These Mexican Hot Chocolate cupcakes (recipe from “Vegan Cupcakes Take Over the World”) were inspired by the taco resto where we ate dinner last night. After a trio of shrimp tacos, with rice and homemade beans, we ordered a dark chocolate mini cake with a little bit of chili heat in the chocolate sauce. Heaven! So, I had to go and make my own version. As you can see, one of them didn’t last long enough to make the photo…
Baking is when I can be in the moment. Mindfulness is required or I will forget an ingredient (cupcakes don’t rise without baking powder or salt!). The batter has to be poured into the baking cups, not onto the baking tin. The time recommended is only a guideline; the cupcakes need to be tested with a toothpick to be sure they are done. Baking is alchemy and art, love and lip-smacking yumminess.
Cupcakes are my current obsession. What is it that grabs your attention and keeps you in the moment?
