Deep, tender dark chocolate cupcakes topped with both fragrant vanilla and boozy espresso buttercream swirls.
Happy pumpkin everything season! I made pumpkin cake doughnuts to celebrate.
I bought some tiny cake pans last week(these ones), because after seeing so many beautiful cakes on my instagram feed(So. many. beautiful. cakes)I was inspired to make my own. I infused a bunch of earl grey tea into both the cake and the buttercream, and dyed it a favorite shade of grey. I kind of winged the piping work, but I think it has a unique character.
After last weeks almond apple pear crumble I still had some apples left over. So I decided to make an apple cake.
Dutch baby pancakes are eggy carb treats. They’re ridiculously simple to make for how dramatic and beautiful they appear once they emerge from the oven. The texture is like a popover, with a bit more chew than a traditional pancake. The centers are rich and eggy, and the outside bits crunchy and toasty. The perfect vehicle to fill with fresh fruit, jam, yogurt, and all other sorts of goodies.
I found myself with an excess of apples and pears a few weeks ago, so I made crumble. Crumble is great because it’s easy, quick, and forgiving. It has all the benefits of making a pie, without having to break out a rolling pin.
Happy Fall! Here’s a warm spiced cake to welcome the season.
I woke up wanting strawberry shortcake, and these cupcakes are the result. So they’re strawberry shortcake inspired, strawberry stuffed cupcakes. Probably the last summery, berry studded dessert of the year for this blog now that fall is settling in.
This was my first time making frangipane, also known as almond cream. It won’t be the last time I make it, the texture and flavor are amazing. I’ve been in a deep almond obsession lately, that started from having too much almond meal laying around the kitchen after making so many macarons. There was also an almond on almond cupcake recipe. In the most recent chapter of my almond fixation, I want to surround and bake everything with frangipane.