March has been a busy month, but unfortunately only a couple of resounding successes.
Cherry Cheesecake Cupcake. This had a bottom of a vanilla wafer, which was OK, but honestly I found it weird to have a cookie in the bottom. But the powdered sugar is sure pretty!
This was the unqualified winner of the bunch. Toffee crunch cupcake. It had a chocolate cake base, with toffee pieces mixed in. Then a topping of chocolate gauche that I rolled in more toffee pieces and finally topped it off with caramel Swiss meringue buttercream frosting. Yummy!
Always on the look out for gluten free alternatives this Chocolate Orange Garbanzo bean cake was OK. The chocolate gauche topping really improved it. So I would say it is good for gluten free, but peeling each chickpea might not have been worth it.
The last flavor of the month was Dark Chocolate Brownie with caramel frosting. I found the caramel frosting waxy, I could even mold it with my fingers, so I greatly prefer the caramel Swiss meringue buttercream frosting from above. Also, either I over baked the brownies so they were cakey instead of fudgey or that is the way they are supposed to be. I followed the directions. I have decided that if you are going to eat brownies, then eat a brownie.
Unique flavors so far: 28
Total number of cupcakes: 785
ONLY FOUR MONTHS LEFT OF THE YEAR OF THE CUPCAKE.