All of our things from London arrived last week. I spent pretty much the whole weekend unpacking and putting it all away. I was also cursing that we’ll have to pack it all up again in about 11 months! I’m trying to push that very far from my mind. Moving international is a pretty big hoopla and our stuff arriving was nothing less than that. I felt pretty triumphant that when the movers arrived I noticed we were missing the box of our important family heirlooms and only because of my stubbornness they went and found OUR box at their previous drop off (how professional of them!). Well, my triumphed-ness was short lived. After I unpacked everything I noticed that some of my clothes were missing. Not only did the movers almost lose our family heirlooms they lost ALL of my work clothes. It was of course not the box filled with cheap clothes from Primark but all of my suit jackets (what am I going to do with half a suit?) and I’m so gutted my favorite party dresses from Monsoon were in there too. I definitely won’t be able to replace those. I’m holding my breath that when I call the moving company today they will be able to get the box (I presume it’s with the same guy that had our family heirlooms!). If not I’m probably going to cry and there will most likely be some yelling. I was so mad that I could hardly sleep on Saturday night! To take my mind off it all I made these pretty Candy Corn Cupcakes. There is an office bake off on Thursday and I’m hoping to wow all my new colleagues with these and another batch of secret cupcakes. It felt so good to jump in the car and run to Michael’s to buy some food coloring :) Previously I’d have to walk half a mile to the tube station and then find a store open on Sunday. I wanted the colors to come through and be the star of these cupcakes so I made an easy vanilla pound cake cupcake and topped it with a super light and creamy cooked frosting. For contrast I used almond extract in the frosting.
2 cups cake flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3 eggs, at room temperature
1 tbs vanilla extract
1/3 cup sour cream
1 cup whole milk (I used skim)
6 tbs flour
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/4 tsp almond extract
- Preheat the oven to 350 F and line a muffin tray with paper liners. In a medium bowl whisk together the flour, salt and baking powder. Set aside.
- The the bowl of an electric mixer beat together the butter and sugar for 5-6 minutes until light and fluffy. Add in the eggs, one at a time, and scraping down the sides of the bowl as necessary. Add in the vanilla.
- With the mixer running on low add in the flour and sour cream in alternating batches. Divide the batter evenly and add a small amount of gel coloring to each bowl and stir thoroughly.
- Add one scoop of yellow batter and one scoop of orange batter (each cup should be 3/4 full). Bake for 20-22 minutes.
- Make the frosting. In a small saucepan over medium heat combine the milk and the flour. Stir continuously until the mixture is warm and thick (should not be liquid or runny at all). Remove from the heat and place in the refrigerator to cool completely.
- In the bowl of an electric mixer beat the butter and sugar together for 5-6 minutes until light and creamy. Add in the cooled flour mixture and beat for 5-10 minutes (don't worry if it looks like the frosting has separated, keep mixing). Add in the almond extract.
- Pipe a swirl on top of each cupcake.