Oh, you wanted to know what flavor cupcakes we made?? I wanted to build some suspense ;) We opted for a Ginger Mango version (drizzled with sweetened mango puree) as well as an Almond Raspberry (topped with a fresh raspberry).
Ginger Mango Cupcakes
Ginger Chiffon Cupcakes - Sky High, p.133
Mango Mousse - Sky High, p. 76
Almond Cream Cheese Frosting - Sky High, p. 159
The ginger chiffon cake was so light and delicious, especially since we punched up the amount of fresh ginger (used 1.5X). Beware that this cake rises nicely when baking and then deflate as it cools--disappointing, but no less delicious. Mango mousse really needs no description, but with a bit of rum, it added something special to the cupcakes. Trader Joe's made this incredibly easy with their packs of frozen mango puree (which also happen make excellent popsicles or smoothie additions). We topped these cupcakes off with everyone's favorite, the almond cream cheese frosting. Downright addicting!
Almond Raspberry Cupcakes
Almond Cupcakes - Baked, p. 76
Raspberry Cream - Sky High, p. 81
White Chocolate Buttercream - Sky High, p. 83
A bit more like a traditional cupcake, the almond cupcake was rich and buttery with a nice crumb. The raspberry cream was amazing, a bit of tart from the berries and hints of rosewater. Made with Callebaut, the white chocolate buttercream was silky and rich, definitely worth a little extra effort!
|Couldn't be more inviting!|
This adventure was certainly a success. There was a report that someone ate seven. The bartender said she had never seen wedding cake go so fast. A few people made sure to grab a cupcake to-go. Best cake someone ever had?! Hearing all of this was the highest of praise, and humbled us both. We ended the evening as happy bakers and smiled as our heads hit the pillow for a much needed rest!
Which cupcake would you have gone for?? One of each? I'm not going to lie, the ginger mango cupcake kinda stole my heart. Luckily I am not a one cupcake kinda gal ;)