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.

Tylers Favourite Banana Loaf - CUPCAKE STYLE

Tylers Favourite Banana Loaf - CUPCAKE STYLE

Tyler eats, all the time. If he could be bothered, he would probably eat constantly. Tyler also likes to sleep. As you can imagine, Tyler has eaten his way through a lot of banana bread. This is his favourite.

Ingredients
Cupcakes
1 1/2 cups plain flour
1 t baking powder
1 t mixed spice
1/2 t nutmeg
1/2 cup caster sugar
1 egg
1/3 cup vegetable oil
1 t vanilla extract
4 bananas, mashed

Icing - Not really, just chuck them on top
Butter - LOTS
Honey - EVEN MORE

Action

• Mix all of the dry ingredients together in a bowl.
• Fold through the remaining ingredients until combined.
• Pour into a lined loaf tin and bake at 170 for 45mins.
• Serve warm with lots of butter and honey.
• Chew.

Rosewater Raspberry Cupcake

For My Mum

My beautiful mum had her birthday on the 27th of August and these were her birthday cupcakes. I worship the ground she walks on and attribute any of my positive personality features to her. She is my role model and my idol. She has successfully inspired and taught me to do everything I do and I love her unconditionally.

Prep List
Cupcakes
120g butter, softened
3/4 cup caster sugar
2 eggs, lightly whisked
1 1/2 cups plain flour
1/4 cup greek yoghurt
1 T raspberry jam
3/4 cup frozen raspberries, crushed

Icing
3 cups pure icing sugar
1 T milk, warmed
15g butter, melted
1 t rosewater essence

Sugared Roses
6 roses, petals separated.
1 egg white, lightly whisked
1 cup caster sugar
To make sugared rose petals, coat petals in egg white and pat lightly with paper towel. Cover with sugar and allow to sit on paper towel for 24 hours before using.

Action

• Cream the butter and sugar until light and fluffy.
• Whisk in eggs one at a time, beating well after each addition.
• Fold through the flour, yoghurt, jam and raspberries.
• Pour into patty pans and bake for 25min at 170.
• Place all icing ingredients in a bowl and whisk until well combined.
• Ice cupcakes and allow to set for 2min and then recreate your rose.
• Chew.

Fairy Bread Cupcakes

Fairy Bread Cupcakes

Yes I know there is no bread in these cupcakes. It’s an illusion.

Prep List
Cupcakes
125gms butter, softened
¾ cup caster sugar
1 t vanilla bean paste
2 eggs
2 cups SR flour
1 cup milk
1 cup strawberries, finely chopped

Icing
200mls pure cream
½ cup pure icing sugar

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.
• Add a small amount of cake mixture to each patty pan and then a teaspoon of strawberries, top with more cake mixture and bake for 20min at 170. Cool.
• Beat the cream until soft peaks form, add the icing sugar and whisk until stiff peaks form.
• Slice the top off of the cupcake and cut in half. Place a dollop of cream onto cupcake.
• Place the outer edges of the cupcake top into the cream and top with extra cream and sprinkles.
• Chew.

Simply the BEST Lime Poppy Seed Cupcake

Simply the BEST Lime Poppy Seed Cupcake
Simplicity: Photographically speaking, highlighting a beautiful object.

Everyone loves a good lemon, lime or orange poppyseed cake. You can have it with icing, syrup or ice cream. It is a simple winner. Lets be honest, these days most people could do with a little less! With thanks for his brilliantly simple photography, my Tyler xxx

Prep List
Cupcakes
180gms butter
3/4 cup caster sugar
3 eggs
1 T lime zest
1 T poppy seeds
2 cups self-raising flour
1/2 cup lime juice
1/2 cup buttermilk

Icing
1 T milk
1 T butter, softened
2 cups pure icing sugar

Action

• In  a bowl, cream the butter and sugar until light and creamy.
• Whisk in the eggs, one at a time until thick and aerated.
• Fold through all of the other ingredients until just combined.
• Spoon into patty pans and cook for 20mins at 170.
• Place all icing ingredients into a bowl and whisk until thick and creamy. Ice cupcakes.
• Chew.

Ginger Honey Jumble Cupcakes

Ginger Honey Jumble Cupcakes
Flu shots don't work.
I first decided to make these cupcakes when I quickly came down with a horrible cold. My first instinct being, FIGHT IT! I immediately thought of ginger, honey and lemon. After making them and stealing one straight out of the pan it took me back to being a kid when Mum would buy us honey jumbles and I would eat the ones with the pink icing. It matched all my outfits.

Prep List
Cupcakes
50g butter
1/3 cup brown sugar
1 T caster sugar
1 egg
2 t chai tea syrup
1 1/2 T lemon juice
1 T milk
1 T honey
1 t bicarb soda
1 cup self-raising flour

Icing
2 cups pure icing sugar
1 egg white
1 t lemon zest

Action

• In a bowl, cream the butter and sugars until thick and aerated.
• Add the egg and beat until mixture has doubled in size and is glossy.
• Fold through all of the remaining ingredients until just combined.
• Pour into 12 patty pans and bake for 20min at 180.
• To make the icing, mix all ingredients together and then spoon onto cupcakes.
• Chew

Forbidden Fudgy Chocolate Mud Cupcakes

 Forbidden Fudgy Chocolate Mud Cupcakes

As a birthday gift for my brother in law, these were all the more tempting to me knowing that they were forbidden. The perfect mud cake, complete with a thickened chocolate ganache, irresistable. So i ate just one......

Prep List
Cupcakes
120g butter
180g dark chocolate (80%)
100ml water
1 t coffee granules
1/3 cup brown sugar
1 egg
80 g plain flour
40g self-raising flour

Icing
125g dark chocolate (80%)
3 T pure cream
2 cups pure icing

Action

• In a saucepan on a low heat melt the butter and then add the chocolate, stirring constantly so that the chocolate doesnt burn.
• Add the water, coffee and sugar and stir until sugar has dissolved. Cool.
• Whisk the egg through the chocolate mixture and then add the flours.
• Pour into 8 patty cases and bake at 160 for 20minutes or until a skewer comes out clean. Remember it is better to be under cooked than over cooked for chocolate mud cakes!
• To make the icing, melt the chocolate and cream in a saucepan over a very low heat. Cool.
• With an electric mixer, whisk the chocolate mixture with the icing sugar until thick and creamy.
• Pipe onto cupcakes in a swirl pattern and top with a yummy malteaser!
• Chew.

Mystical Meringue Toffee Tunnel2

Mystical Meringue Toffee Tunnel

Imposter. Thats what this cake is. Obviously not being a cupcake it doesn't fit in but after such success, it won a place in my heart and on my blog. Congratulations.
Prep List
Cake 
155g butter, melted
1 T lemon zest
2/3 cup caster sugar
1 cup self-raising flour
1/4 cup lemon juice
Centre
1 cup mini meringues (see below)
1/2 cup fresh raspberries
1/2 cup cream, whipped
Lemon Lime Butter
45gm butter
½ cup caster sugar
¾ cup lime juice
4 egg yolks, whisked
1 tablespoon lemon zest
Mini Meringues
3 egg whites
1 t cream of tartar 1 cup caster sugar
Icing
1 cup caster sugar
1/4 cup water
3 egg whites
Toffee
1/2 cup caster sugar
1/4 cup water
2 t vinegar
Action

• In a bowl, mix all cake ingredients together until well combined.
• Pour into a lined, 25cm cake tin and bake for 40minutes at 170. Cool.
• To make your lemon lime butter, place all ingredients into a non-stick pot and stir constantly over a low heat for 15minutes or until thick and creamy. Cool.
• To make your mini meringues, beat egg whites with cream of tartar until they form soft peaks. Gradually add your sugar and beat until thick and glossy. Pipe onto baking paper and bake for 20minutes at 150.
• Cut cake through the centre and layer the centre with cream, raspberries, mini meringues and lemon lime butter.
• To make your meringue icing, heat sugar and water until they reach 116. Beat your egg whites in an electric mixer until soft peaks form. Gradually pour your hot sugar syrup into the moving mixer and beat until completely cooled.
• Place second layer on top of cake and cover with meringue icing.
• To finish our Mystical Meringue cake we need a Toffee Tunnel.
• To make your toffee, add the sugar, water and vinegar to a pot and stir until dissolved. Brush the sides down with a wet pastry brush to stop any sugar crystals burning to the sides of the pot. Turn up the heat and boil until toffee temperature reaches 137. DO NOT STIR! or you will have lovely jam.
• Cover a rolling pin with baking paper and secure together with kitchen string on each end. When toffee is done, spoon it over the rolling pin so it can set over the rolling pin in the tunnel shape.
• When toffee is set, slide off the rolling pin, remove the baking paper and place onto a row of mini meringues.
• Chew.

Choc-Nana Rama

Choco-Nana Rama

There once was a boy called Harrison who challenged banana and chocolate to a comparison. Who would win? Nobody knew. Both cried Harrison in anticipcation of his creation.

Prep List

Cupcakes

1 cup banana, mashed

1/2 cup cocoa

2 T honey

1/2 cup brown sugar
40gms butter, melted
1 cup plain flour
1 t baking powder
1/2 cup milk
2 eggs, whisked
Icing
60gms butter, melted
1 T milk
2 cups pure icing sugar

Action

• In a bowl, mix your banana, cocoa, honey, sugar and butter until combined.
• Add your eggs one at a time, mixing well after each addition.
• Alternately fold through your flour, baking powder and milk until well combined.
• Pour into patty pans, filling them half way. Bake for 17minutes at 170. Cool.
• With an electric mixer, cream your butter, milk and icing sugar until light and fluffy. Cover your cupcakes.
• Chew.

Sam the Strawberry Cupcake

Sam the Strawberry Cupcake

Strawberries are hermaphrodites.... in flower structure. Samantha or Samuel the strawberry fought very hard to survive and become the cupcake we see and eat today. Over 200 species of pest are known to attack strawberries! After such a tough survival story, I need a cupcake. For Amie, who needs a little bit more sunshine in her day.

Prep List

Cupcakes

125gms butter, softened

3/4 cup caster sugar

2 eggs, whisked

2 cups self-raising flour

1 cup milk

1/2 cup strawberries, diced

Icing

200gms strawberries, diced

1/2 cup jam setting sugar

2 cups pure icing sugar

Action

• Cream your butter, sugar and vanilla until light and fluffy.
• Add the eggs gradually, mixing really well after each addition.
• Alternately add the flour and milk until just combined.
• Pour into patty pans, filling them half way. Bake for 17minutes at 170. Cool.
• In a saucepan, stir your strawberries and setting sugar over a low heat for about 20minutes. Cool and stir through the icing sugar, cover your cupcakes
• Chew.

Hazdogs Nut Free Chocolate Cupcakes

Hazdogs Nut Free Chocolate Cupcakes

I think my nut free chocolate cupcakes are delicious.Everyone likes them too. I like how they look like.My favourite is the bird.My favourite part of making the cupcakes was the icing.

Prep List

Cupcakes

120gms butter

1/2 cup milk

1/2 cup brown sugar

1/4 cup cocoa powder

2 t baking powder

1 cup self-raising flour

2 eggs, whisked
Icing

1/4 cup cocoa powder

1 cup pure icing sugar

2 T milk

Action

• Place butter, milk and brown sugar into a saucepan and stir until melted and combined.
• Add the cocoa and baking powder, whisk over a low heat for 1min. Cool.
• Alternatly add flour and eggs.
• Pour into patty pans, filling them half way. Bake for 10minutes at 170. Cool.
• Mix the cocoa, icing sugar and milk together in a bowl and cover your cupcakes.
• Chew.

Tarty Lemon Meringue Cupcakes

Tarty Lemon Meringue Cupcakes
Tarty like the taste sensation not like the verb. Lemon meringue pie is one of my favourite desserts! Sweet, sour and a little bit salty. To me, a lemon meringue pie would be perfect without the shortcrust base, but even better with a cupcake base!

Prep List
Cupcakes
155gms butter, softened
1 T lemon zest
2/3 cup caster sugar
2 eggs
1 cup self-raising flour
1/4 cup lemon juice
Meringue
3 egg whites
1 cup sugar

Action

• Place all of the cupcake ingredients into the food processor and blend until all combined.
• Pour mixture into your patty pans, filling them half way and bake at 170ºC for 15minutes.
• Beat your egg whites to soft peaks with a mixer, hand beater or do it by hand!
• Add your sugar slowly while continuing to mix until no sugar crystals are felt when you rub the mixture between two fingers.
• Cut the tops off of the cooked cupcakes and spoon a dollop of meringue onto the cupcake surface, bake at 150ºC until the meringue is golden.
• Chew.

Beneficial Banana Cupcakes

Beneficial Banana Cupcakes

Beneficial: promoting or enhancing well-being
The banana is the worlds favourite fruit. High in potassium, protein, fibre, vitamin A, various vitamin B, folic acid, vitamin C, calcium, magnesium, iron, zinc, low in calories and sodium! They are also said to help treat anaemia, high blood pressure, constipation, depression, hangovers, heartburn, morning sickness, mosquito bites, nerves, weight problems, PMS, seasonal affective disorder, smoking addiction, stress, strokes, temperatures, ulcers and warts! Truly beneficial. I don't like bananas.

Prep List
Cupcakes

125gms butter, softened

1 1/2 cups brown sugar

1 1/4 cups banana, mashed

2 eggs, whisked

1 t vanilla bean paste

100ml buttermilk

1 ½ cups self-raising flour

½ T baking powder

Icing

2 cups pure icing sugar

1 T boiling water

1 T honey

Action

• Place the butter, sugar, banana, eggs and vanilla bean paste into the food processor and blend until combined.
• Add the butter milk, flour and bicarb, blend for 1minute.
• Pour mixture into your patty pans, filling them half way and bake.
• Mix all of your icing sugar ingredients together in a small bowl and ice your cupcakes when cooled.
• Chew
  

Decadent Chocolate Orange Cupcakes

Decadent Chocolate Orange Cupcakes
Decadent: Marked by excessive self-indulgence and moral decay.

Chocolate and Orange are undoubtedly my favourite combination in an appropriately naughty afternoon treat. Excessive self-indulgence is part of my daily routine between 2pm and 4pm. The moral decay in the definition may refer to my lack of motivation to get myself into my tight gym pants and exercise. Either way I will not be satisfied until I have consumed every last one!

Prep List

Cupcakes

125gms dark chocolate

150gms butter

1/2 cup dark brown sugar

1/4 cup milk

2T cocoa powder

1/2 T baking powder

1/4 cup orange juice

1 T orange rind

3 eggs, lightly whisked

2 cups self raising flour

2 T plain flour

Icing

2 cups pure icing sugar

1 T cocoa powder

1 T butter, softened

1 T orange rind

1 T orange juice

Action

• Place chocolate, butter, sugar and milk into a saucepan and stir over a low heat until melted and combined. Cool
• Add the cocoa and the baking powder, whisk through gently.
• Fold the orange juice, rind, eggs and flours through with a spatula.
• Spoon the mixture into the patty pans, half filling them.
• Place into the oven at 170ºC for 30minutes or until your skewer comes out clean. Cool.
• Place all of your icing ingredients into a bowl and whisk until light and fluffy.
• Cover your cupcakes with icing and top with whatever your heart desires.
• Chew.