Rainbow cupcakes

Birthday time again – and my turn to make cakes for the Friday cake meeting at work. I decided to use up one of the small Christmas cakes that I had left over from Christmas (still well preserved in a mixture of sloe gin / cherry brandy / plum liqueur!) and make a couple of complementary cakes. As there is a coeliac amongst my colleagues, I made the very delicious gluten-free carrot, coconut and pistachio cake that I last made in October again.

Cupcakes are generally seen as one of my specialities and I hadn’t made any for a while, so I decided that I would make some lemon cupcakes, filled with passion fruit curd (as I had some in the fridge!) and topped with lemon buttercream.

Given the never-ending rain that we have all had recently, I was inspired by some rainbow-themed cupcakes that I had seen on Pinterest. When it came to decorating the cakes, I tried just smoothing the buttercream on with a pallet knife but my pallet knife skills are not the best and it looked a bit scruffy to me. I decided to go with my ever-reliable  Wilton 2D nozzle and pipe roses. The clouds were piped with a small round nozzle. The rainbows themselves were fizzy multi-coloured belt sweets – cut in half and then stuck down into the clouds.

These cupcakes always taste fantastic – I just love the tangy passion fruit curd combined with the zingy lemon cake and buttercream. When they were first complete, I wasn’t that happy with the finished look but the next morning, I did feel a bit more confident about them – and everyone at work loved them!  If I were to do them again (maybe with a bit more time), I’d love to add little pots of gold to these! 

Passion fruit cupcakes

Having made Millionaire’s Shortbread for my cousin’s visit, I was in a baking mood, so I decided to make some cupcakes too. I had half a jar of passion fruit curd left from making lemon and passion fruit cupcakes not long ago, which needed using up, so I convinced EHH to pop up to the shop to buy me some passion fruits and decided to make passion fruit cupcakes.

I started by straining the passion fruit pulp through a sieve and realised that you don’t get much from three passion fruit! Therefore, I decided to stick with a simple vanilla cupcake base, fill it with passion fruit curd and top with buttercream flavoured with the passion fruit juice.

The vanilla cupcakes worked well as a base for the passion fruit curd and buttercream. However, I think these cupcakes ended up with too much curd and not enough buttercream – the curd over-powered and made the cake slightly too tart (even for my tastes). I think the cakes would have worked better with a filling of curd and a whole swirl of buttercream. The strained passion fruit juice had a real hit of flavour and worked well in the buttercream, although I would suggest 4 passion fruits for slightly more flavour.

Vanilla cupcakes with passion fruit curd and buttercream

Ingredients

1. 110g butter, at room temperature
2. 225g golden castor sugar
3. 2 large eggs
4. 150g self-raising flour, sifted
5. 125g plain flour, sifted
6. 120ml semi-skimmed milk
7. I tsp vanilla extract
8. 4 tblsp passion fruit curd

Buttercream:

1. 115g butter, at room temperature
2. 500g icing sugar, sifted
3. 4 passion fruits – juice strained through a sieve
4. Milk (as needed)

Method

1. Preheat oven to 160C/350F/GM4.
2. Line a 12 hole muffin tin with cupcake cases.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy this will take at least 5 minutes with an electric hand mixer – don’t rush this stage).
4. Add the eggs, one at a time, mixing for a few minutes after each addition. It should result in a lovely light mousse-like mixture.
5. Combine the two flours in a separate bowl.
6. Combine the milk and vanilla extract in a jug.
7. Add one third of the flours to the creamed mixture and stir gently to combine.
8. Pour in one third of the milk mixture and stir gently.
9. Continue to add flours and then milk mixture alternately, stirring gently after each addition, until all have been added.
10. Spoon mixture into the cupcake cases, filling to about 2/3 full.
11. Bake in the oven for about 30 minutes until lightly golden brown. The cakes will spring back lightly when touched, if cooked.
12. Remove from the oven and leave to cool in tin for about 10 minutes, before carefully placing on a wire rack to finish cooling.

While the cakes are in the oven, make up the buttercream:

1. In a large mixing bowl, beat the butter, passion fruit juice and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat until smooth and creamy.
3. Add milk (if needed to bring the buttercream to a piping consistency) and beat again.
4. Put buttercream into a piping bag with a medium star nozzle.

To decorate:

1. Use a wide skewer to make three deep holes into each cooled cupcake.
2. Put the passion fruit curd into a piping bag and pipe into each of the holes.
3. Pipe small swirls of buttercream around the edge of the cupcake.
4. Fill the centre of the buttercream swirls with curd.

Lemon and passion fruit cupcakes

As I was headed back home to Guernsey (affectionately known as the Rock) for the week and it was one of my oldest friend’s birthdays, I felt that I should make some cupcakes to take with me.  During a visit to our local garden centre (I know, I’m sooo middle-aged!), I found a delicious-sounding jar of passion fruit curd. I absolutely love passion fruit and so decided to give it a try.  I wasn’t sure about adding curd into a standard cupcake recipe and so decided to use it as a filling in lemon cupcakes. I followed my standard lemon cupcake recipe, simply replacing the lemon curd with the passion fruit curd.  If I had also found some fresh passion fruit, I’d have strained the juice to make passion fruit buttercream, but, as I didn’t, I stuck with lemon buttercream.

This curd is delicious and worked brilliantly with the lemon cupcakes – they even got my dad’s seal of approval!

 

I wanted to create some fairly bright and modern cupcakes and so decided on a fairly bright pink, blue and white colour scheme.  I also wanted to use my “Live, Laugh, Love” embosser (from this set) and so started with these. The flower-covered cakes were a nice, simple design to do and I decided to do the last two cupcakes with a patchwork covering (for instructions on how to do the patchwork decoration – see this blogpost).   

The photos aren’t that good this time as they were taken rather hurriedly while waiting for the taxi to arrive to take me to the airport! But overall, I was fairly pleased with how these cakes turned out. They did get a little squashed on the plane journey over to Guernsey but they just about survived in a respectable condition!