Hello!
I'm back with another update I've made another batch of cupcakes and this time it wasn't so simple. I played with the idea of taking the concept of apple pie and making it into the form of a cupcake. I also thought to fill that sucker up with custard and then top it all off with vanilla bean frosting.
Originally I had the idea to make a simple buttercream frosting but then I thought I always make "American" buttercream >.<
I bought a candy thermometer and honestly I think things worked out a hell of a lot better when you have one of those because guessing anything when it comes to baking is not the way forward.
My first go at French buttercream didn't go so well :(
I am not entirely sure what I did wrong but all I know is, I wasted 7 egg yolks, sugar and some butter. I reserved the egg whites because I thought I could make Italian meringue buttercream. And even after I lost momentum I thought it best to keep going. So I started the preparations for Italian meringue buttercream- I added fresh vanilla pods to this mix. (On a side note I just love the seeing those little vanilla beans delightfully placed all over a cupcake or its sexy little friend frosting.)
Thanks to my diligence I successfully made (if I don't say so myself) an outstanding mouthful of flavour! The texture was just perfect. It was light and delicate. I was very pleased with myself.
Apple Pie before the oven!
I'd like you to meet another new addition to the family...
Apple Pie filled w| Custard and topped w| Vanilla Bean Italian Meringue Buttercream Frosting.
In a couple of days I will have another blog up with a different take on the red velvet. I apologise now because these next few blogs will seem like repeats. Practice makes perfect and I have a lot to practice if I intend to keep and start Ruthless Bakery! :)
I hope you enjoyed this blog just as much as I enjoyed baking it to show it all off.
Ruthless
xxx
No comments:
Post a Comment