Hello! No, I’m not dead. I haven’t been abducted. Aliens haven’t beamed me back to my home planet. Yet.
Something did happen to me though, that will adequately explain my long absence.
Something rather exciting.
It involved beautiful red and white flowers.
A Cathedral in all its finery.
Friends from near and far.
All looking utterly fabulous.
A night of crazy dancing.
A puppy that didn’t let me go.
My best girls all dressed up and gorgeous.
A brother who killed the dance floor.
A mother who held on tight when I needed her the most.
A father who lit up the room with his smile.
Some babies who looked cute enough to eat.
Like seriously, look at this one!
A magical, magical mini cupcake tower.
An adorable vintage car.
A sermon no one will easily forget.
A choir that moved us to tears.
A walk to remember.
And this wonderful man.
Have you guessed yet?
I got married! 😀
It’s been such an incredible experience, such an amazing time and everyone involved just made it the most memorable event ever for us.
Does that adequately explain my absence?
Okay okay congratulations and all that, but where are the cupcakes we came here for, I hear you ask.
Here they are!
I made these sinful, boozy Amarula cupcakes with adorable sugar moustaches adorning them 🙂
Because they’re dedicated to my husband who is rockin’ a pretty marvellous beard right now 🙂
The cakes aren’t too sweet, but have a hint of the creamy Amarula, while the buttercream frosting is loaded with the stuff so you can really taste the delicious South African liqueur.
For those who aren’t familiar, Amarula is cream liqueur made from the fruit of the African Marula tree, which incidentally elephants love to eat (how cute!) and it’s similar in taste and texture to the more well-known Baileys Irish Cream.
Here’s how to make them 🙂
Prep time: 10 mins
Cook time: 12 mins
60 g flour, sifted
60 g ground sugar, sifted
1 tsp baking powder
60 g butter, melted and cooled
1 tsp vanilla extract
1 egg, beaten
2 tbsp warm milk
4-5 tbsp Amarula cream
sugar decorations (optional)
For the Amarula frosting
60 g butter, softened
100 g icing sugar, sifted (plus more if needed)
5-6 tbsp Amarula cream (depending on consistency desired)
1. Preheat the oven to 180º C and line a 6-hole cupcake tray with paper liners. In a bowl, mix the flour, sugar and baking powder together. Add the butter, vanilla extract, egg, milk and mix well until you have a smooth batter. Stir in the Amarula cream and mix throughly. Spoon into the cupcake liners.
2. Bake for 10-12 minutes, then remove and cool on a wire rack.
3. For the frosting, mix the ingredients together, adding the Amarula a little at a time until you have a fluffy frosting. Add more icing sugar to thicken if needed.
4. Pipe or cover the cooled cupcakes with frosting and top with a sugar decoration if you like.
Thank you dear readers, for staying. I am back now. And I’m not leaving.