Registration Required. In this hands on workshop, you’ll learn how to creatively transform local produce into Thanksgiving inspired mini cupcakes perfect for holiday entertaining. We’ll also make a cranberry chutney that can be used on your cupcakes, as a condiment or as the base of a beautiful holiday cocktail! Greensgrow’s Susan, formerly of Let Us Eat Cupcakes, schools us on basic cupcake batter, buttercream icing recipes as well as the technique for creating a cream filled center.
We will get hands on in this workshop preparing blue hubbard squash puree from scratch as well as frosting with a pastry bag. Everyone will get a basic batter recipe (sturdy for adding purees), a basic buttercream and a whipped maple cream frosting that can be used on cupcakes, cakes and cookies, PLUS four mini cupcakes, two pastry bag tips and a pumpkin puree.