- Recipe(s): Tea-party cupcakes (page 378)
- Prep: Moderate
- Taste: Good
Happy birthday to you, happy birthday to you, happy birthday dear…..
On October 4, 2014 our good friends’ daughter had her first birthday, which was a good chance for us to complete yet another from our challenge. After thinking long and hard about which recipe to make we settled on the tea-party cupcakes and the rest is history, sweet, doughy history.
The prep for these little guys is definitely moderate. Not only do you have to make a basic sponge dough, you also have to make two different icings and prepare the fruit that is used as a topping. We also had to make our own self rising flour because we were unable to locate the pre-mixed version at any store we went to. This was a problem throughout the challenge. We never did find a store that sold self rising flour.
Making the basic sponge dough is just that, basic, as is making the chocolate icing. The fruit icing, on the other hand, is a little more involved because you have to mash up the fresh berries and then pass them through a sieve to extract the seeds (you don’t want them sticking in people’s teeth). Are you starting to see now why the prep was moderate for this recipe?
Now, those of you who have made cupcakes before know the prep isn’t finished until the cupcakes are iced and placed neatly on a serving tray. Before this happens you have to make sure you don’t burn them, overcook them, over ice them, under ice them, squish them, etc. etc….I think you get the picture.
So, how did they turn out?
The dough itself felt like it may have been overcooked slightly. They were a touch firmer and a little bit dryer than you would expect from a cupcake. We don’t know if this is because we overcooked them, that our homemade self rising flour didn’t work as it was intended or the fact that we left them out to cool overnight with just a tea-towel covering them. I wouldn’t say they were bad but they could have been better.
The chocolate icing was nice and, well, chocolaty. How could it not be with cocoa powder and sugar mixed together?
The fruit icing was a bit of a letdown. It wasn’t nearly as good as we thought it was going to be when we read the ingredients/instructions. Essentially you are taking a bunch of fresh berries (we used blackberries, strawberries and raspberries) and mixing them with sugar. Not only are you getting the natural sugar of the berries but you are also getting added sweetness from the refined sugar, yet for some reason it didn’t work. We did end up having to add a bit more fruit than the recipe called for in order to loosen the icing a touch but you wouldn’t think this would be enough to affect the icing that much.
In the end, they were all consumed at the birthday party so we can’t say they were that bad. As there is quite a bit of prep involved, and neither of us really eat cupcakes on a regular basis, we would probably not try this recipe again.