Tuesday, 26 June 2012

Fairwell Cupcakes


lemon cupcakes, Sunday Brunch cupcakes, Simon Rimmer Lemonade Cupcakes


















This Thursday will be Abby's last day of her pre-school year in the nursery. I am feeling quite emotional about the whole thing. The nursery has been great, and Abby had a fantastic time there. She's grown up from a shy little girl to a very confident one, and she has learnt so much from the teachers.

She had no problem moving on from the nursery to the primary school, in fact, she was really excited about it and could not wait for September. Her key teacher was getting emotional since Abby has started her induction programme with the primary school, and it stings me every time I thought about her moving on from the nursery. Lets hope that she won't be so eager to leave home when she's older!




































I decided to make the teachers some fairwell cupcakes, after all, they have done so much and I know that deep down Abby does miss them. She told me that she would like to become one of the teachers in the nursery one day, when she is old enough. I was in a bit of a rush and since Abby was too busy playing LEGO Batman 2 with her daddy, I made everything myself. I had to promise her that she can decorate her own cupcake tomorrow though. Expecting some sugar rush soon *roll eyes*

I was going to use my usual recipe, but saw some lovely Lemonade Cupcakes made by Bethan Davies on Twitter, and I had to give them a try. The recipe was from Channel 4 Sunday Brunch by Simon Rimmer.
















The cupcakes were fairly easy to make, it just took a bit longer to grind the zest of 4 lemons (I doubled the amount of the recipe). I adjusted some minor things:
  • I doubled the amount of the recipe, hoping to make 24 cupcakes instead of just 12. I forgot, however, that fairy cakes are not cupcakes. So I ended up with 43 cakes.
  • I used Super Supreme Sponge flour instead of plain, which gives a much softer texture. Hence I've only used about 2 teaspoons of baking powder.
  • I replaced the passionfruit pulps with passionfruit juice as I didn't have any fruit.

The texture of the batter was a bit like yogurt, and the cake tasted like yogurt as well, which was lovely. I kept the buttercream as suggested, although at one point I considered adding lemon zest in the icing, as recommended by Bethan Davies. I wanted to give the candied lemon peels a try.
















The candied lemon peels was very easy to make, and it was the soul of the cupcakes! Next time I'm making any cakes that has lemon in it, it will be served with these candied lemon peels! I was absolutely gutted that I have forgotten to add them to the teacher's cupcakes. When I found out, I tried to add them back to the cakes but it looked messy.

Although they were called Lemonade Cupcakes, they tasted more like Lemon Yogurt Cupcakes even with the buttercream. No matter what, I hope that the buttercream wouldn't melt tomorrow morning, and that the teachers would enjoy them as much as we did.

Now, how are we gonna survive for a good two months with Abby staying at home every day?! Ah well, better enjoy it while we can before she forgets about home and moves on... *getting emotional*