Fandom Flavors: The John Watson

November 11, 2015

 

Fandom Flavors: The John Watson (BBC Sherlock inspired cupcake)

Earl grey tea cake, filled with a refreshing mint cream, topped with creamy Ginger-Almond buttercream and finished with a simple fondant cable knit jumper.

 

What you'll Need: (Makes 2 Dozen)

1 cup (1/2 lb) unsalted butter (Room Temperature)

2 cups sugar

4 eggs

3 cups self-rising flour

1 cup milk

2 bags or 2 tablespoons earl grey tea

 

What to Do:

  1. Preheat the oven to 350 F. Fill 2 cupcake pans with paper liners. Something pretty! Or just use brown. I won’t stop you.

  2. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Like, super fluffy man.

  3.  Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. I know this may seem iffy, but what happens is that while the oven bakes your batter, it also makes a sort of moisture that creates great tea flavor!

  4. Add the milk and the remaining flour, stirring until just combined. Note: I added a teeny drop of black food coloring, to give it a cool grey color. Shuddap, I wanted grey cake.

  5. Fill the cupcake pans 2/3 full. This cake rises a lot. You don’t want that suckah to overflow! Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. 

The Buttercream:

I love the flavor combination almonds and ginger. You could make this buttercream with a bit of ground almonds too, for crunch if you like!

  • 1 cup (2 sticks) unsalted softened Butter

  • 3 Cups Powdered Sugar

  • 1 Tbsp Freshly Ground Candied Ginger

  • 1 1/2 Tsp Almond Extract

  • 1 Egg White

  • ½ Cup Heavy Whipping cream

  1. Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.

  2. Add your egg white, whipping on medium-high speed again. Slowly add your almond extract and your ground ginger.

  3. Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes.

For John’s jumper, I rolled out fondant ¼ inch thick and etched some lines into it using a sculpting tool. Following your lines, indent smaller hatched lines going in opposite directions continuing all the way down your piece of rolled fondant. Using a small knife or cutting tool, cut out a jumper shape. Then, roll out 3 thin peices of fondant, about 3 inches long. Braid them together and gently roll them in your palm. Do this 3 times to create a the collar and wrist holes. ‘Glue’ together with a bit of water applied with a paintbrush.

This cake is light and fluffy, but the ginger frosting gives it a bit of a kick. John is no push over, ok? He was in the war. He needs a frosting with some jolt. The filling is minty and oh so british. He is one tasty cake.

 

Enjoy!

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