Blondie Cupcakes with Miso Buttercream

Blondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso Buttercream

I love this time of year. There’s something kind of magical about it. The autumnal crackly edge in the morning air, the golden mellow afternoon light, the glorious colours of fallen leaves and the threat of looming cool nights as evenings gradually begin to darken. It’s brisk. A little temperamental, slightly wild. But it’s also fleeting, peppered equally by a little hint of summer and the best bits of winter.

Blondie Cupcakes with Miso Buttercream

It’s this time of year, I long to spend a few more previous hours in the kitchen, preferably baking, working with spice and strong, rich flavours. I have noticed that the most cheerful of smiles appear on faces when a home-baked dessert is served, which is why I choose to bake so often – for myself, for those I love and for their loved ones too.

After a long autumnal afternoon walk, a cup of tea accompanied by a plate of freshly baked vanilla and earl grey butter cookies and a few hours to spare – I made these cupcakes. They are a perfect afternoon autumn indulgence though I imagine they would work equally as well for my friends in the states, who are experiencing a warmer transition into spring time. 

Blondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso Buttercream

Every now and then, there are times when modesty doesn’t really help anybody. And it’s times like these when I create something delicious that I really want to scream all about, share with you dear readers… and also give myself a good pat on the back. These cupcakes are case in point. They are ridiculously amazing and the only way you’ll ever know is if I tell you, or you make them yourself.

Blondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso Buttercream

Blondie cupcakes with miso buttercream are a dream. The blondie cupcake base is reliable, light and delicate with a moist and tender crumb. Made with the addition of white chocolate chunks and pure vanilla bean extract, the sweetness of the cupcakes does permeate throughout. Though, this sweet flavour is counter balanced by a salty miso flavoured Italian meringue buttercream.

Blondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso Buttercream

I admit that at first miso in a buttercream does sound a little bit bizarre, but I promise you it is seriously delicious. If you, like me, enjoy really pronounced flavours like salt, matcha or smoke in desserts, it makes perfect sense. The ‘salty-umami zip’ of white miso paste is a great partner to compete against the sweet buttercream and blondie cake.  As a lover of odd flavour combinations, these cupcakes managed the fusion of sweet cake and salty miso with ease.

Blondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso ButtercreamBlondie Cupcakes with Miso Buttercream

As with most sweets I bake in my kitchen, I feel they should be shared with those who may find a little bit of happiness from a big bite. These cupcakes went too quickly and have already been requested to be made again. I feel certain you too would fall in love with them just as easily. You don’t need an occasion to make them. They are the perfect sweet thing to make any ordinary day feel just that little bit brighter.

Blondie Cupcakes with Miso Buttercream
 
Serves: 12
Ingredients
For the Blondie Cupcakes:
  • 2 packed cups / 10.7 oz. / 300 g plain flour
  • 1 ½ tsp. baking powder
  • Pinch of sea salt
  • 4.6 oz. / 125 g unsalted butter, at room temperature
  • ¾ cups / 5.4 oz. / 150 g caster sugar
  • 3 large eggs, at room temperature
  • 1 tsp. vanilla bean extract
  • 2.6 fl. oz. / 75 ml whole milk, at room temperature
  • 4.5 oz. / 125 g white chocolate, chopped into chunks
For the Miso Meringue Buttercream:
  • 1 ½ tsp. white miso paste
  • 0.05 fl. oz. / 15 g hot water
  • 2 large egg whites
  • 7.5 oz. / 200 g caster sugar
  • ⅛ cup / 1 oz. / 30 g cup water
  • 2 ½ sticks / 10.5 oz. / 300 g unsalted butter, softened and cubed
Instructions
  1. Pre-heat an oven to 175 C / 350. Line a 12-hole cupcake pan with paper liners. In a medium bowl, sift together the flour, baking powder and salt, set aside.
  2. In the bowl of a stand mixer fitted with a beater attachment, or with electric hand held beaters, beat the butter and sugar until light and fluffy, roughly 5 to 7 minutes. Add the eggs, one at a time, beating well to incorporate after each addition. Add the vanilla extract followed by the dry ingredients, alternating with the milk. Add the white chocolate chunks and beat until combined.
  3. Divide the batter evenly between the prepared liners and bake for 17 to 20 minutes or until a skewer inserted into the middle of the cupcakes comes out clean. Let the cupcakes cool in their pan for 5 minutes, before removing them to cool on a wire rack completely. Once cooled pipe on the miso meringue buttercream.
  4. To make the buttercream, begin by making the miso paste. In a small bowl, whisk the miso and water until very smooth. Press the mixture through a fine-mesh sieve to ensure that no chunks remain. Set aside and let the paste cool to room temperature.
  5. Put the egg whites and 2 tbsp. of the caster sugar into the bowl of a stand mixer fitted with the whisk attachment and turn it to a low speed.
  6. Put the remaining sugar and water into a medium saucepan. Stir it over low to medium heat to dissolve the sugar. When the sugar has melted and begins to bubble, brush down the sides of the pan with a pastry brush to ensure all crystals are dissolved. When the sugar reaches a steady, rolling boil, increase the mixer speed with the egg whites to medium. Continue cooking until the sugar reaches soft-ball stage, 250 F / 121 C on a candy thermometer.
  7. Increase the mixer speed to medium-high. The egg whites should be fluffy and shiny but still soft. Carefully pour the hot sugar syrup in a slow, steady stream into the mixer. Increase the speed to high and whip the meringue for 6 to 8 minutes, or until cool to the touch.
  8. Add the butter, a little at a time, whipping until completely combined before adding more. If you see the butter melting, stop adding butter and whip the meringue longer to cool. When all of the butter has been added, add in the miso paste and continue to mix until the buttercream is very smooth, fluffy and thick. The buttercream is now pipe-able and ready to use – the buttercream can also chill in the refrigerator to slightly set the solids more if needed whilst the cupcakes continue to cool.
Notes
Blondie cupcakes adapted from Linda Lomelino

 Blondie Cupcakes with Miso Buttercream

 

109 Comments

  • Reply FoodGeekGraze February 18, 2016 at 3:39 am

    i do not know if i previously mentioned i am half japanese, thalia. since i was a child, whenever i smelled or saw miso paste, my mental tail would begin wagging. i have been known to snack upon a cucumber smeared with miso paste as if it were peanut butter. since becoming an adult, i find i am still addicted to this lovely ingredient. how wonderful that the world has embraced this flavor push, as well. the most creative of bloggers and forward leaning chefs have done things with this ingredient i would have never ever imagined on my own. i look forward to tasting this beautiful creation of your’s. thank you, thalia 🙂

    • Reply thalia February 18, 2016 at 4:34 am

      glad you liked it Xx

  • Reply 25 Delicious Reasons You Should Eat More Miso | OwnPresent January 6, 2016 at 4:55 am

    […] 19. Blondie Cupcakes with Miso Buttercream […]

  • Reply Mina August 22, 2015 at 5:48 pm

    Just tried this recipe, and am loving the flavour combination! I only made half the buttercream and found that to be plenty, though next time I will up the miso from 3/4 tsp to a full tsp. Thank you for sharing this recipe!

  • Reply Samantha April 12, 2015 at 10:09 am

    These are just stunning, I’m so happy i discovered your beautiful site and your even more gorgeous baked sweets! These cupcakes sound/look so delicious. Beautiful photography Thalia!

    Sam xx

  • Reply Tjasa @ Sprinkle of cinnamon April 1, 2015 at 8:50 pm

    I never thought of using miso paste for cupcake frosting, combination of salty and sweet sounds amazing. I love how you decorated your cupcakes with violet flowers, it adds a nice pop of color :).

  • Reply Dasha @ Amazingly Tasty March 28, 2015 at 8:44 pm

    I would never have thought that you can mix miso in a cupcake! Wild idea! And your photography is simply stunning!

  • Reply Laura (Tutti Dolci) March 28, 2015 at 5:51 am

    What gorgeous cupcakes, perfect for a spring dessert table!

  • Reply Oh Happy Dane March 27, 2015 at 5:30 pm

    WOW! what tempting beauties! I’m getting hungry for fun now!! ;o)

  • Reply maria March 24, 2015 at 10:27 am

    Wow! Absolute perfection. Thank-you for the inspiration.

  • Reply Alida (Simply Delicious) March 24, 2015 at 6:03 am

    These cupcakes are just too gorgeous. And the miso buttercream is such a genius idea. Love!

  • Reply Mandie | Mandie's Kitchen March 23, 2015 at 9:11 pm

    Thalia – these. photos. are. stunning. Just lovely, lovely! And the recipe sounds so good! Great work!

  • Reply Heather @ Curly Girl Kitchen March 23, 2015 at 5:18 pm

    How pretty, and what an unusual flavor. I love the fresh flowers.

  • Reply Tina @ Just Putzing Around the Kitchen March 23, 2015 at 3:21 pm

    Girl, your photography just keeps getting more and more gorgeous! And those cupcakes look divine. Miso in buttercream sounds fabulous!

  • Reply Gerry @ Foodness gracious March 23, 2015 at 5:18 am

    Thalia, these are so beautiful, and I’m all about the miso buttercream! I wish I could taste one right now with my latte 🙂

  • Reply Leah M @ love me, feed me March 23, 2015 at 12:53 am

    I never would have thought to try miso in a dessert but I’m so so so intrigued! I love salty sweet, so I’m sure I’d fall in love

  • Reply Bec {Daisy and the Fox} March 22, 2015 at 12:11 pm

    Such gorgeous cupcakes and photos! Stunning!
    Miso buttercream sounds so interesting, i’m so intrigued i better go make it 😛
    thanks for the recipe!
    Bec x

  • Reply Audrey @ Unconventional Baker March 22, 2015 at 2:23 am

    I love all things unconventional, but this combo by far beats anything I’ve seen or thought of lately — miso in a frosting sounds amazing. I adore sweet and salty treats.

  • Reply Tiffany March 21, 2015 at 1:45 am

    These look delicious! I have a serious miso obsession but I never thought about using it in a dessert. I cannot wait to try them soon!!

  • Reply Linking Up! | Can I Have A Taste? March 21, 2015 at 1:40 am

    […] Miso buttercream frosting sounds just crazy enough to work […]

  • Reply Chineka @ Savor the Baking March 20, 2015 at 5:14 pm

    These cupcakes look beautiful as always.

  • Reply Julia March 20, 2015 at 3:38 pm

    No joke, I’ve had a tub of miso paste in my fridge for a while now and wasn’t really sure what to do with it. Miso buttercream for the win! I love these gorgeous cupcakes! I bet the flavor is so unique and delicious!

  • Reply Jessica | A Happy food dance March 20, 2015 at 3:14 pm

    These are so beautiful Thalia – I am so curious about the Miso Buttercream, must try!

  • Reply Medha @ Whisk & Shout March 20, 2015 at 3:06 pm

    I looooove miso! It’s so umami and delicious. This flavor combo sounds wild and I love your pics 🙂

  • Reply Amanda @ Cookie Named Desire March 20, 2015 at 12:59 pm

    Thalia, what a dreamy combination. I love the mix of sweet and salty, so I am more than intrigued by the miso buttercream. These cupcakes look like the perfect celebratory treat. I woke up this morning. Let’s celebrate with these cupcakes. I went to work today, simply must celebrate with a cupcake. Almost bedtime, yes, let’s celebrate with another gorgeous cupcake 😉

  • Reply Evi @ greenevi March 20, 2015 at 10:27 am

    Did I read it correctly?? Miso in your buttercream? I think I’ve never been this curious in my life!!!!

  • Reply Maureen | Orgasmic Chef March 20, 2015 at 2:45 am

    You have the most beautiful signature style for your photography. Add to that your wonderful baking and it’s win win all around. This is such an interesting icing!

  • Reply Sara | Belly Rumbles March 20, 2015 at 2:22 am

    What a beautiful flavour combination and stunning photos.

  • Reply Ashley March 20, 2015 at 12:08 am

    I would have never thought to use miso in a buttercream but now I am so intrigued! These cupcakes are so pretty and sound delicious!

  • Reply Maya @ Treats and Eats March 19, 2015 at 11:50 pm

    These are absolutely gorgeous! What a totally inspired flavor combination. I’m definitely intrigued by the miso buttercream, I’m going to have to try it!!

  • Reply Emily March 19, 2015 at 5:30 pm

    So beautifully elegant. Miso- so awesome!

  • Reply Jocelyn (Grandbaby cakes) March 19, 2015 at 2:37 pm

    You are so right! These are an absolute dream! I can’t stop staring at them.

  • Reply Holly March 19, 2015 at 2:09 pm

    These look gorgeous and delicious, love the idea of a miso buttercream 🙂

  • Reply Dearna || to her core March 19, 2015 at 9:19 am

    Miso buttercream!? That sounds insanely good!!

  • Reply Juliana Walters March 19, 2015 at 4:54 am

    Simply Gorgeous! And so unique with the miso!

  • Reply Michelle { A Latte Food } March 19, 2015 at 2:40 am

    Miso and buttercream? I have got to try that! And your pictures–the cupcakes look straight gorgeous!

  • Reply Christina @ Bake with christina March 19, 2015 at 1:44 am

    Ooo, blondie cupcakes sound SO yummy, and they look absolutely amazing! And the miso buttercream just adds so much delicious flavors! Pinned 🙂

  • Reply Lorraine @ Not Quite Nigella March 19, 2015 at 12:07 am

    These are such a gorgeous combination Thalia! Gorgeous photos too 😀

  • Reply Lena | la fille lumineuse March 18, 2015 at 10:13 pm

    As an absolute lover of white chocolate as well as the sweet+salty combination, this recipe really sounds like dream ♥
    This is such a great idea and your photos look totally gorgeous !

  • Reply Harriet Emily March 18, 2015 at 9:13 pm

    These look so beautiful! What amazing cupcakes – another stunning recipe Thalia!

  • Reply Nicole ~ Cooking for Keeps March 18, 2015 at 8:34 pm

    The combination of sweet and salty is always a favorite, especially when paired is such a unique way. As always, gorgeous photos.

  • Reply mira March 18, 2015 at 8:06 pm

    These cupcakes are gorgeous Thalia! Love the flavor!pinned:)

  • Reply Kathleen | HapaNom March 18, 2015 at 7:31 pm

    You had me miso buttercream. I’ve been reading about using miso in desserts (sounds like a perfect pairing, like salted caramel), but I’ve never actually tried it. I have to make these!

  • Reply Michelle @ Boards&Knives March 18, 2015 at 4:25 pm

    Beautiful, lovely and innovative. I don’t know how you do it Thalia!

  • Reply Meagan @ The F&B Department March 18, 2015 at 4:19 pm

    I can almost taste the miso deliciousness in those lovingly-swirled piles of buttercream. I don’t think I’ve heard of or seen a more awe-inspiring cupcake!

  • Reply June+Burns March 18, 2015 at 2:32 pm

    Miso buttercream, what an interesting concept! Love this idea 🙂

  • Reply Becky Winkler (A Calculated Whisk) March 18, 2015 at 1:57 pm

    Wow, miso frosting! That is a must-try. Beautiful photos!

  • Reply Meg @ The Housewife in Training Files March 18, 2015 at 12:20 pm

    I am going to live through you as I am no baker! These cupcakes look gorgeous and lovely as ever!

  • Reply Debs March 18, 2015 at 9:51 am

    It’s been ages since I made cupcakes. These are on the must make list. They look absolutely beautiful. I am excited for spring, here in the UK, but the way you write about autumn makes me want to dive into the spice cabinet.

  • Reply Donna March 18, 2015 at 3:22 am

    I would never imagine using miso paste in buttercream! Amazing pictures as always Thalia! Xx

  • Reply Chrisy @ Homemade Hooplah March 18, 2015 at 3:09 am

    Miso buttercream?! More amazing things I never knew existed until now. Can’t wait to try it!

  • Reply Arman @ thebigmansworld March 18, 2015 at 3:04 am

    Miso. Buttercream.

    Jaw. Dropped.

  • Reply Amy @ Thoroughly Nourished Life March 18, 2015 at 12:57 am

    I do love Brisbane at this time of year. We get all the best little hints of winter, but the warm broad days of summer. And there is nothing better than spending some time in the kitchen baking up delights when the cold starts coming down. I can’t wait to try this combination. Miso buttercream has me intrigued, but I can see that the super sweet cupcakes would be well counted with the salty miso buttercream. Yum.

  • Reply Marissa | Pinch and Swirl March 17, 2015 at 11:27 pm

    Beautiful cupcakes, Thalia. I’m so intrigued by the miso in the frosting.

  • Reply genevieve @ gratitude & greens March 17, 2015 at 11:05 pm

    Gorgeous cupcakes and I am intrigued by the miso buttercream! I’ll just have to make some myself. I can only imagine how delicious these are!

  • Reply Brittaney @ Sips and Snacks March 17, 2015 at 10:07 pm

    Your pictures and your recipes never cease to amaze me! These cupcakes look incredible!

  • Reply Peachy @ The Peach Kitchen March 17, 2015 at 9:46 pm

    These cupcakes are very pretty! And the flavor is so unique.

  • Reply Kelsey @ Snacking Squirrel March 17, 2015 at 6:57 pm

    perfect works of edible art. HAPPY ST.PATTY’S DAY TO YOU!

  • Reply Kelly - Life Made Sweeter March 17, 2015 at 5:41 pm

    These cupcakes are gorgeous, Thalia! The miso buttercream is so unique and creative, I’ve never thought of that and seriously can’t wait to try it 🙂

  • Reply Cheyanne March 17, 2015 at 5:30 pm

    Oh my goodness, Thalia, these cupcakes look Ah-Maze-Ing!!! And the miso in the buttercream?? I don’t think that sounds odd, I think that sounds GENIUS! I already pinned these, because they are going on the TOP of my list of things I absolutely must make ASPAP. Thanks for sharing another wonderful recipe 🙂 Cheers!

  • Reply betty | le jus d'orange March 17, 2015 at 5:13 pm

    Uh, Thalia? This cupcake. Is my dream. Literally. Omg. It includes everything I love and wow, your presentation is amazing!

  • Reply Sara @ Cake Over Steak March 17, 2015 at 4:23 pm

    OMG what is this fantastical creation?! Miso buttercream?! I love salty sweet stuff so this sounds incredible … And with the white chocolate chunks in the cupcakes too? Omg. Love it. And gorgeous photos as usual.

  • Reply Sarah @ The Budding Table March 17, 2015 at 3:35 pm

    Your photos are just so dreamy and beautiful Thalia. Simply gorgeous cupcakes.

  • Reply Kim | Mom, Can I Have That? March 17, 2015 at 2:48 pm

    I love blondies and making them into cupcakes is genius, but I have to admit that it was the addition of the miso in the buttercream – and the always lovely photos – that had me come running! Another stunner and I love the play of sweet/salty and umami. Wow. – Kim

  • Reply Jen @ Baked by an Introvert March 17, 2015 at 2:26 pm

    Yo are so creative. Blondie cupcakes sound out of this world! And the miso buttercream, just hand me a spoon!

  • Reply The Blonde Chef March 17, 2015 at 1:51 pm

    Ok, I need some serious advice on decorating cupcakes! For some reason mine always look so sad. Teach me your ways!!!! These looks gorgeous so obviously I will have to make them 🙂

  • Reply Christine March 17, 2015 at 1:12 pm

    I never would have thought of using miso paste in a baked good, but the salty and sweet combination piques my interest! This is definitely a must-try!

  • Reply Theodora Nan March 17, 2015 at 12:20 pm

    Wow, amazing food styling. Amazing writing. Ejoyed every single bit of this post.

  • Reply All that's Jas March 17, 2015 at 12:13 pm

    Wow, they look incredible! Is that same miso paste you’d use for miso soup? I love finding new uses for ingredients 🙂

  • Reply Gayle @ Pumpkin 'N Spice March 17, 2015 at 12:08 pm

    I think these are just about the prettiest cupcakes I’ve seen, Thalia! I love the buttercream with the purple flowers. They sound so delicious, too! Pinned!

  • Reply Erin @ Miss Scrambled Egg March 17, 2015 at 10:58 am

    Your pictures are always so gorgeous. The flowers on the cupcakes totally complete the photographs. I love these!

  • Reply mymansbelly March 17, 2015 at 10:52 am

    Thalia these cupcakes are not only beautiful, but your description of them has my mouth watering! I love the idea of adding the salty miso to the sweet frosting. This is a flavor combination I’m going to have to make.

  • Reply Angela March 17, 2015 at 9:41 am

    These look great, I haven’t knowingly tried Miso, but from the description I’m sure I’d like it. I love the interesting flavour combination and the photographs look fabulous.

  • Reply Di Bibby March 17, 2015 at 7:10 am

    These are pretty as a picture Thalia. Sounds like a really interesting and well contrasted combination. So worth a try!

  • Reply Meghan March 17, 2015 at 6:21 am

    Thalia, this is absolutely genius and gorgeous, both. There are very few people who can bake and style their food as well as you do on a regular basis. Bravo! xo

    • Reply thalia March 17, 2015 at 6:48 am

      I could say exactly the same about you Meghan! x

  • Reply Maggie March 17, 2015 at 5:52 am

    These cupcakes are perfect! The miso buttercream sounds very interesting. Never tried adding miso into icing but I can imagine the delicious taste. Just like adding a dash of sea salt into caramel, the salty flavor makes the sweet tastes even better 🙂

  • Reply Beeta @ Mon Petit Four March 17, 2015 at 4:44 am

    Beautiful cupcakes! I love the idea of using miso – how genius! Definitely a great sweet and salty combo. I also love how you decorated the cupcakes with the little floral accents…so gorgeous. You have truly inspired me once again! XO

  • Reply Amanda March 17, 2015 at 4:15 am

    This recipe is so different, amazing flavors! These cupcakes are gorgeous!!!

  • Reply Maryea {happy healthy mama} March 17, 2015 at 2:24 am

    I have got to try these. Beautiful photos and I’m intrigued by the miso buttercream!

  • Reply Christina @ The Beautiful Balance March 17, 2015 at 2:15 am

    Beautiful writing and beautiful recipe, as always. <3

  • Reply Sam @ PancakeWarriors March 17, 2015 at 1:59 am

    OH my miso buttercream – how inventive! I just love that you are willing to take that risk – pair the sweet and salty like that. I bet this is fantastic! These photos are outstanding by the way!

  • Reply A Taste Of Madness March 17, 2015 at 1:47 am

    These cupcakes are gorgeous! All of your photos make me want to make your creations!

  • Reply Anna @ Sunny side ups March 17, 2015 at 12:06 am

    Absolutely gorgeous cupcakes–I absolutely cannot wait to try them out! The miso buttercream sounds like such a fabulous flavor combo to top these off! 🙂

  • Reply Joscelyn | wifemamafoodie March 16, 2015 at 11:50 pm

    One of my most favorite cupcake flavors is vanilla sea salt, so this just caught my attention right away! I love your presentation with a big swirl of buttercream and pretty lavender colored flowers too. This will make such a lovely spring time dessert..thanks, Thalia!

  • Reply Courtney @ Fork to Belly March 16, 2015 at 11:37 pm

    Another gorgeous post, Thalia! And I love how you went for extra high frosting, it makes these cupcakes look just as fancy as than they sound 🙂

  • Reply cheri March 16, 2015 at 11:27 pm

    Hi Thalia, love these cupcakes especially the miso cream.

  • Reply Neli @ Delicious Meets Healthy March 16, 2015 at 11:11 pm

    These blondie cupcakes look fantastic, Thalia! Great job!
    I love this time of the year as well! But here in the States the seasons are changing from winter to spring. 🙂

  • Reply Linda March 16, 2015 at 11:09 pm

    Wonderful pictures, I love the colors and the mood.
    Plus they look very delicious a definitely need to try them!

  • Reply Bonnie March 16, 2015 at 11:08 pm

    So beautiful! I’m with everybody else – the miso meringue buttercream sounds brilliant!

  • Reply Loni March 16, 2015 at 10:33 pm

    Ingenious using miso paste in the icing. I really want to try this!

  • Reply Veronica March 16, 2015 at 10:22 pm

    They look so beautiful! I’m totally up to trying miso buttercream. So curious. Your photos are so pretty…pinning

  • Reply AIMEE@ twiggstudios March 16, 2015 at 10:03 pm

    I have never had miso before I will have to try it. I Love your pretty milk glass cake stand xx

    • Reply thalia March 16, 2015 at 10:35 pm

      You must Aimee, it is delicious.

  • Reply Louise | Cygnet Kitchen March 16, 2015 at 9:42 pm

    Beautiful, inventive and stunningly photographed as always, Thalia! x

    • Reply thalia March 16, 2015 at 10:35 pm

      Thanks Louise!

  • Reply Justin @ SaltPepperSkillet March 16, 2015 at 9:15 pm

    These photos are beautiful!

  • Reply Katrina @ Warm Vanilla Sugar March 16, 2015 at 9:15 pm

    This is so neat! I just love this idea, and these are so gorgeous too!!

  • Reply Chrissy March 16, 2015 at 9:14 pm

    I am so intrigued and not at all afraid to try it. *Pats you on back*

  • Reply Michelle @ Hummingbird High March 16, 2015 at 9:09 pm

    Wow, miso buttercream??! That sounds amazing! Gorgeous pictures, as usual. Can’t wait to try this recipe!

    • Reply thalia March 16, 2015 at 10:35 pm

      It’s pretty incredible Michelle, you gotta try it.

  • Reply Shinee March 16, 2015 at 9:04 pm

    Interesting. Miso buttercream drew my attention over here! Since I do love salty and sweet combo, I don’t see why it wouldn’t work. Yum!

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