A friend recently traveled to San Francisco Miette and brought me back a treat. I thought it was cookies, but when I looked in the bag, I was pleasantly surprised to see a cake pan! Miette cakes are baked in 6″ pans and I haven’t been able to find one in town. So I baked the tomboy cake, which is on the cover of the Miette cookbook.
The recipe makes two cakes and enough raspberry buttercream icing for both. I only had one cake pan, so I made a batch of cupcakes and froze them along with the leftover buttercream.
We’re having our first stormy weather of the season – leftover of a Japanese typhoon! I thought some cupcakes were in order to cozy up by the fire. I thawed them out, whipped up the frosting and piped it on the cupcakes.
The moist chocolate and raspberry pairs so well together.
La Petite Vie 