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.