Whitecurrant Cupcakes with Decadent Icing

As promised, here is  a lovely picture of my delicious white-currant cupcakes with swathes of vanilla buttercream. Delicious! I am taking the remainder to Kate’s tonight for us girls to enjoy with pink wine and Hugh Jackman on the TV. I am inordinately excited about the film, which clearly indicates I haven’t  seen enough heavenly male torsos in the past few weeks!

No recipe to post today – I used the unusual (more milk than butter) recipe from Hummingbird Bakery. I’m not totally happy with writing this up on my blog, but someone else has written it up here. I would definitely recommend the book though, as the pictures are beautiful and the recipes legendary. I look forward to trying out more in the coming weeks.

Whilst the cake method was revolutionary, the buttercream icing was just buttercream icing – butter, icing sugar, milk and vanilla. So simple but so effective! I realised I have definitely been a bit tight on the mixing time for the icing – I wouldn’t do it for any less than 4 minutes now!

As a complete aside, I much prefer the American “frosting” to the British “icing”. Whilst both cold and wintry in feel, I just get this huge burst of “Mmmmm… yummy” as soon as frosting is mentioned! This is much the same, I suppose, to my preference for “thrifting” over “being a tight bugger and shopping for bargains”!