On a good day I quite fancy myself as an accurate predictor of baby gender. When my sister-in-law was pregnant, Beets had a dream that she was having a girl, and therefore I told my sister-in-law throughout her pregnancy that she was having a girl. And what do you know, I was right! So, guessing correcting, I did the required “I told you so” dance. Of course I am in Sydney and they are in London, so it didn’t have the same effect.
Next up was LL. I was convinced that she was having a girl, despite what everyone else said. I was right before, so of course I was going to be right again! She had a boy, and I was wrong. I was running on a 50/50 tally, which didn’t stop me from believing I could predict genders. My latest prediction was for Frank’s sister: I said “girl” again, and when she went into labour this morning I decided I was going to make her cupcakes to have in the hospital. But what colour to ice the cakes? I wisely asked Frank if he wanted to change his prediction to a girl, and if he thought I should ice the cupcakes pink. His response was: “ice them pink, and if you’re right you get to gloat tomorrow when we go in, and if you’re wrong we get to laugh at you.” Just before I was due to make the icing this evening we received a call from Mama C telling us that TW has just had a baby boy. And as sad as I am that I was wrong AGAIN, I am very overjoyed that little JTW is here safely, and that I hadn’t iced the cupcakes pink!
As citrus fruit is in season at the moment, and I have an abundance of the little darlings in my dining room, I thought I would make some orange and lemon cupcakes. I picked up some orange blossom water while on a shopping spree with Mama C, and was keen to try it. Proud Daddy MW loves any cupcakes I make, so I thought I’d give it a go and no matter what I would have an appreciative audience!
As a base, I used my ever-faithful vanilla cupcake recipe. I left out the vanilla, and added in the zest of two of Papa C’s navel oranges and a tablespoon of the juice. Once baked and cooled, I used an apple-corer to take out a little bit of the centre of each cake. A knife is normally recommended to hollow out cakes for filling, but I didn’t want to add too much filling so I only made small hollows. Once hollowed, I filled each cupcake with a spoonful of freshly made lemon curd and popped the top back on. I then make some buttercream icing with orange juice and 2 teaspoons of orange blossom water, and tinted it blue. Lastly I used a big star tip to ice buttercream swirls on top of the cakes.
I made 13 cupcakes, as I needed my honest-oppinion-giver to give it a taste test before I inflicted it on the family. I believe his response was: “mumble mumble mumble” *swallow mouthful of cake* “you done good.”
Seasonal cupcakes – adapted from basic cupcakes in “Little cakes with attitude” by Kate Shirazi
1 cup self-raising flour
1/2 cup caster sugar
1/2 cup margarine
2 large free-range eggs
1 tsp baking powder
rind of two oranges
1 tbsp orange juice
Preheat oven to 160 degrees C. Line a 12-hole muffin pan with cupcake cases. Sift flour and sugar into a large bowl. Plonk the rest of the cake ingredients and whisk away until pale and fluffy (I would use an electric whisk).
Plop a tablespoon of the batter into the cases and bake in the oven for 20 minutes until firm and springy to the touch. Remove from the oven and allow to cool. Hollow out with a knife, fill with lemon curd and put the tops back on.
Orange blossom buttercream icing
1 1/2 cups icing sugar, sifted
1/2 cup soft unsalted butter
1.5 tsp orange blossom water
1 tsp orange juice
Beat everything in a large bowl for a few minutes until light and fluffy. Add food colouring to your heart’s content. (I used royal blue colouring)