I hope you have all had a great week. I’m sticking to my plans & have another pretty bake for you, which would be perfect for Mother’s Day this Sunday.
The icing piping is a beautiful technique I discovered on Instagram from the amazing Milk & Water Baking Co. if you haven’t seen her page, check her out. I just love the variety of colours.
The cupcakes are an update on a birthday cake I made myself 3 years ago. The original recipe used maraschino cherries which I didn’t like. The next time I made it I used glacé cherries which made it really sweet. This time I used tinned cherries which have a beautiful deep purple colour & a little tartness about them. The recipe is called Cherry Chip cake so the important part is that you cut the cherries very small, like chocolate chips. Think in eighths rather than quarters! This helps to keep them suspended in the batter rather than all sinking to the bottom.
I drained the tin of cherries for an hour before I chopped them up and let them continue to drain in the sieve while I made the cake mix.
Cherry Chip Cupcakes (makes 18 cupcakes)
225g butter, softened
225g caster sugar
225g plain flour
2 tsp baking powder
1 tsp vanilla extract
150g tinned cherries (drained)
Heat the oven to 175°C
Line cupcake tins with cupcake cases
Cream butter and sugar until pale and fluffy, scrape down the sides to ensure it is well mixed.
Sieve flour and baking power together and stir so that it is evenly mixed.
Add 1 egg at a time to the butter mixture with the mixer on a low speed and alternate with a ¼ of the flour.
Once all the eggs and flour have been combined gently mix the chopped cherries into the mixture.
Spoon the mixture into the cupcake cases, about 2/3 fill.
Bake for 20 mins on the middle shelf. To check they are done insert a skewer into the middle of a cupcake which should come out clean.
Allow to cool in the tin for 10mins before removing to a cooling rack.
To decorate these cupcakes I decided to use American Buttercream as I love that hit of sugar a cupcake gives you. The recipe is in the link above but the quantities I used are:
500g icing sugar (sieved)
250g butter (softened)
¼ tsp rose flavouring
I chose 4 colours for my icing, pink, purple, yellow and teal and I think they looked great together! Not that you can see them well through the blue piping bags…
I used 3 different piping tips to get this pretty bouquet effect. A large star tip for the large rose is your most versatile if you are looking to buy. Most people know about the Wilton 1M, mine is non-branded but similar to this.
There will be a video up this week on Instagram of me piping the icing. Its the first time I’ve decorated in this style but I’m very happy with how they turned out. They look so fancy!
Happy baking and enjoy Mother’s Day.