One of my Masterpieces
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I make all cupcakes fresh and from scratch using highest quality, fresh, seasonal, and local ingredients – I create distinctive treats, each a delightful little gem. With many flavors ranging from the simple to the awe-inspiring, along with seasonal and holiday selections, you are sure to find a favorite.
yummy …. I want a piece of heaven too
Good tip about subibng sour cream for buttermilk. I’ll have to remember that next time I run out. Glad you enjoyed the recipe. Thanks for baking with me this week!Clara @ iheartfood4thought
I love you stotsiuutibns. They look yummy. When I have leftover buttermilk I freeze it by tablespoons in an ice cube tray for future use.:)
Well I dlnefitiey enjoyed studying it. This information offered by you is very practical for proper planning.
@Gloria – I hltesnoy didn't think the coffee taste came through in the final cupcakes, but I'm not super sensitive to it. I used instant coffee rather than brewed coffee as well, so maybe brewed coffee would have provided a stronger coffee flavor. I'd probably suggest playing it safe and going with your usual water/cocoa powder substitution – why take a chance… Good luck, let me know how they turn out!