I'm so very sorry that I haven't posted. I've already got 2 recipes lined up but just couldn't find the time to sit down and hit the keyboard. hohum.
So this year we celebrated my parents' 30th wedding anniversary. Mummy arranged a surprise party for Daddy where friends and family gave thanks for and celebrated their marriage. So what is an occasion without cake?
Haha. That was my role...or so I decided.
Martha Stewart came in handy with her wedding celebrant cupcakes. I chose to do her Rose and Ginger Cupcakes. Switching the pink icing for white and the petals for sugared pearls, the look was complete! I tried to tackle glaze icing again but just couldn't deal with the mess. Betty Crocker came to the rescue and I dolloped on her Vanilla Frosting. Of course I had to give it a swirl to contain those pearls!
Anyway, here's the recipe...
INGREDIENTS (makes approx. 24 cupcakes)
- 3/4 cup of plain flour
- 3/4 cup cake flour
- 1 tsp ground ginger
- 1/2 tsp double acting baking powder
- 1/4 tsp salt
- 1/2 cup butter/margarine
- 3/4 cup granulated sugar
- 3 eggs
- 3/4 cup milk
- 3 tbsp candied ginger, chopped
- In a large bowl beat sugar and butter until smooth and creamy
- Add the eggs and beat well
- Sift the flour, baking powder, ground ginger and salt in a separate bowl
- Mix in the flour mixture in 3 parts alternating with the milk in 2 parts
- When all is well mixed, add in the candied ginger
- Line a cupcake tin with desired cupcake liners
- Fill cups 2/3 full with cupcake batter and bake in a 180 degree C pre-heated oven for about 20 mins or until skewer inserted to middle of a cupcake comes out clean
- Remove cupcakes when done and leave to cool on wire rack
- Frost and decorate cupcakes as desired
I bought plastic cupcake boxes from Phoon Huat. 10 pieces for about S$3.50.
Thank you stickers were bought in strips from Paper Market.
Here's to family!