I like to pretend I am a seriously busy student slash part time retail
... Passionfruit and Lime Cupcakes!
And I didn't even suck!!
When I was younger (read: yesterday) I wanted to own a cutesy cafe. It would be a mishmash of High Tea elegance and vintage quirk with seriously stunning fare. The menu would be impeccably free of grammatical errata, and we'd always serve free-range eggs. Impressions count, you know.
While the thrill of styling and decorating my own cafe is confined to Pinterest, at least I get the fun of baking the menu. And these cupcakes would certainly make the chalkboard menu!
> Measure. Take the eggs and butter from the fridge a while before starting. They 'work' better at room temp.
> Mix it aaaaall together. Make sure the butter creams with the rest of the mixture. If it's straight from the fridge, it will just take longer and be rougher on your mixing arm (or electric beaters if you're Miss Modern).
> Spoon into cupcake cases, fill 1/3 of each case (or half for, ah, heavy tops). Allow hot chemistry to happen for 12mins. Use these twelve precious minutes to
> They're done when the tops are slightly golden, and spring back when lightly pressed. Just be cool.
> Frost, ice, top. Go cray-zay. If you're making glace icing, keep tabs on the temperature. The icing is supposed to be warm, never hot. And because it's warm icing, you'll have to ice immediately, or it'll set and crumble/crackle in the bowl. You can add a bit more passionfruit syrup if the mixture starts to set while you're still going.
Verdict: Very simple to make! If you're baking for an occasion, this recipe yields around 18. The recipe is versatile and can be jazzed up as you like. Orange zest, granulated coffee, essences and so on. They're best eaten within 1-2 days (not an issue really).
What about you ... Have you ever wanted to run your own cafe?
See you next week!
Grace
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