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.