I’ve written in this space long enough to have mentioned cupcakes a number of times. At first I thought, “I can’t post yet another cupcake recipe, can I?”
Of course I can. Because one can never have too many recipes for a rich and perfectly textured chocolate cupcake and this frosting really needs to be brought to your attention. While my boys may not appreciate the little green flecks covering their cake I sure do. I love that there’s a nod to spring. A fresh taste that’s not astringent or harsh. It’s soft, grassy and light – definitely mint but not toothpastey as some extracts can be. The flavor is all in the leaves, which right now is the only thing popping up in my little garden besides chives and the straggly looking kale left over from last season.
The other reason why I bring up cupcakes is to mention that I’m helping Jennifer Shea, the owner of Trophy Cupcakes here in Seattle, launch her book tour. I’ll be joining Jennifer at Williams-Sonoma this Saturday. While she whips up cupcakes and teaches us the art of the buttercream ruffle, I’ll be serving up Rhubarb Cream Soda. Hope to see many of you there.
