Wednesday, 31 March 2010
Sunday was my little bro's birthday and we had a lovely family meet up to celebrate. No birthday would be complete without cupcakes of course, and to satisfy the marzipan monster that is my brother (well, and me actually) I created a retro pink and yellow battenburg cupcake. I think he enjoyed them...
The topping was an experiment - essentially a frangipan, equal quantities of butter, icing sugar and ground almonds, and egg. I used about 75g each of butter, almonds and icing sugar for 12 cupcakes.
Beat the softened butter until smooth and mix in the (sieved) almonds and about half the sugar. Add one egg yolk and cook slowly over a bain marie for about 15 minutes, stirring constantly (until the egg cooked and the almonds no longer taste 'raw'). Leave to cool slightly then add the remainder of the icing sugar a little at a time until you get a consistency you're happy with (for spreading, piping etc).