My first batch of lemon poppyseed mini-cupcakes was in June 2012. Coincidentally, I used the same lemon cake brand and poppyseeds. This time, I tried using silicone pans with square wells. I also enriched the recipe with an extra egg and used milk instead of water. Read the entire article and comment there, please.
My convenient recipe is for making a ganachey icing—-two ingredients, like a regular ganache recipe, but much easier and more flexible for flavors. I also point to a couple of recipes that emulate Hostess cupcakes and list other convenient baking recipes. (How convenient for the year-end holidays!) Read the entire article at http://whilldtkwriter.blogspot.com/2010/12/convenient-ganachey-icing.html and comment there, please.
Posts
All Comments
