Do you think I am an automaton?–a machine without feelings? and can bear to have my morsel of bread snatched from my lips, and my drop of living water dashed from my cup? Do you think, because I am poor, obscure, plain, and little, I am soulless and heartless? You think wrong!–I have as much soul as you,–and full as much heart!…
—Charlotte Brontë
Oh, Mr. Rochester. Hard for me not to adore his intensely romantic soul. Charlotte Brontë’s Byronic hero in Jane Eyre is truly unforgettable. He is passionate, intelligent, mysterious and, quite frankly, a bit of a challenge. Over the years many actors have recreated the role for both stage and screen. My favorites are Michael Fassbender, Toby Stephens and Timothy Dalton…in that order. Fassbender tops my list because along with required passion and loneliness, he brings a brooding wit. The cunning way in which he nudges Jane to acknowledge her feelings is played with a wonderful depth of emotion.
I believe that the great romance between the two main characters in this book can be enjoyed by both women and men. When Jane declares herself his equal I always applaud. Aren’t we all seeking a partner who sees us as their equal in every way?
Inspired by Jane and her Mr. Rochester, I decided to head into my kitchen and whip up these cupcakes. Hope you enjoy them. I really love the edible lace!
Decoration
Strips of ivory color edible cake lace
White sparkling sugar sprinkles
Raspberries
Plastic straws
Faux butterflies
Small white flowers
1/2” white organza ribbon
Vanilla Cupcakes
2 cups unbleached all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
Place rack in the middle position and preheat oven to 350 degrees fahrenheit. Next, in a large bowl, combine the sugar, flour, baking powder and salt. Then add in the rest of the ingredients, and beat with an electric mixer until smooth. Pour the batter into lined cupcake pans.
Bake for 18-20 minutes until an inserted toothpick comes out clean. Let cool and decorate.
Vanilla Buttercream Frosting
2 cups powdered sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
First, with an electric mixer, beat the vanilla extract and butter in a medium bowl. Then slowly mix in the powdered sugar, and beat. Now pour in the milk. Lastly, using the electric mixer, beat the mixture until it is smooth and fluffy.
Frost each cupcake. Now measure an edible lace strip around a cupcake, overlapping 1/2” and secure with a little bit of frosting. Tie ribbon around the bases of the cupcakes, finishing with a bow. Decorate the top of each with sprinkles and a raspberry. Next, cut down straws to 1 1/2” long and stick one halfway into each cupcake behind the berry. Attach the faux butterfly to the straw. Place little flowers on three centerpiece cupcakes, don’t eat these—they are only for display. You can also tuck flowers in the bows of the centerpiece cupcakes, as shown in the photo.
Makes 14 cupcakes
Note: If you prefer an easier version use store bought cake mix and frosting. Or…just pick up undecorated cupcakes and glitz them up yourself!
(Always let the sugar sprinkles melt in your mouth. Please remember to remove the straws with butterflies before serving to children).
