“You Were Always On My Mind…”
A lady I work, with who’s hip to the fact that I love foods made with bacon, just brought me three of these little cupcakes from a bakery called Robicelli’s Gourmet Market, which is near where she lives. It’s called The Elvis: a banana cupcake with peanut butter frosting, sprinkled with bacon, and it was awesome! Continue reading I Ate It: The Elvis Cupcake
Want!
My Birthday is coming up two weeks from this Sunday and one of the things I always like to receive for my Birthday is a cake. Because Birthday cakes are awesome. As good fortune would have it, the Omnomicon food blog has posted the raddest possible recipe for a Rainbow Cake that I simply must receive! So please, friends of Gail, somebody please make my dearest Birthday wish come true, and bake this cake for me!
Thanks to Neatorama for the tip!
I totally want to eat this cupcake right now.
None More Black
In a perfect world everything would be as stark and void of color as >these cupcakes. They are baneful in their absolute disdain for your tastelessness, and are true misanthropes as far as baked goods go.
Make Them:
Cake:
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 cup oil
2 tsp. vanilla
2 tsp. apple cider vinegar
2 cups cold water
Cream Cheese Sea of Woe:
8 oz. Cream Cheese (softened!!!)
1/3 cup sugar
1 large egg
Chocolate Chips
Preheat oven to 350 degrees
In a large bowl sift together: flour, sugar, cocoa powder, baking soda and salt.
Add: Oil, vanilla, vinegar, cold water
Stir gently until just combined. Too much friction annihilates the bubbles!
In a small bowl stir together until creamy:
Softened cream cheese, sugar and egg. Add as many chocolate chips as you can stand.
Fill cupcake tins about half full of cake batter and drop cream cheese mixture by the spoonful into each one.
Bake 15-20 minutes, or until toothpick inserted into cakey part comes out clean. Let cool and decorate with a splattering of melted chocolate.
Best enjoyed when paired with obscure French Black Metal.
