I have never made or tasted something quite like this before. The technique in soaking the cupcake in jelly without making it fall apart is difficult, but achievable. This idea and texture is interesting and tasty. The cupcake essentially falls apart in one's mouth, releasing a wave of orange flavour; something truly sensational. I strongly recommend decorating this cupcake half an hour before serving as it is a food that cannot be stored for many days due to the risk of mold and bacteria. Despite this factor this is a really simple and tasty treat for all to enjoy.
- 1/2 Basic Muffin recipe, using only 2 eggs (see Gooey Caramel Muffin Post)
- 85g packet of orange jelly crystals
- 2 cups desiccated coconut
- 300ml thickened cream, whipped
- silver cachous, to decorate (optional)
Bake the basic muffin recipe in cupcake form. Meanwhile, prepare jelly following packet instructions. Refrigerate for 20 minutes only. Place coconut in a bowl (only a little bit at a time - the jelly wets it). Dip one cupcake in the jelly mixture, to coat. Roll in coconut. Transfer to serving plate. Repeat with rmaining cakes, jelly and coconut. Refrigerate for 15 minutes. Cut a small wedge i the topp of each cake. Discard wedge. Spoon cream into holes. Decorate with cachous. Serve.
This is just another welcomed temptation in my life when I am craving my favourite citrus flavour, lemon of course! These cup-cakes are a really clever and creative design of something more than the ordinary and average. They are not hard to make and the idea of the butterfly design can be used for any range of ingredients including jams, apple puree, lemon butter, jelly or cream. To create a variety of flavours for a butterfly cupcake collection use the following steps: bake a normal batch of cup-cakes, when cooled use a sharp knife to cut a cone shape out of the top of the cakes, then cut the cones into two separate pieces to use as wings, lastly use approximately 2 tsp worth of filling of your choice (some options mentioned above) and fill the dint in the cake, add the 'wings' on top. Enjoy the range of flavours in a bit size masterpiece!
- 175g butter, softened
- 115g Fruisana Fruit Sugar or white sugar
- 3 eggs, beaten
- 225g SR flour
- rind and juice of 1 lemon
- 2 tblsp milk
- lemon butter, for filling
Beat butter and sugar together in a bowl until light and fluffy. Gradually beat in eggs and fold in flour. Stir in lemon rind and lemon juice and enough milk to make a soft mixture. Spoon 1 large tblsp of mixture into as many patty cases as possible and place of a baking tray. Bake in oven at 170'C fan-forced for 15-20 minutes or until will risen, golden and springy. Allow to cool completely. Cut a cone out of the tops of each cake. Fill the centre with a small amount of lemon butter then place the half slices of cake at an angle to look like wings. Serve with tea or coffe among friends. Makes approximately 18. For variations see the top comment.