Blogging Marathon #18
Theme: Easy Cake Decorating
My chosen theme for this week's BM is Easy Cake Decorating. Let me start by saying I am VERY amateur in this category, but I chose it as a way to challenge myself to learn and start to master this art form. So don't expect works of perfection, but expect to learn as you can follow my step by step instructions this week and learn the process so you can travel the journey with me to mastering cake/cupcake decoration. I am starting this category with filled cupcakes, which is an easy way to decorate and add a WOW factor to any ordinary cupcake.
Macadamia Nuts are very buttery tasting and there really is nothing like it. However, they are not always easy to find and can be costly, so the closest substitute would be hazelnuts or almonds. You need a nut that is going to release oils as they are ground.
Spiced Ginger Cupcakes(click here for printable recipe)
1 stick butter, softened
1 cup vanilla sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup milk
1 oz. crystallized ginger, about 5 large pieces
Heat milk and ginger to a simmer. DO NOT BOIL. Turn off heat and let cool. Ginger will soften so that it can be finely chopped. Save ginger infused milk.
Preheat oven to 375 F.
Sift all dry ingredients in a bowl.
In a large bowl, beat butter and sugar until creamy. Add vanilla and eggs, one at a time. Add sifted ingredients a little at a time alternately with the gingered milk and beat well.
Fold in crystallized ginger and mix well.
Pour into greased muffin tin or silicone baking cups and bake for 20-25 minutes, until toothpick inserted comes out clean. Cool completely.
While these are yummy on their own and a perfect tea time snack, let's make a yummy filling to take them to the next level.
Mango Macadamia FillingIngredients:
1 cup Macadamia nuts
1/3 cup coconut milk powder
2/3 cup powdered sugar
2 tablespoons heavy cream
In a food processor, process nuts until oils release and they start to stick together.
Add mango and process until smooth. Add coconut milk powder and powdered sugar and process until well mixed.
Add heavy cream and process for another 2 minutes. Chill in the refrigerator for an hour.
Now to fill the cupcakes. Make sure the cupcakes are completely cooled.
Today, I am demonstrating 3 ways of filling cupcakes:
1 - With a sharp knife, cut a circle in the top of the cupcakes about 3/4 way deep into the cupcake and remove.
Using a piping bag with desired tip, squeeze filling into cupcake. (you can also use a ziploc bag with a small hole cut in one corner of the bottom of the bag or just use a spoon.
2 - Again cut a circle off of the top. This time, after you fill the cupcake, cut off the inside part of the cupcake from the piece you removed. Then replace the top. It will just look like a regular cupcake, but then the surprise comes when they bite into it and are welcomed by this delicious nutty and fruity filling.
3 - Cut off the top again. Fill the cupcake and then continue filling on top, as if it is frosting.
This is a very simple way to put some WOW into ordinary cupcakes!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
...linking to Vardhini's Bake Fest, hosted this month by Pradnya & my own event - Taste of the Tropics - Sugarcane
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