Mika turned 2 recently, and we threw her a Fairy Garden Party at home.
Having had to cater to all sorts of allergies/intolerances in everyday life, I thought it would be a good idea to make something fun that would cover all the guests by being entirely “allergy-free”. One of the items on the themed menu were these gluten-free, dairy-free, nut-free and egg-free chocolate cupcakes baked into mini terracotta pots from Mitre10, topped with chocolate soil and finished with sprigs of mint from our garden.
When your ‘chocolate soil’ is too real
I’d made a batch ahead of time and left them in the fridge to keep them fresh (before garnishing) and got growled for putting dirt in the fridge. On the day of the party, people didn’t realise you could eat them! One of the dad’s commented that he thought the were just an impressive display of a New World Little Garden collection.
Eventually, when word got out, they got demolished!
It’s a super easy recipe (and you can use normal flour or almond meal if you don’t require gluten/nut free ingredients). For the chocolate soil, I baked leftover batter in a loaf pan and crumbled the cooled dry mixture on top of a simple chocolate glaze (icing sugar/cocoa/water). We served these on a tray with wooden teaspoons from Pop Roc Parties that we’d written “dig in” on with vivid.