When the holiday season rolls around, I’m guaranteed to find Ferrero Rochers under the Christmas tree each year. They are not for me. They are for everybody… or at least anybody who remembers that my mother always wraps a few containers of these delectable chocolate morsels for the usual holiday sweet tooth craving.
To me, Ferrero Rochers are a Christmas thing. Always have been.
But here’s the thing about Ferrero Rochers… they are made available all year round.
I found the recipe for this classy cupcake at CookingClassy.com though I used my own strawberry buttercream. I was looking for a lovely cupcake to complement a lovely meal prepared by my friend’s mother. Alright, I’ll level with you, I was trying to impress the mother. Not sure why, probably because I can’t impress my own sometimes.
(If my mom is reading this, I’m totally kidding! Love you!)
In my last post, you might have noticed that I got a little sentimental (I regret nothing!) So let me fill you in on some of the behind the scenes stuff: Because my friends wanted a chocolate cake for the Gender Reveal cake, I had to make at least one batch of vanilla cake to dye blue. Needing only half for the cake presentation and having mixed a full batch of vanilla batter, what’s a girl to do? Mom always told me not to waste food so….
I reserved half the batter and divided it into three bowls to mix red, yellow, and green. And of course, I left some blue batter for these fun little cupcakes. I carefully spooned the batters, layering them gently and baked as per usual. Topped with my usual vanilla buttercream and dressed with these little pink chocolate hearts I molded, these rainbow cupcakes are just another way to spread the love!
These heavenly to-go cupcakes come from one of my heavenly go-to recipe books, Cupcake Heaven by Susannah Blake. It’s a lovely tropical blend that’ll have you singing “You put the lime in the coconut…”
Continuing my exploitation of traditional British desserts, here’s one that does not date back as far as Victorian times, but rather the 70s by two gents who seem to have been conducting their own Epic Meal Time experiments. Admittedly, I am not a huge fan of bananas unless they are mashed up and blended into a fluffy batter and baked… so that’s exactly how I incorporated the rich banana flavour into this cupcake. Adding a layer of dulce de leche on top allowing it to seep into the cake was just the icing under the icing on the cake.
The best way to learn about a culture is by eating it, I always say. It’s so easy to be inspired when you learn more about a culture’s food and its history. Paired with my love for culinary challenges and my fascination with the cupcake’s versatility, finding and creating a cupcake recipe inspired by another dessert was something that excited me for the duration of my recent trip to London.
While I enjoyed the sights of London with its history, architecture, parks, and people, I felt most at home at the Borough Market where I picked up a small jar of pure Madagascan vanilla powder, a pinch of which would transform a simple buttercream into an aromatic addition to any cake. I was, however, unsuccessful in finding the right jam for me at the Market (I went on one of its lesser volume days). Then I was introduced to Fortnum & Mason where a modest jar of strawberry preserves waited for me.