“Cookies and Cream Cupcakes” from “The Primrose Bakery Book”

This recipe was a special request from Nicholas, to make for his 9th birthday party. I’m sorry to deviate from our usual format. Frankly, though, if I were to record the conversation of Nicholas and his friends at cake time during the party, there would be *a lot* of discussion about films, superheroes, football and other subjects and no discussion of cake. So this is my recap of the recipe.

The boys LOVED it. The adults liked it more than we thought we would, but it still wouldn’t be a firm favourite. They did look pretty, though.

The chocolate cupcake itself was fine. However, the recipe itself was a bit of a faff, involving multiple bowls, the separation of eggs and the beating of egg whites. The chocolate cupcake recipe that I usually do, which doesn’t involve any of those things, is just as good and not nearly as big a hassle.

Also, to file under “forewarned is forearmed” because you’re beating egg whites to add some structure to the cake itself, I did find that they collapsed on themselves once they cooled down a bit. This could have been operator error, and they still tasted fine, but certainly it’s not a good look.

Finally, a word on the icing. This is not a traditional buttercream icing. You are, in fact, making the American delicacy called “Fluff” (it seemed to me), which is ultra sweet, sort of fluffy and also readily available to buy on Ocado. The good news for me is if for some reason I can’t find it, I’ll know how to make it, which is important to anyone who wants to make Whoopie Pies, as it’s used for the filling.

But as a cupcake icing, I have to say I wasn’t convinced. I think a buttercream icing works better for a cupcake. It wasn’t terrible, I just think there’s better options.

So in summary: the sun shone for our party, the boys liked the cupcakes, and a wonderful day was had by all. But I probably won’t be making these again.

“Cookies and Cream Cupcakes” from “The Primrose Bakery Book”