Long live the cupcake!

There was a time, not so long ago, when I wouldn't have thanked you for a cupcake. 

As pretty as many of them are, a cake that often has more decoration than sponge doesn't really do it for me.  I can be left feeling a bit ripped off, not to mention that it can be a bit of a sickly sweet affair.  

I certainly wasn't of the mind that I wanted to be regularly baking and decorating large quantities of cupcakes.

Surely though," you may well suggest, "someone who starts a business along the lines of Teatime Vintage should have been expecting to be baking cupcakes on a regular basis shouldn't they?".

Well, call me naive if you will, but no, not I. 

My grand plan had been to stick to 'full size' cakes made from natural and locally sourced ingredients wherever possible.  I am happy to go 'mini' if we are talking about an individual Victoria Sponge or lemon drop.  And I can't fault a homebaked macaroon or french fancy.  But cupcakes?  No thanks.  Not for me.  No Sir-eee.

All well and good.  Except I am now a baker of, lover of and fan of, the cupcake.

So why the change of heart?  Well, we were asked to provide cupcakes at a Jubilee Market a few months ago and then again in hosting the tea party at a large vintage fair.  Now, I may have my baking principles but I'm not an idiot - we are a new business and we need the exposure.

So, I set about looking for a compromise.  I wanted to produce a more 'rustic' looking cupcake.  The flavours and ingredients needed be as seasonal and natural as possible just as with any of our other cakes. 

The look and recipes of the fabulous Hummingbird Bakery cupcakes became my (not-so-secret) weapons.  Lavender, vanilla, lemon, strawberry cheesecake are up there among my cupcake flavours of choice. 

Rather than a heavy dollop of piped icing I've mastered the pallet knife application of butter-creaming the deliciously gooey sponge offerings which are then topped off with such delicacies as a sprinkle of lavender blooms, grated lemon zest, fresh strawberry slices, whole raspberries or shavings of chocolate.

The Vintage Tea Party (hosted by Teatime Vintage)
 at Sheffield Vintage Fair, July 2012

I have to admit that these 'pretty and rustic cupcakes' - which sit happily along our other cakes - taste divine.  And the family love them so I'm baking them all the time now, for both work and pleasure. 

And so, however you like yours, join with me people when I stand tall and proud and say... "all hail the cupcake, long may you reign!".