And a different kind of "blood" from the bloody knife cupcakes below...these are blood orange and pomegranate cupcakes and what drew me to them is how beautiful they are. Such vivid colors and what sound like striking, unusual flavors. Get the recipe at food blog The Cilantropist.
From the post:
Now I should mention there is one caveat: These cupcakes don't have a dense crumb and they don't have anything thick such as frosting that prevents the glaze from soaking into the cupcake, so these beauties are best glazed, served, and eaten immediately. With these lovely flavors, I can't imagine that these cupcakes won't be devoured on the spot, but if they sit for a few hours the glaze will saturate the top of the cupcake. Just f.y.i.
From the post:
Now I should mention there is one caveat: These cupcakes don't have a dense crumb and they don't have anything thick such as frosting that prevents the glaze from soaking into the cupcake, so these beauties are best glazed, served, and eaten immediately. With these lovely flavors, I can't imagine that these cupcakes won't be devoured on the spot, but if they sit for a few hours the glaze will saturate the top of the cupcake. Just f.y.i.
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