It’s still pomegranate season and I’m definitely enjoying it, and so I wanted to do a pomegranate cupcake. I didn’t find one that I liked around, so I just adapted the apple cider cupcake from a while ago.
So I wanted to do a holiday cupcake. But I wasn’t really home over the holidays, and then it was sort of late in the season…but I still wanted to do a holiday cupcake. Originally I was thinking eggnog, but it was out of stores, and I’ve never actually had eggnog so that will wait until next year. So instead I decided on a gingerbread cupcake.
I was feeling very fall despite the almost-Christmas time frame we’re currently in, but I still wanted something fun and fall and nothing could be more fall than apple cider. Granted, I don’t actually like apple cider by itself, but I was hoping for an apple-pie type taste and was not disappointed.
I’m actually caught up! (minus pictures. fine :p). I found this cute recipe when looking for a pumpkin pie for thanksgiving. (I made the one from the same website – it was delicious and is highly recommended). I didn’t have a great concrete plan for this week and was feeling more than a little bit lazy – and this recipe from JoyofBaking fit the bill perfectly. So without further ado – Chocolate Marshmallow Cream Cupcakes!
So pomegranates are finally in season – and actually looking good and not just finally on the shelves. So I decided to make that recipe that inspired me all the way back when I started my baking adventures. So I returned to the Pomegranate Green Tea Cupcakes from chockylit. I used the same green tea cupcake recipe as I did on round 1, and while I was inspired by chockylit’s frosting I ended up being a bit squicked by the uncooked egg-whites as a foam thing and made a somewhat soupy cream cheese frosting instead.
This time around I was looking for something simple but rich and delicious. These cheesecake swirl brownies from Ooh, Look… caught my eye. I’ve converted the ingredients below for a more American and measuring cup prone audience. 🙂
So I wanted to make something with caramel in it because after the last chocolate-chocolate extravaganza I was craving something a little different. So I decided to do dulce de leche since a) I’d been wanting to try making it and b) caramel-y things are yummy ^^
Unfortunately I couldn’t find just one recipe that worked – so I used one for the base and one for the frosting. I also made the dulce de leche from scratch as well as buying some from Whole Foods, just in case.
I decided it was time for a nice decadent chocolate cupcake – plus I wanted to make my favorite chocolate mousse again and I thought turning it into a filled cupcake would be really delicious. My biggest concern was whether or not the chocolate cupcake itself would be moist and delicious enough to pair with the mousse.