Strawberry Short(cup)cake

This is our cupcake version of a strawberry shortcake!

Of course we use real strawberries... which means this is a limited offering.

Once strawberry season ends, we'll have to wait until next year!

Extreme Cookie Butter Cupcakes

Cookie butter is all the rage even in our part of the world.  It used to be difficult to find (and costly too) but these days, certain supermarkets already carry them.  The one I bought was Biscoff brand.

For some reason, the little girl (or hubby) was not so fond of it, preferring instead a homemade one.  So I had almost the whole bottle to use up... I decided on cookie butter cupcakes, stuffed with cookie butter and frosted with cookie butter frosting!  How's that for a cookie butter overload?!

I didn't have a recipe for cookie butter cupcakes, though.  What I did was use my go-to peanut butter cupcake recipe and simply swapped the peanut butter with the cookie butter!

Here they are just before going into the oven...

Right out of the oven -

Frosted with cookie butter buttercream -

The cross-section of the cupcake -

Guess what?  The cupcakes were a big hit! 

Wheeee!

Castle and Princesses Birthday Cake

Here is another Disney Princess-themed birthday cake (kindly ignore the background?!?)

And in case anyone is wondering... we rarely, if ever, use fondant...

Queen's Favorite

It is wonder that these cupcakes made an appearance only now... seeing as I love peanut butter!  But I guess my only excuse is that I often indulged by eating peanut butter... cookies!

What's even more amazing is the overwhelmingly wonderful response by everyone who took a bite out of these cupcakes!!!

The tops look like cookies, right?

The dark chocolate buttercream is the perfect frosting to complement the cupcake!!!

Super duper yummy!!!

I could eat this the whole day!

Bouchon au Chocolat

This was dessert for Valentine's Day dinner...  Yes, bouchons!

These were baked not in bouchon or timbale molds, but in Ikea's DRÖMMAR muffin pan!

A bouchon, by the way, based on what I've read, is so named because it is shaped like a cork.  The word "bouchon" is French for cork!


The recipe is from Bouchon Bakery by Keller and Rouxiel.

Take a look inside -

Oops.  We forgot to dust the bouchons with powdered sugar!