Before we go to Portland, lets revisit Fugi Mama and her wickedly and delectable cupcakes.
See the line-up in this progressive dinner from my foodies.
FM's Peanut Butter Cup Cupcakes
Makes 30 cupcakes
CAKE 2 1/2 cups all-purpose flour 1 Tbsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 1/4 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 3 large eggs 1 large egg yolk 1 1/4 cups unsweetened cocoa powder, sifted 2 cups ice water
1 egg 1 cup milk
1. Preheat oven to 350 degrees Fahrenheit (position rack in center of oven). Line cupcake tins with paper baking cups and spray lightly over top with cooking spray.
2. Make cake batter: Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
Again, find more paramount recipes at:http://www.lafujimama.com/
Here is the recipe from Gareth’s blog.
Strawberry Ricotta Tartlet
As I said, I couldn’t decide exactly how the tart should look, so I made two sizes of tartlets and then decorated each a little differently. One of them featured whole berries.