During October 2013 I did a fair bit of experimentation with cupcake flavours, creating three new recipes with which I was happy. I’m happy to verify that relaxed bliss can be achieved by taking any of the following Autumnal creations, adding hot chocolate, a snuggly blanket and a black & white afternoon matinee.
Cherry Bakewell cupcakes: almond sponge cake, centrally filled with morello cherry flavour buttercream, covered with lemon laced fondant and topped with a cherry. All boxed up ready to go to Mum and Big Sis.
Grown up banoffee cupcakes: roasted banana sponge topped with a puddle of dulce de leche (which is just a posh name for caramel made using a boiled tin of condensed milk), dark chocolate buttercream and a banana chip. These were incredibly good.
Spiced toffee apple cupcakes: fresh apple pieces set between two layers of gently spiced vanilla sponge cake (cinnamon and cloves). Topped with a cloud of vanilla buttercream, drizzled with dulce de leche and sprinkled with toasted nuts and cinnamon spiced dried apple pieces.