Happy 4th of July

Happy Independence Day America!

This little celebration cupcake is mock red velvet (I added about 2 Tbsp cocoa powder and a Tbsp or so of red food coloring gel to yellow cake mix), frosted with vivid blue icing and topped with white fondant stars.

Spicy Mocha Hot Chocolate Cupcakes

These slightly spicy cupcakes were a great Cindo de Mayo dessert.  They have a slight kick thanks to an addition of cinnamon and cayenne pepper.  To create them, I used a boxed chocolate cake mix with a few alterations.  I simply changed and added a few things



I Replaced:
the water called for in the recipe with strong brewed coffee that had been allowed to cool

I Added:
1 teas cinnamon
1/8 teas cayenne pepper
1 teas good vanilla extract

The icing was a ganache frosting made by heating 1/2 cup evaporated milk (until steaming) and pouring  it over 8 oz of chopped semisweet chocolate.  I mixed the chocolate in and whipped it with a mixer.  It was still slightly warm when I frosted the cupcakes and set about 30 minutes after frosting them.