Cupcakes were supposed to be a fad, but I don’t see their popularity dyeing out at all. They are portable cake that you don’t need a fork or spoon to eat, what’s not to love? Plus, they are darn cute! Below I have posted two fun twists on ordinary cupcakes that people just cannot get enough of.
First, cookie dough cupcakes! This cupcake has a chocolate chip, brown sugar cake base, filled with cookie dough, and then frosted with a cookie dough buttercream. YUM!
Everyone loves cookie dough, right? Wait, not your mom who would never, ever dream of eating raw eggs, or even over-easy eggs, for fear of salmonella? Well, never fear! My mom is the same way and even she can love and eat these cupcakes. The cookie dough is an eggLESS cookie dough and even the flour in the cookie dough is toasted at 350 degrees Fahrenheit to take care of any salmonella lurking in the flour. Yup, even flour can have salmonella, who knew? Thus, we are safe with this cookie dough so enjoy!!
This recipe was originally inspired by Annie’s Eats cookie dough cupcakes, but I have modified it to be even more tasty!
Layers from bottom to top: chocolate chip brown sugar cake, cookie dough (just below the frosting and a bit darker in color), and cookie dough frosting with a sprinkling of chocolate chips
The second cupcake is a riff on one of the Girl Scout’s most popular cookies, the Samoas. What we have here is a shortbread cookie on the bottom, then an uber-chocolate cupcake topped with a chocolate caramel ganache, and then finished with a wreath of toasted coconut covered in caramel goodness with a drizzle of chocolate ganache over top. Did you catch all that? If you like Samoas, I think you will love these!
Whew! We made it through Valentine’s week and are still alive and kicking! In fact, this weekend I whipped up 18 more tarts for Sarah’s Creation Florist. There are three different kinds of tarts this week, six of each kind. The first two are old familiar favorites: the Almond-Orange Tart and the Chocolate Tart with the Salted-Peanut Caramel and Chocolate Ganache. The third kind has never made an appearance at the flower shop before, but it is the tart that I sold to Sarah, the shop’s owner, back in October for my bake sale to raise money for Stop Child Trafficking Now. It is this tart that captivated her attention and ultimately determined her daughter’s decision to track me down and call me to see if I would like to sell professionally in their shop. So, without further ado, here is the tart that “started it all.”
Caramel Apple Tart with Streusal Topping:
Caramel Apple Tart with Streusal Topping
These tarts are a favorite with everyone. After all, who doesn’t like classic American apple pie? And are not many things made better with a warm caramel sauce, whether set on top a pool of it or drizzled overhead with it? This tart combines the classic American flavor of an apple pie with a homemade caramel sauce. The apple filling and the caramel are baked together resulting in a transformed caramel-apple filling. It is kind of like what would happen if you added apple cider to your favorite dark caramel sauce. The rich deepness of the caramel, that almost verges on burnt, is highlighted beautifully by the sweet-tart Granny Smith apple juices. It is a match made in heaven with each serving the other to bring out the other’s best. To top all this caramel-apple love off is a crisp pecan-brown sugar streusal topping. Like I said, these tarts are a favorite with everyone.
That’s it for now folks! Hope you are having a good week! If you get a chance, stop by Sarah’s Creation Florist and buy a tart! They’re good for celebrating, surprising, or just putting a smile on someone’s face. 🙂