anyone for a cuppa cupcake?

today i got a precious little gift...it came in a delightful cylindrical box with...yup, you guessed it...cupcakes all over it!

so me thinks you might be wondering...what mysteries might this charming little box hold within...

ah ha!...a little clue on the lid might hint at the contents...

yes! a mug...but not just any old mug...oh no! that would never do for a cupcake lover such as yours truly...

but a CUPCAKE mug...look at all those darling little treats all over it! just perfect! almost too perfect to use, but i am sure deep down i shall be tempted to make myself a cuppa in it...

the little words written on the inside of the mug say 'hundreds and thousands' and 'with a cherry on top' and that's just the way i like my cupcakes!

available for all cupcake lovers from debenhams

herbal essences - lemon and rosemary cupcakes

i have been eyeing the beautiful rosemary plant growing in the garden for a few weeks now. it has grown so well and is just flourishing in this warm summery weather we've been experiencing these past few days. so what better thing to do than pop it in some cupcakes. for me, rosemary and lemon are a perfect combination and i have seen a lot of recipes calling for those two ingredients together.

so i gently clipped some rosemary...the smell was lovely, so aromatic and flavour-full...it tingled the senses all the way back to the kitchen! once there, i gave it a good washing and plucked the leaves from the sprigs. then i set about chopping them up as fine as my fingers and knife would allow...quite a challenge as the leaves are quite tough and hardy (i did have that moment of panic where i thought that if they stay that way in the cupcake it's not going to be very tasty...but then i remembered the tea experiment and relaxed!)

i made the lemon cupcakes...with the juice and rind of the lemon in there to really bring out the 'zing' of the lemons and just added the chopped rosemary to the batter. the smell of them baking was just fabulous...again that lovely aroma that i had smelled whilst picking the rosemary in the garden. it just filled the whole kitchen!

i couldn't bring myself to ice them with a buttercream or fancy icing...not sure why, maybe because they seemed to earthy and good with the fresh herbs in there. i figured a lemon glaze would do nicely and again emphasise the 'zing' of the lemon flavour. drizzled the glaze on top and then came the taste-test.

the rosemary had softened beautifully and consistency-wise was unnoticeable when actually eating the cupcake, but the flavour was definitely there and allowed for little pocketfuls of rosemary goodness throughout. the cupcake was incredibly moist and the lemon was refreshing and light. the glaze added that lovely sharpness to the overall eating experience and i think this is why i wanted to go with the glaze...sometimes having that lovely sweet and tangy drizzle is preferable to just the sweetness of buttercream icing.

it feels really great to have used some home-grown herbs in my cupcakes...nothing like being able to go outside to your culinary garden for an ingredient. these were delightful and i think would make a lovely gift...maybe you could give them to someone as a housewarming with a rosemary plant. there is so much that can be done with herbs on so many levels that really we ought to explore using them more and growing our own too.

Cupcake
1 3/4 c. flour
1 1/2 t. baking powder
2 t. finely chopped fresh rosemary
1/2 t. salt
1/2 c. butter
2 eggs
1 c. sugar
1 1/2 t. lemon extract
1/2 t. vanilla
2/3 c. milk
2 t. lemon peel
3 T. lemon juice

Combine flour, baking powder, rosemary and salt in a small bowl.
In a large bowl, beat butter, then add sugar. beat until fluffy. add eggs one at a time, beating well after each addition. add lemon extract and vanilla and beat until well combined.
Alternately add flour mixture and milk in three additions.
Stir in lemon peel and juice and then scoop into cupcake cases.
bake for 20-25 mins until a cake tester comes out clean. Cool on a wire rack.

Lemon Glaze
1 c. icing sugar
5 t. lemon juice
2 t. lemon peel

combine icing sugar, lemon juice and lemon peel. stir until runny consistency and drizzle over cooled cupcakes.

blog of the day on a beautiful day!

what a nice surprise this morning...opened my email and i had received a message from the lovely people at Fuel My Blog who informed me that my blog was being featured as the Blog of the Day for today! And sure enough when i clicked through...there it was...at the top of the page...my humble space! and they even sent me the little piccie above to put on my blog. what a great way to kickstart a fabulous sunny summery day, blue skies up above, not a cloud in sight...i'm off out to soak up the rays.

coconut cream pie cupcakes...a culinary memory recaptured from the past

i had the wondrous good fortune of living in Bali for a year and a half from July 1998 - November 1999. and while i was there i fell in love with this fabulous restaurant called the 'Dirty Duck' or 'Bebek Benggil' in Indonesian. it was located in Ubud, where i was living and although this was certainly a good thing, it didn't do well for my waistline as my favourite food to eat there was their coconut cream pie. it was simply divine. pie crust, coconut custard filling and meringue topping. the absolute perfect dessert and i went back there time and time again to have a piece even on holiday trips i always made sure i stopped in for a piece of coconut cream pie...if you're ever there then make sure you do too...there is really nothing better than sitting in that amazing restaurant eating delicious pie and gazing out over the rice fields of Bali.

so i have been thinking of how i could re-create it in a cupcake form (of course) and have searched around for recipes but couldn't find anything that really fit the way i wanted it to go. until the other day when i found a recipe for coconut custard that sounded perfect for the filling. for the rest i settled on a vanilla cupcake and for the topping a meringue sprinkled with dried coconut. and the result...

just perfectly coconut cream pie-ish. i couldn't have asked for a better re-creation. the first mouthful brought back such memories of that coconut ceam pie i devoured so shamelessly on so many occasions in Bali! it was light, flavourful and oh-so-floaty! the whole combination just went together so perfectly...ok enough descriptions...now down to the nitty-gritty of making these...

the most time-consuming part is of course the coconut custard...but then you have to figure that in for any custard you make. but it definitely tastes better when you do it yourself. this custard turned out light and creamy.

Filling

4 large egg yolks

3 cups coconut milk

2/3 cups sugar

5 T. cornstarch

1/4 t. salt

prepare an ice bath and set aside.

in a bowl, whisk egg yolks and set aside.

in a saucepan whisk together coconut milk, sugar, cornstarch and salt. bring to a simmer and cook for about 3 mins, whisking constantly.

whisk a quarter of the hot milk mix ito egg yolks and then whisk in remaining mixture.

strain into a clean saucepan and cook over medium heat for about 4 mins, whisking constantly until custard is thick.

transfer to a medium bowl and cover with plastic wrap, pressing directly onto surface.

set in ice bath until completely chilled - about 45 mins.

for the cupcake i thought a plain ol' vanilla would suffice, after all we don't want anything overpowering that fabulous coconut flavour now do we....?

Cupcake

1 1/2 cups plain flour

1 1/2 t. baking powder

1/4 t. salt

1 cup sugar

1/2 cup butter, melted

2 eggs

1/2 t vanilla

1/2 cup milk

in a small bowl sift flour, baking powder and salt.

in a large bowl, whisk together sugar, butter, eggs and vanilla until smooth. alternately whisk in flour mixture and milk. beat until smooth.

scoop batter into prepared pan and bake in a preheated oven for 20-25 mins until golden brown. cool on a wire rack.

and finally the topping...a perfect white meringue. i just love the look of it all shiny and white when it comes out of the mixer...

Meringue

1/4 t. cream of tartar

reserved 4 egg whites

1/3 cup sugar

add cream of tartar to egg whites and beat with electric mixr on high speed until frothy (about 45 seconds).

add one tablespoon of sugar and continue beating on high speed adding one tablespoon at a time until the whites for stiff peaks. pipe on to the cupcakes and return to the oven for 5-6 mins.

what a perfect cupcake and even more so because of the fond memories it brings back to the tastebuds...i love when you manage to re-create a favourite dish...

calming camomile cupcakes...perfect for a tea party!

so i recently saw a food blog event that seemed to tie in perfectly with my camomile tea project that i've been thinking about for a few days now. it's hosted by Skinny Gourmet and is all about tea. so if you're a big fan of the stuff then get over there and check out the event before it closes!

some time ago i discovered the most wonderful blend of tea by Twinings...camomile, honey and vanilla tea. this stuff is pure calmness in a cup and the smell of those three flavours together is enough to send you into a meditative state simply by inhaling the aroma.

then recently i managed to pick up some camomile chocolate...and i figured i'd like to incorporate it into the cupcake...a perfect garnish! so let's talk about the benefits of camomile...

Health benefits are:

1. Help induce sleep.
2. Calm nervous stomach and improve digestion.
3. Soothe skin irritations, including sunburn, heat rash and haemorrhoids.
4. Relieve toothache.
5. Improve bronchitis.
6. Help with bladder troubles.
7. Treat eye inflammation and infection
8. Heal mouth sores and prevent gum disease
9. Treat irritable bowel problems and various gastrointestinal complaints
10. Help regulate menstrual periods.
11. Reduce menstrual cramps.
12. Good for the kidneys and spleen health.
13. Help alleviate symptoms of the common cold.
14. Promote relaxation and alleviate stress.
15. Help to expel worms and other parasites.
16. Improve liver function and relieve jaundice.
17. Help prevent gangrene.
18. Relieve back pain.
19. Improve rheumatism.

so armed with two fabulous inspirations - tea and chocolate, i set to making my camomile cupcakes. i followed the recipe for the earl grey cupcakes that i made previously that began with a vanilla cupcake recipe and used camomile infused milk to incorporate the flavour of the tea. the only difference for this one is that i happened to have a burst camomile tea bag and i wanted to use those tea leaves for something. i had read in recipes before how you can just rip open the bags and use the tea leaves in the batter. well for ages, i thought this might be really weird, i figured the tea would stay all grainy and gritty in the cupcake and make for a nasty texture. oh, how wrong i was. the tea just kind of blended in to the cupcake and there was hardly any trace of it at all, instead just dark flecks of yellow were all that hinted that it was there. perfect! so this cupcake is almost a double camomile cupcake because it has camomile infused milk in it and camomile tea leaves. it made for a lovely rich strong flavour of the tea - which is exactly what i wanted.

i iced the cupcakes with a vanilla buttercream flavoured with a tablespoon of honey, and again the combination was perfect and just brought out those flavours in the cupcake. the whole cupcake was then garnished with a triangle of camomile chocolate. could you possible think of anything more relaxing than that?

my great taste-tester, my brother, immediately gobbled down three. he is a big fan of the tea and said the whole experience was like eating the tea in a cupcake. i did my usual one cupcake taste test and yes...it was sublime. mouthful after mouthful of absolute calm and serenity. i just loved it.

nana's rice pudding...a secret recipe...shhhhh!

as a child i grew up overseas and usually spent my summers in Ireland visiting my grandma (affectionately called nana). those summers remain very fond memories for me and something that i always associate with those summers is rice pudding. and not just any old rice pudding, this is the secret recipe rice pudding that my nana would make for us and it would be instantly gobbled up as fast as it came out of the oven. yes, that's right...you read correctly...the oven. my nana's rice pudding was baked. and it's funny because for years when i would be in the supermarket and i'd see tins of rice pudding for sale, i would wonder how it was possible that baked rice pudding could come from a tin (my nana forbid us to buy it, muttering a string of opinonated comments on the sheer disgrace of buying rice pudding in a tin!). it was only years later that i realised that the rice pudding in the tin was usually made in a saucepan and a different process altogether! i grew up believing baked rice pudding was THE only kind of rice pudding out there and in my honest opinion it still is. i could wake up in the middle of the night to eat this rice pudding! and the best part...it is so easy to make. a recipe that has never been written down (probably until now) and so i have no idea about exact quantities but just go by what i remember my nana doing when i would watch her preparing it for us and be badgering her with my unceasing questions of 'when will it be ready?' and it goes on! yesterday, as i was making it, my brother began those very same questions as he waited also not-so-patiently for it to come out of the oven. it's the simple things in life that truly bring the best pleasure!

the rice pudding as it looks when it comes out of the oven...lovingly sprinkled with nutmeg, and if you don't like nutmeg, well, for this you have to just go with it, because it makes the whole experience taste so much better!

the inside of the rice pudding - i have tried this with all different kinds of grains of rice. here in Ireland you can buy such a thing as 'pudding rice' which obviously is perfect because it is very short grain and white in colour, but any short grain rice will suffice. i used basmati rice for this version and it worked fine.

all served up in the bowl and almost ready to be eaten...photographing the pudding was quite a challenge as inbetween photos my brother was digging into the pudding and devouring it at a speed that one might consider to be well above the average rate of eating.

and finally, in my family, baked rice pudding has always been eaten with milk poured over it. does that seem strange? well, it's just how we've always done it. it's a perfect contrast - the hot rice pudding just out of the oven and the cold, fresh milk. yummy!

and now for the recipe...

choose a pie dish and cover the bottom with uncooked rice. wash the rice until the water runs clear. cover the rice with milk and put in the oven for about 20 minutes until the top of the rice is lightly browned and the skin has burst (my grandma called this stage the bursting the rice stage!) remove from the oven and scrape the rice from side of the dish and break it up. put about 3 tablespoons of butter, 3 tablespoons of sugar and half a cup of raisins into the rice. mix it up. pour in enough milk to cover the rice and sprinkle a generous amount of nutmeg on the top. bake in the oven for about 35 minutes or until the milk has all been absorbed and pudding is firm. remove...don't bother cooling, eat immediately with cold milk straight from the fridge.

there really is nothing better than recipes your grandma taught you...not written down but passed down through the generations by word of mouth. hence the amounts in the above recipe are guestimates.

enjoy a little bit of old-fashioned tummy-warming love courtesy of the loveliest nana in the world!

an award from a fellow faery!

a very special thank you to faery over at Faery's Kitchen for her gracious and much appreciated award she bestowed on me and my blog. it is naturally a great pleasure to be recognised by a fellow faery and i shall do my best to continue to live up to the standard that it suggests!
now who shall i pass it on to...well for starters it must go to Not Quite Nigella who i think must be currently buried under mounds of bananas as she bakes as much banana bread as she can possible stand to select her winner for the Banana Bread Bake-off! what a task...but can't wait to see the results!
and the other blog i'd like to give it to is Fifi la Cupcakes, who is a relatively new food blogger and i really wanna send her some cupcake-y love and support in her baking ventures. i'm enjoying reading her adventures.
that's it for now...

bring back banoffi! bring back banoffi!

so these are the words i have been hearing for the longest time from family...bring back banoffi! they have unanimously decided that this is their absolute favourite cupcake of all...the diva of all cupcakes simply because it is so luscious and rich and just oozing attitude! my hubby has been telling me that friends at work were wondering whether i am on strike as they haven't tasted any cupcakes in a while and i guess i kinda have been. it felt like my baking mojo had left me there for awhile...but it seems to be back in all its splendour and that can only be a good thing as far as all my fans are concerned!
so it seems the friends at work also wanted to taste the magnificent, diva-licious banoffi cupcakes and so i set to work yesterday making them using the same recipe as before which you can find here. these really are easy to make...the cupcake recipe doesn't involve any of that creaming butter shenanigans and the most time consuming part is actually cutting the cone and filling with toffee sauce. there's no icing as i prefer to use cream to make it more like a real banoffi pie so you just have to whip up the cream in the mixer and pipe it on. and yes, this time i did pipe it on (as opposed to last time when i just kind elegantly dumped it on!) and it did look so much nicer...like a 99 ice-cream that i used to buy here when i was on holidays in the summer months (maybe i need to make a tribute to one of those!)
well, hubby has just sent a message and said that his colleagues all had to take one out and share so they could do a taste test..they couldn't wait for break time and they absolutely loved it. just the kind of feedback i like to hear!

i'm still waiting for my amano chocolate to arrive so hopefully it hasn't melted en route...and hopefully will have something nice and chocolate-y to brew up with that. plus i recently managed to pick up some chamomile infused chocolate and am mulling ideas for a chamomile inspired cupcake.

a change of domain...and chocolate, chocolate, chocolate!

i've been away for awhile hence the lack of cupcakes and now i'm in the process of switching domains so within the next few days, y'all can update the address for my blog and follow me to www.airyfairycupcakes.com
blogger will apparently post a message to let all those know to follow me there, so don't get left behind now!

on another note, i just found out that i won another treat courtesy of BlakeMakes and Amano Chocolate yup, yup, i won chocolate! my favourite creation...the very substance that i could quite happily walk around with being fed into me by an iv drip! might get some looks, mind you, but if it meant that i would forever be high on chocolate for the rest of my life, well what better thing than that! i won 3 bars of Amano chocolate and it should be on its way pretty soon so again i shall be checking the post box regularly to make sure that the current heat wave we are experiencing here doesn't melt it away before i get to it! and of course, shall be scratching my head and thinking about what to make and trying not to think about eating it all instead!
stay tuned!
and while we are on the subject of chocolate, the reason i'm away from the kitchen for so long is because i am in the midst of helping out with a production of none other than...Charlie and the Chocolate Factory. i do some part-time work with a drama school here and they are performing their end-of-year production at the Civic in Tallaght. so anyone in the area...get on down and check it out. last night was opening night, and though i spent it all back stage, controlling packs of oompa-loompas. i believe it went really well! the perfect play to get me in the mood for my soon to be arriving chocolate, no?

showin' some nutella lovin'...decadent nutella banana bread

life without nutella is well....just not worth living in my opinion. nutella is definitely one of those things i cannot live without. i used to work in a school in singapore with a great bunch of girls who were all nutella-addicts. it was so great...when we'd have breaks they'd go around with the nutella jar and a loaf of bread and let everyone get their fix.
so my family are still talking about that amazing banana bread that i've been making recently so i wanted to make some last night to have ready for Sunday morning. and of course, the full nutella jar sitting in the cupboard came to mind...i mean nutella jars are just not meant to be full EVER (except of course when they are on the supermarket shelf!)
so i used the avoca banana bread recipe you can find here except this time just swirled nutella through the batter and then because i had some left, drizzled butterscotch over the top. totally decadent! i mean totally, but gosh, just so good. the nutella was fabulous with that nutty chocolate flavour and completely complemented the bananas and pecans.
it was just such a great start to Sunday morning!

go savoury with cheesy chutney muffins!

so, today was the day to test out my McQuade's Celtic Chutney that i received through Blakemakes and use it in a recipe.

i located a recipe from the Nigella Bites cookbook for cheesy welsh rarebit muffins and modified it to fit what i wanted to do. the cheese used had to be a good one and when a recipe calls for good cheese, i use great cheese - Dubliner vintage irish cheese...it rocks the planet...my favourite cheese ever. anything else just pales in comparison...

followed the recipe with a few substitutions - read how another blogger had replaced the rye flour in the recipe with crushed weetabix. i couldn't find any rye flour in the supermarket so i did the same...perfect...worked like a dream! and here was the end result...

the texture of these was lovely...light and airy - definitely due to my being diligent with not over-mixing. then the chutney that i had mixed into the batter had all softened up inside the muffin and kinda exploded into these little pockets of chutney flavour. the cheese lived up to all expectations and provided that wonderful sharp, mature cheddar taste that only comes with really great cheese. the combination together was brilliant. fantastic as an alternative to bread with a lovely salad.

would definitely make these again...i think they'd be perfect to bring over for a savoury afternoon tea party or even to have at home to pop in lunch boxes to go with salads...but what am i going to do now that i have run out of fabulous chutney??? i shall have to resort to what i can locate locally...i suppose...but this sure was a fun challenge. loved getting the jar, loved baking with it, certainly loved sampling it. i'm just having too much fun all round!

now for the recipe...

Welsh Rarebit Muffins Recipe
adapted from Nigella Bites by Nigella Lawson

INGREDIENTS:

* 1-1/2 cups self-rising flour

* 1/3 cup rye flour (i used 2 crushed weetabix)

* 1 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* Generous 1/2 cup sharp Cheddar cheese, grated

* 6 Tablespoons vegetable oil

* 1/2 cup plus 2 Tablespoons plain whole-milk yogurt

* 1/2 cup whole milk

* 1 egg

* 4 generous Tablespoons of McQuade's Celtic Chutney

1. Mix the wet ingredients in a jug
2. Mix all the dry ingredients together in a large bowl
3. Add the wet to the dry, mix quickly with a fork until just combined
4. Divide between 12 muffin cases and bake for 20 minutes.

a chutney-licious special delivery for moi!

'ding-dong' there was a goodie-laden ring at the door yesterday morning by the postman, who reluctantly handed over my jar of chutney (he knew so because it was written on the box - seems like i needed to worry less about the garden leprechauns and more about him!) which comes to me courtesy of McQuade's and Blake Makes

i enjoyed the sight of it nicely packaged up in the box, before i took the plunge and delved in to discover what lay within...

and there it was...in all it's fabulous glory...my jar of chutney and you can't imagine how thrilled i was because basically this stuff is not available on our little plot of the planet and so to be able to get my hands on some...well....suuuuu-weet!

the ingredients listed on the jar were dried fig, cider vinegar, brown sugar, ginger, raisins, apples, lemon zest, cloves, allspice, nutmeg, cinnamon, chilies and cayenne...mouthwatering...

i opened it up and took a peek inside...LOVED the look of the chutney at first glance...it's big, bold and very organic looking...just the way i like my chutney (and we are big on chutney on this plot of the planet) not all pulverised down to baby food consistency but chunky, meaty and so you can see what actually went into it. the smell was very tantalising...a great aroma that seemed to capture all the flavours listed on the jar...i was smitten...

so there is only ONE way to first and foremost test a chutney and that is the good ol'-fashioned way...some home-made bread, mature cheddar cheese and the chutney on top...add to this a sprinkle of sunshine and really...it just doesn't get any simpler and better than this...

i absolutely loved it! it was so tasty...i particularly enjoyed the sweetness of the fig contrasting with the tang of the ginger and the acidic taste of the cider vinegar. it perfectly complemented the maturity of the cheese and the homemade tomato bread. fabulous! the problem now is finding a decent hiding place to store it until i can bake it into a cupcake...i live in a household of serious cheese and chutney fans (our favourite flavour of crisps is...Walkers Sensations Vintage Cheddar and Red Onion Chutney). so need i say more...

now what did i say i was going to make with this again?...oh ya...the next weeks supply of mature cheddar cheese and chutney sandwiches, right? RIGHT? oh so tempting...but no...i've got to decide between my sweet ricotta chutney cupcakes or savoury goat's cheese (or mature cheddar) chutney cupcakes...so what do you think? maybe you can help me decide...

chocolate orange cupcakes - a humble tribute to the great Terry!

oh Terry, Terry, wherefore art thou, Terry? you are always there when i need you, through thick and thin, in celebrations and commiserations in good moods and bad and so, in humble tribute, i offer you the chocolate orange cupcake, in thanks for all those moments when i have taken pleasure from your delicious chocolate orange...

for those of you already acquainted with Terry, well then, you will COMPLETELY understand the need to pay tribute to such a fabulous creation as the chocolate orange. for those of you not yet acquainted with dear Terry, well, let me just say that once tasted never forgotten. you will become rather dependant on Terry. Terry will be there to see you through many a difficult moment in your life!

so of course, with such a history together, i set about today making a cupcake in tribute to the very yummy, and very more-ish, Terry's Chocolate Orange. it is a clever creation, because it comes wrapped up in foil like an orange, packaged nicely in a box. when you take the chocolate orange out of the box, you are met with the instruction to 'whack and unwrap' - which of course you do with delight (or frustration depending on ones mood) and when you unwrap, each little chocolate orange segment delicately falls away and nestles on the foil waiting to be devoured. so perfect - no peeling, no seeds - just delightful chocolate orange!

so what did i come up with...well, i started with a chocolate orange cupcake that incorporated delicious dark couverture chocolate as well as orange juice and rind. this was then topped with a hint of orange buttercream icing and topped with a lovely segment of chocolate orange! final result...so good. there was a nice richness to the cupcake and the hint of orange buttercream was just enough so as not to overpower the overall taste of the cupcake...and the chocolate orange segment, well one is left in a quandry as to whether to eat it first or save it last. such are the tough decisions of the day!

and what might Terry say?...one can only hope he feels honoured and pleased and continues to grace our planet with his little chocolate orange delights!

the recipe....

Chocolate Orange Cupcake

2½ oz semi sweet chocolate - coarsely chopped
1 tsp orange rind, grated
2/3 c. orange juice
3½ oz butter - softened
1 cup brown sugar
2 eggs
2/3 c. self raising flour
2 tbsp cocoa powder
1/3 c. almond meal

1 Pre-heat the oven.
2 Line a 12 cupcake pan, with cupcake papers.
3 Place the chocolate, orange rind and juice in a small saucepan.
4 Stir over a low heat until melted and smooth.
5 Put the butter, sugar and eggs in a bowl and beat with electric beaters until fluffy.
6 Sift the flour and cocoa into the butter mix. Add the almond meal and chocolate mix.
7 Mix until just combined.
8 Divide the mixture evenly between the cake cases.
9 Bake for about 25 minutes - until firm to touch.
10 Allow to cool for a few minutes and then transfer to a wire rack.
Makes 12 cakes.

A hint of orange buttercream icing

4 oz butter
2 c. icing sugar
¼ c. orange juice

cream butter until light and fluffy.
slowly add icing sugar, alternating with orange juice until preferred consistency is reached.
colour accordingly.
pipe and decorate.