For the last few days my family and I have been in Europe, Denmark more specifically, as we visit relatives and catch up with what’s new since our last visit. Although May is not our time of choice to visit (still a bit too cold for our taste), at least we got here in time to see Spring arriving in full force. It’s a lovely sight.
We are only staying here for less than two weeks, as work and school would not allow us to stay longer this time, so we are trying to make the most of our short stay, from getting our daughter to spend as much time as possible with her family, to packing loads of activities into these 10 days.
Yesterday we visited Legoland, which my daughter had been dreaming of for a long time. We had decided to postpone the visit until she was old enough to enjoy it and remember it, I have to say that it was money well-spent. She had a blast, and so did we. Kids grow so fast and these times are so precious.
And about the cupcakes: be forewarned that this is not really a recipe. I just decided to see if the Dominican cake could be served as cupcakes. To make the cake batter, filling and icing please refer to the recipe for Dominican cake. These post just shows some things that I found useful in adapting the Dominican cake to a cupcake “format”.
The decoration for the cupcakes is fairly simple – as I’m not an expert. On a base of suspiro (Italian meringue) I put a few pink royal icing flowers with edible silver pearls as center and some green royal icing leaves.
If you are interested in learning how to decorate cupcakes I recommend the Wiltonmanuals, they are excellent for beginners. If you are into baking I also recommend the Wilton kit,which I have. It is full of very useful tools.
To fill the paper cups I used an ice cream scoop, it makes for cupcakes of homogenous size and makes it easier to pour the batter without making a mess.
These are some of the paper cups already filled. With the amounts in the recipe for Dominican cake you should obtain about 3 dozen cupcakes.
Instead of the traditional pineapple filling I used strawberry preserve for the cupcakes (I bought the preserve at the supermarket). Just make sure you buy the ones with whole strawberries. I poured a teaspoon of preserve (half a strawberry) in each cup. As the batter rises in the oven the preserve sinks and the whole cupcake is infused with its flavor.
Here are the cupcakes at room temperature and ready to be decorated. As you can see they do not rise above the paper cup border, this was done on purpose as I wanted a flat surface to decorate. To smooth out the surface I used a mini offset spatula that comes with the kit mentioned above.
I made these for a friend on her birthday, so I added a little flag made from scrapbooking paper and a bamboo skewer to write a note to her.