Day of China - Hong Kong Cupcakes

Submitted by: Pamela Jacobs

Day of China - Hong Kong Cupcakes

A cupcake made with rice flour, panko, whipped egg whites, grated ginger, palm sugar, rhubarb puree.

Bake, cool, scoop out about 2 tsps of cake from top. Add lychee in cavity. Chill.

Mix rhubarb puree with confectioners sugar, small amount of canola oil. Ice cupcakes with mixture.

I’ve always wanted to go to Hong Kong. It is a beautiful city and great history. I chose Asian flavors that might be available in Hong Kong.

Blackberry Cobbler Cupcake

Submitted by: Erica Williams

Blackberry Cobbler Cupcake

Submitted by: Erica Williams

Blackberry Cobbler CupcakeErica

Lately my kids have been having idea inspirations for cupcakes & my husband has been feeling left out. But he couldn’t figure out what flavor he wanted.

On Father’s Day weekend & I wanted to find a flavor of cupcake just for him…but maybe one he wasn’t expecting.

I dug into his childhood memories & remembered one of his favorite desserts: Blackberry Cobbler!

Blackberry Cobbler Cupcake

I rolled out, cut out & baked mini pie crusts in each baking liner, then added yellow cake batter on top of the baked crusts. I made room for filling to put the blackberries in. I also had my daughter help me cut out mini “leaves” from the rolled out crust remainder. I placed & arranged 3 leaves on the top of each cupcake before baking to be reminiscent of a pie/cobbler.

While those were baking, I took fresh blackberries & began to make them into a syrup. Once the cupcakes were done & looking adorable, I spooned in about 3 berries into each center.

Blackberry Cobbler Cupcake

Now my hubby thinks that vanilla buttercream chilled tastes like vanilla icecream. I made a batch of vanilla buttercream & chilled it. With a melon baller, the chilled icing can be scooped & placed on top of a warm blackberry cobbler cupcake.

They are adorable & so yummy!

Plus this is a perfect summer dessert, too!

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