A lazagna cupcake, spelled with a “Z.” What more is there to say?
It actually looks pretty darned delicious, and the long list of options, including Colorado lamb ragu and wild boar bolognese, would all point to the fact that the guy behind these learned a thing or two from Gino Angelini, who he worked for. That said, when one gets to the bottom of the list to a cupcake option called Purple and Gold Beet with White Balsamic, one can’t help but wonder if this isn’t the blue velvet of pasta cupcakes. Or at least this one couldn’t. Buon appetito, amici!