Cupcake bouquets! Bouquets made out of cupcakes! I’ve ever found my favored gift basket, bouquets of food are it. If you’ve got some extra time on your hands (or just want to have a decent reason for procrastinating), these are worth a go.
My decorating skills end here. I didn’t have any green tissue paper to stuff between the cakes to cover up the empty spaces, but if someone has an issue with that, I’d snatch the sparse looking bouquet out of their hands. Dude, they are cupcakes in the form of a bouquet, and inherently awesome.
Now, I have a pretty bad track record at cake baking. My cakes are usually on the denser side, and while I haven’t been making bricks lately, they’re generally so-so.
I’ve stumbled on a real winner of a recipe for a good all-purpose cupcake/cake. Grace‘s Cinnamon Cake from her Just How Much Cinnamon Can One Mouth Handle? cake fit the bill quite nicely for a light and fluffy crumb. I couldn’t resist after seeing the texture of the cakey innards she posted. SO tender looking. What I liked the most about it was that such properties came out of a recipe that used all purpose flour.
I left out the cinnamon (I hope you’ll forgive me, Grace) and just used vanilla extact since I wanted to pair it with some raspberry icing.
I recently picked up Royal Raspberry extract at the Confectionary House in Troy. It was like $5.99 for a large bottle, and hoo-boy is it ever strong and worth the price. It’s made for candies, so that’s probably why. A little will last you a long way.
I also found out that I was completely out of big cup cake liners. Whoops. Luckily I had some small cupcake liners laying around and I used them all up. Like I said, cakes and cupcakes aren’t what I usually make when I opt for desserts.
I also finally used this mini icing piper thing. I think the aspect of icing is why I don’t do cakey desserts more often. I try to make pretty icing designs, but I am really terrible at it. It usually squirts out of the bag I put it in, and I end up covered in it and wasting a ton of icing. I don’t mind the slatherings of frosting, but the waste is annoying.
The mini thing is like a contained accordion squeezy tube. It’s small and I couldn’t figure out how to get icing in at first. Turns out it’s just a slow process, but overall now that I have figured it out I like it. I have never iced cupcakes with such ease before!
And yup, those are pixie sticks in the background. They’re Albany John’s. He likes to mainline his sugar in as pure a form as possible, while I like to add as much fat as possible to my sweets.
I used a hair too much raspberry extract (they weren’t kidding – that stuff IS strong), so I added some peach juice and ended up in fruity-frosting heaven. It was quite a tasty mistake to have made. Just your basic buttercream – butter, powdered sugar, extract, milk, juice, pink food coloring.
I loved how I could pipe little cartoonish rosettes onto the mini cupcakes with the piping accordion. And you would not believe how easy it is to shoot a line of frosting in your mouth with those things (hint: very).
Check it – I wasn’t kidding about the crumb. If you’re a cake doofus like me, give Grace’s recipe a whirl. Those whipped eggs and sugar help build one fluffy base.