August’s Cupcake of the Month - Peach Blackberry, Two Ways
This month's Cupcake of the Month deliveries are peach blackberry, with two variations. Peach cupcakes, one with cream cheese frosting topped with whole fresh organic blackberries from Swanton Berry Farm, and the other with the blackberries mixed right into the frosting. They come out a beautiful pink color - no artificial colors added! I'll be heading off momentarily to deliver these to homes and offices around the Bay Area. We only made about 12 dozen as many of our subscribers are vacation or out of town - you can always opt out of a month and have your subscription extended another month if you won't be able to receive the delivery. Next month: Raspberries!
Our kitchen is kind of dark for taking photos, but here's a shot of what they look like in production - I like to see them all lined up together.
And here's some evidence that we actually picked the berries ourselves!
Finally - it's definitely not OK to let leftover organic blackberries go to waste, so here are our quick mini pies. We took a basic pie crust recipe and rolled out little 5-inch squares, fit them into an ungreased muffin tin, piled in the blackberries (mixed with a little sugar, lemon juice, and flour to thicken the juice), and folded over the tops. If you use shortening in the pie crust instead of butter (I always have, that's what my mom uses), it means that most fruit pies are vegan.
There have been loads of things happening since the last post, and you can check them all out in the Gallery. We made 300 lemon raspberry, Mexican chocolate, and carrot cake for Carli and David's wedding in Sonoma, peach blackberry minis for Jenni's daughter's birthday, and we even delivered cupcakes to Oakland Mayor Jean Quan's office!
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