Skip to main content

Buttercup Cakes with Farmhouse Frosting

By

While most of the time, my posts are about something that I have cooked. But, every now and then, I have to share about a food experience that is incredible. Amazing. A must-try. This is the case with Buttercup Cakes in downtown Santa Cruz. This was a mere mention on a walking food tour we took to celebrate Fathers' Day. Intrigued, we swung by there after our last planned stop. We did not regret it.

We tried...


A Double-Double (chocolate cake and chocolate frosting); a Fruit Salad; A Raspberry-Rose; and a (mini!) Blood Orange Cake with Earl Grey frosting.

The boys went back inside and told the owner that these were the best cupcakes they have ever had! I have to agree. Amazing.
Labels:

Comments

  1. Bibi @ Bibi's Culinary JourneyJune 18, 2012 at 9:47 AM

    They look absolutely delicious....my boys would never leave the store,lol :)

    ReplyDelete
  2. Tree House TreatsNovember 24, 2012 at 11:36 PM

    We have to agree; Buttercup cupcakes are mind-blowingly good and wildly delightfully different!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more