Glee - Theatricality - Bad Romance - Lady Gaga Cupcakes

Rah-rah-ah-ah-ah!

Roma-Roma-ma-ah!

Ga-ga-ooh-la-la!

Want your bad romance

Gotta love Gaga!

And what way to better way to celebrate Glee's tribute to Lady Gaga than to make...

drumroll please....

Bad Romance Cupcakes!!!

Rah-rah-ah-ah-ah!

Roma-Roma-ma-ah!

Okay, I should stop now... but I keep hearing it in my head!!!

Since I love Glee, and I lurve Lady Gaga why not make Lady Gaga inspired cupcakes? My idea can not be achieved by buttercream alone so I made some fondant and used it to make the miniature Gaga, the iconic heels and the topsy turvy headresses. Everyone knows that Glee + Lady Gaga = Spectacular Theatricality!

These Hershey's Devils Food cupcakes were bare but with the help of a little "Theatricality", each cupcake has been transformed in true Gaga fashion.

Little Lady Gaga. Inspired by her sort of wide-eyed look at the beginning of the video. I curled each strand of her hair one by one. I almost wish that sugar craft apparatus that makes making fondant hair easier. I wish!

The Alexander McQueen Armadillo 10-inch heels. I'll write a tutorial on how to do this on my blog in a few days.

I almost dropped the little head on the floor while I was forming it. Good thing I was able to catch it with out damaging the face. Otherwise, I would have dropped this project entirely. The head was the most difficult to make!

It all started with a sketch

Happy Cupcaking!

Aikko

Pinoy Cupcake: Calamansi Cupcakes Frosted with Cream Cheese, Glazed with Bugnay Wine and Topped with Butterscotch Mini Cupcakes

Third installment of the Pinoy Cupcake Series.



Is it just me, or did you also noticed that the last 6 posts have something to do with chocolate? I think it's time to break the trend. This week I decided to focus on Calamansi - the Pinoy version of lemon.

We use it with bagoong when eating fried fish, with patis when eating liempo, I use it with salt when eating Chowking's Chicharap. Seldom have I heard of it being used to make dessert so I dedicate this week's post to Calamansi.



Why Calamansi? Why not.

Since there is no recipe for calamasi cupcake, I decided to look for a recipe for lemon cupcakes and found one at Martha Stewart's website. I just made made the necessary substitutions.



Calamansi Cupcakes

(adapted from Martha Stewart's Lemon Cupcakes)

Makes 24/325 degrees



3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

2 tablespoons fresh calamasi juice

1 cup buttermilk

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk and calamasi juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.



Because of the tangy flavor, it seems a cream cheese frosting would compliment this cupcake. My dilemma is, how can I make it more Pinoy? I decided to glaze it with a simple Bugnay wine (from Baguio) syrup then topped it with Butterscotch (from Bacolod) shaped like little cupcakes.

Bugnay Wine Glaze



½ cup Bugnay wine

6 tbsp sugar



Bring wine and sugar to a boil until mixture thickens.







Happy Cupcaking,

Aikko