After a long hiatus, I’m back! India was amazing and gorgeous, as expected. Except for an awful bout of gastritis that saw me having to cut my trip short, it was a good holiday. But on the plus side, I did experience first-hand the hospital facilities of various Indian states. heh. Come to me if you want reccommendations and/or medical advice. *grin*
I missed my oven so badly… it was incredibly diffiucult to find cakes and pastries in the towns we visited and I couldn’t wait to bake off a batch of cakes as soon as I came back. One of my first attempts was at these dark dark chocolate cupcakes for my girl, Cherie’s birthday. I say double dark cos they were so intensely ebony brown… lovely to see, really. And I was very very pleased with the taste. Not too sweet -perfect when paired with frosting- and yet still full of rich chocolately flavor. A great recipe that will be a regular in my repertoire from now on.
And I also wanted to do something special in terms of decor so I tried my hand at scuplting fondant, which was SuCH a hassle (but I think that’s just due to the recipe I got, the proportions were clearly not correct because I had to keep on adding cornflour to get the dough stiff enough). But in the end, I managed to cut out an entire range of pretty pastel shapes to use as cupcake toppers. I loved how the butterflies sat atop each cake as lighter versions of the brightly-colored cream cheese and mascarpone frosting!
Black chocolate intensity
Drying fondant shapes in the sun
These cupcakes were decorated with the ever-popular m&ms!