Just a quick one today.  I am back at work and don’t have a lot of time.  But if I don’t post something I might descend into an even deeper despondency.  The life of a just-returned-to-work-after-maternity-leave mother…

…anyone want to swap for a week or two?

Anyway…

This recipe hails from Anmarie’s wedding reception.  I need to get my act together and do a comprehensive post about her reception.  Soon!

For now you can find the recipe for the Wheat salad she served by clicking the link.  I have also done a tutorial for the Paper Money Roses we gave them.  And you may or may not remember the post I did about the Fabric hearts she used for decoration.

Now back to the Amarula Icing!

I baked one hundred and twenty cupcakes the morning before the wedding and then iced them all in the afternoon.

We (me and my mother-in-law’s old Kenwood) made five batches of vanilla sponge and six batches of Ina Garten’s Beatty’s chocolate cake.  I have no idea how much butter and icing I used for my Amarula Icing, but it was well over 3 kg in total.  And a whole bottle of Amarula…well, I might have tasted some…

You may, of course, use any cream liqueur.  Just remember to change the name accordingly :)

Amarula Butter Cream Icing Recipe

250 g butter

600 g icing sugar

100 ml Amarula

• Beat the butter until pale and fluffy.
• Add half the icing sugar and half the Amarula.  Beat well.
• Add the rest of the icing sugar and Amarula and beat A LOT.  The more you beat, the fluffier it gets.

If you want to make this in a different quantity:  for every 50g butter, use 20-30 ml Amarula and 120g Icing sugar.  30ml is strong, though, so try 20 first and have a taste!!

xxx dedri