Clockwise from bottom, "Black & Blueberry Fudge" cupcakes; fudgy blueberry-chocolate cake with a fresh blackberry jam center, topped with blueberry liqueur buttercream, locally-grown blueberries and a piece of dark lavender chocolate.
At the top, "Coco FroYo" cupcakes; dense coconut cake topped with old-fashioned vanilla buttercream and sprinkles, set in a sugar cone that you can eat or (if you're like me) throw away because those things taste like styrofoam.
Finally, at right, "Red Forest" tallcakes; Southern red velvet cake, filled with cherry/kirsch brandy sauce, topped with more cake, rich cream cheese frosting, and a fresh black cherry.
Dang, that was a party.
5 comments:
Those look amazing! Yum!
Thank you Erik. :)
Hey Lee - Kinda an odd question, but... Do you ever make vegan cupcakes? I'm vegetarian but try my best to avoid dairy. Just thought I'd ask. Btw, you have an awesome blog. Nothing like mixing delicious cupcakes w/ heated political commentary/arguments haha Very cool.
Hey Lee - Kinda an odd question, but... Do you ever make vegan cupcakes? I'm vegetarian but try my best to avoid dairy. Just thought I'd ask. Btw, you have an awesome blog. Nothing like mixing delicious cupcakes w/ heated political commentary/arguments haha Very cool.
Hey Erik,
That's actually not an odd question - most of my cupcakes are vegan, and some (including the Black & Blueberry Fudge pictured in this post) are gluten-free. I like using vegan ingredients much better because I feel like it brings out the flavors of the cupcake - rather than just tasting like butter, sugar, and eggs.
Most of my vegan recipes are either modified or straight out of a cookbook called "Vegan Cupcakes Take Over the World." I highly recommend it if you're cupcake inclined. I also do sell mine in the immediate DC metro area, but I haven't figured out how to ship beyond here. Glad you like the blog! :D
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