a m y m c c r a c k e n

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Cupcakes

Posts Tagged ‘cinnamon’

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.

Rainbow Cupcakes



For Briar’s birthday I wanted to make her something bright and vibrant – so rainbow cupcakes seemed like the perfect idea! I’ve seen this style of icing before in my google image searches for cupcake decoration ideas so now was the best excuse to try it out.

I made my standard vanilla cupcake recipe and dyed the mixiture and icing so that when you took a bite it was coloured pink-purple-blue-green-yellow!

cupcakes

Ingredients

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

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. Divide mixture into thirds and colour as desired
  8. Spoon mixture evenly into the prepared mini cupcake pan that has been lined with paper cases
  9. When spooing the mixture in, evenly place in the colours as desired then gently swurl with a toothpick so the mixture marbles when baked
  10. Bake for 15 mins or until cakes spring back when lightly touched
  11. Transfer to a wire tack to cool down before decorating

 

butter icing

Ingredients

  • 100gbutter
  • 2 T vanilla essence
  • 2 tsp cinnamon
  • 1 T hot water
  • ½ tsp food colouring
  • 2 C icing sugar, sifted

 

Beat all of the above ingredients together until smooth. Divide into thirds and colour each batch as desired, this website details how to get the different colours to blend when you pipe the icing on the top

http://www.bigredkitchen.com/2009/05/rainbow-cupcakes.html

It was actually REALLY easy to do! All you have to do is spoon different colours into the piping bag and it just mixes itself!

I sprinkled yellow and green edible glitter on the top when done just to give them a bit more pazaaz!

They were delicious!

Teeny Owls

I wasn’t quite sure what to make Athina (aka Teeny) for her birthday other than something to do with her favourite animal, owls. I searched heeeeeeaps of images for cake or cupcake decoration ideas but nothing seemed to grab me but I had been subscribed to www.bakerella.com for a while and had always been keen to try the cake pops from there. So I looked into how to make them and looked up different examples for owls – I was quite surprised how many were out there to choose from.

 

Step 1 = bake a cake

I just went for the standard butter cake recipe from the Edmonds cookbook. I decided it would be real cool to make the inside red – so when you bite into the owl, it’s like you’re biting into its insides (hehe kinda gross but cool at the same time).  

Ingredients

  • 150g butter, softened
  • 2 tsp vanilla essence
  • ¾ C sugar
  • 2 eggs
  • 1 ½ C plain flour
  • 3 tsp baking powder
  • ¾ C milk
  • 1 tsp food colouring

Method

  1. Preheat oven to 180°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 and food colouring to give a soft dropping consistency
  7. Pour mixture into a greased and lined deep 20cm round cake tin
  8. Bake for 35-40 mins or until cakes spring back when lightly touched
  9. Leave in tin for 10 mins before transferring to a wire tack to cool down

 

 

Step 2 = crumble cake & mix with icing

The best way to crumble the cake is to cut it into quarters then you rub them together.

Once it’s crumbled up mix it with a good qty of icing (go with ½ cup then add more as needed). Go till you have almost a cookie dough consistency and it sticks together

For the icing I made a standard butter icing with a touch of cinnamon for extra flavour

Ingredients

  • 2 T butter
  • 2 tsp cinnamon powder
  • 1 C icing sugar, sifted

Beat all of the above ingredients together until smooth

 

Step 3 = roll mixture into balls

Roll the mixture into balls, so that they’re in a size that you can work with. Put them on a lined baking tray, then place in the freezer for at least half an hour so they go hard.

 

Step 4 = decorate

To make these owls, I put ears on them. The ears were choc drops that I stuck onto the now cooled and hardened balls with left over icing. It was a hot day so by the time all ears were on they needed to go back into the freezer for about 10 mins to cool down again. While they were in the freezer I melted choc in a double boiler.

I then skewered each ball at the bottom (dip the skewer into icing before poking the ball so it holds into place) then quickly dip into the melted choc. Hold the skewer in one hand, then with your other hand tap the holding hand to tap off the excess choc. Put the skewer in a block of foam to stand then before the choc hardens, pop on the eyes (pebbles/smarties with a black food colouring dot drawn on) and the beaks (a heart sprinkle, pokey side out). Once all completed I transferred all cake pops to a new block of foam that I’d wrapped in wrapping paper

We were meeting Athina for dinner so we got to the restaurant first so the staff could hide them till desert time. Once they came out she was very surprised and they tasted DELICIOUS!!