I bought myself the new Crabapple Cupcake Bakery Cookbook by Jennifer Graham, and followed their Vanilla Cupcake with Vanilla Buttercream recipe to the letter. The result is a moist but on the coarse side, crumbed, cupcake (which tastes better on the second day) and a super sweet icing, which sets with a crust. For me the icing is nothing to rave about, especially as the icing is far too sweet in its plain state. I will try it again though but in a citrus or other flavour which will cut through the sugar. As the icing sets hard and it good for transporting it might be a good one for long transportation.
The decoration is their signature swirl, which they give instructions on how to do, and its fairly easy to follow, the swirl does take practice.Crabapple Bakery usually put sugar piped daisys and sprinkles on top. But you know me and my silver ball and glitter addiction.
I have the utmost respect for Jennifer and her family, they as far as I know have been a leader in Melbourne with regards to cupcakes, starting off with the markets, then working their way to a shop at the Parhan Markets and then opening a factory/bakery in Ferntree Gully.
Over the coming weeks I will be trialing more of their recipes and seeing what makes them so special.