In a large bowl, using a handheld mixer on medium speed or a wooden spoon, cream together the butter and sugar until smooth and creamy. Add the eggs, one at a time, together with a spoonful of the flour with the first egg to stop the mix from curdling, mixing well after each addition. Then fold in the remaining flour and the baking powder, mixing thoroughly.
Divide the mixture into three equal portions, putting each portion into a separate small bowl. Color one portion with the red food coloring and one with the yellow food coloring. Stir the rose extract into the red portion and the orange extract into the yellow portion. For the third portion, stir together the espresso powder, hot water, and ½ teaspoon sugar in a small cup until the espresso powder and sugar are dissolved, then fold into the remaining plain batter until evenly blended. Divide the mixtures evenly among the muffin cups, filling
Meanwhile, put the angelica strips into a small heatproof bowl, add boiling water to cover, and let stand until softened, about 20 minutes. (You’ll have a few spares in case of breakage.)
Using a paring knife held at a 45-degree angle, a small spoon, or a melon baller, hollow out the center of each cake, being careful not to pierce the bottom. In a small bowl, mix the
Whisk the cream by hand or with a handheld mixer on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with a star or plain tip and pipe a little cream into the center of each basket. Finally, bend each angelica strip into a half-circle to form a “handle” and gently push the ends into the sides of each cake.
© 2019 All rights reserved. Published by Weldon Owen.