Just in time for a new dress challenge I am wrapping up the last one.
My daughter aka the Minx turned 4 on 2 October 2011 at the end of Wear a Dress a Dare Week. She asked me if I could wear pink in honour of her birthday. I said no. I have no pink. Also I forgot that her birthday was on 2 October 2011 as did her father. We managed to honour her birthday a whole day early with these cupcakes.
This would be that shade she wanted me to wear a shade replicated by Christian Louboutin and a friend/former colleague of mine. She has a pair of bright pink shoes that pretty much make any outfit completely fabulous. This would be the shade of pink of those those shoes, the shade that my daughter loves.
Not any of these shades.
I am a disappointment to her already as you can see from her expression. My son, however, decreed that the cupcakes while not within his preferred colour palette were the ‘best ever mummy and I could eat all of them’. He promptly did so leaving me no option but to make more cupcakes the next day.
It was a bit colder so I did my perenially lazy arse trans-seasonal dressing thing and wore a summer dress over a polo neck. Nice to see the hanger loops. These must have worked their way loose during the frenzied mixing of dark chocolate with butter and cream.
Those of you who know me will realise how completely reckless it was to wear a cream dress in the same house as chocolate sauce. Yes, I did indeed put the blender on the wrong setting and ended up wearing the aforesaid sauce. <Bows>
I used Whittaker’s dar chocolate mocha which has a really lovely grainy texture (reviewed here) to make chocolate cupcakes. Those did not go down so well with the children probably unsurprisingly.
However, I did manage to complete. the dress challenge and save two pairs of shoes and cook for two birthday celebrations on consecutive days. The AWW Cupcakes book rapidly becoming my next favourite cookbook after the Cookery Year.
And here’s something that you would never expect to see from me – a cake recipe.
3 oz softened butter
2 teaspoons greated orange rind
110 g of caster sugar
150 g Self Raising Flour
2 tablespoons milk
2 oz softened butter
1 teaspoon grated organe rind
120g icing sugar
2 tablespoons orange juice
pink food colouring (or beetroot juice)
Recipe calls for Jaffa chocolates – I used wee sugar flowers instead
1. Pre-heat oven to 180 degrees centigrade/350 degrees fahrenheit. Take an 80 ml muffin tin (12 holes) and line 8 holes with paper cases.
2. Beat butter, rind, sugar, eggs, sifted flour and milk in a bowl with a mixer on a low speed until ingredients are combined then increase the speed until the mixture is paler in colour.
3. Drop 1/4 cups of mixture into the cases.
4. Bake 20 minutes (or more if your oven is knackered which ours is). Get small people to shout ‘Mummy the cakes are burning’ every 5 minutes and keep the cocktail sticks handy. Once cocktail sticks come away clean, stand cakes on a wire rack to cool.
5. For icing: beat butter and rind in a bowl with the electric mixer until as pale as possible then mix in sifted icing sugar and juice in two batches. Add food colouring to butter cream to get the right shade of Louboutin shiny patent leather pink.
Recipe from the The Australian Women’s Weekly ‘Classic Cupcakes Book” Published by ACP Books ISBN 978 174245029-2