Mix hunger, photography, and culinary skills. Add procrastination. Mix until incorporated.
Sometimes, I make things because I have the ingredients. Other times, I need to make them for an event. Today, was a combination of both, but mostly I made these just because I wanted to photograph them. These cupcakes were perfectly moist, fluffy and light. Soaked in a little bit of coffee liqueur syrup and topped with the most amazingly delicate marscapone frosting, these cupcakes honestly just made me stop and appreciate life. It was really that monumental. Italians knew their stuff.
First I’d like to say a big shoutout to all of my new Online Blog Con friends! Dorothy from Crazy for Crust and Ashton from Something Swanky created this awesome conference that’s useful to both new and experienced bloggers (and not just for food) and I’ve definitely learned a lot! I’ve also got some new friends and followers from other blogconners and my Facebook, Twitter, and Pinterest kind of just exploded, but I’m really excited to see what my new friends post =) But let’s talk about the magic of macarons.
I’m on a salted caramel kick right now. It’s a pretty trendy flavour as it is but it is for a good reason. It’s delicious. I’ve also been looking for a great vanilla cupcake recipe for the longest time, and I think I found it! It’s perfectly light, rises beautifully, and has that perfect little crispy top that is great with swiss meringue buttercream. Yum.
