Cornbread cupcakes were a breeze using this Post Punk Kitchen recipe.
I really wanted to make pink frosting for cupcakes, however I had a number of friends attempt to dissuade me. I got a little overzealous and ended up with fushia cupcakes. While they were delicious, the color really turned off many of the diners--except Belle who ate many many. I was still wiping pink off of her this morning.
Recipe:
Beet Hummus Frosting
In a blender, puree
2 garlic cloves
1 teaspoon salt
1 can (8 oz) chick peas
2 T tahini
1 T lemon juice
1/2 cup olive oil
Add:
2-3 T pureed cooked beets
Strain through a seive
Pipe onto cornbread cupcakes
2 comments:
How could anyone be turned off by pink?! I think they look like bites of fun
Whoa, quite the spread you showcased here...I like the word "skullduggery" and the beet hummus cups, real eye catcher!
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