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.
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.
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.
This time around I was looking for a nice balance – some chocolate but not *all* chocolate. And since I found this recipe while looking for the spritz cookies last week I was completely set on what to make this week. Loves to Eat picked up the recipe from Annie’s Eats, and it was absolutely fabulous.
So for my first foray into coworker-testing I decided to make matcha (green tea) cupcakes. I started off really wanting to make this recipe from chockylit. Unfortunately for me…it was June. Pomegranate season is October-January so June was definitely not an opportune time for that recipe. Instead I ended up pooling a number of different recipes to make Matcha Cupcakes with a Matcha Frosting and Chocolate Shavings .