I whipped up a quick batch of Mocha Oreo (frosted with chocolate buttercream--top photo) last week to see if I could get the mocha aspect to come through more strongly in the cupcake, but it didn't seem to work. I'll try a plain mocha cupcake (sans Oreo) at some point, but I think the Oreos make it hard to really taste the mocha. Perhaps "Mississippi Mud" will just be a chocolate cupcake with Oreos, topped with coffee or mocha frosting (maybe a coffee or mocha "Cookies 'n Cream"). Still delicious and one of my favorites!
Next came a batch of Carrot cupcakes with "cream cheese" frosting (second photo), and these were a lesson in humility as well as in preparation. I skipped an instruction that seemed odd and unnecessary, and as a result, the cupcakes stuck to the liners pretty badly! After sitting overnight, though, the liners peeled away fine, so we were saved from total disaster. The "cream cheese" frosting was delicious, but I was missing a key ingredient (ground ginger) and tried replacing it with something else. They were very good but just not *quite* right! I look forward to making the next round correctly.
Finally, today's batch was English Breakfast Tea cupcakes with vanilla "hint of lemon" buttercream frosting (third and fourth photo). YUM! These are great. Much denser than the other flavors but very unique. The recipe recommends just dusting them with powdered sugar and I can see why--the tea flavor is so subtle and yummy. The frosting overpowers it a bit! Still scrumptious though, and I think this will be a fun one to experiment with!
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