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Posts Tagged ‘Cupcake

As well as making a cake for my birthday, i also made cupcakes. Because a girl just can’t have one or the other (and admittedly it was a backup plan incase my cake didn’t turn out!)

Coconut cupcakes

Coconut cupcakes

Coconut Cupcakes

Makes 12

  • 125 grams butter (softened)
  • 2/3 cup caster sugar
  • 2 eggs
  • 3/4 cup dessicated coconut
  • 1 1/4 cups self-raising flour
  • 1/3 cup milk

Method 

  1. Pre-heat oven to 180C (160C fan forced)
  2. Line 12 hole muffin pan with paper cases
  3. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy
  4. Stir in the coconut, then sifted flour and milk
  5. Divide mixture among cases and smooth surfaces
  6. Bake for about 20 minutes or until cooked
  7. Cool cupcakes on wire racks
  8. Decorate cupcakes however you please – I used white chocolate ganache and covered with fondant and silver cachous
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Last Saturday, my friend Genevieve and I woke up nice and early to attend a cupcake charity drive held by Planet Cake. The aim of the day was to decorate 3500 cupcakes to be delivered to Sydney’s homeless on Christmas Eve. We know cupcakes aren’t life changing, but who wouldn’t appreciate a yummy cupcake? I know i’ll never say no to one!

Not only were we there for a great cause, we also had lots of fun and learned a few tips and tricks as well. We made a pretty funky looking cupcakes and so cute ones too. So much so that i can’t bear to eat them!

Here are the cupcakes we had to make. Since we were the morning shift, our aim was 1000 cupcakes in 2 hours.

A photo guide of the cupcakes

A photo guide of the cupcakes

Joseph was our team leader who guided us through the steps.

Joseph showing us how to apply buttercream

Joseph showing us how to apply buttercream

The un-iced cupcakes. Imagine how much batter and hours of baking to make 3500 cupcakes!

30 cupcakes per box

30 cupcakes per box

Christmas pudding cupcakes. Decorated with chocolate and white fondant.

Christmas pudding

Christmas pudding

Elf cupcakes – one of my favourites! They look so life like with the hat and ears.

Oh so cute Elf cupcakes

Oh so cute Elf cupcakes

Another favourite of mine is the Santa. Decorated with fondant and royal icing.

Ho Ho Ho - Santa cupcakes

Ho Ho Ho - Santa cupcakes

These poinsettia cupcakes were gorgeous. I don’t think the photo does it justice but it really was beautiful with the green and red and gold cachous.

Poinsettia cupcakes

Poinsettia cupcakes

And last but not least, snowman cupcakes. Decorated with blue and white fondant and orange fondant for it’s nose. The face and body parts were painted on with black edible paint. Too cute.

Snowman cupcakes

Snowman cupcakes

See what i mean by them being too cute to eat?

I am a hopeless piper. I’ve only done it a few times, but each time i stuff it up without fail and turn my pretty cupcakes into big gloopy blobs. So, aside from the wonky looking meringue, these cupcakes are devine. The cupcake itself is light and the dessicated coconut gives it a light crunchy texture.

The recipe says the lemon curd is best made the day before but i didn’t have time so i just made it an hour before and it turned out fine.

I’ve made meringue before but it never really turned out so i was a little nervous making it this time. After a little researching on the internet, i’ve discovered that whipping egg whites is best done at room temperature. So, that’s what i did and voila! It worked. It was so white and glossy it looked like a big puffy cloud.

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Makes 12

  • 125 grams butter (softened)
  • 2 teaspoons finely grated lemon rind
  • 2/3 cup caster sugar
  • 2 eggs
  • 3/4 cup dessicated coconut
  • 1 1/4 cups self-raising flour
  • 1/3 cup milk

Lemon Curd

  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 teaspoon finely grated lemon rind
  • 1/3 cup lemon juice
  • 40 grams butter

Meringue

  • 4 egg whites
  • 1 cup caster sugar

Method – Lemon Curd

  1. Combine ingredients in a small heatproof bowl over a pan of simmering water
  2. Stir constantly, until mixture thickens slightly
  3. Remove from heat and cover with plastic wrap
  4. Refridgerate until cold

Method – Cupcake

  1. Pre-heat oven to 180C (160C fan forced)
  2. Line 12 hole muffin pan with paper cases
  3. Beat butter, rind, sugar and eggs in a small bowl with an electric mixer until light and fluffy
  4. Stir in the coconut, then sifted flour and milk
  5. Divide mixture among cases and smooth surfaces
  6. Bake for about 20 minutes or until cooked
  7. Cool cupcakes on wire racks
  8. Increase oven to 220C (200C fan forced)
  9. When cupcakes have cooled, cut a 2cm deep hole in the centre of each cake and fill with lemon curd. Discard tops.

Method – Meringue

  1. Combine egg whites and sugar in a small bowl and beat with an electric mixer until thick and glossy
  2. Spoon meringue into a piping bag fitted with with a 1cm plain tube
  3. Pipe meringue on cakes and place on an oven tray
  4. Bake about 5 minutes or until browned lightly

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Recipe from the October 2008 issue of Womens Weekly

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These carrot cupcakes are delicious and moist. I even had them for breakfast one day as it was easy for me to just grab one on the run (not the most healthy breakfast i know). The cream cheese adds a little richness to the cake and i love the added crunch of the walnuts. Don’t let the oil content scare you, unfortuntately it’s required to keep them moist but if you’re worried, you can always cut back on it a little.

Carrot cupcakes

Carrot cupcakes

Carrot cupcakes

  • 2 cups self-raising flour
  • 1 1/2 cups plain flour
  • 1 teaspoon bicarbonate soda
  • 2 1/2 teaspoon ground cinnamon
  • 2 1/2 teaspoon ground nutmeg
  • 2 cups caster sugar
  • 3 1/2 cups coarsley grated carrot
  • 100 grams walnuts (roughly chopped)
  • 1 1/4 cups vegetable oil
  • 5 eggs (lightly beaten)
  • 300 grams sour cream
  • 2 teaspoons vanilla extract

Cream cheese icing

  • 500 grams cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 3 1/3 cups icing sugar

Method

  1. Pre-heat oven to 180C
  2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and 3/4 of the walnuts. Stir to combine
  3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth
  4. Add to dry ingredients and stir until just combined
  5. Pour into pan, smoothing top with a spatula
  6. Pour batter into cupcakes and bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean
  7. Stand for 20 minutes then turn onto a wire rack to cool
  8. For icing, beat cream cheese using electric beaters until smooth
  9. Add vanilla and beat well, gradually add icing sugar, beating until smooth and creamy
  10. Top cupcakes with cream cheese icing and decorate with remaining walnuts
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My obsession with cupcakes is growing by the day. I’m not sure why i love them so much. Maybe it’s my obsession with all things small. Lately, i’ve been searching all things cupcake. As i trawl through thousands of sites featuring cupcakes i’m finding myself totally inspired by all the amazing, creative creations out there. I’ve got hundreds of pics saved for inspiration but here just are a few of my favourite:

Lace cupcake wrappers – so perfect for a wedding

Lace cupcakes

Lace cupcakes

GO OBAMA! What better way to celebrate history in the making than with an Obama cupcake!

Obama cupcake

Obama cupcake

 Pretty cupcakes perfect for a bridal shower or afternoon tea

Pretty in pink cupcake

Pretty in pink cupcake

 These dog cupcakes are perfect for your little pooch’s birthday. They almost look too good to eat!

Dog cupcakes

Dog cupcakes

 This cupcakes reminds me of Martha Stewart. So pretty and elegant.

Chic cupcakes

Chic cupcake

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I am so surprised i haven’t blogged a Nigella recipe yet. She is my idol and why i got into baking in the first place. Ever since we subscribed to Foxtel i became hooked to the food channel and that is where i first realised how awesome she is. I had always known and heard how great Nigella is but it’s not until you actually see her at work that you realise she’s got that something extra special.

I came across this recipe on her website and decided to try it since i had a jar of morello cherries sitting in the cupboard. Unfortunately i couldn’t get hold of the morello cherry jam but i did have raspberry jam and it seemed to do the trick.

These cupcakes are deliciously yummy. The cupcake itself is soft and spongey and the dark rich icing gives it the a little oompf.

Nigella's Chocolate Cherry Cupcakes

Nigellas Chocolate Cherry Cupcakes

Nigella’s Chocolate Cherry Cupcakes

For the cupcakes

  • 125 grams soft unsalted butter
  • 100 grams dark chocolate, broken into pieces
  • 300 grams morello cherry jam
  • 150 grams caster sugar
  • Pinch of salt
  • 2 large eggs, beaten
  • 150 grams self-raising flour

For the icing

  • 100 grams dark chocolate
  • 100 ml double cream
  • 12 natural glace cherries (i used morello cherries)

Method

  1. Pre-heat oven to 180C
  2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted
  3. Add cherry jam, sugar, salt and eggs
  4. Stir with a wooden spoon and when all is pretty well amalgamated, stir in the flour
  5. Scrape and pour into the muffin papers in their tin and bake for 25 minutes
  6. Cool in the pan on a rack for 10 minutes before turning out
  7. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in the saucepan
  8. Bring to the boil, remove from heat and then whisk by hand or electrically till thick and smooth
  9. Ice the cupcakes, smoothing the tops with the back of a spoon
  10. Stand a cherry in the centre of each

Recipe from Nigella’s website

I think i’m over making brownies (for now) and have found a new favourite recipe. Not only does it taste good and look good, it’s healthy for you. Ok, so not really but it contains fruit and there’s no trace of chocolate so it’s my story and i’m sticking to it.

I forgot this recipe contained sour cream so i didn’t have any on hand but i must say, after tasting it i don’t even know if you really need it. It was perfect without it so i wouldn’t worry too much if you skip it.

Banana Cupcakes

Banana Cupcakes

Banana Cupcakes

  • 125 grams butter (softened)
  • 1/2 cup brown sugar (firmly packed)
  • 2 eggs
  • 1 cup mashed banana
  • 150 grams sour cream
  • 1 1/2 tablespoon milk
  • 1 1/2 cups self raising flour (sifted)
  • 1/2 teaspoon bicarbonate soda
  • 1 tablespoon cinnamon sugar
  1. Pre-heat oven to 180C (160C fan forced)
  2. Cream butter and sugar together, using an electic mixer until light and fluffy
  3. Beat eggs in one at a time
  4. Add mashed banana, sour cream and milk and mix with a wooden spoon until combined
  5. Add sifted flour, bicarb and cinnamon and fold through until combined well
  6. Place a generous tablespoon of batter into muffin trays lined with patty cases. Try not to overload the cases as it will rise too much
  7. Bake for about 20 minutes, or until a skewer comes out clean
  8. Remove from oven and allow to cool
  9. Once cooled, top with cream cheese icing and decorate

Cream Cheese Icing

  • 30 grams butter (softened)
  • 100 grams cream cheese (softened)
  • 1 1/2 cups icing sugar
  1. Beat butter and cream cheese with an electric mixer until well combined and fluffy
  2. Slowly, add icing sugar, beating well before adding more

This recipe was adapted from Helen’s Grab Your Fork Blog 🙂