These cupcakes were made using Montezuma’s Organic Very Dark (73%) chocolate, local organic beetroots and, as always, Scottish butter and eggs. The buttericing topping includes freshly juiced ginger and finely chopped preserved stem ginger as well as a splash of ginger syrup.
Two boxes of 6 available.
These are chocolate cupcakes with a rich peanut butter filling and chocolate ganache topping.
sold
Something I’ve been quite excited by recently is embossed icing. These are the first two designs that sprang to mind, but expect to see a lot more in the near future.
Orange Cupcakes with white embossed icing
Chocolate Cupcakes with red embossed icing
Thanks again to Holli for the photos.
Last year I was reading a lot about New York Red Velvet cupcakes and made a few investigative batches. The bright red colour looks fabulous as a contrast to the smooth white cream cheese frosting so when my sister brought sent me a message asking if I had wanted to make some cakes for her to try out her fancy new camera on, Red Velvet sprung to mind. I immediately decided on doing a gateaux rather than cupcakes, for the aesthetics, however, now that I’d gotten over my initial inquisitiveness, I just couldn ‘t bear to add that much food colouring to a sponge cake. It’s funny, but it seems totally harmless and fun in cupcakes, but so wrong in a gateaux. I’d read a few comments on other websites about people using (or wanting to use) beetroot to colour red velvet cakes, although I’d never actually read a recipe which accomplished it. This in mind I set about creating my own naturally red velvet cake. Nothing but beetroot was used to colour it, and I substituted the often sickly cream cheese frosting for my white chocolate buttercream and this is the result.
Not as red as its American cousin, but so moist and very tasty. Nobody had a bad word to say about this cake so, while I admit it is not as vibrant as the coloured cupcakes, I count it as a success.
Picture courtesy of Holli.
Despite looking exactly like a normal, unassuming kit-kat, this tastes and smells very strongly of apples…or an ester with strong appley characteristics. Perhaps the most baffling kit-kat experience yet!
Each flavour is available as a box of 6. As usual, cost price cakes are sold on a first come, first served basis.
Vanilla cupcakes with sweet red bean paste filling and vanilla buttercream
Green tea and pomegranate cupcakes with white chocolate frosting
The picture doesn’t really convey quite how yellow this Kit-Kat is. It’s very presence brightens up my desk. Taste-wise, it is an interesting experience. The overriding flavour is that of the wafer biscuit but there are creamy hints of sweet potato and another tangy flavour I can’t quite identify which prevents it from being too sickly. However, if I hadn’t seen the package, I’m not sure I would be able to guess what flavour it was. It put me more in mind of McVitie’s Gold biscuits than of sweet potatoes.
I love tea. A lot. I’m ashamed to admit it but I really can’t get through a day without at least one cup of tea. However, I have never been a tea and biscuits sort of girl. Tea and cake, definitely, count me in, but biscuits never cross my mind while I’m waiting for the kettle to boil. That said, when I found a tea flavoured Kit-Kat, I had to try it. Upon tasting it, I am sad to say that I was disappointed. There was perhaps the faintest hint of bitter tea if you tried very very hard to taste it but otherwise it tasted exactly like a regular Kit Kat. Just as well I like regular Kit Kats then.
NOTE: Interestingly, I had a sip of water 10 minutes later and there was a faint after taste of tea.
I’m currently working on a red bean paste cupcake but can’t quite make a decision on the frosting. The cupcake itself is going to be a vanilla bean sponge filled with red bean paste but as for the frosting there are so many choices. Vanilla bean, red bean, dark chocolate, mango buttercream, coconut buttercream, crushed pineapple cream cheese frosting, green tea/macha . How to choose?! Perhaps the only solution is to make them all in the smallest possible batches and taste test them. One thing I have learned from this little Kit-Kat is that too much sweetness can be a bad thing. While the aftertaste is pleasantly beany , the initial flavour is cloyingly sweet with flowery undertones that I’m not too fond of. Worth trying, but I won’t miss it terribly once it has gone.
