It's tradition for me to make yummy cupcakes for my friends' yearly Grand Final BBQ. This year, I attempted to make the most complicated cupcakes yet. From VCTOTW, Orange Pudding Cupcakes with Orange Creamsicle Icing. My version of the cupcakes consisted of three elements - the cake, the pudding filling and the icing.
I made the cakes and the pudding the night before and made the icing in the morning. I iced the cupcakes after I got to the BBQ as I didn't want to risk them looking like crap by the time I walked the two blocks to my friends' house. (The forecast was for rain and hail!)
The cupcakes didn't end up being as difficult to make as I had feared. The only major obstacle I had was finding a suitable replacement for Crisco vegetable shortening. After searching for coconut oil, I finally found some at an Indian grocery. I made the icing with the coconut oil replacing the shortening, and it was absolutely foul. I'm not sure if the bottle I bought was off or if coconut oil always tastes that way, but I had to ditch it and start all over. In the new batch, I simply doubled the amount of Nuttelex and it worked fine!
I also found that with cupcakes where there some sort of filling, it is cleaner and easier to use some sort of test-tube-shaped object to poke the hole, rather than a finger. The holes I poked with my finger were more messy-looking and a lot of the cake ended up coming out of the hole.
My piping back skills have slightly improved from last time, but still have a long way to go. Oh, and I sprinkled some Tahitian Vanilla salt from the amazing Gewurzhaus on the top of each cupcake for a bit of something extra. Behold: