So it has been light-years since I’ve posted, and I’ve missed the rush of Blogging every week so much. But finally, the summer has arrived in England and exams are over! In fact my whole degree is over; I’m no longer a student! In honour of the Queen’s Jubilee celebrations I’ve been putting a twist on afternoon tea classics by recreating their flavours into a cupcake. The Bakewell Tart is never far away from the repertoire of English tea time treats and recipes date back as early as 1845 in Eliza Acton’s recipe book. Here I have added a psychedelic frosting to bring the cupcake into the 21st century.
I created the filling by melting (yes, melting) marzipan (almond paste) in the microwave for around 50 seconds. Working quickly I added whipping cream to the warm marzipan which created a fantastic almond custard that I could use as the fondant centre. I think the filling for the cupcake really represents the Bakewell tarts signature frangipane filling. The maraschino cherries were incorporated into the batter, and ground almonds were also added to the batter to increase the flavour and make the sponge slightly more dense.