I am usually a complete disaster area when it comes to baking and especially icing cupcakes - but thanks to this book I think I have figured out where I usually go wrong. Firstly, I don't often stick properly to recipes and with baking, the exact quanities are pretty crucial and secondly I always imagined the more you beat icing, the runnier it will get so I never beat my icing much and so always ended up with ridiculously runny icing.
Following the recipe quantities and beating for longer meant that I finally got something that resembled the right texture and taste for buttercream icing.
Of course, Miss T was on hand to help in the kitchen.
She helped weigh out the ingredients, sift the flour, get the cake cases ready and for the first time I let her turn the mixer on and off.
The leftover buttercream can be kept for 3 days unrefridgerated. So on the third day, I decided to make a small batch of Lemon Cupcakes, halving the quantities in the book and adding in a teaspoon and a half of poppyseeds so I could use up the remaining icing.
|Lemon and Poppyseed cupcakes|
|Iced Lemon and Poppyseed cupcakes|