So, yay!!! If you haven't heard, Baking Backwards will release an e-book for sale next month! Recipes are primarily e-book exclusive (ie. brand spanking new!). I am currently sharing unedited pics of a little of my recipe development on instagram. Have you followed me there yet? Get on it! A few modest unedited recipe development pics are also up on a special pinterest board! These are nowhere near the quality of my edited book images!!!
Let's see what I mean by that:
Big difference, eh? In short, my finished ebook photos are far superior to my instagram recipe development snaps so if food photos get your motor running, watch out for this ebook! And the best part is, if you like what you see I chose a publisher that can print the book to order! So the choice is yours whether you want an ebook or a hardcover! I'm going for hardcover!
Looking for the recipes that go with the new instagram pics? You'll have to order the ebook (don't worry, it will be super affordable!) next month to snag them, but I promise I'm putting all my energy, heart and soul into this book so you won't be disappointed! These are by far my healthiest and most delicious recipes ever guys and I'm saving them just for you!
As I mentioned above, today's recipe is one off the new recipes I've been developing that didn't make the cut for my ebook. It is so delicious though that I had to share. It got beat out of the running by another cupcake recipe that's too delicious for words. I hope you choose to make these cupcakes asap so you know how high my bar was set for my new book!
Chocolate Ganache Cupcakes
(gluten-free,vegan, whole grain)
Add potatoes and salt to food processor and blend well.
Add and blend well until smooth.
Add and blend well
Add and blend well.
Add and blend well.
Add and blend in well.
Mix in by hand. Spoon batter into muffin liner lined muffin pan. Bake in oven preheated to 350F until semi firm to touch. Remove and cool fully. Make ganache frosting while they cool.
Chocolate Ganache Frosting
Melt together in pot over medium heat.
Whisk in until smooth. Remove from heat.
Whisk in until smooth. Dollop on cooled cupcakes.