Pomegranate Green Tea Cupcakes14

Posted by chockylit in Experimental Recipe,Green Tea (Monday November 16, 2009 at 6:21 pm)

Pomegranate Green Tea Cupcakes

Two super foods in one tasty cupcake? Why not. In this creation the green tea actually takes a back seat to the pomegranate whose tart flavor takes center stage. I revisited an earlier green tea cupcake recipe and mixed in some pomegranate seeds at the end. But where the pomegranate flavor really shines is in the frosting (and the many pomegranates I topped each cupcake with)…

I wanted to celebrate the pomegranate’s tartness and ended up with what I will describe as a pomegranate foam. The texture may be off-putting to some, but the end result was indeed a not-overly-sweet, tart “frosting” as envisioned.

Covering the whole cupcake with seeds had its pros and cons. On the good side, it covers up the frosting which isn’t so pleasing to the eye and makes for a gorgeous cupcake. On the not-so-good side, pomegranate seeds in abundance are odd from a texture standpoint, but you could take a cue from my daughter and pick each one off and eat them before tearing into the cupcake itself.

I definitely think these cupcakes could make an awesome holiday display!

Pomegranate Green Tea Cupcakes
12 cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/2 tablespoons green tea (matcha) powder
1/2 cup milk
1/4 cup pomegranate seeds

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add egg/egg yolk one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, salt, and matcha in a bowl.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Fold in pomegranate seeds.
7. Scoop into cupcake cups about 2/3s full. Bake for 22-25 minutes until a cake tester comes out clean.

Note: Normally I would get fresh, whole pomegranates and deal with the messiness of removing the seeds. Recently both Whole Foods and Trader Joe’s started carrying fresh pomegranate seeds. I find them to be reliable sources of pomegranate seeds and recommend that route when you need them in bulk.

Pomegranate Seeds

Pomegranate Foam

1/2 cup pomegranate juice
1 tablespoon sugar (plus more to taste)
3 egg whites

1. Heat pomegranate juice and sugar in a small saucepan over medium-high heat. Stir until sugar is dissolved and mixture is boiling. Reduce to a simmer.
2. Simmer mixture until its reduced by half about 5-8 minutes.
3. Beat egg whites in the bowl of your electric mixer with the whisk attachment until foamy, about 3 minutes.
4. Slowly pour the very hot, reduced pomegranate juice into the egg whites while whisking at medium speed.
5. Continue to beat on medium-high speed until the mixture cools, about 5 to 10 minutes more.

One cupcake was consumed in the taking of these pictures

Assembly
1. Top each cooled cupcake with pomegranate foam. A pastry bag with a large tip simplifies this.
2. Cover each frosted cupcake with pomegranate seeds. The more the merrier.

Pomegranate Green Tea Cupcakes

Pomegranate-Grapefruit Cupcakes31

Posted by chockylit in Cheese,Citrus,Other Fruits,Step-by-Step Photos (Saturday December 16, 2006 at 1:11 pm)

pomegranate-grapefruit cupcake

Pomegranates fascinate me. I think it’s their vibrant color and their elusiveness. I will admit, the thought of de-seeding a pomegranate deters me from eating them often. This is indeed a shame as they are tasty and apparently very good for you.

I managed to catch an episode of Martha Stewart over the Thanksgiving holiday in which she pleasantly showed us all how to “easily” and cleanly do the de-seeding. While her method of scoring, breaking open, and banging out the seeds over a bowl did direct most of the juice into one area and not all over the counter, it was still time consuming and I was quickly bored after getting through 3 or so of them. Still, what else are you going to do!

After toying with the idea of making a pomegranate filling, I opted to just mix the seeds in the cupcake batter. I actually liked the way this turned out. The seeds didn’t really affect the taste of the batter, but they retained their integrity. So when you bit into the seeds, they were all juicy and flavorful. The one thing I will note is that I couldn’t really taste the grapefruit. The cake part was very delicious, but not grapefruity. This could be good or bad, depending on how you feel about grapefruit. Next time around I would double the zest and see how that turns out. I might also flavor the cream cheese frosting with some zest and juice, but that is up to you.

Grapefruit-Pomegranate Cupcakes
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1/2 cup grapefruit pulp/juice
2 teaspoons grapefruit zest
2/3 cup (4 ounces) pomegranate seeds, from 1-1/2 medium sized pomegranates

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and grapefruit juice together. Add zest.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/juice mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Mix in pomegranate seeds.
10. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
11. Bake for 22-25 minutes until a cake tester comes out clean.

Note: These cupcakes tend to rise quite a bit and will overflow if you put too much batter in the cupcake paper. Keep it under two-thirds full.

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like

finished pomegranate jellies
pomegranate jellies

Pomegranate Jellies adapted from epicurious.com

1-1/2 cup (12 ounces) pomegranate seeds, from 3-1/2 medium sized pomegranates
1/2 cup water
1-1/2 cups sugar
1 tablespoon unsalted butter
1 (3-oz) packages Certo liquid pectin (not powdered)

1. Bring pomegranate seeds, water, sugar, and butter to a boil over moderately high heat, stirring occasionally.
2. Reduce heat to low and simmer, covered, stirring occasionally, about 10 minutes.
3. Transfer about half the mixture into a blender and carefully blend for 2 minutes. Transfer to a bowl then blend remaining.
4. Force the blended mixture through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon. Throw away the solids.
5. Put an empty plate in freezer to chill.
6. Bring mixture to a boil over high heat and add pectin. Reduce heat to low and cook, stirring frequently, until it starts to thicken, about 45 minutes. To test, remove from heat, then drop a teaspoonful on the chilled plate and chill in the freezer for 1 minute. Tilt plate the plate. The mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat the test every 5 minutes.
7. Remove from the heat and immediately pour mixture into a pan lined with plastic wrap. Gently tap the pan to eliminate any air bubbles.
8. Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
9. Remove from the pan and cut into desired shapes. Toss shapes in granulated sugar.

Assemble
1. Frost cooled cupcakes.
2. Top with a jelly.

scoring the pomegranate
scoring pomegranate

removing pomegranate seeds
banging out seeds

cutting a pomegranate jelly
cutting the jelly

tossing a pomegranate jelly in sugar
tossing in sugar

Cupcake Round-Up II: the results are in!7

Posted by in General (Monday October 29, 2007 at 1:23 pm)

The roundup results are in and there are lots of tasty looking cupcakes for you to drool over!

Here is how round-up II faired compared to the first one… There were definitely less submissions this time around, I would say a 30% drop. That is fine, we still had 39 folks participating and that is pretty good by my book. The drop in submissions was seen mostly in the chocolatey cupcakes category with spicy, fruity, and other staying pretty much the same from round-up one to two.

I could definitely see the fall influence in a lot of the recipes. And Garrett and I both so appreciate the level of creativity with some of the flavor combinations. Just peruse the list and you will see. A huge thank you to everyone who took the time to participate and spread the cupcake love.

Spicy Cupcakes

Pumpkin Chili Cupcakes with Chocolate Ganache and Pumpkin Brittle
By Monica of
The Pastry Princess Blog

Arroz con Leche Cupcakes
By Gretchen of
Canela y Comino

Tuesday Afternoon Tea Cupcake
By Georgia of
Notes on Tea

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting
By Cheryl of
Cupcake Bakeshop

Ginger Cupcakes with Candied Ginger Cream
By Alecia of
Insomniack

Pumpkin Bread Pudding Cupcakes with Apple Chai Glaze
By Brina of
Brina Bakes and Blogs

Apple Pie Cupcakes
By Mary of
Alpineberry

Pecan Pie Cupcakes (VEGAN!)
By Ros Vaeth of
Humanity Starts at Thought

Sweet Potato Casserole Cupcake
By Stefanie of
Cupcake Project

“Lil’ Pumpkin” Saffron Honeycakes
By Kristy of
Cakegrrl’s Cakery

Chocolatey Cupcakes

Bananas Foster Cupcakes
By Katie of
Salt and Chocolate

Red Wine Cupcakes
By Dana of
Dulcedo

Chocolate Cupcakes with Coconut Icing
By Teri of
The Daily Raw Cafe’

Banana Chocolate Cupcakes with Maple Frosting
By Sarah and Amelia of
Cuppin’ Cakes

Drunken Devil’s Food Espresso Cupcakes
By Sara of
Ms. Adventures in Italy

Fondue Cupcakes
By Adrienne of
Aubedes etc

Fruity Cupcakes

Apple Pie Cupcakes
By Lisa of
Spicy Icecream

Mango Kulfi Cupcakes
By Roopa of
Raspberry Eggplant

Tropical Getaway Cupcakes
By Jessica of
Kitchen by the Sea

Banana Cream Cupcakes
By Amy of
Dessertations

Key Lime Pie Cupcakes
By Monica of
The Pastry Princess Blog

Linzer Cupcakes
By Steph of
A Whisk and a Spoon

Black Licorice Cupcakes with Orange Marshmallow Frosting
By Jaime of
Baking Memories

Apple Pudding Cupcakes with Bourbon Spiked Buttercream Frosting
By Lauren of
City by the Blog

Fresh Apple Cupcakes
By Gina of
Bradlee & Gina

Parsnip-Apple Cupcakes
By Meredith of
Cooking 101

Honey Orange Beet Cupcakes with Cream Cheese Cupcakes
By Danielle of
The Graduated Bumblebee

Lavendar Pear Bear Cupcakes
By Roopa of
Raspberry Eggplant

Pomegranate Matcha Cupcakes
By Roopa of
Raspberry Eggplant

Fuzzy Navel Cupcake
By Laurie of
Quirky Cupcake

Poached Pear Cupcake
By Julie of
One-Wall Kitchen

Banana Pudding Cupcake
By Hannah of
Hannah’s Baking Edeavors

Canadian Thanksgiving Cupcake
By Sarah of
Sarah’s Sugar & Spice

Eton Mess Cupcakes
By Kirsten of
Hide & Seek

Other Cupcakes

Amaretti & Butternut Cupcakes
By Garrett of
Vanilla Garlic

Peanut Butter and Jelly Cupcakes
By Mary Jo of
Bash Cakes

Vanilla Cupcakes with Flan Filling and Purple Yam Frosting
By Aubrey of
The Other Side

Candy Corn Cupcakes
By Lara of
aral_traven

Petit Pois Muffins
By Charlotte & Freddie of
The Great Big Veg Challenge

Cupcake-a-touille!
By Tanya of
Luck x8

Browse Cupcakes74

Posted by chockylit in  (Saturday August 11, 2007 at 12:50 pm)

Welcome to the CupcakeBlog archives where you will find over 85 cupcake recipes dating back to March 2005 organized into 5 sections fresh – for recipes that contain herbs, flowers, or plants; fruity – for, well, fruits; spicy – for recipes that feature spices like cinnamon, fennel, cardamom, etc; rich – for recipes that feature chocolate, coffee, liquors, etc; other – i needed someplace for the ube cupcake

fresh

Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting

Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting

Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting

Green Tea, Lavender, and Honey Cupcake Bombe

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue

fruity

Hummingbird Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes

Lime Custard Cupcake with Meringue Frosting

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

Persimmon Pavlova Cupcake

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting

Banana Cupcakes, a Few Ways

Mooncake Cupcakes (Bean Paste Filled Cupcakes with Date-Pineapple Cream Cheese Frosting)

Pomegranate-Grapefruit Cupcakes

Cherry-Vanilla Cupcakes

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting

Fresh Fig and Almond Cupcake Bombe

Fresh Cantaloupe and Honeydew Cupcakes with White Chocolate-Cardamom Butter Cream

Wasabi White Chocolate Cupcakes with Plum Sake Filling

Lime Tart Cupcakes

Grape Cupcakes

Fig And Quinoa Cupcakes

Pomegranate Green Tea Cupcakes

Meyer Lemon Cranberry Cupcakes

spicy

Thai Ice Tea Cupcake Experiment No. 1

Horchata Cupcake Experiment No. 1

Thai Ice Tea Cupcake Experiment No. 2

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

Churros and Chocolate Cupcake

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

Cherry Chocolate Cupcakes with Fennel Meringue Frosting

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest

Pistachio Cupcakes with Rose Petal Buttercream

Chocolate Chai Spice Cupcake

Thai Tea Cupcakes

Caramel Apple Cupcakes

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting

Red Hot Cupcakes

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting

Cranberry White Chocolate Cupcakes

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

rich

Devil’s Food Cupcake with Chocolate Buttercream

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Ice Cream Cone Cupcakes

Melt in Your Mouth Chocolate Cupcakes with Whipped Cream

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

German Chocolate Cupcakes with Milk Chocolate Glaze

Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

Samoas® Cupcake

Vietnamese Coffee Cupcakes

Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze

Chocolate Bread Pudding Cupcakes with Toasted Walnuts, Homemade Toffee, and Cream

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

Banana Boston Cream Pie Cupcakes

S’mores Cupcakes

Chocolate Cupcake Stuffed with Ginger Caramel, Frosted with Mango Ganache, and Topped with a Mango-Ginger Won Ton

Dark Chocolate Truffle Cupcakes

Doughnuts and Coffee Cupcakes

Sweet Corn, Maple, and Bacon Cupcakes

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel Frosting

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Pequin Chili Chocolate Cupcakes

Plain and Simple Chocolate and Vanilla Cupcakes

Sweet & Salty Honey Peanut Cupcakes

Pear & Vanilla Bean Filled Chocolate Cupcakes with Vanilla Bean Buttercream

3 Vanilla Cupcakes with Vanilla Sea Salt

Chocolate Cupcakes Stuffed with Strawberry Chocolate Ganache and Frosted with Chocolate Glaze and Buttercream

Sweet Corn, Maple, Bacon Cupcakes

Toffee, Chocolate, Bacon Cupcakes

Cream Filled Vanilla Cupcakes With Ganache Glaze And Coconut

Chocolate Cupcakes with Strawberry Frosting (Plus Tips & Tricks for Baking Cupcakes)

other

Ube Cupcakes with Bubble Buttercream

Cupcake Round-Up!25

Posted by chockylit in General (Sunday January 28, 2007 at 7:30 pm)

One call for cupcakes and what do you end up with? Well over what I could come up with in a year. Over 60 recipes, each different… lots of chocolate cupcakes, many fruity cupcakes, some spicy ones, and a few more that fit no category. Garrett and I were delighted (if slightly overwhelmed) with the response.

Enjoy browsing. I know I have. I will be hard pressed to pick just one recipe to recreate for a future post.

Note that cupcakes are organized into four categories (chocolate, fruit, spice, other) and that there are a handful of gluten-free recipes dispersed among them.

Chocolatey Cupcakes

Black and Tan
By Mike of
A Tasty Pedia’s Blog

Dr Pepper Cupcakes
by Kristen of
Dine and Dish

Cappuccino Chip Cupcakes with Mocha Frosting
By Rachel of
Rachel’s Bite

Orange Chocolate Cupcake with Nutella Ganache Filling and Hazelnut Buttercream Frosting
By Sandra and Ernae of
The Sour and the Sweet

Chocolate Cheesecake Muffins
By Lexi of
Boybeater

Chocolate Espresso Cupcakes
By Mary of
Alpineberry

Party Cupcakes
By Shini of
Shini

Chipotle Cinnamon Chocolate Cupcakes
By Garrett of
Vanilla Garlic

Triple Chocolate and Raspberry Cupcakes
By Janell the Great of
Janell the Great

Tiramisu Cupcakes
By Becky Brown of
beckybrown24

Mexican Chocolate Cupcakes
By Margaret Meaney of
Chez M, en Retard

Mocha Cupcakes
By Haalo of
Cook (Almost) Anything At Least Once

Grasshopper Cupcakes
By Freya of
Writing at the Kitchen Table

Turtle Cupcakes
By Raspil of
The Noisy Kitchen

Chestnut Cupcake with Chocolate Swirl Frosting
By Helen of
Tartelette

Orange Poppy Seed Cupcakes with Chocolate Whipped Cream
By Garrett of
Vanilla Garlic

Oh My Darling Clementine Cupcakes
By Christina of
Wishing on Clovers

Devil’s Food Cupcake’s
By Ellie of
Kitchen Wench

Chocolate Cupcakes with Berry Ganache & Cinnamon Buttercream
By Sarah of
Slighcarp and Grimshaw

Deep, Dark Chocolate Cupcakes with Tangerine Honey Frosting
By Lis of
La Mia Cucina

Boston Cream Pie Cupcakes
By Anita & Cameron of
Married with Dinner

Chocolate Cupcakes w/ Quick Orange Frosting & Chocolate Cupcakes with Brown Sugar Buttercream
By Maggie of
The Maggpie

Cuba Libre Cupcakes
By Rachel of
Coconut and Lime

Mexican Chocolate Cupcakes
GLUTEN FREE!
by Brendon of
Something in Season

Pumpkin and Mexican Chocolate with Toasted Cinnamon Cream Cheese Frosting
by Posy of
Posy Party Cakes

Basic Vanilla Cupcakes with Two Kinds of Chocolate Buttercream
by Sheryl C. of
Crispy Waffle

S’mores Cupcakes
by Aoife of
Yumbrosia

Fruity Cupcakes

Lemoncello Ricotta Cupcakes
By Cynth of
A Tasty Pedia’s Blog

Almond Cupcakes with Guava Cream Cheese Filling
By Jenny of
Sew Darn Cute

Lemon Sunshine Cupcakes
By Jennifer of
Weekly Dish

Fruit-filled Coconut Cupcakes with Coconut-Vanilla Bean Buttercream Frosting
By MRBUNSROCKS of
Definetly Not Martha

Hunk of Burning Love (The Elvis Cupcake)
By Sher of
What Did You Eat?

Chempedak Cupcakes with Mango Drizzle
By Noraishah Hamid of
My Gastronomic Adventure

Passionfruit-Coconut Cupcakes
By Ann Martin Rolke of
Sacatomato

Figgy Cupcakes with Mascarpone Icing
By Kelsey of
ironskillet90

Lime-Vanilla Cupcakes with Cucumber Buttercream
By Andrew of
Real Butter and Clean Milk

Coconut Cloud Cupcakes
By puddingpop of
Wait and See Pudding

Avocado Cupcakes with Palm Sugar Buttercream
By Ratna of
Simply Cake

Lammas Cupcakes with Lemon Curd and Whiskey Cream
By Pancha of
Panxa

Almond Brown-Butter Cakes with Sour Orange Meringue
By Lara of
Cook and Eat

Double Seville Orange Cupcakes
By Gemma of
Dressing for Dinner

Almond-Ricotta Cupcakes with Lemon Royal Icing
By Sean of
Hedonia

Carrot Cupcakes and Banana Cupcakes
by Brilynn of
Jumbo Empanadas

Banana Tropical Pomegranate Surprise Cupcakes
by Sandra of
Yes, I Am a Bitch, Get Over It

Spicy Cupcakes

Vanilla-Cardamom Cupcakes with Grand mariner Buttercream and Candied Orange Zest
By Julie O’Hara of
A Mingling of Tastes

Saffron Vanilla Cupcake
By Kerry Alice of
a Tasty Pedia’s blog

Ginger-Cardamom-Jaggery Cupcake
By Mandira Banerjee of
Ahaar

Spice Cupcakes with Maple Marshmallow Frosting
GLUTEN FREE!
By Gluten Free Momma of
Gluten Free Organics

Key to My Heart (Pear & Walnut Cupcake with Cardamom Buttercream)
By Glenna of
A Fridge Full of Food

Curried Cupcakes
By Emilie of
QuintanaRoo

Gingerbread Cupcakes
By Laura of
Laura Rebecca’s Kitchen

Very Gingery Cupcakes
GLUTEN FREE!
By Cathy, aka “The Dear Wife” of
Something in Season

Candied Lemon Peel, Walnut, & Dulce de Leche Cupcakes
By Letincelle of
Leitncelle&Soleau

Other Cupcakes

Citrus-Basil Cupcakes
By Michelle of
Another Yarn

Green Tea Bubble Cream Filled Cupcakes with Green Tea Cream Cheese Frosting
By Chockylit of
Cupcake Bakeshop

Demarara Sugar Rimmed Pound Cake Cupcakes
By The Parson’s Wife of
The Parson’s Wife

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting
By Ratna of
Simply Cake

Baklava Cupcakes
By Lara of
Aral Traven

Black Sesame Peanut Butter Cupcakes
By Joann of
Baking + Graduate School = Joann’s Life

Cappuccino Cupcakes
By Margaret of
Kitchen Delights

Derby Cakes
by Posy of
Posy Party Cakes