It’s not the beginning of a new chapter; this is the beginning of a new book! That is how I usually start my new year. Change is my daily bread; everyday has been filled with surprises. Though it’s challenging to start from point zero it so far has come with bags full of passion, excitement, profoundness and has also opened the window for much wider channels. Adding dash of salt and pepper I have enjoyed so far.
So, on a spur of a moment one day, I decided to give a new look to blog. Least did I know how much it would drive me nuts for technically challenged person in the field of informatics. Few great food blogger friends came as a rescue; they detailed and helped me to sail through it. For months literally I have been working on this, add in great holiday trip to my second home; Finland, work trip to Santiago, foodie trip with few food blogger friends and my most favourite work research. Also procrastination, I claim myself as a queen of it, but finally here is the day for me to present to you look of my first page. Super excited I’m, hope to give you more of visual treats, great food and some of my travel stories, which I have been longing to share for years!
Baking being my forte couldn’t think of any other option other than a cupcake, also I had to submit these cupcake for photography-cupcake assignment for Blogger buzz. After vigorous searching, I zeroed down on these cupcake for three main reasons, its chocolate and raspberry together (I started my first post with same combination), had to get over the fear of buttercream failure and third it’s pink (Believe, I don’t need to reason out why?). Have to admit the texture of this butter cream is unbelievably silky, smooth and cupcake is moist. Isn’t this a great combination? So why wait, whip them up and enjoy the delicacy.
These cupcakes are adapted and halved from Sweetapolita dark chocolate raspberry buttercream.
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