Elizabeth Rose Bankford and Andre CMS-Rickerby are both off to bigger
and better things, so had a joint leaving do at work.
I made them my customary au revoir gateaux...
Never one to make things easy for myself, I made 3 different types:
Rocky Road cupcakes
Lavender cupcakes
Lemon buttercream whip cupcakes
The rocky road cakes were made from chocolate-rich sponge
with big chunks of white and dark chocolate and mini marsmallows
both in the sponge and on top... as well as gooey chocolate ganache icing.
The lavender cupcakes were made by whizzing up the dried flowers
with caster suger in a blender, and using that to flavour the sponge.
For added lavender flavour, I also added some more ground flowers
to the icing sugar and dropped in some violet food colouring.
And to finish... a giant Parma violet!
And nothing new, but always a favourite: lemon buttercream.
However, this time I added lemon zest to the sponge rather than
vanilla essence (thanks Julie Australian Masterchef!),
and it worked really well.
Then you add more zest and juice for that zingy, buttery icing.
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