Happy Thanksgiving! • Recipe Test #5 • Sweet Potato Cupcakes with Torched Marshmallow

Happy Thanksgiving to all of our followers! We love you. In the spirit of the holiday, we made sweet potato cupcakes this week. The sweet potato cake has whiskey soaked currants floating in it. We then topped each cupcake with a fluffy homemade marshmallow topping and torched it to perfection. It came out sort of like a marshmallow hot off of a campfire! Win. Next we put a sliver of candied bacon on some of them, which was a personal highlight for me. We experimented with both a gluten free and an all-purpose flour batch. The gluten free batch pleasantly surprised us. The batter was very thick, and came out a bit more dense than the other batch. We decided we will be adding a 1/4 cup of apple sauce to the gluten-free batch next time to help with moisture.

 Currants soaking in whiskey!

 The gluten-free batch held the same shape before and after baking. So thick!

 Candied bacon. mmmmmm

 Whipping up the marshmallow on the stove first. 

 Hand-mixed to completion. 

Recipe Test #4 • Mexican Hot Chocolate Cupcake

Things got a little hot in the kitchen if I do say so myself. ;) Our best cupcake yet! A chocolatey mouth explosion inspired by Mexican Hot Chocolate. The cake is a rich chocolate base with espresso and cayenne pepper for a little kick. We filled each cupcake with a silky chocolate ganache center. Next we topped the cake with a thin layer of ganache, a dollop of fresh cinnamon whipped cream, and dusted it with a suggestion of cayenne pepper and cocoa powder. WOW! A perfect amount of sweet and spicy. Next time we want to try some meringue on top instead of whipped cream to bring it to another level of awesome.

 Mmmmmmm ganache. 

 Unbaked batter with ganache.

 They baked so beautifully.

Love to Eat • Julia Child • More goods coming soon...

I would have to agree Julia Child. 

Next recipe test coming soon! Stay tuned.