These little spring cupcakes are a sweet mix of orange cupcake, mango syrup and mango ganache covered in a fondant icing.
This is my first attempt at decorating a cupcake with anything other than a thick slab of butter cream or straight icing. I am the first to admit that I am not a patient person, and anything requiring fine motor skills is usually a little beyond me. But, from a distance, I am calling these cupcakes a success. Some are a little lopsided, but still not bad for someone who is all thumbs!
The taste however is out of this world, even if I do say so myself.
6 T/s Butter Melted
6 T/s freshly squeezed orange
finely grated rind from 2 oranges
2 cups SR flour
1 ½ cups sugar
Mango Ganache Ingredients:
200gm Cadbury Dream Chocolate
3 T/s Mango Syrup
1/3 cup Mango Syrup (additional) *see recipe
1 pkt white fondant
pink food colouring
Mango Syrup should be made ahead of time and cooled in the fridge. *See recipe
Preheat oven to 180 degrees.
Add all the dry ingredients to a bowl.
Add all the wet ingredients to the bowl of dry, and mix together by hand.
Spoon mixture into cupcake papers and bake for approximately 10- 20mins (depending on size).
To make the ganache, warm white chocolate in the microwave for 1min, stir and add the mango syrup, return to the microwave for 30 seconds or until mixture is fluid when stirred.
Cool the cupcakes on a wire rack. Once cooled, cut a circle from the top of the cakes and scoop out about 1 teaspoon of cake.
Using the straight mango syrup add about 1/3 of a teaspoon to each of the cupcake cavities.
Next take a teaspoon of the ganache and fill the cupcakes to the top. Try to ensure you have a smooth flat surface.
Open the prepared fondant and divide into 2 balls. 2/3 of the fondant will remain white. 1/3 will be coloured pink.
Roll out the white fondant and cut into circles a suitable size to cover the cupcake. Use a fluted biscuit cutter.
Gently cover each of the cupcakes with the fondant.
Dip a chopstick in pink food colouring and wipe the chopstick over the reserved ball of white fondant. Knead the colour through the fondant until you achieve even pink colouring.
Roll out the pink fondant and using a flower cookie cutter to cut flowers for each of the cupcakes.
With the remainder of the white fondant cut a smaller flower.
Using the pink fondant roll a ball to form the centre of each flower.
Assemble the flower in the centre of each of the cupcakes.
So why spring cupcakes??? They weather has been perfect for picnicking, and I loved the idea of a citrusy cupcake with a spring time flower on the top, to celebrate the start of my favourite time of year.
So please tell me, what sweet treat do you like to take on a picnic?