Here are some photos of recent cupcakes and mini bundt cakes.
These are some cupcakes that H and I got at Joan’s on Third in LA. I think the one up front is the snickers cupcake and the one in the back is the cream filled chocolate cupcake. I didn’t get to try the snickers cupcake; H probably finished it off in 3 or less bites. The cream filled cupcake was ok; the filling was very sweet.
Joan’s on Third cupcakes
I brought red velvet cupcakes to work the week before Valentine’s Day. They had cream cheese frosting and were sprinkled with lip-shaped sprinkles.
red velvet with lips sprinkles
The banana bundt cake I posted before has become one of my favorites. I’m one of those people who will only eat bananas with very few or no spots. Once they become spotty, I just leave them alone on the counter and let them get uglier and more rotten looking. Ugly bananas don’t go to waste in this house. The uglier they get, the more I look forward to baking something with them. H knows that I will only eat bananas with very few spots, so when he sees me buying a big bunch of bananas, he knows that I have an ulterior motive.
I finally decided to try out my mini bundt pan that I received as a wedding gift (almost 4 years ago!). I registered for the pan, but never knew what I should make in it. Go figure. I wasn’t sure how much batter to put in each mini bundt and ended up slightly overfilling each one. I was shocked when I checked on them at the halfway point and saw cupcakes!
they look like cupcakes…
…but they’re not!
Fortunately, their little bottoms weren’t so puffed out that they couldn’t stand on their own. A nice thing about overfilling them slightly was that instead of having a hole in the middle of each bundt for the lemon icing to run through, there was a small cavity to hold it all in.
drizzled with lemon icing
I recently made chocolate cupcakes for a friend’s birthday. I made a last minute decision to make the caramel ganache frosting from the book Baked. I really liked the caramel ganache and it was so easy to make! I also got to use the Valrhona chocolate pearls that I recently bought at a restaurant supply store in LA. I was having trouble piping nice round swirls and was too lazy to squeeze out all my frosting just to change tips so I ended up just piping out small mounds of frosting. It’s not the prettiest because the frosting wasn’t smooth enough; next time I’ll use a star tip.
chocolate cupcakes w/ caramel ganache frosting and crunchy chocolate pearls