I’ve surprised myself a bit with this post, although it is late already, and I’m not sure how much it’s worth. I’ve been sick the last few days, so my motivation to bake (or do anything for that matter) has been pretty low. But I had these kaki/persimmon fruit in my fruit bowl and they were looking pretty ripe, so I pulled out my Cupcake recipe book and had a look at what Gail Wagman had to offer.
While her recipe originally includes nuts, I omitted these because 1) I’m not a fan of nuts in cakes, and 2) I had no nuts in the apartment.
The cupcakes turned out quite good, moist and mostly tasting of the cinnamon and ginger spices that went into the mix, rather than the kaki fruit. My hunch is that the fruit was actually too ripe to do anything with, but I thought I’d give it a try before putting it all in the bin. So the cupcakes are yummy, and I mixed up the frosting to go with it: orange cream cheese.
It looked fine, and I chilled it for the required 1 hour, but everything went downhill after that. As I scooped it into my piping bag (I thought I’d make some pretty swirls, as I’ve got a swirly cake planned for later next week), it started dripping out the bottom. Clearly, the icing was the wrong consistency. I tried to swirl it on to some of the cupcakes anyways, but it just dissolved into a generic blob.
So I shall keep my cupcakes nude, and therefore rename them muffins. I don’t doubt they’ll disappear quickly, as they’re good enough to eat for breakfast!
I will be back on form with a proper cake next weekend, as it’s my birthday on Thursday, and I’ve been dying to bake a red velvet cake (for any occasion). So there, you have a sneak idea of what’s coming next!
Thanks for stopping by, and see you next week for a more exciting cake!