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.