Posted on 08 March 2010
Who wants an old-fashioned tiered wedding cake when you could have a mountain of these pretty white wedding cupcakes instead? I like the white look when it comes to decorations, but you can add food coloring, flowers, or ribbon according to your color scheme. You can also use larger muffin pans to make a variety of sizes. Continue Reading...
Posted on 08 March 2010
Dense and almondy with a sticky, chewy marzipan center, these sweet little cupcakes are the ideal choice for anyone with a sweet tooth who also likes the strong flavor of almonds. Pack a few in a pretty box as a gift for a sweet-toothed friend and watch them disappear in no time.
CHERRY AND MARZIPAN CUPCAKES
To decorate
a 12 cup cupcake pan, lined with paper liners
Preheat the oven to 350 F.
Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour into the mixture and fold in, along with the ground almonds and glace cherries.
Spoon small dollops of the mixture into the paper liners, sprinkle over some marzipan, and top with the remaining mixture. Bake in the preheated oven for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate, put the lemon juice and sugar in a bowl and stir until smooth and creamy. Spoon on top of the cupcakes and top each one with a glace cherry.
makes 12
Posted on 10 February 2010
Lets get ready to ruuuuuuumble! The baking gloves are coming off as the best cupcake bakeries are squaring off and allowing you to pick the winner. Sponsored by CozmoDeck and Renaissance Hollywood Hotel, the event will feature LAs best mini-cupcakes. Attendees will each vote on their favorite original and traditional cupcakes, culminating in the crowning of LAs best cupcakes.
Some of the competitors are:
The INVITATION:
For more information and to purchase tickets, go to www.drinkeatplay.com/cupcakechallenge
