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…
Bespoke Chocolates.
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.
4 comments:
Oh my, these are beautiful! Your styling puts mine to shame :)
I really like seeing your own creations this time! They look delicious. You could have fooled me if you said you found these in a bakery
Nice work! I can't wait to try some of those chocolates when I come home to visit NYC this summer. I never even thought of putting one on a cupcake. Hmmm...
great idea..looks really yummy! not good when one can't sleep to see these photos!!
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