Green tea, Strawberry Lavender, and Red Velvet-oh my!

What do these 3 distinct cupcakes have in common (aside from the obvious answers i.e. they’re sweet, round, and their cupcakes etc.)?

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…They’ve all been made with vanilla bean cake batter as their base!

In my previous post: https://ohdarlingcakes.wordpress.com/2014/06/21/ruffle-cake-make-your-own/ I alluded to the rest of the cake batter being used elsewhere. With a vanilla bean cake batter as a starting point, I decided to make cupcakes with the batter that I had left from my ruffle cake.

 

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Matcha Green Tea Cupcake with a dark chocolate web on top

 To achieve this flavor:

I mixed 1-2 tablespoons of matcha green tea powder (from Ten Ren: http://www.tenren.com/greenteapowder.html) into the batter. Simply light, not-too sweet and delightful! Both green tea and dark chocolate in moderation have received endless praise about their antioxidants…so I guess this makes the cupcake slightly healthy? 😉

 

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– Strawberry Lavender Cupcake

 To achieve this flavor:

When I opened my fridge, I became inspired by the locally grown and made Ontario strawberry lavender jam I picked up at Farmer’s Daughter in Huntsville, ON. Check this link for more info: http://www.fresheverything.ca/products/index.shtml?pageid=1

Intrigued by its flavour and potential, I whisked a tablespoon of the jam into 3/4 cup of the vanilla cake batter. Mixing the jam into to the icing added a summer-like dimension to the cupcake. There was just a hint of lavender that wasn’t overbearing. It elevated the taste of the strawberry and complimented the vanilla bean.

And finally…

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-A Red Velvet cupcake with a fondant flower on top

To achieve this trendy favourite cupcake:

OK, as appealing as the red velvet cupcake is, for some reason I feel less impressed after finding out that it’s basically a lot of red-food coloring and hint of cocoa. (Did anyone else get that feeling or was it just me?) Nonetheless, it is still very yummy! For this flavour, I added 2 tablespoons of dutch cocoa powder and 2 tablespoons of red food coloring paste (Wilton-Bulk Barn sells them in a set for a reasonable price) to 3/4 cup of vanilla bean batter.  If I were making a larger batch, may I suggest the no-taste food coloring paste variety? (Emphasizing the paste because the watery stuff just isn’t as vibrant). It came out delicious and very “red-velvet” like. For the flower: I used a small gum-paste cutter but a small cookie cutter-works great with fondant. It just made it more cute. 🙂 You don’t even have to use fondant. You can mold Starburst candy (or any sort of taffy-like candy) into the shape you desire! So much fun.

Who knew that vanilla bean cake batter made such a great base for a variety of flavours? Has anyone else made cupcakes from left-over cake batter before?  What did you make?

Happy exploring and cheers to the ever versatile and scrumptious vanilla bean cake batter!

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Blessings!

 

 

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