“A girl should be two things: classy and fabulous.”
Coco Chanel
Making cupcakes, I feel, is an art. It is modern but classic, it is humble but dramatic and it is – by all means – cheeky and ladylike. There is more true sex appeal in a well thought through cupcake than it is in the usual measurements. I am a classic woman: a wife, a lover, a worker, a chef, a rock. Therefore, I do not need make up to prove my womanliness. I can convey just as much ladylike appeal baking a cake or eating one than “modern” others applying false eyelashes…
“Dress shabbily and they remember the dress; dress impeccably and they remember the woman.”
Coco Chanel
Being able to make cupcakes for people who appreciate it, I feel, is a gift. When I am baking a present, I always consider the likeness of the person and the bake, as my main drive. This particular recipe is devoted to a real Irish lady, Maria. She is pretty and decorative, with years of heritage in her unquestionable behaviour and style that she would have learnt from her mother and grandmother and so on…She has traditional values, true moral courage and an admirable virtue, it is my honour to know her. She, however, has a loveable crazy nature underneath and proper sense of humour, just like this playful cupcake…
“I’m no model lady. A model’s just an imitation of the real thing.”
Mae West
Caramel cupcakes recipe (makes 12 cupcakes)
12 pieces chocolate bonbons, frozen
190 g white chocolate
125 g butter
120 ml milk
105 g dark brown sugar
2 teaspoons vanilla
1 egg
190 g self-raising flour
A pinch of salt
Method
Melt together your white chocolate and butter in the microwave (do it gradually). Mix in the brown sugar, followed by the milk and vanilla, then whisk in the egg and finally fold in the self-raising flour. Using a jug pour some mixture into cupcake cases, place a frozen bon-bon into the middle than fill the cases 3/4 full. Bake in the oven at 160C, until springy when touched (or insert a knife into side of one of them – not the middle as it would touch the bon-bon – , if they are done it will come out clean).
To make the caramel frosting recipe mix together 115 g butter, 115 g mascarpone (at room temperature) with 200 g dark brown sugar, a pinch of salt and 300 g icing sugar on high-speed for 5 minutes, until it looks smooth and fluffy. Pipe onto you cooled cupcakes. Optionally sprinkle with crushed sea-salt and drizzle with extra caramel.
Just a selfish addition…Maria’s son named me “The best baker ever” after tasting this cupcake…this comment would worth a try of recipe, don’t you think?
When Judit bakes...bread and better.. 