I saw something today on my blog that made me smile at my monitor almost all afternoon.
The dear, sweet Airy Fairy of Airy Fairy Cupcakes fame has rated my blog E for Excellent! 😀 Boy did it make me feel just a LITTTTLE bit special! As the Airy Fairy notes, I’m fairly new to this blogging thing, and she had been totally encouraging and supporting from my very early days – if I had a blogging mentor, it would DEFINITELY be her 🙂 So THANK YOU Miss Fairy, I feel honoured! 🙂
Now to share some love: I rate Lick the Spatula as E for Excellent – also a relative new-comer, Lick the Spatula has been a BUSY girl, churning out some awesome posts, and really gorgeous photography – check her out!!!
Well, the past couple of days have simply been filled with baking, and I have never been more content! On Thursday of last week, I made Raspberry and White chocolate muffins for Friday brunch at work, as two of my dear colleagues move on to bigger and more challenging roles. I made the muffins in mini and normal size – it looked to weird to see these ‘naked cup cakes’ – no icing, no patty pans – I had forgotten what anything other than a cup cake looked like! The muffins were well appreciated, and were lovely with my organic skim-chai latte (can we say high-maintenance?!? :P).
Saturday was spent making cupcakes for a friend’s BBQ – I had a lot of pressure to live up to my cup cake reputation, so made something that was no-fail, and becoming a bit of a signature style: Golden Butter Cupcakes with Vanilla butter-creaming icing, and filled with raspberry jam (yes, I LOVE raspberries!). I also had a play around with the remaining white chocolate and melted it down to make shapes – results were CUTE and delicious, my favourite type of cupcake!
I’ve been playing around with my piping bag attachments and have been having a lot of fun experimenting – I like this attachment best, as I think it looks like ribbons of icing – one friend mentioned it looked like fettucini, but I will ignore said comment (it’s ribbons dammit!!!).
To fill the cupcakes with jam I’ll use photos from my mothers day cupcakes as an example (which sadly didn’t get photographed once complete…) we filled the cupcakes with Dulce de leche that I had made by boiling a tin of condensed milk for 4 hours straight! I cut out a cone shape from the middle of the cupcake, fill with whichever filling I’m using and then cut the pointy end of the cone off – leaving a nice little disc to place back over the hole. Tadaaaaa:
Thus ends today’s post!
From a fairly chuffed little cupcake,
The idea for my Easter cupcakes came to me one morning while eating my breakfast, maybe three weeks ago (early I know…).
Before I get too involved, I have a big confession, and one which many people do not believe. EASTER IS MY FAVOURITE HOLIDAY 😐 This is the truth. I mean, I can legitimately eat CHOCOLATE for four days straight. People GIVE you chocolate to eat. Hot Cross Buns. I would eat them year-round given the chance. The perfectly spiced, soft doughy goodness, and the white piped cross, which I love to pick off and eat seperately. YUM.
So, to combine some of my most favouritest things, the idea dawned. I love easter. I love cupcakes. I love hot cross buns. OMIGOSH…Hot Cup Buns 🙂
My inspiration 🙂 The soft, doughy, lightly spiced hot cross buns. These ones are fruitless, but I enoy all varieties – fruit and chocolate – although with fruit, you can’t have too much peel. Yuk.
I used a golden butter cake packet (on sale for $1.80!) as I had decided after work that I had wanted to make cupcakes, and didn’t have time to sift and measure (and I wasn’t sure how much flour I had left!!). To make it a little more caramel-y and hence Hot Cross Bun coloured, I added about 1/2 a cup of brown sugar and some golden syrup, which despite its taste of burnt sugar, works really well in baking.
I think I went a little overboard with with wet ingredients as the batter ended up a little soupy – unless that’s just how this particular batter looks. I like my batter to be quite ‘goupy’ so that when I put the batter into the pans, it kinda sits and stays in the position it was dropped as. Oh well. I think that the fact the batter was soupy made the baked cupcakes stick to their paper a bit too much.
I was also a little overzealous with the checking on my cuppies when they were in the oven. I was using new cup cake cups which were bigger than my normal cases, and I was worried they were going to bake slower, so I kept checking, which resulted in a couple of my cupcakes ‘falling’ in the middle.
My packet cake didn’t come with a packet icing, which was OK, as I was wanting to make my icing a caramel colour. I used:
1/2 cup of firmly packed brown sugar
3 tablespoons golden syrup
25 g non-salted butter
3 tablespoons of ricotta (I didn’t have cream and this surprisingly worked really well!)
2 tablespoons of cinnemon sugar
This turned out to be the LOVLIEST icing I have made in a while. Its texture and flavour were divine 🙂 Just LOOK AT IT!
This icing was a breeze to spread. I used my special pink icing spatula that really makes icing much easier. It’s a tiny little spatula that is cupcake sized, and a little inverted on one side and kinda domed on the other. Look at them all. Awww, making progress!
Adding the crosses was pretty simple. I made a really easy icing mixture (1 cup icing sugar, some milk and a bit of butter) and scooped it into my piping bag. I used the ‘writing’ nozzle. The white icing was quite runny, but that’s the texture I wanted. I piped and piped and piped, and tada, hot cross cup cakes!
I can tell you now that these babies taste AMAZING! I am so pleased that the icing turned out as well as it did. The flavours are divine! A bit sorry I made these at night so the photography is a bit nasty – I’ll try get some more pics in natural light….so, to finish: can you spot the difference?! 😛
So, I finally decided to do something constructive with my days at work (no, I don’t do any work at work, duh!) and set up a blogg where I can tap into the amazing web community of those who are as obsessed, if not more-so than myself, by those tiny little moments of sunshine and delight – CUPCAKES!
As a 23 year old girl, I have been described as a domestic goddess by my boss (if only!) and words like ‘stepford wife’ ‘domestic bliss’ ‘wifey’ get thrown my way a lot.
Two things have made me this way. I am a MASSIVE sweet tooth (hello dentist!) and I love to bake. And as a result of both, when I’m not baking, I am also often found at the gym (hello treadmill!).
But not only do I love baking and all things sweet, I am a real girly girl. Bows, ribbons, shiny, sparkly things, I love them all. So, to document just how LAME I can be with all things Martha Stewart and pink, I bring you the word of Fifi la Cupcake!