Pretty…
The cupcake "cake" is my third attempt at duplicating the famous White Almond Wedding Cake from Swiss Confectionery in New Orleans. Cake version #3 was good, but still not Swiss (too dense). I’ll try again some other day, but the real purpose of the cupcake was to try different “filling” methods.
The Cone Method – I used a knife and cup a cone shape out of the top of the cupcake and then cut the “cone” off of the cupcake plug leaving only a cap.
Next I just spooned the strawberry jam into the cavity and covered with the cupcake cap.
I frosted using a standard buttercream recipe, then cut the cupcake in half to see the guts. Here is what the inside looks like using the Cone Method.
The next method I tried was the “Piping Method”. I made two perpendicular cuts in the top of the cupcake using a regular paring knife, and then squeezed the strawberry jam into the opening using Wilton Star Tip 21.
Don’t pipe too much or it will overflow.
Here is the inside of the “Piped” filling method. The piped method was quicker but I think I like the neat look of the “Cone” filling method. I guess it is just a matter of preference because they both tasted the same.
Here is the finished cupcake again. Don’t you just love the sparkly fruit? The recipe called for sanding sugar but I just had regular granulated sugar on hand. The sanding sugar would have look much more sparkly, but you have to work with what ya got. I also forgot to “sugar” the mint leaves. I’m such a scatterbrain sometime.
