I am emerging from the ever consuming abyss that is my life to share with you the most recent sweet treat to come out of my kitchen. And let’s be honest – delicious baked good care of moi are a rare occurrence these days. *Note to self – make more time for baking*
I was invited to a Super Bowl Party at the lovely new home of Toronto Girl West, and when I asked what I could bring, I was told “something sweet”. She obviously knows where my true kitchen talents lie.
I had no idea what the menu was, but the idea to bake cupcakes popped into my brain and I couldn’t shake it. My first thought was to go chocolate – because really, when is chocolate ever a bad idea? – but then I remembered the coconut cake I freestyled at Christmas when my planned desserts turned into a disaster. I thought it might make a great cupcake base.
Of course, I had to add a little more flair, so I turned them into coconut lime cupcakes. The batter was speckled with lime zest, and I soaked them with a lime glaze before icing.
Speaking of icing – how does white chocolate buttercream sound? Oh yes I did. Using this fabulous recipe right here.
Turns out my flavour palette was perfect for our Super Bowl eats – buffalo chicken dip, tortilla chips, guacamole, and chilli. I must be psychic😉
Party guests loved them. My mom called them addictive. Which would explain when I went to photograph them, none of the regular sized cupcakes were left (I had more batter than muffin tins, so I made a couple of mini-cakes in some ramekins, one of which you see in all the pictures).
Sadly, due to all the freestyling I did when making these, I don’t really have a recipe to share. But don’t worry, I will find a reason to make them again. And when I do, I will make sure to document it, because it’s a shame to simply tease you with these photos. I know, I’m a cruel woman😉
Alas, I must return to my life of case studies, graveyard shifts, conferences, and what I try to pass off as a social life. Hopefully we don’t see another extended absence – I miss my blog!