Macaroons and cake pops have taken over the sweet treat world.
And whilst my next statement might be controversial, I'm gonna say it anyway -
Cupcakes win hands down.
Here's a pic of my latest just to prove my point
Bailey's Double Choc Cupcakes
They're chocolate; and they have bailey's cream cheese frosting. And they're fat-free! OK.. that last part was a lie. But they're totally worth it! THE CAKE PART 2 cups sugar 1 3/4 cups all purpose flour 3/4 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup almond milk (you can use regular milk if desired) 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions Line muffin tin with paper liners. Heat oven to 350*F. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute. Stir in boiling water (the batter will be thin, don’t worry, this is right). Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.) Bake cupcakes for approximately 22-24 minutes.
THE FROSTING PART Cream cheese (2 packets?) Cocoa (1/2 cup?) Icing Sugar (2 cups?) Baileys (umm... a 'splash' - a really big splash...) Unknown quantities of all... Beat with electric mixer until desired consistency. Add extra cocoa or icing sugar if it's too runny. Add more bailey's if it's too thick, (Sometimes there's no measuring in my kitchen!)