Cupcake Bruxelles
Vira Bhakta
The best cupcakes must have a dough mellow, airy and slight. If you choose to incorporate a heart into it, then the heart should be melting. The basis of course is to make your homemade cupcakes, and to choose your flours and ingredients. Favor the fresh and the quality.
Want to enjoy succulent and outstandingly, stunningly tasty cupcakes? I have the right address for you! Lilicup! This cute little store is located next to the Chatelain square, a very cute area in Brussels, not far at all from the Louise Avenue.
You can keep them up to 3 or 4 days after the purchase and enjoy eating them at home. If you want to host a party or a reception, it is also possible to order them, as they do sort of a catering business.
I patiently waited in line as I decided which cupcake to order. It smelled so good in the shop. The gentleman in front of me in line says he visits The Cupcake Collection all the time and gave me his top choices. They offer classic flavors as well as premium choices like coconut crme and peanut butter mousse. If you really want something unique then their specialty cupcakes, like Butterfinger and Italian wedding cake, are for you.
I don't remember any more when I made this cupcake. I would say it was atleast half year ago. There was a time when I baked a lot and that was the time when my daughter was still in school so when she came home in the late afternoon from school , I often baked something and sometime she brought her friends with her so then it was like double whammy one could bake as much as one wanted .But now she is in college and comming home only on weekends I hardly bake anything. Some of you might remark why I am not baking just for me and hubby. I would have if hubby and I were super thin. But alas that is not the case, I think we are so hard trying not to indulge in sweets as of the ever lasting fight with the expanding waist line.
These bite size cupcakes are really good if you are having a party and you want to serve something yummy, delecate looking and beautiful.I am sending this to Meeta's which is hosted this month at Paulchens Foodblog.I love this cupcake recipe as you know, I have made with the same recipe another cupcake but then with a totally different topping.
1 cup (126 g )selfraising flour1/2 cup (126 g ) sugar ( I used 80 g sugar)1 tsp baking powder1/2 cup ( 126 g) soft butter2 eggs1/2 cup ( 50 g ) ground almonds1/2 tsp almond extract or to taste
For the icing.
1/2 cup ( 130 gm) soft butter
1 1/2 cups ( 260 gm) powdered sugar
Preaheat the oven to 350 F or 180c.
Put baby muffin cases in a muffin tin.
Put all the ingridients into a bowl and beat untill well mixed.
Divide the mixture among the muffin cases and bake for 8 to 10 minutes or untill the cakes are well risen and springy to touch.
For the Icing.
1/2 cup ( 130 gm ) butter
1 1/2 cup ( 260 gm) icing sugar
2 tsp lemon juice
edible food colouring.
Decoration of you choice to decorate.
To make the icing put the soft butter znd beat untill really light and fluffy.
Add the sugar and the lemon juice and beat to make a very smooth icing that is stiff enough to pipe.
Pipe them to the cooled cupcakes.
Since we were already in the Katipunan area for Chubby Chicken, we decided to stop by Maginhawa to grab some milk tea. Driving along though I was distracted by this bright pink tarpaulin that announced the soft opening of a new dessert place. And this is how we found Frosted.
From this batch, Carina got the Mr. Grey (Php 65) and just by the name you know it has to have Earl Grey tea in it. I liked how light and sweet the frosting tasted but how intense the Earl Grey flavor was in the actual cupcake.