Using Mexican spices, fruits and flavors as ingredient inspiration, I designed and came up with four different cupcakes for an opening night Soho gallery exhibit featuring the work of five contemporary Mexican artists. Here are the results:
"El Diablo." Red Velvet Cake with Chocolate Buttercream and Spicy Cayenne-Ancho Chile Chocolate Ganache.
"Coco Loco." Coconut Cake with Coconut-Rum Buttercream, filled with Mango Curd and sprinkled with Toasted Coconut, Lime Zest and Chili Powder.
"Churro." Caramel-Cinnamon Cake with Vanilla Buttercream and rolled in Cinnamon Sugar.
"Abuela's Hot Chocolate." Mexican Chocolate Cake flavored with Almond, Cinnamon and Allspice topped with Marshmallow-Almond Buttercream, sprinkled with Nutmeg and a dollop of Dulce de Leche.