"More Crème Fraîche Cupcakes!" I hear you all demanding. Well today is your lucky day.
A few weeks ago I began bottling my Exotic Dessert Sauces and Spreads and my mind has been reeling ever since. Certainly these sauces can find their way into all sorts of new cocoa-concoctions, right? While I don't see myself filling a cupcake with Cocoa-nib Butter, I do think the other four are ripe for cake-stuffin'. Chile-burnt Caramel Cupcake? Maybe next week! Until then, here are the next two variations:
Kentucky Bourbon Caramel-Butter-crème fraîche cake+kentucky bourbon caramel filling+dark chocolate ganache glaze+toasted pecan topping.
Butterscotch Rum-Butter-crème fraîche cake+butterscotch rum filling+dark chocolate ganache glaze+toasted walnut half topping.
These cupcakes will join the other four already in my line-up. Call ahead if you'd like to know our daily offerings before showing up. For the time being, I expect to have four different flavors at a time.