I had such high hopes for these little cupcakes. But a few things happened:
- There wasn’t enough ginger
- I tried making them with canola oil for lightness instead of butter
- The cream cheese icing elicited a gluten-like reaction… All Kraft products seem to do that here.
So until these are all worked out, I must remain happy that at least I got pictures on my fancy new plates!
Between gourmet magazine having a buttermilk raspberry cake, Smitten Kitchen having a version of the cake, Yahaira making the cake, it seems everyone and their mama is making this cake.
So I decided to hop on the bandwagon too. I was going to do a post about an awesome lemon cake made with rosemary-infused olive oil (seriously! It was good!), but my camera battery was dead and I didn’t have any pictures of the cake before I brought it to the barbeque. So I’ll do that bad boy later when I can make it and take pictures. Continue reading