Heart Polka Dot Macarons & Vanilla Bean Blueberry Cupcakes
INGREDIENTS
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For the macarons: (if you are a beginner with macarons, read up and practice plain macarons first. BraveTart has lots of useful advice and info on the subject)
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100g aged egg whites (you can use fresh eggs too, just make sure they are room temperature. I always use fresh these days, and zap it in the microwave on defrost for 10 seconds)
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110g almond meal, at room temperature and well sifted
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200g icing/confectioner's sugar
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50g caster/superfine sugar
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Optional: 1 tsp powdered egg whites (available from The Essential Ingredient), helps to stabilise egg whites but is not necessary
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To decorate: blue/green food colouring (powdered or gel), white sprinkles
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For the cupcakes:
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1/3 cup freshly squeezed orange or mandarin juice
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2 eggs
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125g (1 stick plus about 1 tbsp) unsalted butter, at room temperature
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155g (3/4 cup) sugar
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225g (about 1 + 3/4 cups) self-raising flour
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1/4 tsp vanilla extract
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1 punnet (150g) fresh or frozen blueberries
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For the vanilla bean icing:
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250g unsalted butter
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575g (about 4.5 cups) icing sugar , sifted
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1/4 cup milk
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1 vanilla bean pod, seeds scraped and pod discarded (or 1 tsp vanilla bean paste/vanilla extract)
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(I also added a few drops of natural pink food colouring for decoration)
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