Sunday, October 12, 2008

Trick or Treat: Corn Bread and Beet/Hummus Frosting


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.

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

2-3 T pureed cooked beets

Strain through a seive

Pipe onto cornbread cupcakes


lifeinrecipes said...

How could anyone be turned off by pink?! I think they look like bites of fun

Peter M said...

Whoa, quite the spread you showcased here...I like the word "skullduggery" and the beet hummus cups, real eye catcher!