I was delighted to have been asked by a friend to make some cupcakes for her daughter’s christening. After going through various flavour combinations we decided on two varieties:
– raspberry and white chocolate cupcakes: sponge cake with lime zest added, a little fresh lime syrup drizzled into the baked cakes, topped with a light raspberry buttercream and fresh raspberries
– chocolate cupcakes: cocoa and a little melted chocolate added to the sponge, a two-tone buttercream piped on top (a vanilla & white chocolate butter cream mixed with a milk chocolate buttercream).
I put some chocolate-coated popping candy over some of the two-tone cupcakes, and poked chocolate cigarellos into the cakes.
For a further flourish, a sprinkling of edible gold glitter was called for: well, they are cupcakes after all and cupcakes simply have to scream camp at you while tasting as fabulous as they possibly can!
The main sponge I use for cupcakes is here.