Lammas And The Year Of The Water Tiger

February 1st is Lammas (or Lughnasadh) in the southern hemisphere and Imbolc in the northern hemisphere. This year these festivals coincide with Chinese New Year, also known as Lunar New Year or Spring Festival. As Chinese New Year begins on a New Moon, February 1st is shaping up to be a very powerful day.

Lammas is the halfway point between the Summer Solstice and the Autumn Equinox. It is the First Summer Harvest and, in Australia, the first Pagan festival for the year. Baking bread, crafting and enjoying the produce of the first harvests are traditional ways of celebrating this festival.

In the Chinese zodiac, every New Year is ruled by a different animal that rotates through a twelve year cycle. This year is the Year of the Tiger. The tiger is the king of all the beasts and is associated with strength, confidence and bravery. Like all the animals in the zodiac, the tiger not only rules a year, but also a month (February 4th to March 5th), day (Saturday), and hour (3am to 4.59am).

To celebrate both Lammas and the Year of Tiger, I wanted to make tiger bread. Tiger bread, also known as Dutch crunch, tijgerbrood or tijgerbol, is a Dutch bread with a mottled crust. The crust is made by coating half-proofed bread dough with a rice flour paste. The resulting crackle crust is supposed to resemble the patterns of a tiger. However, after a three year old girl wrote to Sainsbury’s saying the pattern looked more like a giraffe than a tiger, the supermarket chain changed the name to giraffe bread. You be the judge!

(Photo from Wikipedia)

January has been a very hectic, but fun, month so I didn’t have time to make tiger bread. So to celebrate both Lammas and the Year of Tiger, I made Tiger Stripe Cupcakes instead. There are lots of ways to decorate cupcakes to look like tigers, but I went for two-toned chocolate and orange cupcakes piped with black and orange coloured cream cheese frosting.

Tiger Stripe Cupcakes

Special Equipment (optional)*
Two piping bags

Ingredients
for the cupcakes
125g (1/2 cup) unsalted butter, softened
1 cup caster (superfine) sugar
2 eggs
3/4 cup milk
2 cups plain flour, sifted
3 teaspoons baking powder, sifted

for the chocolate cupcakes
1 tablespoon cocoa powder
black food colouring

for the orange cupcakes
1/2 teaspoon orange oil
orange food colouring

for the cream cheese frosting
125g (1/2 cup) unsalted butter, room temperature
125g (1/2 cup) cream cheese, softened
2 cups powdered (icing) sugar

for the black cream cheese frosting
black food colouring

for the orange cream cheese frosting
orange food colouring

Instructions
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
In a medium sized bowl, cream the butter and sugar with an electric mixer until creamy.
Add the eggs one at a time and beat until light and fluffy.
Add the milk and beat until combined.
Using a wooden spoon, fold in the flour and baking powder.
Divide the mixture into two half portions.
For the chocolate cupcakes, mix in the cocoa powder and enough black food colouring to achieve the desired black colour.
For the orange cupcakes, mix in the orange oil and enough orange food colouring to achieve the desired orange colour.
To create a stripe effect, dollop approximately half of the chocolate mix evenly into the bottom of the cupcake cases and wait until the mixture has spread to the sides of the cases.
Dollop approximately half of the orange mix evenly over the chocolate mix and wait until the mixture has spread to the sides.
Repeat with remaining chocolate mix and finish with the orange mix.
Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

While cupcakes are cooling, make the cream cheese frosting by creaming together the butter and cream cheese in a medium sized bowl with an electric mixer.
Gradually beat in the powdered sugar.
Beat until frosting reaches a piping consistency.
Divide the mixture into two half portions.
For the black frosting, mix in enough black food colouring to achieve the desired black colour.
For the orange frosting, mix in enough orange food colouring to achieve the desired orange colour.
Spoon black frosting in one piping bag and the orange in the other.
Pipe alternating black and orange stripes onto cupcakes.

*if you don’t have two piping bags just pipe one frosting first, leaving spaces to fill in with the other frosting and wash the bag between frostings. You can also leave the cakes unfrosted and serve a frosting on the side.

Happy Lunar New Year and Happy Lammas (or whatever Pagan Festival you are celebrating!) 🙂

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