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Cupcakes

Posts Tagged ‘fast’

Teenage Mutant Ninja Turtle Oreo Cupcakes

These cupcakes took me back to watching cartoons after school. I don’t know why, but the second we got off the school bus my brother and I would race inside and try to be the first to turn on the TV. Haha we were such dorks!

Oreo Cupcakes

ingredients

  • 1 ½ C self-raising flour, sifted
  • 1 packet oreos
  • 1 packet mini oreos
  • ½ C cocoa powder
  • ¾ C caster sugar
  • ¾ C milk
  • 125g butter, melted, cooled
  • 2 eggs, beaten
  • 1 tsp Peppermint Essence

method

  1. Preheat oven to 200°C.
  2. Line a 12 x 1/3 cup capacity muffin pan.
  3. Combine flour, cocoa powder and caster sugar in a bowl. Make a well in the centre.
  4. Add milk, butter, eggs and peppermint essence to flour mixture.
  5. Using a large metal spoon, stir gently to combine.
  6. Spoon a small amount of mixture in the bottom of each paper case.
  7. Place an oreo on top, then cover with cupcake mix till each case is ½ full.
  8. Put a mini oreo into each case, then cover with cupcake mix till each case is ¾ full.
  9. Bake for 12 to 15 minutes, or till the cupcake springs back when lightly touched.
  10. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Icing

ingredients

  • 350g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • 50g oreos, crumbed
  • 1 tsp vanilla extract

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

Decoration

I cut out circles of green fondant and pushed/bent them so till they had a TMNT shape. I cut out coloured strips of fondant for each character and rolled out small balls of white fondant for the eyes. I trimmed them with a craft knife so they had a nice edge. I placed each eye strip onto each face with sugar glue. Using leftover bits of each strip, I made bandana edges and placed them onto the back of each decoration, securing with sugar glue. To finish off each decoration I drew on the features (eyes and mouth) with an edible marker. These decorations can be made months in advance. Store in a non-airtight container in a cool, dark place.

Place each decoration on top of each cupcake just after icing.

Vanilla Chai Cupcakes

For Briar’s birthday I wanted to make her something different so I tweaked the recipe I use for red velvet cupcakes. You have to try out this recipe – these cupcakes are so fragrant and delicious!

Vanilla Chai Cupcakes

ingredients

  • 250g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 2 tsp chai spice mix
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar or other vinegar

chai spice mix

  • 1 ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

method

  1. Preheat oven to 170°C and line two muffin trays with paper cases
  2. Combine the flour, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, sugar and chai spice mix until light and fluffy
  4. Beat in the vanilla
  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 into the cases to ¾ full
  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

Chai Icing

ingredients

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

Beat all of the above ingredients together until smooth.

To decorate I piped the icing on top of each cupcake and decorated with a chocolate finger biscuit.

 

Ladybug Cupcakes

For my lovely friend Nat’s birthday I decided to make her something bright and cute – ladybug cupcakes. I used the same recipe as my choc mint christmas cupcakes and piped the icing onto the cupcake like grass and decorated each cupcake with a fondant ladybug.

To create the ludybug decorations I used a unique cutter from my Ace Of Cakes Season 7-10 Box Set.

Using this cutter, I cut out a black base. Then using the same shape, I cut out the red wings. I removed head area and made a dent down the centre with the back of a butter knife. I stuck the red wings onto the black base with sugar glue. I then rolled out two small eyes, and placed them on the head area with sugar glue. Using an edible marker, I added dots on the eyes and wings.

They went down a treat!

Erin’s Baby Shower

Occasion: Erin Tremewen’s high tea baby shower

Recipe: red velvet cupcakes with cream cheese icing

Decoration: coloured icing, edible glitter and white buttons

 

Erin & Paul welcomed Richmond Bob Tremewen on Christmas Eve

Cute As A Button

Occasion: Emma BrenBren’s B’day

Recipe: red velvet cupcakes with cream cheese icing

 

 

 

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.

Red Velvet Cupcakes

I have recently discovered Nigella’s red velvet cupcake recipe and it’s SO good – and easy. I’m planning to use this (ex the red food colouring) for a basic cupcake mixture because it’s so moist and delicious.

ingredients

  • 250g plain flour
  • 2 x 15ml T cocoa powder, sifted
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 1 heaped 15ml T red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 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, 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 food colouring and the vanilla
  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
  • 1 tsp cider vinegar or lemon juice

 

Beat all of the above ingredients together until smooth.

To decorate I piped the icing on top of each cupcake and sprinkled on red glitter.

Nigella’s tips:

-          The cupcakes can be baked 2 days ahead and stored, un-iced, layered with paper in airtight containers

-          Icing can be made 1 day ahead: cover with glad wrap and refrigerate; remove from fridge 1-2 hours before needed; beat briefly before using

-          You can use all butter rather than half-butter and half-cream cheese for this icing

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!

Dinosaur Birthday Cake, Raaaaar!

For Michael’s (Steve’s Brothers) birthday I decided to make a cake around something he loves – dinosaurs! I didn’t want to make a shaped cake but instead little dinosaurs like the ones that I found on http://www.abakedcreation.com/2009/06/dinosaur-birthday-cupcakes.html.

To make these I used a packed of white icing / fondant from the supermarket. Broke it up into batches, then dyed them different colours for each type of dinosaur.

This was my first time making fondant models. I found that once I kneaded in the colours in it had softened way too much from the heat of my hands so I popped them back in the freezer for a few mins so they could harden up so they were more clay like to play with.

Here’s the t-rex…

dinosaur head mould

dinosaur mould parts

dinosaur model

Here’s the spikey dinosaur…

dinosaur mould body

dinosaur mould spikes

here’s the spotty dinosaur…

dinosaur spots model

& here they all are…

dinosaur fondant models

With the left over fondant I made some dinosaur eggs that also worked as candle holders – cute!

dinosaur egg candles

On top of making something that looks real cool, I still wanted to make something that tasted yum so I made the same cake I made for his dad last year – a Lemon Sour Cream Cake from the Edmond’s cook book. I’ve made this a few times now and I knew I wanted it to be bigger so I doubled the following recipe.

lemon sour cream cake

Ingredients

  • 125g butter, softened
  • 2 tsp grated lemon rind
  • 1 C sugar
  • 3 eggs
  • 1 C plain flour
  • 2 tsp baking powder
  • ½ C sour cream

Method

  1. Preheat oven to 160°C
  2. Cream butter, lemon rind, sugar and eggs until light and fluffy
  3. Sift flour and baking powder together
  4. Fold sifted mixture into egg mixture alternatively with sour cream, mixing until smooth
  5. Spoon mixture evenly into a greased and lined 20cm round cake tin
  6. Bake for 45 mins, or until the cake springs back when lightly touched
  7. Leave in tin for 5-10 mins then transfer to a wire tack to cool down before decorating

 

As I doubled the recipe I cooked the cake longer, it took approx. 1 hour and checked on it every 5 mins till ready. I think next time I’ll cook each batch separately and do this as a double layer cake as it wasn’t as light as it usually turns out – but in saying that it was still SO delicious.

If you ever want to use this recipe, instead of icing it, it’s really nice just squeeze some lemon juice over the top while it’s still warm. Then once cooled just sprinkle over a light dusting of icing sugar, mmmmmmm!!!! BUT for this time, I iced it with a lemon butter icing.

lemon butter icing

Ingredients

  • 100g butter
  • 2 T lemon juice
  • 1 ½ C icing sugar
  • 2 T water

 

  1. Cream butter and lemon juice
  2. Add icing sugar and water and beat until you get the consistency that you desire

I dyed the lemon butter icing green so it was like ‘grass’ that the dinosaurs were walking around on. Before placing the dinosaurs on the cake i brushed them with edible glitter (it’s called rainbow dust) just to give them an extra touch – and because I just ordered a pack of the edible glitter and i REALLY wanted to use it.

So here it is, my (well Michael’s) dinosaur cake!! Rar!

I popped the candels by the ’28′ when it came time to serve…

Maree’s Mini Vanilla Cupcakes

Maree came down from Sydney and we caught up with her to celebrate her birthday at Madame Brussels (p.s. those jugs of espresso martini’s will keep you awake ALL night – seriously, I couldn’t sleep till 4am!!).

Athina and I decided to give her mini cupcakes so I went around to her house during the day – packed with my piping sets and sprinkles!! And Briar helped us bake and decorate too.

The great thing that I have found with having this website is that I have my recipes on hand wherever I go. We used the basic cupcake recipe from the Edmond’s cookbook that I used when I baked with my nephew’s.

mini 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

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 the prepared mini cupcake pan that has been lined with paper cases
  8. Bake for 8 mins or until cakes spring back when lightly touched (note: bake for 15 mins for standard cupcakes)
  9. Transfer to a wire tack to cool down before decorating

While we were baking we decided to make them EXTRA vanillery (is that a word?.. is now) so we used more like a tablespoon (if not more) of vanilla essence.

butter icing

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. Like the cupcake batter, we decided to put a good splash more of the vanilla essence into the icing too. I was a little nervous that they were going too much with all the vanilla we put in - but it worked and they tasted SO good.

Because we used pink and yellow mini cupcake paper cases, we dyed the icing pink and yellow too. We swirled the icing on top and sprinkled silver balls over the top (I think more bounced off and went all over the floor haha).

We popped them in a gift box and ta da! Mini vanilla cupcakes

 

xx