Comments on: Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

By: The Cookie Club

The Cookie Club — Tue, 03 Jan 2006 20:53:00 +0000

i love your blog and your delicious creativity!!!!!!

By: Başak

Başak — Thu, 05 Jan 2006 07:51:00 +0000

Coffee Buttercream looks gorgeous!. I’ll try it. Thanks for the recipe, I loved it.

By: Dr AA

Dr AA — Fri, 06 Jan 2006 02:38:00 +0000

Hi there from Sydney!

I very much enjoy reading your blog. I was wondering if you can tell me what the difference is between almond meal and almond flour. I’d like to make these cupcakes but don’t know what almond flour is.

By: chockylit

chockylit — Fri, 06 Jan 2006 05:01:00 +0000

Almond flour is just finer almond meal . They are both just ground up almonds. I find that when you see them in stores, the meal is coarse - you can tell its a nut, where the flour is finer to the point that you might not know it came from a nut (from looking at it). Hope that helps. Thanks for reading!

By: dr aa

dr aa — Fri, 06 Jan 2006 09:24:00 +0000

Thanks. Makes perfect sense.

By: Julie

Julie — Sun, 08 Jan 2006 22:53:00 +0000

Chockylit, your site is amazing! So many scrumptious bakeables to drool over and hopefully, when time permits, to try! This last post really has me jonesing, since I adore opera cake and those particular flavor combinations. Tell me which “almond case” recipe you’re referring to, though, when you recommend it above the one you used — I’d love to see it.

By: Kathy

Kathy — Mon, 09 Jan 2006 20:48:00 +0000

Yummy!

By: madame_leiderhosen

madame_leiderhosen — Mon, 09 Jan 2006 23:30:00 +0000

Oh my. This is the sound of the top of my head coming off at the thought of the taste of this recipe. Brilliant. You are brilliant.

By: Bob Frank

Bob Frank — Tue, 10 Jan 2006 04:10:00 +0000

This is one of the best blogs I’ve seen regarding baking. The recipes look excellent, rich and appealing. All of that could be said about the photos too.

That’s why I’ve posted your blog on mine http://bakersdozen1.blogspot.com

By: Emily Hecker

Emily Hecker — Mon, 24 Sep 2007 18:18:45 +0000

Hi! I am thinking of opening a Cupcakeshop in France, where I am living with my husband. I want to bring a little slice (or cup, if you will) of American culture to these culinary hethens (ha, ha). There’s one problem, my frosting sucks! I’ve tried several variations of your buttercream, plus the one from Magnolia bakeshop and none seem right to me after I’ve got done with them. Can you please send me any suggestions, detailed as possible? I’d really really appriciate it!

P.S. Congratulations on your new baby! My son Noah was born July 30 2007. Such an amazing and exhausting thing, motherhood. Good luck!

By: gwen

gwen — Wed, 30 Jan 2008 06:21:57 +0000

I have the very issue of Bon Appetit with that gorgeous slice of opera cake on the cover. Imagine my delight then in finding a variation of the recipe for cupcakes! Alas, this recipe kicked my ass, and I’m not happy with the results. No slight to you–I blame Epicurious for that brutal buttercream variation. ;) Thanks for all the inspiration you provide! You are, hands down, my favorite cooking-related blog on the Web.