For my Lord of the Rings bonus recipe, I loved the idea of making the cake from Bilbo’s birthday party. It’s not expressly mentioned in the book, but it’s hard to imagine a birthday without one. As you may recall, the one in the movie is huuuuge—2 giant tiers with 2 layers each, enough to fit 111 candles and a host of fresh flowers. I thought about doing a recreation of that same cake, but I’ve seen enough other bloggers do it that I wanted to try something different. Plus, I just finished making a giant chocolate chip cookie, and I made a 10-inch 2-layer double chocolate cake last month. They were fun (and delicious), but I think I’m done with giant desserts for a while. I was in the mood for something mini, but not JUST mini. I wanted a unique, creative element to make this dessert just a little bit special. And that’s where I got the idea for these cupcakes!

The cake in the movie appeared to be white cake with vanilla frosting. I decided to stick with the white cake for the cupcakes themselves but went with a lemon frosting on top, garnishing with candles and edible flowers just like the movie. Inside, I added a surprise: homemade blackberry curd! It’s super delicious and easy to make—an invisible surprise, just like at the end of Bilbo’s party!

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Bilbo’s Birthday Cupcakes: An AWR Original Recipe

“When Mr. Bilbo Baggins of Bag End announced that he would shortly be celebrating his eleventy-first birthday with a party of special significance, there was much talk and excitement in Hobbiton.”

— The Lord of the Rings: The Fellowship of the Ring

 

INGREDIENTS:

• For the Curd
  • 2 cups blackberries
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 tbsp water
  • 1 tbsp cornstarch
• For the Cupcakes
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs, room temp
  • 2 1/2 tbsp sour cream
  • 3/4 tsp distilled white vinegar
  • 1/2 cup buttermilk
• For the Frosting
  • 3/4 cup butter, softened
  • 3 cups powdered sugar, separated
  • 2 tbsp milk, separated
  • 1 tsp lemon extract
  • 2 tsp lemon zest, plus extra for garnish
  • 12 edible flowers (Make sure the flowers you use are clean and free of pesticides and other chemicals. To be sure they’re safe, I recommend growing them yourself. I used violas, but you can use any of the edible flowers listed here.)
  • 12 candles

 

Makes 1 dozen cupcakes

 

INSTRUCTIONS:

1. 1. 1. To Make the Curd: In a medium saucepan over low heat, cook the blackberries and lemon juice for 5 minutes, stirring occasionally. Strain the mix, pressing the fruit through with a spoon to be sure to get all the juice out, and discard the waste. Return to heat and mix in the sugar and butter until dissolved. Turn the heat to medium and bring the mix to a boil, stirring occasionally. In a small bowl, whisk the water and starch into a slurry. Add the slurry to the blackberry mix and heat 3 minutes, stirring continuously. It will thicken slightly.
      2. Transfer to a small bowl and top with plastic wrap, making sure the wrap doesn’t touch the hot curd. Allow the curd to cool for 15 minutes on the counter, then chill 2 hours or until completely cool. Chill until ready to use.
      3. To Make the Cupcakes: Preheat oven to 350°. Fill a cupcake tin with liners and set aside. Whisk together all the dry ingredients except the sugar in a medium bowl and set aside.
      4. Cream the butter on medium speed in a large bowl. Beat in the sugar and vanilla until combined. Beat in the eggs one at a time. Beat in the sour cream and vinegar. Alternate beating in the dry mix and buttermilk.
      5. Fill the liners half full and bake for 15-17 minutes for until the tops of the cupcakes spring back when firmly tapped with a finger. Transfer to a wire rack to cool.
         
      6. Using a melon baller or small spoon, scoop 1-2 tsp of cake from the center of each cupcake. Fill the centers with blackberry curd.
         
         

         

      7. To Make the Frosting: Sift the powdered sugar into a small bowl and set aside. Beat the butter on medium speed in a standing mixer until smooth. Beat in 1 cup of the powdered sugar and beat until combined, stopping to scrape the sides of the bowl if necessary. Beat in the lemon extract and 1 tablespoon of milk. Alternate beating in the remaining powdered sugar and milk. Beat in the 2 tsp lemon zest.
         
      8. Transfer the frosting to a piping bag fitted with a large star tip and pipe swirls onto your cupcakes. Top each cupcake with a candle, flower, and sprinkling of lemon zest.
      9. Serve at a long expected party…and be sure not to disappear before it’s time for cake!

 

Check out my other Tolkien recipes!

Sam Gamgee’s Rabbit Stew and Lembas

Tom Bombadil’s White Bread with Basil Butter, Honey, and Berries

A Short Cut to Mushrooms