Sunflower bouquet

Here's a bunch of cupcakes. I made them for the 2 year old birthday we just celebrated. They are decorated with whipped cream and chocolate sauce. The chocolate hardens in the refrigerator, which makes it like a candy center. The whipped cream is tinted with turmeric. It worked well, but took quite a bit of spice, enough that I could taste it. A leaf tip made the petals. And I found a really simple chocolate cake recipe (but I cut the sugar down by about 1/2 c...and left out the espresso powder. As a non-coffee drinker, I don't understand why all chocolate needs coffee flavor.) that stayed really moist for the next few days. Now you want to eat one. So do I.

Soft serve

Hungry for something new? We tried ice cream cone cupcakes, complete with chocolate/vanilla swirl whipped cream. Tasty!

How? Fill the ice cream cone about 2/3 full and bake as directed, with a few minutes extra. We baked them on a mini-muffin tin, but mostly just be careful not to spill as they are top-heavy.

Whip some heavy whipping cream with sweetener. Remove half into one side of a large pipping bag fitted with a large star tip. Sift cocoa powder into the half remaining in the bowl and mix briefly. I used about a teaspoon for 1/2 cup of cream. Fill the empty side of the bag with the chocolate and swirl away.