Market ingredient: Rhubarb
Difficulty: I always find baking difficult
Deliciousness: This is my favourite icing flavour now
Did The Beard like it? The icing saved the cake
I love the tartness of rhubarb. Raw, it will make your eyes water, but when cooked gently with sugar, it is such a delicious flavour. Like apples, it goes beautifully in pies and sauces. However, rather than baking a typical pie with the rhubarb this week, I wanted to be a little creative. It was Wee AB’s birthday during the week, so a fruity cupcake felt like it should be on the cards.
Market ingredient: Not applicable (sad face)
Deliciousness: Yes yes
Did The Beard like it? He ate 3
It’s only my second blog post and already I’ve missed a Market’s visit. But I’m away this weekend for K & D’s wedding and so a “here’s-one-I-created-earlier” will have to do.
March rolls around, and so does Miss AOB’s birthday. The girl loves a cupcake as much as the next person, and I love to cook, so it’s a win-win situation really. It’s become a bit of a birthday ritual that I try to create a fancy-type cupcake worthy of Miss AOB so this year I took a little bit of inspiration from a few places. None other than the Domestic Goddess herself, Nigella Lawson, for her Burnt-Butter Brown Sugar cupcakes, and a bit of Bakerella for some decorating inspiration (a site which incidentally has created my favourite cake pop in the history of cake pops).