The Cupcake tier Recipe Arranged on a tiered cakestand, a dozen cupcakes make a spectacular centerpiece for any tea party. We like to bake them in silver or floral muffin cases. Serve one per person.
Serves 12
IngredientS:
For the glacé icing
juice of 1 lemon
13⁄4 cups confectioners’ sugar
For the chocolate curls
bar of white chocolate, at room temperature
bar of dark chocolate, at room temperature
Method:
1 Make a dozen cupcakes, following the recipe on page 288. You won’t need the coffee icing and walnuts.
2 To make the glacé icing, warm the lemon juice in a pan. Put the confectioners’ sugar into a mixing bowl and gradually add enough lemon juice to make a smooth glossy icing. Spoon the icing on to the cupcakes and leave to set.
3 Meanwhile, shave curls from the chocolate bars with a vegetable peeler.
4 Once the icing has set, decorate the cupcakes with a mixture of white chocolate curls and dark chocolate curls.
PREPARE AHEAD AND FREEZE
The cupcakes can be iced up to 1 day ahead. Freeze without the icing for up to 1 month.
DECORATING CUPCAKES
When it comes to decorating cupcakes, let your imagination run riot. But keep the tier looking elegant and classy not chaotic. Crystallized flowers look pretty, as do silver balls or silver hearts. Or decorate the edges of the cakestand with fresh flowers. The beauty of the cupcake tier is that you can match the decorations to suit the occasion. For a child’s birthday party, for instance, you could decorate one of the cupcakes with a candle. Sprinkles or tiny colored candies such as jelly beans and M&Ms also work well.
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| Cupcake tier Recipe |
