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Cupcakes

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Cute As A Button

Occasion: Emma BrenBren’s B’day

Recipe: red velvet cupcakes with cream cheese icing

 

 

 

Pirate Cupcakes, aaargh!

Genna from work has a friend that absolutely LOVES pirates and asked me to make her some cupcakes for her birthday – fun!

She let me choose the flavour so I used my amended red velvet recipe again (with the cocoa swapped with custard powder & no food colouring) with little pirate themed fondant decorations on top.


custard cupcakes

ingredients

  • 250g plain flour
  • 2 x 15ml T custard powder, sifted
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar or other vinegar

method

  1. Preheat oven to 170°C and line a muffin tray with paper cases
  2. Combine the flour, custard powder, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, and sugar until light and fluffy
  4. Beat in the vanilla extract
  5. While still beating, add one spoonful of dried ingredients, then one egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients
  6. Beat together the buttermilk and vinegar
  7. Fold into creamed mixture
  8. Spoon the batter evenly into the cases
  9. Bake for 20 mins or until cupcakes spring back when lightly touched
  10. Transfer to a wire tack to cool down completely before decorating

buttery cream cheese icing

ingredients

  • 400g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • ½ tsp caramel essence

Beat all of the above ingredients together until smooth then pipe onto the cupcakes.

decoration

To create pirate themed decorations to go on the top of each cupcake I rolled out coloured fondant and used some miniature shape cutters & sculpturing/modeling tools. Then to glue parts together I used sugar glue.

Velvety Chocolate Cupcakes

Miss Emma left the Shock crew at the start of the month so for her last day I made her some cupcakes & decided to make my first attempt at tweaking the Nigella Red Velvet Cupcake recipe where i swapped the red food colouring for some dark chocolate chips. I also made more mixture than I did the first time so there would be more to go around (below recipe is 1 ½ times my previous post).

ingredients

  • 375g plain flour
  • ¾ cup dark chocolate chips
  • 3 x 15ml T cocoa powder, sifted
  • 3 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 150g soft unsalted butter
  • 300g castor sugar
  • 3 tsp vanilla extract
  • 3 eggs
  • 260ml buttermilk
  • 1 ½ tsp cider vinegar or other vinegar

method

  1. Preheat oven to 170°C and line two muffin trays with paper cases
  2. Combine the flour, chocolate chips, cocoa, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, and sugar until light and fluffy
  4. Beat in the vanilla extract
  5. While still beating, add one spoonful of dried ingredients, then one egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients
  6. Beat together the buttermilk and vinegar
  7. Fold into creamed mixture
  8. Spoon the batter evenly into the cases
  9. Bake for 20 mins or until cupcakes spring back when lightly touched
  10. Transfer to a wire tack to cool down completely before decorating

* because I had extra mixture, I made one tray of standard muffin sized cupcakes, then one tray of mini cupcakes. To bake the mini cupcakes, I reduced the temperature down to 160°C and baked them for about 10-15 mins.

buttery cream cheese icing

ingredients

  • 400g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • 1 tsp cider vinegar or lemon juice

 Beat all of the above ingredients together until smooth then pipe onto the cupcakes.

RSPCA Cupcakes

 I made up about 4 dozen cupcakes for the RSPCA cupcake day this year. Please vote for my creations so I can win a baking pack for my efforts:

http://www.rspcacupcakeday.com.au/competitions/creative-cupcake/entry/?cupcake=88

 

I made three different types:

Hello Kitty cupcakes – Vanilla flavour with hint of apple & cinnamon decorated with blue icing and a fondant Hello Kitty and dusted with edible glitter

Rainbow Vanilla Cupcakes – rainbow cupcake (purple, pink, orange) topped with rainbow (yellow, green, blue) buttercream icing and sprinkled with edible glitter

Red Velvet Cupcakes – topped with buttery cream cheese icing, with a sprinkle of red edible glitter and decorated with black cats

Hello Kitty cupcakes

For the Hello Kitty cupcakes, I made the standard cupcake recipe that I use from the Edmonds cookbook and threw in some additional flavours:

ingredients

  • 190g butter, softened
  • 2 tsp cinnamon
  • 2 tsp vanilla essence
  • 1 tsp apple essence
  • 1 C caster sugar
  • 3 eggs
  • 1 ½ C plain flour
  • 3 tsp baking powder
  • ½ C milk

method

  1. Preheat oven to 180°C
  2. Cream butter, cinnamon, essences and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk
  7. Spoon mixture evenly into the prepared mini cupcake pan that has been lined with paper cases
  8. Bake for 20 mins or until cupcakes spring back when lightly touched
  9. Transfer to a wire tack to cool down before decorating

butter icing

ingredients

  • 250g butter
  • 400g icing sugar, sifted
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • ½ tsp apple essence
  • ½ tsp food colouring

 

Beat all of the above ingredients together until smooth. Divide into thirds and colour each batch as desired

decoration

For decoration I created fondant Hello Kitty’s. I made a stencil out of cardboard, rolled the fondant out to about 5mm thick then cut out shapes using a craft knife.

For the features (nose & eyes) I cut out coloured bits from a liquorice allsort using a round piping tip (Steve helped out too), and for the whiskers I chopped up fruit sticks into small strips.

To make the features stick to the fondant I wet the cut out with water then pressed them on. Once dried (by the heater to speed up the drying process) I painted the eyes with black food colouring. Then, when the eyes dried out, I brushed white edible glitter over the kitty. To assemble, I piped the blue icing onto each cupcake then sprinkled with silver edible glitter, then popped on the kitty decoration.

I recommend making fondant decorations at least the day before you plan to use them so they can harden up in time.

rainbow cupcakes

For these I made the same recipe as my rainbow cupcakes post. This time round, instead of swirling the mixture before I baking, I evened it out so the cupcake colours stacked on top of each other rather than marbling.

red velvet cupcakes

For these I made Nigella’s red velvet cupcake recipe (see this post). To decorate I piped the icing on top of each cupcake, sprinkled on red glitter the placed on some black cat sprinkles.

Burger Cupcakes

My job is to put together DVD releases and I had our first release of ‘Ace of Cakes’ to present to the sales team. If you haven’t watched this show – you should, it’s based around ‘Charm City Cakes’ a bakery in Baltimore where they can make any type of cake that you can imagine (and it’s way better than ‘Cake Boss’). I had come up with a really cool package for our first release – that includes a PIPING SET!! (partially because I wanted one). Check it out…

 Ace of Cakes DVD

We have monthly meetings to present our product to the sales team – so to get them just as excited as I was, I decided to bake something out of the ordinary to bring out when it was time to present it. I chose to go with the BURGER cupcakes from the ‘Zombie Ate My Cupcake’ book (see my post about Megans Vegan Brains!)

 

What you need is

  • two batches of vanilla cupcakes
  • one batch of chocolate cupcakes
  • one batch of icing
  • fondant
  • red, yellow & green food colouring
  • toothpicks

 

vanilla cupcakes

Ingredients

  • 125g butter, softened
  • 2 tsp vanilla essence
  • ½ C caster sugar
  • 2 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ¼ C milk
  • ½ C sugar syrup
  • ⅓ C sesame seeds

Method

  1. Preheat oven to 190°C
  2. Cream butter, vanilla and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk
  7. Spoon mixture evenly into a greased muffin pan
  8. Bake for 15 mins or until cakes spring back when lightly touched
  9. Transfer to a wire tack. Brush on sugar syrup and sprinkle on sesame seeds
  10. Leave to cool down

 

chocolate cupcakes

Ingredients

  • 125g butter, softened
  • 2 tsp vanilla essence
  • ½ C caster sugar
  • 2 eggs
  • ¾  C plain flour
  • ¼ C cocoa powder
  • ¼ C choc chips
  • 2 tsp baking powder
  • ¼ C milk
  • 1 tsp food colouring

Method

  1. Preheat oven to 190°C
  2. Cream butter, vanilla and sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Sift flour, cocoa and baking powder together
  5. Fold into creamed mixture
  6. Stir in milk and choc chips
  7. Spoon mixture evenly into a greased muffin pan
  8. Bake for 15 mins or until cakes spring back when lightly touched
  9. Transfer to a wire tack to cool down

 

frosting

Ingredients

  • 1 T butter
  • 1 tsp vanilla essence
  • ½ tsp food colouring
  • ½ C icing sugar, sifted

Beat all of the above ingredients together until smooth. Divide mixture between two bowls.

 burger elements

  • Burger Buns   Cut the vanilla cupcakes in half
  • Burger Patties   Cut the tops off the chocolate cupcakes and disregard (it seems a waste to throw them away so I kept mine to snack on!), then slice the base into half
  • Sauce   Divide mixture between two bowls. Colour one half with red food colouring and the other with yellow lettuce
  • Lettuce   Roughly kneed a few drops of green food colouring into a ball of fondant (approx. 1 cup). Don’t completely kneed the colour through – leave so it’s marbled. Feed coloured fondant through the widest setting of a pasta machine, continue feeding through decreasing one notch at a time till you get to the thinnest setting (or the thickness you desire). Rip the sheet of fondant into ‘lettuce’ pieces

Note: I made my ‘lettuce’ the night before, so the it could hardened before assembly.

assembly

  1. Get a base of the vanilla cupcake then place a slice of chocolate cupcake on top
  2. Pipe on the yellow, then red icing (zig zag right to the edges so you can see the sauce when completely assembled)
  3. Place a burger pattie on top of the sauce
  4. Arrange lettuce on top of the pattie
  5. Place the vanilla cupcake on top, then hold everything into place by putting a long toothpick through the top

 

Ta Da!!! Now you have Burger Cupcakes!!