S2E1 Signature: Cupcakes

It's time for season two, and it's cake week again! I am so overwhelmed by the immense support I have received over over the past week, and I am so excited to say that today's bake was actually commissioned! This week I received not one, but two requests for commissioned bakes, and it just so happens that they both fit within the criteria of my challenge: cupcakes today, and a cake at the end of the week. If someone wants to buy my technical bake as well (Battenberg Cake), let me know! 

Today's challenge is to make 24 professional-looking cupcakes in two hours. The cupcake and the icing must be different and complementary flavours, and I am allowed to make up to two cupcake varieties. As this bake is for a client, I asked for flavour requests and was offered coconut, vanilla, and/or matcha. The cupcakes are for a birthday gathering, and I decided that since matcha can be a hit-or-miss flavour for some people, I would make two varieties of cakes, one with matcha, one without.

So here's the plan:

• Matcha cupcake with vanilla buttercream
• Coconut cupcake with chocolate buttercream

Let's do this!

Two hours on the clock.

I started with my coconut batter. I measured out my dry ingredients, separated my eggs, and whipped my butter and sugar together. 

I added my egg whites and vanilla, and then added coconut cream, which I used instead of sour cream to make these cupcakes dairy-free but also to boost the coconut flavour.

I added the dry ingredients and coconut milk and mixed until I had a smooth batter. Then, I folded in my shredded coconut with a spatula.

I carefully spooned the batter into my cupcake liners, trying to be consistent with the level of batter in each.

And then they went into the oven and I got started on my matcha batter. I started by whisking my dry ingredients together.

Then I added my oat milk and oil, mixing until it was smooth and thick.

Finally, I added my eggs and vanilla, folding the batter gently to avoid over-working. I set the batter aside while I waited for the coconut cakes to bake.

Don't let the colour fool you, this smelled amazing! Unless you don't like matcha, in which case, go ahead and let the colour fool you. I admit it does look like something Shrek would enjoy.

Next, I got started on my chocolate buttercream. I used the same recipe for this buttercream as I used in my season 1 cake week showstopper because it is hands-down the best buttercream I've ever made. It starts by whipping the butter for two minutes and then adding powdered sugar, cocoa, vanilla, and milk. Once the ingredients have been safely combined on low speed, the mixture is then whipped at the mixer's highest speed for two whole minutes. The result is phenomenal!

While the buttercream was whipping, the coconut cupcakes came out of the oven. I moved them to a cooling rack, re-lined my tin, and got my matcha batter ready to go into the oven.

Finally, I made my vanilla buttercream. I used a new recipe for this one but I followed the same method as my chocolate icing and it was well worth it. 

By the time my buttercream was done, my matcha cupcakes were ready to come out of the oven. I let them cool for a minute in their tin while I filled my first piping bag with the chocolate buttercream. 

Now comes my favourite part: assembly!

For a finishing touch, I melted some white and dark chocolate to drizzle over (white for the coconut and dark for the matcha) and sprinkled coconut flakes over the chocolate buttercream.

I put the cakes in their carrier boxes and they were ready for pickup! 

Time: 1 hour, 47 minutes

I'm very pleased with how the cupcakes turned out. I think they look classy! My only gripe with their presentation is that I think I went a little too crazy with the white chocolate drizzle. I would have liked a simpler decoration (maybe a square of chocolate pressed into the side?) so that the definition of the buttercream swirl was not hidden. 

That being said, it's judgment time!

Matcha and vanilla cupcake:

I love this cupcake. I think it looks so elegant, and it tastes great. The matcha flavour came through nicely and was not hidden behind the sweetness of the vanilla frosting. Evie agrees, even though she is not a fan of matcha. 

Coconut and chocolate cupcake:

As I said above, I am frustrated by the way that the white chocolate hides the definition of the buttercream on this one. The taste of this cupcake was very good. The coconut flakes inside add an interesting (in the best sense) texture, making this cupcake resemble a coconut macaroon. I found that the buttercream on this one was a bit too heavy, but Evie said that it didn't bother her at all, which is big, because Evie doesn't like icing. 

It's a win! What a great way to start season 2. This bake was so fun, and I feel so incredibly grateful that people are wanting to pay me to do something that I love so much! 

If you have an event coming up and need baked goods, please feel free to contact me! I am always excited to bake for people, and I am always looking for a reason to experiment with new flavours and baking for dietary restrictions. 

Recipes used:

Matcha cake: https://chelsweets.com/2019/05/20/matcha-cupcakes/

Coconut cake: https://sallysbakingaddiction.com/coconut-cake/

Chocolate buttercream: https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

Vanilla buttercream: https://belleofthekitchen.com/the-best-vanilla-buttercream-frosting/