Archive | Cupcakes and Muffins RSS feed for this section

Cherry Ripe cupcakes

6 Apr

Cherry Ripe cupcakes   

How do Cherry Ripes have so many haters?  They are full of chocolatey, coconutty, cherry goodness.  Look at that photo… how is that possibly wrong?!  That’s right, it totally isn’t.

Cherry Ripe cupcakes

That’s why I made these equally awesome Cherry Ripe cupcakes.  Chocolate cake (just a buttercake with half a cup of cocoa thrown in), Cherry Ripe chunks inside, a swirl of chocolate Duncan Hines canned frosting, and some slices of Cherry Ripe on top.

Cherry Ripe cupcakes

I did the whole thing where you break off the bottom of the cupcake and put it on top of the frosting, then eat it like a sandwich. I have to say, these just may be the best cupcakes I have ever had. And I’m a die-hard vanilla fan. Well played, Cherry Ripe, well played.

Hot cross cupcakes

30 Mar

Hot cross cupcakes

My second instalment of Easter cupcakes!  Although these ones look really lame compared to the Easter egg cupcakes, they taste SO good!

I used a basic buttercake as the base and added a couple of teaspoons of cinnamon and mixed spice, as well as about half a cup of sultanas and a tablespoon of brown sugar.

Hot cross cupcakes

 

I also added a glaze:

Ingredients:

  • 2 tbsp caster sugar
  • 1/3 cup water

Method:

  • Put sugar and water in a small saucepan and stir over low heat until sugar is dissolved
  • Bring to the boil and then boil for 5 minutes
  • Brush on whilst still warm

Hot cross cupcakes

 

The cross is just made from water and icing sugar. No idea how much of each – enough so that it holds it shape…  It needed a large ration of icing sugar to water and I put it in the microwave for about 10 seconds just to soften it up, because the icing sugar wasn’t mixing in.  But without it, it wasn’t firm enough.

Next, I ruined the effect of the glaze by sprinkling some cinnamon sugar over the cupcakes (mixture of cinnamon and caster sugar, to taste).  So it wasn’t nice and shiny, but far out, it totally makes these cakes.  I think they could have been a bit boring without it.

Hot cross cupcakes

Yummehhhh!

Easter egg cupcakes

23 Mar

Easter egg cupcakes

Om nom, check these babies out!  I started with a basic buttercake and just added about half a cup of cocoa.

Decoration is a swirl of canned Duncan Hines chocolate frosting (which still held its shape in the 32ºC heat today), some Flake and a chocolate speckled egg.

Had a hard time keeping the kids away long enough to get photos of these…

Easter egg cupcakes

 

I used a 1M tip for the first time and I’m pleased with it – I usually use a very large star tip, but now I see why everyone loves the 1M.

Easter egg cupcakes

 

More Easter cupcakes to come next week!

 

 

Pink and white birthday cupcakes with Whip ‘N Ice frosting

14 Mar

Birthday cupcakes with Whip 'N Ice

These are the cupcakes I made to send to school for K1’s 8th birthday.

Since I made them after work one night, I had no desire to stuff around making them from scratch, so they are made from a couple of cheapo packets of vanilla cake mix (build a bridge) – half was tinted pink and half was left plain, but I just dolloped them in and didn’t bother marbling them.

Birthday cupcakes with Whip 'N Ice

Frosting is tinted Whip ‘N Ice.

Apparently all the kids loved them.

Birthday cupcakes with Whip 'N Ice

Basic buttercake recipe

8 Mar

This recipe is from the Australian Women’s Weekly Children’s Birthday Cake Book (see their Chocolate Cake recipe here).  It has always turned out really well and is what I’m referring to if I say I’ve made a buttercake.

Ingredients – for deep 15cm/6″ round,  shallow 20cm/8″ round, 18cm/7″ square (all cook 40-45 mins):

  • 125g butter, softened
  • 1 tsp vanilla essence
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 & 1/2 cups self-raising flour
  • 1/2 cup milk

Ingredients (doubled) – for 22-23cm/9″ round or square (cook 50-60 minutes), 20cm/8″ x 30cm/12″ lamington tin (cook 35 mins):

  • 250g butter, softened
  • 2 tsp vanilla essence
  • 1 & 1/2 cups caster sugar
  • 4 eggs
  • 3 cups self-raising flour
  • 1 cup milk

Ingredients (trebled) – for 30cm/8″ square (cook 1 hour, 15 mins):

  • 375g butter, softened
  • 3 tsp vanilla essence
  • 2 & 1/4 cups caster sugar
  • 6 eggs
  • 4 & 1/2 cups self-raising flour
  • 1 & 1/2 cups milk

Method:

  • Preheat oven to 180ºC
  • Grease and flour, or line, the cake tin
  • Cream sugar, butter and vanilla essence until light and fluffy
  • Beat in eggs, one at a time until combined
  • Fold in flour and milk, in two batches
  • Spread mixture in prepared tin
  • Bake for approximately 40-45 minutes, or until a skewer comes out clean
  • Turn onto wire rack to cool

Chocolate cake recipe

8 Feb

Generally I just use a basic buttercake recipe and throw in half a cup or so of cocoa, and voilà… chocolate!

But here is a ‘proper’ chocolate cake recipe.  It comes from the Australian Women’s Weekly Children’s Birthday Cake Book.

Ingredients:

  • 1 & 1/3 cups self-raising flour
  • 1/2 cup cocoa (powdered)
  • 125g butter, softened
  • 1 tsp vanilla essence
  • 1 & 1/4 cups caster sugar
  • 2 eggs
  • 2/3 cup water

Method:

  • Preheat oven to 180ºC
  • Grease and flour, or line, the cake tin
  • Sift cocoa powder and flour into a bowl
  • Add rest of ingredients and stir to combine
  • Beat until mixture is smooth and has lightened in colour
  • Spread mixture in prepared tin
  • Bake for approximately 40-45 minutes, or until a skewer comes out clean
  • Turn onto wire rack to cool

Meatloaf Cupcakes

18 Jan

Meatloaf cupcakes…seriously?  Until a week ago I didn’t even know these were a ‘thing’.

But of course being a cake guts, the aesthetics appealed to me even if the ingredients didn’t. I’ve never made meatloaf before – I always thought they were just a big log of dried out, chewy meat – sounds like absolute shit, and they don’t look much better.  Then I read something online where a person referred to meatloaf as “squishy” – that was even worse than imagining it being dry.

Anyway, the cupcake lover in me won out, and I thought I’d give them a bash.  Surprisingly, they tasted awesome, and the husband asked to have them again the next day (which we didn’t.  Ha.).  I called the kids in to dinner and they both said “Ohh, siiiiick”.

Shitty photo of Meatloaf Cupcakes

 

The texture was neither dry nor squishy – it was actually pretty good.  The mash piped beautifully.

Recipe as follows:

Ingredients:

  • 2 eggs
  • 500g mince (I used pork)
  • 1/2 cup grated carrot
  • 1 cup bread crumbs
  • 1/3 cup tomato sauce
  • 1/3 cup barbeque sauce
  • 1 tbsp chopped chives
  • 1/2 tbsp dried mixed herbs
  • 1/2 tbsp vegetable seasoning
  • 1/4 cup grated cheese
  • Salt and pepper
  • Cooking spray

Directions:

  • Preheat oven to 180ºC/350ºF
  • Lightly coat a 12 hole muffin tin with cooking spray (or butter, or oil)
  • Put the meat in a bowl and break it up with a fork
  • Lightly beat the eggs, and add to the meat
  • Add all remaining ingredients and stir to combine
  • Fill muffin holes evenly, and press down gently
  • Bake for around 20 minutes or until cooked in centre
  • Pipe mashed potato on top

I didn’t have any breadcrumbs, so I just broke up one English muffin into smallish chunks and threw it in there – seemed to work ok.  Depending on what I had on hand, I would also include more/different grated/chopped veges (zucchini, sweet potato, pumpkin, capsicum, onion etc) and use different herbs.  If I’d had it, I would have added garlic, too.  I like some barbie sauce in there because I’m not a great fan of tomato sauce, really.  I got 12 x 70g (raw) loaves out of this.

For the potatoes, just make your normal mashed potatoes, ensuring they’re soft enough to be piped.  I used a star tip and a pastry bag, but you could use a ziplock bag if that’s all you have (or even just dollop the potato on there).  If you want to brown the potato or melt some cheese over top, whack it under the grill for a little while.

These are ace.  Make them now.