I’ve been busy this past week, with various things (two of which I’ll be posting about later this week). I have not been too busy to bake, though.

Earlier in the week, I made Raspberry Rosewater Cupcakes.

Pretty little Raspberry Rosewater Cupcakes. A rosewater laced cake with fresh raspberry frosting. Nice and moist and light and airy.

This was a weird combination. A good one, I thought, but they weren’t a hit with everyone who tried them. Next time, I’ll probably use a little less rosewater in the cake. They smelled absolutely heavenly when they were baking though. I might try flavoring it with plain old vanilla too. The raspberry frosting was the best part. The consistency came out a bit weird, but the flavor was perfect. And though I’m not a big fan of pink, the cupcakes came out quite pretty.

The second cupcake I made was the other Girl Scout cookie-inspired cupcake: the Tagalong.

Not my best decorating job. Fortunately, the cupcakes are still delicious. A moist chocolate cake with peanut butter frosting. The base of the cupcake is a whole Tagalong cookie.

There’s an actual Tagalong cookie baked into the bottom of this cupcake. While it adds a nice crunch to the cupcake, I don’t think it’s a necessary addition. The cupcake tastes wonderful all on its own. Definitely goes a long way to fulfilling any chocolate cravings that are hanging about!

Inside the Tagalong Cupcake.