Last night I baked Mexican Hot Chocolate Cupcakes (from this book) and they were spectacular. Little crunchy bits of almond meal and a slight tang from the cayenne pepper… oh, so so good.
I decided, since Mexican hot chocolate is a drink that would go well with whipped cream – well, why not top my cupcakes in soy whipped cream and sprinkle a little chocolate on top? A brilliant idea, if I do say so myself…
except that I forgot how whipped cream deflates over time. Here are my beautiful cupcakes, the morning after.
You can laugh, it’s ok.