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Tag Archives: cupcakes

Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Posted on September 11, 2021 Posted in Cupcakes .

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

After being given a big jar of jolly ranchers I decided to make a sweet treat with some of the flavours.

The idea was to make fudge with the grape flavoured candy. Following a basic fudged recipe as the base, I didn’t modify the volume of condensed milk enough and ended up with a almost playdough like outcome….

Off the back of this I altered the volume of liquid to candy ratio as well as changed up the flavour to a more unusual taste. While the recipe seemed to work in terms of texture and taste the fudge just seemed a bit boring and not really worth the effort vs. just eating a jolly rancher.

I really did love the taste of the green apple flavour rancher, particularly as apple flavour is so hard to hero (generally it’s overpowered by other flavours).

That took me back to the bake drawing board, where I took inspiration from my last experimental bake and made cupcakes. To change things up a little I opted for lemon in the frosting for a complimentary flavour combo and used jelly crystals for an additional flavour boost.

I must say, the cupcakes are moreish but the frosting is absolutely the star – just superb.

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Ingredients:

Cake:

  • 90g buttermilk
  • 90ml oil
  • 150g Apple Jolly Rancher candy
  • 1 tsn vanilla essence
  • 125g self raising flour
  • 75g sugar
  • 75g jelly
  • 1/4 tsn salt
  • 2 eggs

Frosting:

  • 20ml milk
  • 40g lemon jolly rancher candy
  • 125g butter
  • 40g icing sugar
  • 25g apple flavoured jelly crystals

 

Method:

  1. Place the unwrapped candy and buttermilk in a bowl and microwave until bubbling.
  2. Stir for 1 minute, microwave until bubbling, stir etc continue until the candy have dissolved.
  3. Pre-heat the oven to 180c degrees and line a medium 8-capacity cupcake tin with patty pans.
  4.  In a bowl, pour the flour, sugar, jelly crystals and salt, stir to combine.
  5. Place the candy milk mix along with the oil and vanilla in a bowl and whisk until combined.
  6. Pour the buttermilk mix into the bowl with the flour along with the eggs.
  7. Beat on slow with electric beaters until just combine.
  8. Spoon the mix into the 8 cupcake patties in the prepared cupcake tray.
  9. Bake in the oven for 16 minutes or until a skewer inserted in the middle comes out clean.
  10. Place the cupcakes on a rack to cool.
  11. Meanwhile, make the frosting by placing the unwrapped lemon candy and milk in a bowl and microwave until bubbling stir etc continue until the candy have dissolved.
  12. Stir for 1 minute, microwave until bubbling, stir, etc, continue until the candy have dissolved.
  13. Soften the butter in a bowl by microwaving until just soft.
  14. Place all the ingredients in a bowl and using electric beaters whisk until the frosting is light and fluffy.
  15. Please in the fridge until set.
  16. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
  17. Enjoy!

 

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

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Tags: Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting, Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting, candy, cupcakes, green apple, jelly, jelly crystals, jolly rancher, lemon .

Raspberry Twist Cupcakes

Posted on September 4, 2021 Posted in Cakes .

Raspberry Twist Cupcakes recipe

The randomness of this recipe… I was cleaning out the cupboards this weekend and noticed we had raspberry twists in which have been in the back of the cupboard for forever….

Knowing that we were not going to eat them anytime soon and being stuck in lockdown I decided to experiment with the raspberry twists much like I have in the past with musk sticks, red skin and fizzer lollies.

Taking inspiration from my white chocolate cupcake recipe I incorporated the lollies into the mix. The outcome of this however resulted in a very very dense cupcake bake that drooped in the middle.

Attempt 2 was using my never fail vanilla cupcake recipe with the lollies incorporated into the mix. This time I got great results but the bake was not as flavourful as I would have liked…

Cue adding 50% more buttermilk and 50% more raspberry twists and increasing the bake time, in which resulted in cupcake perfection.

 

Ingredients:

Cake:

  • 200ml buttermilk
  • 240g raspberry twists
  • 1 1/2 tsn vanilla essence
  • 160g cake flour
  • 1 + 1/4 tsn baking powder
  • 1/2 tsn baking soda
  • 150g sugar
  • 1/2 tsn salt
  • 2 eggs
  • 125g butter

Frosting:

  • 135g butter
  • 100g white chocolate
  • 40g icing sugar
  • 70g raspberry twists

 

Method:

  1. Cut up the raspberry twists into small, diced pieces.
  2. Place the buttermilk in a bowl and microwave until bubbling.
  3. Add the raspberry twist pieces to the buttermilk and stir for 3 minutes, leave aside to melt a further.
  4. Pre-heat the oven to 180c degrees and line a large 8-capacity cupcake tin with patty pans.
  5.  In a bowl, pour the cake flour, baking powder, baking soda, sugar and salt.  Stir together and whisk until well combined.
  6. Soften butter.
  7. Place the raspberry milk mix along with the butter and vanilla in a food processor and blitz until smooth.
  8. Pour the buttermilk mix into the bowl with the flour along with the eggs.
  9. Beat on slow with electric beaters until just combine.
  10. Spoon the mix into the 8 large size cupcake patties in the prepared cupcake tray.
  11. Bake in the oven for 24 minutes or until a skewer inserted in the middle comes out clean.
  12. Place the cupcakes on a rack to cool.
  13. Meanwhile, make the icing by melting the chocolate in a bowl on low in the microwave, stirring every 30 seconds until smooth.
  14. Cut up the raspberry twists into small, diced pieces.
  15. Place the raspberry into the white chocolate bowl and whisk for 2 minutes, set aside in the fridge until set.
  16. Melt the butter in a bowl and microwave until just soft.
  17. Place the chocolate mix in a food processor and blitz until smooth.
  18. Place the white chocolate mix in a bowl with the butter and beat with electric beaters until fluffy and pale.
  19. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
  20. Enjoy!

 

 

Raspberry Twist Cupcakes recipe

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Raspberry Twist Cupcakes recipe

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Raspberry Twist Cupcakes recipe

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Raspberry Twist Cupcakes recipe

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Tags: cupcakes, raspberry, raspberry twist, Raspberry Twist Cupcakes, white chocolate .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Posted on May 18, 2019 Posted in Cupcakes .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

For a variation from the usual cupcake I have incorporating polenta into the mix, while still including self raising flour to allow the cupcakes to rise.

The mix of blueberries, orange and lemon pairing with a hint of almond works a real treat, while the texture of the polenta makes the cupcakes very satisfying.

A welcomed tasty alternative to the usual vanilla or chocolate cupcake that’s for sure!

 

 

Ingredients:

Cake:

  • 110g instant polenta
  • 200g self raising four
  • 150g sugar
  • ½ tsn baking powder
  • 140g butter, softened
  • ½ tsn almond essence
  • ½ lemon zest
  • 1 orange
  • 1 egg
  • 260g blueberries

Icing:

  • 300g thickened cream
  • 1 tsn lemon zest
  • 1 tbsn icing sugar

 

Method:

  1. Pre-heat the oven to 160c degrees and place large cupcake patties in a cupcake tray.
  2. Place the polenta, flour, sugar, baking powder, butter, zest of a whole orange and zest of half the lemon in a bowl and rub to combine with hands until a dough is formed.
  3. In a separate bowl place the egg, almond essence and 2 tbsn of orange juice. With a hand whisk combine the wet ingredients then pour into the dry ingredients.
  4. Beat with the hand whisk to combine.
  5. Place 45g of batter into each cupcake case.
  6. Push 10 blueberries into the batter of each cupcake.
  7. Bake in the oven for 30 minutes of until a skewer in the center comes out clean.
  8. Remove the cupcakes from the tin and leave aside to cool.
  9. To make the icing whisk with electric beaters the butter for 5 minutes until creamy.
  10. Add in the cream, icing sugar and lemon zest and beat until peaks form.
  11. Using a star nozzle and piping-bag pipe each cupcake with icing.
  12. Decorate with extra orange zest and a blueberry on the top.

 

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

Ingredients

Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Orange and Blueberry Polenta Cupcakes with Lemon Icing recipe

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Tags: Blueberry, cupcakes, Lemon Icing, orange, Orange and Blueberry Polenta Cupcakes with Lemon Icing, polenta .

Jam Doughnut Cupcakes

Posted on December 15, 2018 Posted in Cupcakes .

Jam Doughnut Cupcakes

Jam Doughnut Cupcakes recipe

I have made jam doughnuts before, both fried and baked, and though they have turned out delicious they are quite a bit of work…proving…pushing back…rising…hours of waiting…

I wanted to make something that was easy quick and tastiest as close to a jam doughnut as possible.

My solution to this? Hello jam doughnut cupcake. This sweet treat is a mix between doughnut batter and cupcake batter with the traditional jam in the center.

Yes these are baked therefore the texture is different to a usual doughnut but I have kept the butter and sugar cinnamon element alive.

Lastly, true to a cupcake mandatory I have made a jam frosting for extra creaminess and jam emphasis.

Ingredients:

Cupcake:

  • 310g self raising flour
  • 70g plain flour
  • 180g sugar, plus 2 tbsn extra
  • 110ml cooking oil
  • 2 eggs
  • 240ml milk
  • 1 tsn vanilla essence
  • 150g raspberry jam

Icing:

  • 60g butter, plus 40g extra
  • 70g raspberry jam
  • 120g icing sugar
  • 1 tsn cinnamon

Method:

  1. Pre-heat the oven to 200c degrees and line 18 medium cupcake patties into a medium sized cupcake tin.
  2. Sift the flours and sugar into a bowl and make a well in the center.
  3. In a separate bowl place the oil, eggs, milk and vanilla. Whisk with a hand whisk until well combined.
  4. Pour the oil mix into the flour mix and beat with the hand whisk until well combined.
  5. Spoon half the batter into the 18 cupcake patty cases.
  6. Spoon the 70g of jam evenly into the middle of the cupcake patties on top of the batter.
  7. Spoon the remaining batter on top of the jam, covering the jam completely.
  8. Bake the cupcakes in the oven for 15-18 minutes or until a skewer inserted into the middle comes out clean (being mindful of the jam in which should still be of jam consistency).
  9. Place cupcakes onto a cooling rack until cold.
  10. Use a pastry brush to brush the cupcake tops with the 50g of melted butter.
  11. Sprinkle the 2 tbsn of sugar and the 1 tsn of cinnamon into a bowl and stir.
  12. Place the cupcake top side down onto the cinnamon sugar bowl and push to coat the top of the cupcake well.
  13. Place the icing ingredients into a bowl and using electric beaters beat until light and fluffy.
  14. Using a piping bag fitted with a star nozzle pipe the icing onto the cupcakes.
  15. Enjoy!

Jam Doughnut Cupcakes recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

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Jam Doughnut Cupcakes recipe

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Jam Doughnut Cupcakes recipe

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Jam Doughnut Cupcakes recipe.

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Jam Doughnut Cupcakes recipe

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Melon Lime and Prosciutto Cupcakes

Posted on February 16, 2018 Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

Melon Lime and Prosciutto Cupcakes recipe

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as  an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Melon Lime and Prosciutto Cupcakes recipe

Ingredients:

Cake:

  • 55g prosciutto
  • 120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
  • 140g brown sugar
  • 160g cake flour
  • 1 + ¼ tsn baking powder
  • ½ tsn bicarbonate of soda
  • ½ tsn salt
  • 2 eggs
  • 2 tsn melon essence
  • ½ tsn lime zest
  • 120g butter

Icing:

  • 10ml watermelon reduction
  • 5ml milk
  • 160g icing sugar
  • 180g butter
  • 1  tsn lime zest
  • 1 + 1/2 tsn melon essence

 

Method:

  1. Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
  2. Once cooled finely dice the meat into small pieces.
  3. Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
  4. Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
  5. Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
  6. Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
  7. Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  8. Spray the cases slightly with oil spray.
  9. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  10. In another bowl beat the eggs until light and fluffy with electric beaters.
  11. Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
  12. Add the butter and 40g of the chopped prosciutto, beat until combine.
  13. Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
  14. Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
  15. Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  16. Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
  17. Once the cupcakes are cooked leave on a cooling rack until cold.
  18. When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
  19. Top icing with scatters of the remaining 15g of prosciutto and enjoy!

 

Note:

  • I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
  • For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.

 

Melon Lime and Prosciutto Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Tags: cupcakes, lime, Melon, Melon Lime and Prosciutto Cupcakes, Prosciutto, watermelon .

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Posted on February 25, 2017 Posted in Cupcakes .

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

 

Low fat, sound too good to be true? I’d say less than 6g of butter per cupcake is pretty damn good! How does this treat still tastes amazing with such little butter content? A little trick, replacing 60% of the butter with apple puree as I promise no one will even notice!

How chocolate, balsamic and almonds was invented? So balsamic vinegar works brilliantly with strawberries as it brings out the sweetness and intensifies the flavor profile. So I figured if I used the balsamic with the dark chocolate it would have a similar effect and I was right

Additionally, the almond provides a lovely complementary texture and satisfying crunch to the recipe.

This recipe is a lovely twist on the usual chocolate cupcake and you can eat with a clear conscious!

Ingredients:

  • 200g flour
  • 50g cocoa powder
  • 4 tsn baking powder
  • 80g sugar
  • 160g 70% dark chocolate
  • 80g roasted almonds
  • 70g butter
  • 100g apple puree
  • 2 eggs
  • 140ml milk
  • 2 + 1/2 tbsn Balsamic vinegar

Icing:

  • 300g icing sugar
  • 25g cocoa powder
  • 70g balsamic vinegar

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Sieve the flour, baking powder, cocoa powder and sugar in a bowl and stir to combine.
  3. Chop the chocolate and almonds into really small pieces and place into the flour mix, stir.
  4. Melt the butter in a bowl in the microwave and add the milk, puree, vinegar and eggs. Whisk with a hand whisk until well combined.
  5. Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
  6. Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
  7. Place the cupcakes onto a cooling rack until cool.
  8. Meanwhile to make the icing beat the ingredients until well combined.
  9. Using a spatula spread the icing over the cupcake evenly.
  10. Grate extra chocolate and dice almonds over the icing.

 

Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes
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Low Fat Dark Chocolate Balsamic and Almond Cupcakes

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Tags: almonds, balsamic vinegar, cupcakes, dark chocolate, low fat, Low Fat Dark Chocolate Balsamic and Almond Cupcakes .

Watermelon Rose and Strawberry Cupcakes

Posted on February 11, 2017 Posted in Cupcakes .

Watermelon Rose and Strawberry Cupcakes

Watermelon Rose and Strawberry Cupcakes recipe

Watermelon would have to be one of my favorite fruits, just ahead of cherries and strawberries. To compliment the watermelon flavour I opted for a pairing with strawberries and to top off the floral delicate flavours the addition of rosewater.

As I have made a cake with watermelon previously (see my Couscous Strawberry and Watermelon Cake) I decided to make cupcakes this time with my never fail amazing cupcake recipe as a base.

Outcome, a rich, moist, melt in your mouth cupcake that is packed with flavour in every bite!

Ingredients:

Cake:

  • 220g cake flour
  • 1 tsn baking powder
  • ½ tsn soda
  • 1/8 tsn salt
  • 2 eggs
  • 200g sugar
  • 1 tsn strawberry essence
  • 1 tsn rosewater essence
  • 120ml butter
  • 160g strawberry jam
  • 80ml buttermilk
  • 120ml watermelon reduction (1.2kg watermelon flesh required for recipe inc. icing)

Icing:

  • 60g watermelon reduction
  • 60g butter
  • ½ tsn strawberry essence
  • 200g icing sugar

Method:

  1. Pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  2. Spray the cases slightly with oil spray.
  3. Cut watermelon and place 1.2kg of flesh into a food processor. Blitz until liquefied.
  4. Pour the mix into a large saucepan and simmer on medium until the liquid reduces down to 200ml.
  5. Pass the reduction through a sieve to catch the seeds and unwanted flesh, set aside.
  6. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  7. In another bowl beat the eggs until light and fluffy with electric beaters for 2 minutes.
  8. Slowly add the sugar while beating.
  9. Add the essence and beat to combine.
  10. Add the butter slightly melted as well as the jam and beat.
  11. Place 120ml of the watermelon reduction and the buttermilk in a bowl and stir to combine.
  12. Add half the reduction buttermilk mix to the batter and beat until combine. Add half the flour mix and beat. Repeat with remaining buttermilk mix and flour mix until well combine.
  13. Pour the batter into the patty cases to ¾ full and place in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  14. Meanwhile make the icing by placing 50g of the remaining watermelon reduction, butter, strawberry essence and icing in a bowl and beat with electric beaters until light and fluffy.
  15. Once the cupcakes have cooked leave on a cooling rack.
  16. When the cupcakes are at room temperature place the icing in a piping bag with a star nozzle, pipe and enjoy.
Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Watermelon Rose and Strawberry Cupcakes recipe

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Miso Chocolate Cupcakes

Posted on November 27, 2016 Posted in Cupcakes .

 Tamarin Chocolate Cupcake recipe

This recipe is not the first time I have baked with Miso paste (see my Miso Doughnuts), so it’s safe to say I have previously identified that Miso can actually work quite well on the sweet side of eating.

However, what I haven’t done is paired the miso flavor with another taste that it can work in balance with. After a few pairing combo trials, it was the sturdy and always reliable dark chocolate that came up trumps.

What the miso did was took the chocolate to the next level, placing a beautiful twist on the flavor and turning it into a completely unique palate.

 

Ingredients:

Cupcake:

  • 160g self-rising flour
  • ½ tsn salt
  • 150g brown sugar
  • 50g cacao powder
  • 2 eggs
  • 1 tsn vanilla essence
  • ½ cup oil
  • 135ml buttermilk
  • 2 tsn miso paste

Icing:

  • 60g cacao powder
  • 240g butter, at room temperature
  • 80g brown sugar
  • 1 tsn miso paste

 

Method:

  1. Preheat the oven to 180c degrees and line a 12 cupcake patty tin with patty cases.
  2. Sieve the flour, salt, sugar and cacao powder into a bowl and stir to combine.
  3. Place the eggs, vanilla, oil, buttermilk and miso into a bowl and using a hand whisk beat until combine.
  4. Pour the wet mix into the dry bowl and stir until well combined.
  5. Pour the mix evenly into the patty cases.
  6. Bake in the oven for 14 minutes or until a skewer inserted in the middle comes out clean.
  7. Place the cupcakes onto a cooling rack until cooled.
  8. Make the icing by placing all ingredients into a bowl and beating with electric beaters for 5 minutes or until light and creamy. Place in the fridge to harden.
  9. To ice the cupcakes place the icing into a piping bag with a star nozzle and pipe evenly on all cupcakes.
  10. Enjoy!

 

Miso Chocolate Cupcake recipe

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Miso Chocolate Cupcake recipe

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Miso Chocolate Cupcake recipe

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Tags: chocolate, cupcakes, Miso Chocolate Cupcakes, miso paste .

Mandarin Cupcakes

Posted on November 13, 2016 Posted in Cupcakes .

manderine

I’m not really a big fan of mandarins, they are ok but I’d much prefer an orange over mandarins any day. However as this fruit is not common in baking I of course had to create a recipe that not only included this fruit as an ingredient but “heroed” the fruit and had to tasted bloody delicious. For this reason this recipe makes it to my blog  – I was super surprised at how amazingly tasty these cupcakes are.

 

Ingredients:

  • 180g butter
  • 1 cup white sugar
  • 1 tsn vanilla essence
  • 2 mandarins (2 zest and juice)
  • 3 eggs
  • 2 cups self raising four
  • ¾ cup yoghurt

Icing:

  • 250g cream cheese
  • 2 + 1/3 cups icing sugar
  • 1 mandarin (zest for icing and segments for decoration)

 

Method:

  1. Pre-heat oven to 180c degrees and line a 16 hole cupcake pan with patty cases.
  2. Beat together the butter, sugar, vanilla and zest until pale and smooth.
  3. Add the eggs one at a time.
  4. Squeeze the 2 mandarins with a juicer for the juice.
  5. Fold through the flour, yoghurt and juice until the batter is well combined.
  6. Spoon batter into cupcake patties until 2/3 full.
  7. Bake for 25-30 minutes or until skewer inserted in the center comes out clean.
  8. Cool on cooling tray.
  9. To make the icing beat together ingredients for 5 minutes until smooth and creamy .
  10. Pipe icing on top of the cupcakes and top with half a mandarin segment.
Green Tea and Pistachio Eclairs recipe

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Simple Cassata Cake recipe

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Bourbon Cola Chocolate Cupcakes

Posted on July 10, 2016 Posted in Cupcakes .

Bourbon Cola Chocolate Cupcakes

Bourbon Cola Chocolate Cupcakes recipe

If you’re a frequent visitor to this blog you will be well aware that I have a habit of baking with liquors or alcoholic beverages. Additionally, I have baked with soft drinks, even used melted ice-cream as the wet element in the cake batters. Cola has featured in my recipes before on this blog and bourbon in a few recipes. However, I have never used these ingredients in a recipe together. So after having a bourbon and cola mixed drink left over from pre-drinks I decided to use the pre-mixed can in a recipe. To add an extra layer to this I opted for an ingredient that I knew worked amazingly with both of these flavours, being, dark chocolate.

From here the bourbon cola chocolate cupcakes were born.

Ingredients:

Cupcakes:

  • 210g plain flour
  • 60g cocoa powder
  • 1 + ½ tsn bicarbonate of soda
  • 1 tsn baking powder
  • 180g brown sugar
  • 2 eggs
  • 2oog buttermilk
  • 210ml bourbon and cola drink
  • 90g butter, melted
  • 1 tsn vanilla essence

Icing:

  • 255g icing sugar
  • 40g butter
  • 60ml bourbon and cola drink
  • ½ tsn salt

 

Method:

  1. Preheat oven to 180c degrees and line a 12-capacity cupcake tin with cupcake patties.
  2. Add all the wet ingredients into a bowl and beat with electric beater on medium for 1 minute.
  3. Then add all the dry ingredients via a sieve and beat with an electric beater on medium for 2 minutes until the batter is smooth.
  4. Pour batter into the patties and bake for 20 minutes or until the skewer comes out clean.
  5. Transfer cupcakes onto a wire cooling rack.
  6. To make the icing place the ingredients into a bowl and beat from 2 minutes with electric beaters or until light and fluffy.
  7. Place the icing into a piping bag with a star nozzle and pipe onto each cupcake.

 

Bourbon Cola Chocolate Cupcakes recipe

Step 2

Bourbon Cola Chocolate Cupcakes recipe

Step 4

Bourbon Cola Chocolate Cupcakes recipe

Step 5

Bourbon Cola Chocolate Cupcakes recipe

Step 6

 

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Tags: boubon, Bourbon Cola Chocolate Cupcakes, chocolate, cola, cupcakes .
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