The Holiday Season is fast approaching and SweetRevelations has been busy busy! I’m really excited to share that we will be featured in a new Magazine called Elegant Impressions. It’s based out of New York, the launch date is January 2012 and word has it our Chocolate Roses are on the front cover!! What an amazing way for us to start the new year. Blogging has opened so many doors for us in 2011 and I can only wait with anticipation for what 2012 has to offer!
All that aside, I learned a valuable lesson this morning! I always bake my goodies really early in the morning and I do all of my prep the night before. I always (as I’m sure many bakers do) leave out extra butter and extra eggs, just in case. Phew! Good thing because this morning I woke up super early to pop some gingerbread cupcakes in the oven. A huge surprise when I opened the oven door and my cakes had fallen really badly. Like not presentable badly. It was a new recipe and I didn’t have time to make it again. So, thank goodness for the extra eggs and butter at room temperature, I did a quick mix of some Apple Spiced Cupcakes and I was good to go. This is a new recipe that I tried from My Cake School and they are really yummy eaten without icing too!
Topped off with some Cinnamon Nutmeg Swiss Meringue Buttercream, royal icing decorations and some fondant (recipe here) snowman these are pretty darn cute. The royal icing tree’s are made out of many different snowflakes I made a few nights before. So simple to make, but so delicate, make double what you need as they will break!
I do BELIEVE in the magic of the season…don’t you?
What a great display for the dessert table during the holidays. Many thanks to The Celebration Shoppe for being so speedy in sending me the BELIEVE Cupcake Printables. I love them.
Spiced Apple Cupcakes
*My Cake School Recipe
- 1/2 c. unsalted butter, room temperature
- 1/2c. canola oil
- 2 c. sugar
- 3 eggs, room temperature
- 2 tsp pure vanilla
- 1 c. applesauce
- 3 c. bleached all-purpose flour
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 1 tbsp cinnamon
- 2 c. grated apple
- 1 cup chopped walnuts
- zest of 1 lemon
Preheat oven to 325 degrees and line muffin tins.
1. In a small bowl, sift the flour, salt, baking soda and cinnamon. Set aside. In the bowl of a stand mixer cream the butter until light and fluffy. Add oil, sugar, eggs, vanilla, and applesauce. Then, slowly add the dry ingredients to the wet ingredients and mix just until combined. Mix in the apples, nuts and lemon.
2. Fill liners 2/3 full and bake for 22 minutes or until cake tester inserted comes out clean. Immediately cool on wire racks.
5. Pipe with Cinnamon Nutmeg Swiss Meringue Buttercream and garnish with a snowflake!
Cinnamon Nutmeg Swiss Meringue Buttercream
- 5 egg whites
- 1 cup + 2 tbsp sugar
- 2 cups of unsalted butter at room temperature
- 1 tsp pure vanilla
- pinch of salt
- cinnamon and nutmeg to taste
1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).
3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and cinnamon and nutmeg (to taste) and beat until combined. Use immediately.
Royal Icing for Snowflakes
*there are many templates for snowflakes on-line
- 4 cups sifted icing sugar
- 7 tbsp warm water
- 4 tbsp meringue powder
1. Beat all ingredients until stiff peaks form. Icing should be thick but still easy to pipe. I used a Wilton #3 round tip and piped them on to parchment paper. They need at least 24 hours to dry. Dust with pearl dust if desired.