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Weekly Winner #34

15 Apr

Well, week 34 was a variety-filled week for sure!!

Chocolate Cherry Cordial Cupcakes


Strawberry Cupcakes


Lemon Raspberry Chocolate Cupcakes


Triple Threat Ganache-filled Chocolate Cupcakes


Carrot Cake Cupcakes


Chubby Hubby Cupcakes


Sweet Peach Tea Cupcakes


Dark + Stormy Cupcakes


And, with 20.5 points, the winner is…


The Chocolate Cherry Cordial Cupcakes from Erica’s Sweet Tooth.  Check out that adorable day here.  And check back on April 30th to see how it does in the Monthly Competition!

Day 258 – Dark + Stormy Cupcakes

15 Apr

Well, so far, the April Showers have been…well…not.  It’s been lovely here actually.  Until today. These Dark + Stormy Cupcakes (recipe below from An Edible Mosaic) are the perfect cupcakes for the weather in New York today. 

Dark+Stormy-Cupcake     Mini-Dark+Stormy-Cupcake

The cupcakes are sticky and moist, very crumbly like a carrot cake. They have a sweet but spicy molasses flavor. Dark, but not bitter. With a little bite in the aftertaste that reminds me of alcohol.


The frosting is creamy and sugary. The blue and purple give it a very cool, breezy look. It has a sweet, coconut rum flavor. A lot like an island drink!

Dark-+-Stormy-Cupcake     Mini-Dark-+-Stormy-Cupcake

Together it mixes really well! The spicy and the sweet together are tasty. Very accurate to the drink. With the aftertaste of rum.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19


Dark + Stormy Cupcakes (recipe from An Edible Mosaic)

  • 1 cup (115 g) all-purpose flour
  • 1 cup (115 g) whole wheat flour
  • 1 1/2 teaspoons baking powder
  • Scant 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups (250 g) sugar
  • 1/2 cup (120 ml) canola oil
  • 1/4 cup (60 ml) molasses
  • 2 large eggs
  • 1 tablespoon fresh-grated ginger
  • 1 tablespoon fresh-grated lime zest
  • 1 1/2 teaspoons rum extract
  • 2 tablespoons fresh lime juice
  • 2 tablespoons milk
  • 1 1/2 cups (290 g) vegetable shortening
  • 1 tablespoon coconut extract
  • 6 cups (1 1/2 lbs/680 g) powdered sugar
  • 3-5 tablespoons milk (preferably non-dairy “milk” – such as almond “milk” – so the frosting is stable at room temperature)
  • Natural blue or purple food coloring

For directions visit An Edible Mosaic.

*Tomorrow: Lemon Meringue Cupcakes*

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