I spend a lot of time browsing the internet looking at the creations of everybody else out there. People are so creative! Anyway, I usually end up liking an idea and deciding to come up with my own spin on it. So, when I saw cupcakes with pipettes full of a variety of liquids I had to make my own. Who doesn’t like an interactive cupcake?
After much umm-ing and ahh-ing I decided to make a vanilla cupcake and fill my pipette with honey. I also decided to make swiss buttercream for the first time in my life and I am proud to say that I was successful!
Cupcake was decorated with a chocolate ball and some French Earl Grey tea leaves.
Recipe as follows:
Cupcake component –
- 1 1/3 cups self raising flour
- 1 cup sugar
- ¼ cup butter, room temperature
- 1 large egg
- 1 teaspoon vanilla
- 1 cup buttermilk
Heat oven to 160 Celcius (fan forced). Cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until well incorporated. Add flour and buttermilk and fold until well combined. Fill into cupcake liners and bake for 18-20 minutes or until golden and springs back when pressed.
Swiss Buttercream recipe from here.
I got my pipettes from eBay, in case anyone was wondering.
To assemble, I piped the buttercream on with a star tip, popped a chocolate ball on the side and filled a pipette with honey and inserted it into the cupcake. I actually trimmed down my pipette as well because I thought I preferred it that way. Now that I’m looking at it again perhaps a longer pipette would have been more dramatic. Oh well – maybe next batch.
In case anyone was wondering, the honey did not leak into the cupcake, although honey is pretty viscous and I kept it in the fridge, which would have made it even more so. Perhaps with other liquids it may.