Here’s something different. I baked.
I actually made cupcakes from scratch and they were actually edible!
I give credit to Marguerite, who adapted her recipe from The Craft of Baking. The combination of banana cake and peanut butter buttercream frosting was too irresistible to deny, n’est-ce pas?
But I was making the cupcakes for a party; a dinner party that I knew would be chic because my girlfriend who was throwing it is chic. So my secret weapon…
Each moist, flavorful cupcake got topped with a divine bonbon.
A 70% Columbian dark chocolate truffle. A peanut butter honey square.
A hazelnut praliné. And the famous pretzel-covered sea-salted caramel.
They were chic and delicious.
And if Cowgirl and Butter Lane and The Spot and Tulu's weren't all so close, I might even do it again.