We continue our review of the duet of speciality gourmet cupcakes prepared this spring.
In contrast to the subtle flavors of our vanilla and lavender cupcakes, this cupcake was sweet, dense, and richly flavored.
We began with a classic butter genoise, loaded with toasted and ground hazelnuts. Once cooled, we soaked the genoise with a syrup infused with Frangelico hazelnut liqueur, ensuring the cake would be both moist and delicious.
Topping the genoise was a classic cooked French buttercream, redolent with hand-ground cashew praline dust. The sweet, yet bitter, burnt sugar of the dust made the perfect compliment to the smooth buttercream.
Topped with chunks of cashew praline, these cupcakes were dense and delicious.
Next, we turn our attention to a specialty birthday cake, made in classic Italian style. You don't want to miss this, so we'll see you again soon at 'comparing apples and orenji...'
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