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Bites from other Blogs

  • There will always be a soft spot in my heart for Shirley Temples, which I got to drink at parties and things as a kid. It was the drink that made me fee grown up because, unlike anything else I drank, it came with a garnish and usually in a fancy glass. This combination of lemon lime soda and grenadine was put to good use by Katie at the Kitchen Door in a batch of Shirley Temple Cupcakes. Garnished with maraschino cherries, these are the classic drink in cupcake form.
  • Sweetest Kitchen‘s Chocolate Peanut Butter Spice is sure to appeal to anyone who loves either peanut butt or chocolate. The bar cookie has a tender, shortbread-like base that is made with lots of peanut butter and some shredded coconut, to give it additional texture. The bar is covered in dark chocolate, then drizzled with peanut butter white chocolate – a flavor combination that you just might end up using again and again on other desserts!
  • Sass and Veracity‘s Key Lime Blackberry Swirl Cupcakes are cupcakes that you could eat without any frosting on them, because the swirls on top of each cake are so beautiful. But the frosting helps to marry the lime in the cupcake with more lime in the buttercream, and all that lime is what makes these cupcakes pop with bright flavor. If you want to play with other flavor combinations, try using strawberry or raspberry jam in place of the blackberry!
  • Fall is a great time for maple desserts to start making an appearance and the Maple Pot De Creme from 17 and Baking are a great example. The desserts are simply, but silky smooth custards, made with lots of cream and egg yolks. The custard is cooked on the stovetop, strained to ensure that there are no lumps, then baked in the oven to set them up. One recipe will make 4 servings, but you might want to double that if you have 4 people to eat them – as at least one person is going to go in for seconds.
  • Bakingdom‘s Orange Dreamsicle Cupcakes are orange cupcakes, topped with orange frosting. While that might sound like a great combination on its own, the thing that takes these cupcakes over the top is the vanilla and orange filling that gives them even more flavor. The recipe for these cupcakes is vegan, so have no egg or dairy in the recipe, but you can actually use regular milk in them if you’re not vegan (or don’t keep non-dairy milks in the kitchen regularly) and still get great results from these moist cupcakes.

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  • Kelsey
    September 29, 2010

    orange dreamsicle cupcakes? unreal!! thanks for the link

  • kelly
    October 5, 2010

    That’s quite the list — thanks very much for including my cupcakes — much appreciated 🙂 And you’re right — they’re terrific without frosting!

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