Springtime flavors

First of all, thank you again Blog Better Boston for choosing me, along with four other talented bloggers, for the Boston Strong roundup. They're featuring my Boston Strong Chocolate Protein Energy Bars. I love how the other bloggers paid tribute to the city of Boston and the marathon- please check them out here: 

I mentioned making these cupcakes when I was feeling negligent in my Pinterest duties- just pinning like crazy but not doing anything with the pins. Well finally one of them can be crossed off the list!

                                        

Lemon and raspberry just feel right for Spring. They evoke a clean and simple taste that when paired together... dynamite! And the cream cheese frosting is perfect at pairing down any over-the-top zest-iness that this dynamic duo can often create.

Mardi Gras King Cake

Even though I've never been to New Orleans I've always wanted to. I feel that if I make a popular cuisine from a particular region then I'm that much closer to what it's like to actually being there (especially considering most of my vacations are based on where to get good food!).

King Cake is infamous for Mardi Gras. It's more of a bread than a cake and it's basically a giant cinnamon roll. I tested this on my friend who adores King Cake, New Orleans and Mardi Gras and I knew she would be my biggest critic or champion, depending on the outcome. Thankfully she loved it and said it was very moist compared to the one's she's previously tried.

I think the moistness has something to do with the combination of ingredients in the recipe. It's basically a brioche bread dough filled with a cinnamon sugar pastry cream and then drenched with a cream cheese frosting. So yes, lot's of eggs, milk and very little flour = a moist King Cake!