My profile picture (and the one above) was taken of the completed Orange and Marshmallow flower cupcakes from the September 2008 Australian Good Taste (available from the following link);
http://www.taste.com.au/recipes/20461/orange+marshmallow+flower+cupcakes
The actual cake recipe was quite good and I would use it again as it was very moist, orangey and didn't go stale straight away (because of the almonds and sour cream). The icing used in the recipe just didn't work and I am fairly convinced that the picture used a butter icing also as I can't imagine a runny icing over heat would ever be able to be piped. Anyway, I added about 2-3 tablespoons butter and an extra 1/2 cup of icing sugar to the original recipe and just kept beating until it was the right consistency (really thick, light and fluffy with no grainy sugar particles when you taste it). If it still tastes sugary, keep beating.
The marshmallow flowers were easy as and looked great too!
http://www.taste.com.au/recipes/20461/orange+marshmallow+flower+cupcakes
The actual cake recipe was quite good and I would use it again as it was very moist, orangey and didn't go stale straight away (because of the almonds and sour cream). The icing used in the recipe just didn't work and I am fairly convinced that the picture used a butter icing also as I can't imagine a runny icing over heat would ever be able to be piped. Anyway, I added about 2-3 tablespoons butter and an extra 1/2 cup of icing sugar to the original recipe and just kept beating until it was the right consistency (really thick, light and fluffy with no grainy sugar particles when you taste it). If it still tastes sugary, keep beating.
The marshmallow flowers were easy as and looked great too!
I saw Julia and Julie the other day and loved it! I would love to see you do this - do you think you can cook your way through the 'Taste'website!!
ReplyDeleteViolet (AKA Victoria)
I know, that movie was awesome! I would love to do that. I could cook my way through my recipe folder, which is clippings from all those types of books...or maybe my Nigella Feast book??
ReplyDelete