind I bought, however, has a combination of cloves, cinnamon, cumin, coriander, cardamom, and pepper, and maybe a few other things I’m not 100% sure on.

Though I know some people have declared that savory flavors in cupcakes is weird, I like it, and I like it as much as I like sour flavors in cupcakes.  I feel like the savory/sweet and sour/sweet combinations work well because of the contrast, playing counterpoint to each other.

Um.  I don’t suspect anyone really cares to hear me ramble about flavor combinations much longer, so into the recipe we go! (more…)

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cupcake with a pale caramel-colored syrup spooned on top.

The chopped up walnuts don't work too well with my frosting tips, so it got glopped on.

Two things of relative import: I do believe we have reached our one year blogaversay!  Yay!  It has been a very very delicious year, and it is very VERY exciting to go from being excited that we hit 20 hits in a day to averaging about 100 hits every day.  So, thanks!  It is pretty fabulous.

Thing two: Oh sweet sweet merciful weather gods, it is hot here.  Hot and sticky sticky humid.  Thus, no baking, and I’m slowing down posting to stretch out my current queue.

Anyhow, while Mels was visiting a few weeks ago, I made Vanilla Bourbon Cupcakes with the Toasted Walnut Cream Cheese Frosting…and it was every bit as delicious as it sounds. (more…)

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Lemon Almond Gluten Free Cupcakes

A friend of mine who recently had a birthday has  a twin sister who is gluten-intolerant, so when the invite for the potluck party was made, it was pretty clear that I was going to make gluten-free cupcakes.

Since it is finally summer in this city, it seemed like a citrus-combo cupcake was a best-fit for the weather and a backyard barbeque. (more…)

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I know, I know, we must all look past the title I’ve given these cupcakes and suspend disbelief!  This specific concoction did not start out as Russian soup-inspired, but through the workings of my brain, it has become so!  I have been wanting to make a beet and goat cheese cupcake for quite some time now. This weekend, while perusing the stalls at the farmer’s market, I found some lovely beets, and fearing they might be the last of the season (they’ve been slowly disappearing from the market), I bought a pound…or three.  Then, fate came my way!  On my door step this morning in my produce delivery (a new venture, thanks to www.farmfreshtoyou.com) was a bunch of fresh carrots.  Looking in the fridge, I realized I needed to use up my sour cream and goat cheese before leaving on an extended camping trip…the combinations started to form in my head, and before I knew it, I had the makings of a borscht cupcake!  Granted, one doesn’t usually find goat cheese in borscht, but it seemed to go so well with everything else!

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