Hey look! I’m still here! Still making cupcakes! Since I last posted, I’ve endured the long Portland winter, moved to a new neighborhood, lost my camera battery charger, burned lots of cupcakes, finally conquered my new oven, and eventually acquired a new battery charger.
I didn’t have any plans for these cupcakes, really. I wanted to test out some new cupcake liners and warm up the baking skills before making forty cupcakes for a wedding next weekend. So I asked the husband what he wanted and he promptly responded, “blueberry pancakes.” The inspiration for these cupcakes was born: blueberry cake made with fresh blueberries and maple cream cheese frosting with just a drizzle of real maple syrup on top.
I also had a bit of leftover chevre cream cheese frosting and rosemary caramel that I made for some cupcakes a few weeks ago (strawberry, if you must know) so I decided to use the rest of that up as well (you can see the result in the cupcake on the right in the above picture).Truthfully, I’ve been dipping everything in this leftover rosemary caramel – strawberries, cherries, my fingers…it’s that good.
Of course, the best laid plans, or non-plans as the case may be, often go awry, and I received an invitation to a pot-luck as these were just about to come out of the oven. My friends have developed super-cupcake-sensing power, I think. It worked out for everyone, as they got cupcakes, and we got dinner that was slightly healthier than twenty cupcakes.
