Triple Ripple Berry Cupcake

Fit For a Princess Cupcake

Three berries in one cupcake. Fluffy, pink butter cream icing finished with a delightfully fresh raspberry. How refreshing :) Perfect for a little ladies high tea, afternoon snack or just a treat - go and make some.

Prep List

Cupcakes
125g butter, softened
3/4 cup caster sugar
1/2 teaspoon rose water essence
3 x 59g eggs, lightly whisked
1/2 cup milk
1 1/2 cup self raising flour
1 cup mixed frozen berries (strawberries, raspberries, cranberries)

Icing
250g butter, softened
500g pure icing sugar
1/2 teaspoon pink food colouring
1/2 teaspoon rose water essence
12 fresh raspberries

 

Action

1. Cream the butter, sugar and essence until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold through the milk, flour and berries until just combined.
4. Evenly spoon the mixture into 12 patty pans and bake at 170 for 20-25 minutes. Allow to cool.
5. In a bowl, cream the butter and icing sugar until light and fluffy. Add the colouring and essence.
6. Using a piping bag, pipe the icing onto the cupcakes and top with a raspberry.
7. Chew.

 

Cute as a Cupcake

She's not a cupcake but she is as cute as one! This is Flatpac the sooty fawn mini lop bunny. She has put on a bit of weight and personality since this photo was taken but shes still the apple of her Mothers eye.

Sour Cream Raspberry Cupcake

Happy Valentines Day!

Better late than never right? This cupcake was so yummy that I made one for my partner... and one for myself :)

Prep List
Cupcakes
125g butter, softened
3/4 cup caster sugar
1/2 teaspoon vanilla essence
3 x 59g eggs, lightly whisked
1/2 cup sour cream
1 1/2 cup self raising flour
1 cup raspberries

Icing
1 x 500g packet ready roll icing
1 teaspoon red food colouring

Action

1. Cream the butter, sugar and vanilla until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold through the sour cream, flour and raspberries until just combined.
4. Evenly spoon the mixture into 6 muffin sized patty pans and bake at 170 for 20-25 minutes. Allow to cool.
5. Cut the ready roll icing in half and knead each ball for 1 minute.
6. Dust a clean surface with icing sugar and then roll the icing out with a rolling pin until it is evenly 3mm thick. Use a glass to cut 12 circles out and place them onto cooled cupcakes, pushing the icing to the edges gently with your thumb until it is an evenly shaped top.
7. Cut the second half of the icing in half and add 1/4 teaspoon of colouring to one piece and 1/2 teaspoon of colouring to the other. Completely blend one and leave one ‘marbled’. Roll out the same way as the first lot of icing and cut with a cookie cutter or knife and place on top of cupcake.

Lamington Cupcake

My Little Patriotic Cupcake!

Chocolate and coconut wrapped around a delicate sponge cupcake. Chocolate and coconut were made for each other, there's no doubt about it. What better way to justify your cupcake craving than being patriotic?

Prep List
Cupcakes
3 x 59g eggs, lightly whisked
1/2 cup caster sugar, sifted
1/4 cup self-raising flour, sifted
1/4 cup plain flour, sifted
1/4 cup cornflour, sifted
3 teaspoons boiling water

Icing
200g dark chocolate (80% cocoa)
300mls cream 
1 1/2 cup shredded coconut

Action

1. In a bowl, cream the eggs and sugar until light and creamy.
2. Gradually fold through the flours with a silicone spatula.
3. Add the hot water, stir until combined.
4. Evenly spoon into 6 muffin sized patty pans and bake at 170 for 15 minutes or until a skewer comes out clean. Allow to cool. Remove from patty pans.
5. To make the icing, heat the cream until it begins to simmer. Remove from the heat and pour over the chocolate, stirring until both have combined.
6. Roll the cupcakes into the icing and then into the coconut and allow to set on a cake cooler. Place into clean patty pans.
7. Chew.

Rainbow Cupcakes

COLOUR ME CRAZY!

Kids, make these and drive your parents crazy!... Better than raspberry cordial or red frogs! I promise! Blah la la la la!

P.S. Ask mum first!

Prep List
Cupcakes
125gms butter, softened
¾ cup caster sugar
1 t vanilla bean paste
2 eggs
2 cups SR flour
1 cup milk
3 different food colourings - I did pink, green and purple!

Action

• Cream the butter, sugar and vanilla until light and creamy. Add eggs one at a time until thick.
• Alternatively add the flour and milk until just combined.
• Seperate mixture into 3 bowls and add 2 drops of different food colouring to each bowl, fold colouring through. DO NOT MIX COMPLETELY. This is how you will get a 'marbled' effect in your cupcakes!
• Pour into patty pans and bake for 25min at 170.
• Chew.

Cupcake Kebabs

Cupcake Kebabs

Being a vegetarian, I've never appreciated the idea of a variety of meats on a stick. When I was younger my mum used to throw us the best birthday parties and a favourite party special of mine was her fruit kebabs (with a few lollies in between!). Back when backyard parties were still cool and you didn't spend more than $20 on a birthday gift. Back when it was okay to wrap crap up in newspaper, because kids were still amused by simple things. Back when donuts were hung on hills hoist and caught on the camcorder to be used and abused at 21st's. So here it is, don't panic though. I've included a cow for you meat lovers.

Prep List
Cupcakes
3/4 cup self-raising flour
1/2 cup brown sugar
1 teaspoon vanilla essence
1 x 59g egg, lightly whisked
1/2 cup milk
40g butter, melted
1/2 cup pure icing sugar, sifted
1/2 cup cocoa powder, sifted
7 bamboo skewers

Action

• In a bowl, combine the flour, sugar, vanilla, egg, milk and butter until consistent.
• Place a tablespoon of cupcake mixture into each well of a greased mini cupcake pan. Bake at 170 for 12 minutes. Cool.
• Roll half of the cupcakes in icing sugar and the other half in cocoa.
• Poke the skewer through the centres of each of the cupcakes until each skewer has three cupcakes on it.
• Chew.

HUGE SUCCESS CUPCAKE

HUGE SUCCESS CUPCAKE

25 times the size of a regular cupcake. Need I say more? Do go on you say..... This was the big raffle prize for our RSPCA fundraiser. We raised $570.00 for my favourite charity.

Prep List
Cupcake
375gms butter, softened
6 cups SR flour
1 cup buttermilk
6 eggs, lightly beaten
3 cups caster sugar

Icing
250gms butter, softened
4 cups icing sugar
2 T milk, warmed
1 t pink colouring
1 T cocoa powder, sifted
1 bag pascall small marshmallows
1 small packet peanut M&M's

Action

• Whisk all cupcake ingredients together in a large mixing bowl with an electric mixer for 5minutes.
• Pour into your large cupcake mould and cook for 35minutes or until golden at 170. Cool.
• To make your icing, cream butter, sugar and milk together until light and fluffy.
• Seperate icing into two bowls and add colouring to one and cocoa to the other. Stir well.
• Assemble your large cupcake by covering the top of the base in icing and placing the top on top.
• Ice the bottom of the cupcake in your chocolate icing and the top in the pink. Making sure it is smooth and thick all over.
• To make the flowers, cut marshmallows in half and pinch each end until they stick in a petal shape. Arrange them in a flower form and place an M&M into each centre.
• Chew.