Roxy has yummy books!

While watching Brazil vs North Korea it was decided we were to make cupcakes using a recipe from one of my friend Roxy's new books on cakes and cupcakes. We joined forces and made awesome chocolate cupcakes with mint flavoured cream cheese icing. Oh Snap!




Ok so now you've been able to drool over the pictures, just a note: This recipe used equal amounts of flour and cocoa powder (which I thought was unusual), and said to use quite a bit of real (melted) chocolate as well. The idea was nice, but the cupcakes (though the flavour was awesome) were a little crumbly and not moist like I expexted. Anybody any ideas why/how this happens and you can improve such a recipe? Also, how do you stiffen cream cheese icing? Adding more powder sugar didn't help (maybe it was this particular recipe, my other cream cheese icing isn't this liquid...).

That's it for now!

xoxo Jennifer