Time for more baking today! Finding time in my bizarre work schedule has been hard lately, but I'm glad I got chance to try these.
To start, I had to replace my curdled milk with fresh milk. Good start. This was simmer on the hob with melted butter and camomile tea bags for a few minutes. It smelt like slightly fragrant custard which was amazing. The infused mixture was separated 1/3 to 2/3 and put in the fridge to cool for twenty minutes. This is aided if you remember to shut the fridge door...
Next I weighed out the caster sugar to be beaten into the larger proportion of the butter and milk mixture and beat them together using the Kenwood mixer. Next to be added was three eggs and the vanilla extract. I used the wrong sized spoon and ended up adding almost three teaspoons instead of one and a half teaspoons of vanilla, but worse things have happened.
The flour, baking powder and salt were weighed out in a separate bowl and stirred together before folding into the wet ingredients. This was beaten together until it became a smooth thick batter with dropping consistency. The batter was divided into the twelve cupcake cases ready for baking.
These baked for fifteen minutes until risen, golden brown and cooked in the middle. Meanwhile I made the butter icing with the remaining butter and milk infused mixture. Icing sugar was slowly added until it reached the right smooth consistency.
I decided to give the piping bag another try. I was confident the butter icing was the perfect consistency this time. And it actually worked! The only drawback was that I was running out of icing after only four cupcakes and there was no more infused butter. So I went back to using the palette knife.
A bit shoddy and mish-mashed but I'm still learning the art of cake decorating. I'm definitely much better at the baking side of things. Considering I don't like tea, I was quite surprised by how much I liked these cupcakes and I licked out all the bowls and piping equipment!
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