Can we all agree that making mini cupcakes means that you can eat more than one at once? I hope so because these Mini Chocolate Cupcakes with Raspberry Buttercream are so good that you’ll want more than one. Their rich and chocolate-y flavor pairs perfectly with their tart yet sweet raspberry buttercream.
They’re even extra pretty because of the bright color that the buttercream gets from the freeze dried raspberries so there’s no need for food coloring! You can see all the beautiful little specs of raspberry in their frosting. I used an Ateco 869 piping tip to pipe the frosting, but you can use any similar tip you’d like.
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What do you do when you want to celebrate Galentine’s Day in a way that would make Leslie Knope proud? You make a dessert of one of the best breakfast foods of all time, waffles!!
These Buttermilk Waffle Cookies are so soft and fluffy. They have the classic taste of buttermilk waffles, and they get their signature waffle cone texture from a cookie stamp.
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Chocolate Covered Strawberries are great, but what if you took that classic dessert and made it into a cookie? Yep! These Chocolate Covered Strawberry Cookies take the sweet taste of strawberries and combine it with rich chocolate, all in cookie form!
These cookies are soft and fluffy and dipping them in chocolate and adding sprinkles gives them a nice crunch. They get their bright pop of color from a few drops of pink food coloring and their strawberry flavor from finely ground and sifted freeze dried strawberries.
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