Today I made another recipe from The Crabapple Bakery Cupcake Cookbook. This is the first cupcake from the book I haven’t liked. The cake itself is quite moist, dark but not heavy. That part I liked.
The recipe calls for three tablespoons of instant coffee and the coffee flavour comes through too much for my liking. Cake taster number two – my husband – loved them however. I’m not a coffee drinker so I may be more sensitive to the taste of coffee. I may try the recipe again, next time without the coffee. Yet again, I ended up with about 48 cupcakes. I prefer this chocolate cupcake recipe even though it’s a lighter, less rich cake. I did use gluten-free flour as these cupcakes are to be for Leonie in celebration of the arrival of her first baby, a daughter named Lily. I will decorate some in pretty pink colours for Leonie later on, meanwhile I had a chance to play with my piping bag and tip number 96.
I have a fair way to go with my cake decorating, but it’s fun so far! This is vanilla buttercream icing, with Queen “Pillar Box Red” food colouring and a hint of Queen “Black” food colouring.