YUM YUM YUM @ the Sugared Rose Cupcakes! Oh my goodness! I'm certainly going to have to try that! They sound SO delicious and I absolutely love cooking with fresh flowers and herbs!
@FaeCat :)
Oh yes pleanty of recipes for you my daaahling! Are you looking for a particular one ?
Heres some of my favorites ;
Simple Mini Fairy Cake
Ingredients (makes 30 mini fairy cakes):
4 ounces butter
4 ounces Baker's or Caster Sugar
4 ounces sifted Self Raising Flour (or All-purpose flour + half tsp baking powder + pinch salt)
2 eggs
1 cup sifted Powdered or Icing sugar
Juice of a lemon in the icing (*or some type of zest or flavoring)
Food colouring of your choice IF desired or place real petals from flowers in there instead!
Fresh Petals and herbs and sugar for toppings! Get creative!
Method:
-Put butter and eggs out of the fridge, to warm up to room temperature.
-Preheat oven to 375F
-Put out 30 mini paper cases on a baking tray.
-Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional – add zest at this stage if you desire)
-One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ingredients are incorporated.
-Gently fold the flour into the butter mixture until everything is combined. Do not over mix or beat the flour.
-Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases.
-Transfer the tray to the preheated oven. Leave at least 17 minutes without opening the door. They should be golden brown on the surface once cooked. If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes.
Transfer mini cakes to a cooling rack.
-Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl. Add fresh zest juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant. Go gingerly with the liquid, you want it to be very thick. Stop adding lemon juice as soon as it reaches the fondant stage.
-Carefully drop a dollop of the fondant onto the centre of each little cake. Leave it to spread over the surface. You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles.
-Top with a candy or cake decoration of your choice.
-Look for the wee ones!
Vanilla Peppermint Cupcakes! (Perfect for Elves… and Mr. E!)
Servings: Makes 1 dozen cupcakes
Ingredients
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
Directions
To make cupcakes: Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a small bowl, mix together milk and extracts; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting: In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost: Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.
Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!
Top with crushed candy canes!
Lavender Cupcake Recipe ( My favorite ! )
Ingredients :
2 cups unsalted butter (4 sticks room temperature) divided for cake/frosting
2 cups granulated sugar (I prefer raw sugar)
4 large eggs (room temperature)
1 1/2 cups self-rising flour (or substitute 1 cup all purpose + 1 1/2 tsp baking powder + 1/2 tsp salt)
1 1/2 cups all purpose flour (I prefer unbleached)
1 1/2 cup milk divided for cake/frosting
3 tsp pure vanilla extract divided for frosting or 1 teaspoon Lavender Extract (You may use a combination of the two – use a lesser amount or omit Lavender extract entirely if using Lavender flower in batter. Flavor can get overpowering!)
8 cups confectioners' sugar (for frosting)
1/4 cup dried or 1/3 cup fresh Lavender flower (ground or chopped finely)
Preheat oven to 350 degrees F. Cream 2 sticks of butter with granulated sugar until smooth and fluffy. Add eggs one at a time. Combine all dry ingredients (flours and Lavender flower) in a separate bowl. Combine the liquids together (1 cup milk and 2 tsp of extracts.) Add dry ingredients to butter mixture in four parts alternating with the liquids. Beat well after each addition.
Place cupcake liners in two 12 cup muffin tins. Fill each liner only halfway with batter. Bake for 20-25 minutes until tops are lightly golden and batter springs back when touched. You may use a toothpick to check if done. Cool completely before frosting.
Lavender Cupcake Frosting:
Beat 2 sticks of butter with 4 cups of confectioners' sugar, 1/2 cup of milk and 1 1/2 teaspoons of your desired extracts. Beat until smooth then add the rest of the confectioners' sugar until the desired frosting spreading consistency has been achieved.
Frost each cupcake and then garnish your Lavender cupcakes with fresh Lavender blossoms using a single one on top of each individual cupcake. Individual flowers may be removed from the flower head using clean tweezers and placed as well.
Let me know if you would like some more!
Enjoy :)
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