I made up VCTOTW Cookies n' Cream Cupcakes, but used this recipe instead. Nothing against the original recipe or anything, but I loved how these turned out when I made them before. Something about the avocado in them that just did something wonderful to the texture. And I had tried freezing them before, with great results. It's my new thing to do - bake up cupcakes a week in advance, make the icing the day before, and ice them the day of the big event. Easy.
For our mom's b-day, I made Boston Cream Cake again. The secret veggie ingredient in this one? Potato! It makes the layer cake so fluffy. Who knew?
Kyle has requested a twist on the BC cake for his upcoming b-day. Same cake, same filling, but with a maple-y glaze similar to a Canadian Maple donut from Tim Horton's. He's also requesting this pie too. I have no idea why I need to make two things, but whatever...can't argue with the birthday boy!
2 comments:
The avocado in that is so interesting! I made a frosting with avocado once and it was divine. I bet the cake was fabulous.
Those look amazing! And thanks for the tip that the cupcakes can be frozen...that will be a real time-saver!
Courtney
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