Girly cupcakes

Well I don't know about the rest of you but I'm definitely not ready for it to be Monday. For starters I didn't sleep well at all, even though I was exhausted by the time I went to bed (it was one BUSY weekend). The good news is that we're more than halfway through the workday and thank goodness for that because I can hear my bed calling my name. 

Today's post is a bit of a treat, and a sweet treat at that. Just the other day I was browsing through all my saved and drafted posts when I came across this little gem, written by the sister (@AngeHeyns). So without further delay I present to you: Girly Cupcakes

A while back we decided to revisit some childhood memories through our baking experiments. One of the things we both remember from those good ol' days when we were much younger, is cupcakes decorated with marshmallows. 

Sounds silly doesn't it? But think about it this way: 
A vanilla cupcake + icing + marshmallow petals + a chocolate sweet for the pollen centre   

Somewhere in our adult brains the child inside rejoiced at this perfect childhood combo. 

4 eggs
250ml castor sugar
1 ½ cups flour
15ml baking powder
½ teaspoon salt
125ml oil
125ml boiling water
1 teaspoon vanilla essence

Icing and decor
1 ½ cup Icing sugar
½ cup Softened butter
1-3 teaspoons Rosewater (to your taste) 
A bowl of boiling water
Chocolate candies (We used Nestlé Smarties) 

1. Preheat your oven to 180°C
2. Whisk the eggs and castor sugar together until very light and pale.
3. Sift your dry ingredients together and fold into the egg and sugar mixture. 
4. Combine the oil and boiling water  (It helps to put these into a sealable container and to shake it vigorously till they are well mixed).
5. Add the oil-water and vanilla essence to your batter. 
6. Fill paper cups with batter till they are about 3/4 full and allow to bake in the oven for 12 - 15 minutes.
7. Once the cupcakes are golden and a tester comes out clean, remove from the oven and leave to cool. 

Rosewater butter Icing
1. Place the softened butter in a mixing bowl and sift the icing sugar over the top.
2. Cream these together using an electrical beater. 
3. Once the icing is at the consistence that you want (you may have to add either more butter or more icing sugar) add the rosewater, teaspoon by teaspoon and make sure to taste it as you go as rosewater is quite a floral flavour and sometimes it is best be subtle with it rather than overpowering the palette.

Ice the cupcakes.
1. Using a sharp knife cut the marshmallows to form petals.
2. Have a bowl of boiling water nearby as the marshmallows tend to make the knife quite sticky and you will need to dip it into the water to clean the marshmallow off every so often. 
3. Arrange the marshmallow petals on the iced cupcakes and apply a blob of icing in the centre to secure the chocolate candy. 

What did you get up to this weekend? Bake/cooking anything delicious? I'd love to hear about it. 

1 comment: