Common Sense

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.

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1 Comment

  1. Susan 11/13/2007 at 10:30 am #

    Awww.. they still look delicious to me!

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