Notes from the Field: Busy Elves

This holiday season has been BUSY.  And while I can't claim to have done a great job at reporting it, I've seen numerous orders go out in the past weeks.  Some of the delightful confections that hit the doorsteps of New Yorkers this December include:

Chocolate cupcakes with a whipped peanut butter buttercream, hidden banana slice and milk chocolate dip...

Burnt sugar cake with salted caramel buttercream...

New York Cheesecake cupcakes with a vanilla cake nestled in a graham cracker crust, cream cheese buttercream and homemade cherry topping...

 

Lemon poppyseed cupcakes with cream cheese frosting and homemade sesame cookies on top...

And good ole' double vanilla cupcakes.

Needless to say, the elves have been busy. 

What have you been baking up in the past few weeks?

Case Study 77: "The Salty Fig"

I'm sorry, I'm sorry and I'm sorry.

I just couldn't help myself.

Two things:

A) If you invite me to a party, a lunch, a dinner, or a brunch, I will bring cupcakes.  Whether it be an appetizer or a side, regardless of what you ask me to bring (I'll likely bring that too), that dish, but in cupcake form, is what you will get. 

B) These cupcakes are dirty. Naughty even. Shield your eyes.  Close your mouth.  No wait, maybe open it.  I took my favorite cupcake recipe and changed one thing: I candied an Italian meat.  And not just any meat.   

That meat.  

Fluffy honey cupcakes topped with a creamy goat cheese buttercream, a fresh California fig and a slice of candied prosciutto.

So now that we've got that out there....forgive me?