Stripey Iceberg Flavoured Cup cakes
I baked these stripey iceberg flavoured cupcakes as my contribution to a Gingerbeer cake carousal that took place this past weekend. Where, thirty-odd cake fiends gathered to unabashedly partake of a smorgasbord of homebaked confections. The Magic Faraway Tree, Land of Goodies does indeed exist as a demographic reality, its exact location secreted away in the hearts of twenty-five to thirty-five year olds up and down the country; manifest in threads on forum boards and the message inboxes on flash mobbers’ mobile phones.
The cupcakes were inspired by a picture of a stripey iceberg sent to me by a friend and our subsequent discussion about what it would taste like? We decided that, ignoring the danger of your tongue immediately sticking to the iceberg, freezing in an instant and consequently snapping off as you attempt to yell for help, the giant ice lolly would probably taste of a subtle layering of liquorice, meringue, caramel, green tea and salty, smooth peanut butter flavours.
I marbled the cupcakes with a two part vanilla and liquorice cake batter (I got the liquorice flavouring by steeping a couple of sticks of Panda in a leetle boiling water, overnight and some mashing with a fork to get it to completely dissolve into a thick, homogenous, velvety goo. After allowing the cakes to cool I dabbed a third of a teaspoon smooth peanut butter and a half teaspoon dulce de leche on each. I added a little extra salt to the peanut butter to take the edge off the sweetness of the dulce de leche. Then I piped on butter frosting flavoured and coloured with matcha (green tea powder) and garnished each with a meringue.
I also made these sweet shortcrust lemon tartlets to use up the egg yolks left over from whipping up the meringues.