My Little Cupcake

Wednesday, March 23, 2005

spring time cupcakeMaki 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.

spring time cupcakesCupcakes
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!



posted March 23rd, 2005 at 10:44 am

gorgeous! im loving that spring is finally here :-)
ive been wanting to play with marzipan- where does one find it?

posted March 23rd, 2005 at 12:45 pm

Those are feaking gorgeous! I’m thoroughly impressed that you made something so beautiful. If I tried to make marzipan flowers I think they’d come out looking more like abstract art. And not in a good way.

posted March 23rd, 2005 at 6:16 pm

Oh my! These are just wonderful, perfect for Easter, when all things are alive again. The cupcakes are almost too pretty to eat! :)

Just got home from a working trip. Still haven’t decided what to post. Hmmm…

posted March 23rd, 2005 at 8:25 pm

Tanvi- I found marizpan paste in the baking section of my grocery store. It came packaged like a sausage :)

posted March 24th, 2005 at 7:17 am

i’ve never worked with marzipan before, but those cupcakes look incredible! you transformed cupcakes from cute to beautiful. :)

posted March 24th, 2005 at 3:57 pm

Wow. Those are gorgeous. I don’t know whether to eat them or display them in a vase?

- Lyn
posted March 25th, 2005 at 12:39 am

Oh my goodness, those look incredible! I would be afraid to eat them though – what, ruin a work of art?! Very, very beautiful! Good job!!

- Anne
posted March 25th, 2005 at 12:44 pm

Little works of art – so pretty! And the patience, oh, the patience… Btw, that frozen cupcake thing keeps haunting me now…

posted March 25th, 2005 at 2:48 pm

Congrats on a fantastic entry…these look spectacular!

posted March 25th, 2005 at 11:16 pm

these are delightful! i tried making my totoros with just pistachio paste but i found it too soft. maybe marzipan would be easier to work with because of the added egg white…?

posted March 26th, 2005 at 2:42 pm


you inspired me to make cupcakes this week – vanilla cake mix made with coffee instead of water, topped with homemade chocolate amaretto frosting. no gorgeous flowers, though.

- kristen
posted March 26th, 2005 at 3:55 pm

Thanks so much for the kind comments everyone! Off to finish eating Easter candy…

posted March 27th, 2005 at 8:23 pm

You could post about these for every holiday and blogging event and I’d still be impressed. They’re beautiful.

posted March 28th, 2005 at 3:17 pm

OMG those are so fracking awesome!!!

Really a beautiful job!

posted March 30th, 2005 at 11:26 am

McAuliflower, excellent again! Your creativity is showing! These are such marvels, did anyone dare eat them? Oh yeah, I know they did!

posted April 10th, 2005 at 8:25 pm

OMG, these cupcakes are so adorable! that is such a good idea. :)

- J.
posted January 16th, 2006 at 11:23 pm

cool!!!!so cute!!!!!

- b
posted June 29th, 2008 at 12:45 am

Very fresh to me. Good work!

- hong

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