Brushed Icing Flower Cupcakes or Autumnal Flavour Orgasmicakes
Well this week has been H.O.T!
Far too warm to be baking really which is strange as it’s October; I’ve been sorting out my scarves and gloves for the A/W season…then heatwave!
This meant that I was making Baby Shower cupcakes in my underwear on a humid Friday evening…
Almond Cupcakes with Maple-Amarula Butter Cream (makes 12)
- 165g SR flour
- 165g Unsalted Butter
- 165g Golden Caster Sugar
- 3 eggs
- 1 tsp Baking Powder
- Pinch o’ Salt
- 1 tsp Almond Extract (good stuff)
- Cream together butter and sugar until light and fluffy
- Whisk in eggs
- Fold in everything else
- Put 45g-50g in each case
- Bake at 160ºC for about 25-30 mins
- 60g Unsalted Butter
- 120g Icing Sugar
- 2 tsp Maple Syrup
- 1 tbsp Amarula
- Whisk it all together until light and fluffy
- It’ll be quite loose in texture as this is for spreadin’ not pipin’
To decorate I cut out fondant with a diameter about 3cm larger than the cakes. You need enough room to give a nice dome and still tuck right to the edges…my first got ripped off as it was far to small even though it looked majorly big enough p.s. b.t.w. f.y.i… the icing needs to be quite thickly rolled or it looks super lumpy on the cake…not pretty.
I’ve been wanting to try the old brush embroidery for a while…unfortunately I decided on multiple small flowers per cake so the brush strokes overlapped…not as lacy delicate as I wanted but hey ho, I think it suits the cakes and looks tooootally Lilo and Stitch/Hawaii…cute!!!!
So easy to do, it just takes a bit of time…I’ll put together a brush embroidery tutorial post in the near future.
So the end result? They got positive reviews from the Baby Shower (but T.B.H. who would tell you your cakes taste like shite in a silver wrapper?), I really enjoyed the flavour combo…the almond and maple gave a rich, slightly caramel flavour and the Amarula added a creamy, ripe fruit twist leaving the warmth of alcohol behind…total sensory sexytimes!