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.
More lavender, always. I’m a floral flavor addict. The macaron shells are lavender, and the buttercream has a coconut milk base with honey swirled in as well. All types of honey are good, but wildflower honey is my favorite, and what I recommend here because I believe it’s floral notes blend well with the lavender flavored macaron shells.
An alternative to classic banana bread, for when you’ve ignored some bananas on the counter a little too long.
In a happy coincidence, these beautiful cafe au lait dahlias perfectly matched this batch of vanilla and raspberry macarons.