I can't think of a better way to start the new year, than by baking sweets loaded with sugar and watching my friends' heads pop off, so that's what I did. These are tasty! Banana cupcakes stuffed to the brim with a creme filling, doused with a little bit of white chocolate peanut butter and then dunked into even more sugar. There's something about sealing cupcakes in candy crusts that makes my heart go fwap-fwap-fwap. Not a sugar buzz fwap either, or the scary dentist kind--it's more like a real fwap full o' love and good wishes.
This recipe's a sneak peak from the xgfx zine I'm working on! It's sort of long and a little bit involved, so how about an old fashioned .pdf file instead? Is that annoying? At least you can print it out, and it keeps the blog pretty? And if you're going that route, how about another one, too? For the creme fillin'? Super yumz times twelve!
That squiggle up there is peanut butter...
While I'm fwappin' about cupcakes, you should know I've finally been introduced to two gluten free baking cookbooks that are almost entirely vegan, and that I like--it's an allergy friendly miracle for the whole family! My friend Amy introduced me to the first, called Cookies for Everyone--dumb name, but delicious cookies. We made carrot cookies stuffed with an oreo type creme filling that were really good, and then I made citrus snowball cookies for Dazee's office party. They reminded me of these sour lemon cookies that came in a yellow box from when I was a kid--similar to Mexican Wedding cookies, but loaded with lime and crusted in a sugar glaze. The best part about this book? The recipes are great as is--no need to switch things around like I do when I try to bake from Flying Apron, and nothing tastes "beany." My poor rusty de-glutenizer can finally get that much needed vacay and lube job.
Of course I brought balls to Dazee's work party, what else?