All posts tagged Wedding

Twinings have teamed up with the celebrated food blogger and cook from the British Larder Suffolk, www.britishlarder.co.uk. We have filmed Maddy “at home” in suffolk baking this wonderful recipe inspired by Twinings Royal Wedding Blend Tea. Royal Wedding Blend of White Earl Grey and Rose, Rhubarb Cupcakes; White Chocolate Frosting (makes 12) Cupcakes 100ml cold water + one tea bag, leave to infuse 150g Rhubarb cut into 1m pieces 100g caster sugar 150ml natural yoghurt 3 large free-range eggs 175g melted unsalted butter Vanilla 1tsp rose water 175g light brown sugar 140g self-raising flour 1tsp baking powder 100g ground almonds Preheat the oven to 180°C and place 12 cupcake cases into a muffin tin. In a small sauce pan mix the rhubarb, sugar and infused tea, dissolve over low heat, bring to the simmer for 1 minute, remove form the heat and leave to cool. Mix the yoghurt, eggs, melted butter and vanilla in bowl. In another bowl mix the flour, baking powder, sugar and almonds, make a well and pour the liquid in the centre, mix until blended, do not over work the batter. Spoon a tablespoon of the mix into each muffin case, drain the rhubarb and divide it amongst the cases, top with the remainder of the cake batter. Bake for 20 — 25 minutes in the preheated oven. Let the cupcakes cool on a cooling rack before applying the frosting. White chocolate Frosting 100g white chocolate, melted 140g unsalted butter, room temperature 240g icing sugar Cream the butter and half the icing …

Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world’s premier culinary college. Culinary school chef instructor Alison McLoughlin demonstrates how to create a floral bouqet out of cupcakes. For more information about our cooking school, please visit www.ciachef.edu.