As the year winds to a close, I’m baking up a storm preparing for the holiday season. None of that is particularly spectacular except for my new super seekrit cupcake experiment which I PROMISED my newsletter subscribers I would share. So, without further ado, I give you…
The Double Cuppie.
They look pretty normal, don’t they? You’d never guess they were boasting a surprise inside that will make your friends and family members go wild!
I had a party to go to and needed something special, so I whipped up a batch of Apple Cobbler mini-cupcakes, frosted them with a caramel frosting and FROZE them. Then, I made a batch of pumpkin cupcakes and plunked my little frozen babies smack dab in the center and baked THOSE.
The resulting cupcake ends up fully baked and moist (because my frozen caramel frosting kinda baked into the pumpkin batter keeping it from drying out). The full cupcake has a perfect blend of autumn flavors (pumpkin, caramel and apple) but really, you could use an endless option of batters. How about a chocolate and peppermint concoction for the holidays? Pineapple and coconut for New Years? Strawberry and margarita lime in the summer?
Give your holiday a new twist and try the double cupcake. Be sure to drop by my Facebook page and let me know how they turned out! I’m hosting a contest there for ONE week, to celebrate the new year and new covers for my Southern Seductions series. You could win a $15 giftcard, so drop by my page for the details.