A pleasant nightshift for CakeMail: baking cupcakes at 10pm on a Wednesday so they’re ready for Thursday’s morning coffee. Tried a new recipe for the cake itself, as I had never used cornstarch in cake batter before. As it turns out, it’s quite a good discovery!
This recipe comes from the Joy the Baker blog. Visit her site to check out the recipe itself (I won’t reproduce it here so she can have all the credit). :-)
Makes approximately 24 cupcakes
Cupcakes should always be served at room temperature. This icing is quite runny so I left it in the fridge and piped it onto the cupcakes just before serving them.
Joy has beautifully decorated her version with dulce de leche drizzle and fleur de sel. I made things easier by simply adding a piece of caramel à la fleur de sel on the top.
- Icing plus-que-parfait
- The caramel twist on the top was a triple D winner: delectable, delightful, delicious!
- Icing is great: not too sweet and creamy & tasty
One of the most ‘balanced’ cupcakes I’ve made. The cupcake itself is very good, even though it’s only vanilla! Icing is a perfectly balanced flavour somewhere between cream cheese & caramel. The cake itself has a beautiful golden color.
Score: 4.75/5 cherries