The Broccoli Cupcake recipe contest is off to a tasty start. I was originally planning to immediately post each recipe for you to try, but you guys are coming up with some
Photo courtesy of The Painted Cupcake's Tracey Davenport
pretty creative “secret” ingredients to mask or enhance the flavor of the broccoli. To keep things interesting, I’m going to wait just a bit longer to post your recipes while more entries are rolling in.
As a little incentive to keep baking and checking back for recipes, here is an email I received from guest judge and sponsor, Tracey Davenport of The Painted Cupcake (check out her button in the right sidebar), after baking up one of your recipes. It makes me wish for a scratch-n-sniff monitor!
Sunday night the smell of cinnamon and broccoli swirled in my kitchen. At times the broccoli fragrance was so full, I had doubts that I’d ever be able to disguise the taste let alone lessen the flavor. After the *secret ingredient* was incorporated and the fresh carrots shredded, I hurried to scoop the batter and tuck the cupcakes away in a hot oven. As time clicked away, I gathered my family to view the much anticipated Broccoli Cupcake. We were all pleasantly surprised with the beautiful golden color and the sweet taste. The flavors were all there—broccoli, carrots, and walnuts, in a sweet and yummy cake. Sorry, no smell-o-vision or taste-o-vision available.
Keep those recipes coming and don’t forget to grab our button if you’ve submitted a recipe so your friends can vote for you once the recipes are posted!
