Maki of I Was Just Very Hungry is hosting the 13th Is My Blog Burning event featuring cupcakes. These events work as a show-n-tell event for foodies, allowing us to reveal to everyone what our inspiration for the moment is, following the announced theme. The host is submitted the link or pictures and text if you don’t have a site, and then writes up a menu that pats everyone on the back for their participation. Check the Is My Blog Burning site for future events.
I have to admit, my entry isn’t fresh from the oven. I made these marzipan topped cupcakes for my Groundhog’s Day celebration as a way to hedge the bets in favor of spring. It didn’t work… all those flash popping press scared poor Phil back into his burrow, announcing that spring would hold off a couple of weeks for its arrival.
Well, now our daffodils are past their prime and the cherry trees are spent. I think spring has sprung!
Spring Time Cupcakes
Marzipan Topped Raspberry Filled Mocha Cupcakes
Given that I am concentrating my efforts on the top of the cake, I used cake mix for the cupcake portion and premade frosting for the tops.
Use brewed coffee instead of water to mix up your cupcake batter. Also, when filling the cupcakes with batter, sneak in a spoon-full of raspberry jam so that it bakes in the middle of the cupcake. Bake according to the mix directions and allow to cool completely.
In my vision of these cupcakes, I saw bright flowers against a vivid blue spring sky. I gussied up my premade cream cheese frosting by adding copious amounts of neon blue food coloring, and then frosted the cooled cupcakes with this wonderous mixture. Knowing that these cupcakes have alot of sweetness going on, I only frosted them with a thin layer of blue.
I’ve never played with marzipan before and felt a calling to include it in these scrumptuous little cupcakes. Breaking off small pieces of marzipan paste, I used liquid food coloring squished in to make different shades of yellow and green. I then cut out petal shapes and pinched together flower parts allowing the pieces to set up for 2 hours on propped up tin foil to stiffen a bit before adding the flowers to the cupcakes. Using the green, I made lots of slender green leaves to arrange on top of most of the cupcakes, saving the flowers to top only about one third of the finished cupcakes.
The marzipan tasted wonderful with the raspberry filled mocha cupcakes, definitely a favorite flavor combination. Since the making of these cupcakes, I’ve seen wonderful examples of flowers created with gum paste. Gum paste stiffens up significantly more than marzipan allowing a form that apealls more to the actual shape of flowers. Also, powdered pigments are used, allowing a soft airbrushed look to the petals. Pastry Life has a recent entry showing a gum paste demonstration in class that is worth checking out!