If you ask me nowadays what my favorite ice cream flavor is, I would most likely answer Bailey’s Irish Cream, or anything with coffee, chocolate, and Bailey’s in it. There was a time, however, that I would just as readily have answered «Rocky Road!» This was 30 or so years ago, when, just like with many children, the combination of chocolate, nuts, and marshmallows was just simply unbeatable.
Well, I’m feeling kind of nostalgic lately… So I thought, why not try to recreate my old childhood favorite in cupcake form? 😋
Continue reading Rocky Road mini-cupcakes
I have a confession to make… I made a slight error in my previous post on Brazo de Mercedes 😔 I made too much of the custard—that, or I failed to make enough room for the filling in the center while I was piping the meringue. In any case, I was left with enough custard to fill another batch of BdM cupcakes!
I didn’t want to make another batch of meringues (because what would I do with the 6 egg yolks I would not be using?), and I didn’t want to throw the excess custard filling either (I hate wasting food)… So I ended up placing the thing in a tightly sealed container and stored it in the fridge until I can figure out what to do with it.
Then yesterday morning, it just hit me: BdM’s custard filling is basically the same as the crème pâtissière used to fill so many desserts like eclairs, cannoli, and cream puffs (just to name a few)… The only difference is that the custard filling is thicker and firmer in consistency than the crème pâtissière due to its use of sweetened condensed milk vis-a-vis the latter’s use of plain milk with a bit of sugar and corn starch. So why not use it as a substitute?
I’ve had 2 recipes for Boston cream pie cupcakes waiting in my baking bucket list for a couple of months at least. I decided, now is as good a time as any to try one of them out. I chose the recipe from The Gracious Wife because the other recipe called for using just the egg whites in making the cupcakes (which would leave me again with the problem of what to do with the yolks…)😉
Continue reading Boston cream pie (-ish) mini-cupcakes
I just love coffee… All kinds: espresso, cortado, latte macchiato, cappuccino… You get the picture ☕😘
So, I was very curious how I could transform my favorite coffee drinks into cupcake form. Below is my first attempt in doing so: I made latte macchiato mini-cupcakes with espresso buttercream frosting. The latte macchiato cupcake recipe is based on Miranda’s coffee cupcakes at Cookie dough and oven mitt,* while the espresso buttercream recipe is from Michelle at Brown Eyed Baker.
* I made my own changes to the recipe, i.e. using butter instead of vegetable oil and using buttermilk instead of sour cream.
Continue reading Latte macchiato mini-cupcakes
Having successfully tried out strawberry and raspberry flavored versions of red velvet cupcakes, I wondered if the same would also be true if I use blueberries instead. I was curious if:
- the blueberry taste would work well with the slight chocolatey taste of red velvet cupcakes; and
- if using a purple dye along with the natural purple colored juice of blueberries would make the cupcakes also purple.
So, yesterday I baked a batch of blueberry-flavored purple velvet mini-cupcakes with blueberry cream cheese frosting.
Continue reading Blueberry velvet mini-cupcakes with blueberry cream cheese frosting