My short time as a cupcake baker and froster inspired me to experiment with my own recipes at home. I am still developing a Chocolate Cupcake recipe that I am completely happy to serve in my cafe. I want the cake to be rick, dark and super moist, with a filling of caramel ( you know the caramel yet get when you boil condensed milk for 4 hours?) and finally topped with a dark chocolate ganache. I did however come up with one that I hope you will get to try one day off the menu…Its a White Chocolate Cupcake with Tangerine Buttercream Frosting. If all goes to plan it will sit beside the Banana Cupcake with Lemon Creamcheese Frosting.
Meanwhile I will keep working on perfecting my Chocolate Cupcake and I will leave you with a few that I have made for my son’s birthday and a baby shower.