Heather of Sherry Trifle chose this week's TWD recipe: Chocolate gingerbread. I was in a cupcake kind-of-a-mood and decided to whip up a dozen of these. I followed the recipe to a "T" and topped each cupcake with brown sugar Swiss meringue buttercream and garnished with crystallized ginger. These were fun, cute and not overly sweet. Although the ginger smelled extremely potent, the taste was not overwhelmed by ginger at all. The cake was light with a touch of density to it and the suspended chopped bittersweet chocolate pieces throughout made this cupcake a real treat. For the recipe, go to Jessica's blog here.
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11 comments:
Gorgeous cupcakes.
I love your frosting too.
They look beautiful and the frosting sounds delicious!
Your cupcakes are amazing...nice job!
I love the way these look - especially with that lovely frosting. Great cupcakes here and on the surrounding posts. Yum!
Nancy
I love your cupcakes and I love the way you decorated them. The frosting sounds delicious.
I love brown sugar frostings, so tasty! And I'm glad this recipe converts to cupcakes so well, because yours look wonderful!
I like the idea of a brown sugar meringue. And I've been staring at the frosting trying to figure out how you do that - I'm guessing you start in the middle and work outwards? Anyways, it looks great.
And the rejection cupcakes are just too cool!
Gorgeous cupcakes and amazing photo! Good job!
These look great as cupcakes
Pretty cupcakes. Love the decoration.
Beautiful! I wish I could grap one off the screen and gobble it up! This recipe surprised me -- very good.
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