by LORRAINE ELLIOT
Mark Twain once said, “The reports of my death are greatly exaggerated,” when he was reading his premature obituary.
The same could be said about cupcakes. Ever since Carrie Bradshaw sat on a bench outside Magnolia Cupcakes with her friend Miranda, we all fell in love with this small domed beauty.
I remember when they used to be just fairy cakes or butterfly cakes, simply iced, perhaps some sprinkles on them. Now they’re little works of art and I must admit that I’m as big an enthusiast on cupcakes as anyone.
I love the fact that they’re relatively simple to decorate. A whole cake is a vast canvas on which to decorate and for a non-artist like me, it can be daunting – but a cupcake is small and a relatively easier thing to pretty-up.
I feel a bit protective of the lil’ cupcake. After all, things like Whoopie Pies have been touted as the newest thing to take over the cupcake, by the New York Times no less. For the non-foodies, Whoopie pies are something like a dense cake wedged together with marshmallow.
They’re not bad but the Whoopie Pie was nowhere near as exciting as a cupcake. Macarons are everywhere in their multitude of rainbow and pastel colours but they’re like a diva – temperamental and difficult to make.
For my last installment of the Dilmah posts for Mamamia, I decided to share a recipe that combines cupcakes and tea together as that’s what the Dilmah Real High Tea challenge is all about combining tea in a high tea recipe. It’s an earl grey cupcake – decorations optional.
You can ice these simply with a mixture of icing sugar and earl grey tea or you can go all Martha Stewart and decorate these with flowers. The best tea to use is your favourite Dilmah blend and better still if it has a lovely fragrance to it. You can also use fruit teas but earl grey is a favourite of mine and adding it into the cupcake really infuses it with the flavour of the tea.
I really hope you’ve enjoyed these posts as much as I have being here on the wonderful Mamamia site thanks to the wonderful people at Dilmah! Thank you so much for having me and for making me feel so welcome. Your lovely comments were like honey in my tea :)
And by all means go ahead and let your inner cook loose and join the Dilmah Real High Tea challenge!
Earl Grey cupcakes
– 1 cup almond or hazelnut meal (ground)
– 3/4 cup self raising flour sifted
– 1 3/4 cups icing sugar sifted
– 1 teaspoon finely grated orange rind
– 1 1/2 tablespoons Earl Grey leaves (or your favourite tea)
– 125g butter
– 5 egg whites, softly whipped