The lovely T gave me this cupcake recipe book for my birthday earlier this year. I made the Cloud Cupcakes for a lunch in late February or early March, but must confess that since then I hadn't revisited the book - mainly out of trepidatious feelings of inadequacy regarding my baking abilities.
[Tangent: I was also put off by the fact that many of the recipes require "500g prepared fondant" as an ingredient to make fondant icing. "What the hell IS fondant, exactly?" my housemate had heard me mutter grumpily. Is this something I needed to pre-purchase, or to make separately? I'd examined the book carefully to see if there was a separate fondant recipe, but there wasn't. Is fondant available only at specialist cake shops, or is it at supermarkets? I've never noticed it on the shelves. The Women's Weekly recipe books have a special place in my heart, but this book's glossary seemed to be mocking my fondant ignorance - why would they include an entry for "rind" ("also known as zest" - !!!), but not one defining what they meant by "fondant"?! Whatevs, man.]
Then on Saturday I was gripped by a sudden desire to bake, so decided to give cupcakes another go. I was going to a 30th that night - I figured I'd drop the cupcakes in to the birthday boy the following day to help with the hangover... :)
To makes the cupcakes for JP, I used the cream cheese lemon cake recipe from page 16 and the cream cheese frosting recipe from page 8 (no fondant required!) - and I decided to top them off with wisps of the pistachio flavoured Persian Fairy Floss I bought in a recent bout of fiscal madness at Leo's.
JP CUPCAKES (a combo of recipes from "The Australian Women's Weekly Cupcakes")
Cream cheese lemon cake
90g butter, softened
90g cream cheese, softened
2 teaspoons finely grated lemon rind
2/3 cup (150g) caster sugar
1/3 cup (50g) self-raising flour
1/2 cup (75g) plain flour
Cream cheese frosting
30g butter, softened
80g cream cheese, softened
1 1/2 cups (240g) icing sugar
Beat butter, cream cheese, rind, sugar and eggs in a bowl with electric mixer until light and fluffy.
Add sifted flours to mixture, beat on low speed until combined. Divide mixture among paper cases in cupcake tray.
Bake 20 mins for a 12-hole standard muffin pan (or 30 mins if you're using a 6-hole texas pan). Turn cakes onto wire rack to cool.
To make frosting, beat butter and cream cheese in a small bowl with electric mixer until light and fluffy, then gradually beat in sifted icing sugar.
Oh, and a tip for young players: only add the Persian fairy floss, if you choose to do so, at the very last minute - or it tends to melt a bit... :)