Food52
During the holidays, it always feels like Christmas is around the corner when Starbucks launches their annual holiday beverages, especially my favourite Toffee Nut Latte. I love the combo and would continue drinking it until the stores would run out of it. Now that I live in a country where unfortunately there are no Starbucks in the vicinity, I was able to get a bottle of the Toffee Nut syrup, which I used anytime I drank coffee here, to bring me some holiday spirit. And when it was a close friend's birthday, I wanted to surprise her with some homemade cupcakes. She loves coffee, so I knew they would definitely include some coffee. But considering I am not a good baker :( I accidentally added too much baking soda in the mixture and no matter how good they were, the aftertaste of the baking soda was just unbearable ( for the first time ever, even my mom didn't compliment them). There was not time to make another batch so I thought that if I made a really nice frosting cream on top maybe the cupcakes itself would't taste that bad. And by using some mascarpone and cream I had in hand, I also noticed the Toffee Nut syrup. Remembering how one of my colleagues recently said that the syrup could even turn mud into something delicious, I miraculously saved those cupcakes. And that's how the recipe was created :)
