Comments on: Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

By: suzanna

suzanna — Fri, 08 Feb 2008 09:53:01 +0000

I am wondering where to get this walnut butter or can it be substitute with other ingredient?

By: WarriorMom

WarriorMom — Sun, 27 Jan 2008 03:37:46 +0000

Oh my goodness! I’m going to have to start trying to make your cupcakes soon. It was satisfying to look at and read everything you’ve done with your cupcakes, but I think I’m going to break down and reserve a weekend for this special one. This will be the first cupcake recipe I will try from your site. I’ll let you know how it goes!

By: Susan from Food Blogga

Susan from Food Blogga — Sat, 26 Jan 2008 00:50:52 +0000

How splendid! Baklava as a topping? I can just imagine how fabulous the textures and flavors are together.

By: Melanie

Melanie — Fri, 25 Jan 2008 16:43:07 +0000

I love your blog! I think it’s amazing how creative you get with the toppings on top of cupcakes.

I was just wondering: in the case of this or say the wonton or anything “large” on top of your cupcake, how do you recommend eating it? Would you normally eat the topping and then the cupcake or attempt both together? Just curious! I’m a pretty dainty eater so I tend to already eat cupcakes in two layers: bottom and cop.

By: michelle

michelle — Fri, 25 Jan 2008 15:28:39 +0000

Beyond beautiful. I always tell myself I prefer making rustic, homey-looking desserts, but secretly I just say that because I can’t make things that look like this. Or, you know, not so secretly.

And I’ve been looking food a good, pre-tested white chocolate mousse recipe for a terrine I’m imaging for the “Waiter, there’s a terrine in my…” event, so thanks!

By: Evelin

Evelin — Thu, 24 Jan 2008 10:45:59 +0000

You’re so crazy it’s wonderful!:)

By: webs

webs — Thu, 24 Jan 2008 01:16:54 +0000

i’ve tried baking yr coffee cupcakes. it tasted great! heavenly moist! but just wondering, what makes them pull away from the cups?