Rilakkuma Rice Bears
There are so many things about Josipa’s birthday that make me happy.
1. Her famous sangria
2. Cute veggie displays with vegan dip made from garden-fresh eggplant
3. The garden where the aforementioned eggplant was grown
4. Vegan truffles
5. Homemade sunshine burgers
6. And of course…chocolate salted caramel cupcakes!
Let’s rewind a bit, to show the differences between these and the ones made for Jessica’s birthday. The main difference is that this time, the caramel came out in the form of a sauce to be drizzled over the cupcakes, whereas Jessica’s caramel came out in the form of chewy caramel candies to sprinkle on the top. I still haven’t decided which I prefer, but the cleanup was much easier the second time around so, Josipa’s birthday cupcakes get my vote.
Here are the cupcakes before any decorating began.
Here’s what the caramel drizzling looks like.
And the sprinkling of the sea salt is an often overlooked step, but it’s actually quite delicate. First of all, you have to get the appropriate salt. This variety isn’t the only good pink sea salt, but make sure you get one that’s pink because it’s the most nutritious, and isn’t it obvious that nutritious is what this cupcake recipe is going for?
And after sprinkling…