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Tag Archives: cupcakes

Halloween Blueberry Yoghurt Cakes

It’s coming up for Halloween in week or so, and these rather lurid blue gems are the perfect thing for hungry Trick or Treaters! They’re not the prettiest cakes in the world,  but they’re yummy, crammed full of blueberries and iced with a lemon glaze. And their “blue blood” dripping dripping down the sides is sure to be a winner!

A word of warning: they’re very moist, so grease your molds really well, or maybe use paper cases. A couple of my bottoms stuck to the molds, because the mixture was so moist.

Ingredients

2 free-range eggs
140g raw sugar
75ml vegetable oil
50g fresh blueberries + extra fo decorating
100g Greek yoghurt
150g plain flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla paste
100g frozen blueberries

Icing
Juice of a lemon
1 1/2 cups icing sugar
Blue food colouring

Method

Preheat the oven to 170 degrees C. Grease a 6 cup large muffin mould, or use a normal muffin mould and you will get 6-8 smaller cakes. Remember to grease very well or use paper cases.

Put the eggs into the bowl of an electric mixer and whisk until the eggs are frothy. Add the sugar and whisk until the sugar has dissolved and the mixture has increased in volume. Add the the oil and the fresh blueberries and continue whisking. You actually want the fresh blueberries to break up a bit to give some “blue” colour to the mixture. Add the yoghurt and whisk until incorporated. The mixture will be quite liquid.

Add the flour, baking powder, salt and vanilla paste. Gently incorporate into the mixture. Fold in the frozen blueberries.

Spoon the mixture into the muffin holes, filling to about three quarters way up.

Bake in the oven for about 25 minutes, but the cakes may cook more quickly. Check the cakes at 15 minutes and then at 5 minutes intervals, using a skewer to test for “doneness”.

Cool for 5 minutes before very carefully turning out the cakes.

To make the icing, add enough of the juice of a lemon to the icing sugar to make a droppable icing. Spoon out half of the lemon icing and add blue food colour to the half mixture drop by drop until you have the right shade of blue.

Ice the cakes with the both the plain icing and blue icing in whatever artistic or crazy way you like! But make sure the icing drips to suit the Halloween theme! Finally add a blueberry on top of each cake.




 

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Raspberry Cupcakes

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I made these colourful and flavourful bright pink raspberry cupcakes a while back when I was experimenting with colour in cakes. I’m posting again, as it’s such a simple and eye-catching recipe. The cake mixture has frozen raspberries in it and a drop or two of red food colouring.

The buttercream icing has raspberry fondant creme mixed through, plus a touch more red food colouring.  Fondant creme or paste is available at specialty kitchen shops. I get mine from The Essential Ingredient in Sydney. If you can’t get the fondant creme, just leave it out – red food colouring will easily give you the colour you need.

I decorated with a few crystallized rose petals – fresh petals would be pretty too!

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

Handful of frozen raspberries

Raspberry Buttercream Icing

50g butter, softened

250g icing sugar, sifted

1 tsp lemon juice

1 tblsp raspberry fondant creme

A drop of red food colouring

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.

Put all the ingredients except the milk and raspberries in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Carefully fold in the raspberries.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice with the raspberry buttercream icing.

Raspberry Buttercream Icing

In a separate bowl, cream together the butter and icing sugar until combined, then add the lemon juice, raspberry fondant creme and a drop of red food colouring, beating continuously.

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Raspberry and White Chocolate Chunk Cupcakes

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This is yet another variation on the basic cupcake recipe.

A handful of fresh or frozen raspberries and some white chocolate chunks added to the mixture make a colourful and tasty cupcake with a little more pizazz than the traditional version.

You could just as easily add other berries or dark chocolate for other variations.

I like a vibrant cupcake so I add a drop of red food colouring to jazz up the mixture.

Ingredients

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

A drop of red food colouring

Handful of fresh or frozen raspberries

100g white chocolate chunks

Icing sugar for dusting

Method

Preheat the oven to 180 degrees C and line a cupcake tin or muffin tin with paper cases.

Put all the ingredients except the milk, food colouring, raspberries and white chocolate in a food processor and blitz until smooth. Add the milk while pulsing to make a soft, dropping consistency. Add the food colouring and pulse to combine.

Carefully fold in the raspberries and white chocolate.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Serve as is or dusted with icing sugar.

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Lemon Cupcakes with a Whole Lemon

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I have been making lots of little cakes after Christmas as an antidote to Christmas cake and Christmas pudding. I have taken my basic cupcake mixture, which is a one bowl recipe, and added different flavours. I’ll be posting some more variations soon.

The lemon cupcakes are made with a whole lemon. They can be served individually or tiered, whatever takes your fancy. Cooking a whole lemon, whizzing it, and adding it to the mixture, elevates an ordinary cupcake mixture to new heights, making a really tangy cake. I iced them with a simple buttercream icing. You can flavour it any way, I added passionfruit essence as I wanted a bright yellow icing and a little tang.  Plain old yellow food colouring would be fine too.

Ingredients

Cupcakes

1 whole thin skinned lemon

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

2 tblsp milk

Buttercream Icing

125g butter, softened

250g icing sugar, sifted

A couple of drops of passionfruit essence and/or  couple of drops of yellow food colouring

Method

Cupcakes

Preheat the oven to 180 degrees C or 160 degrees C fanforced  and line a muffin or cupcake  tin with cupcake cases.

Put the lemon whole into a small saucepan, covering with water, bring to the boil and simmer for about 1/2 hour until the lemon has softened. Remove from the saucepan and cool. Cut off the ends of the lemon, cut in half and remove the pips. Put the lemon into the food processor and blitz  – don’t pulverize, you still want a little texture.

Add the rest of the ingredients to the  food processor except the milk and food colouring and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon the mixture into the cases. Place the tin in the oven and bake for 12-15 minutes or until the cup cakes are cooked and a skewer inserted in the centre comes out clean.

Take the cup cakes in their cases out of the tin and cool on a wire rack. Remove the cases ready for icing.

Ice with the buttercream icing.

Buttercream Icing

In the food processor, cream together the butter and icing sugar until light and fluffy, then add flavour essence and/or food colour, whizzing continuously.

You can either sandwich together two cakes for the tired effect or serve individually. If you are tiering, you may need to trim the bottom cake to allow the top one to sit straight. You can decorate with whatever you please. I candied some lemon slices and also used edible pansies, which are so pretty on cakes!

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Rainbow Party Cakes

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I have been experimenting with flavour essences for cupcakes as well as food colours, creating some pretty heady colours as well as flavours! I have created these for various young tasters but older tasters seem to like them too!

Raspberry, passionfruit and lime are flavourful and vibrant. The raspberry cakes are the most successful, I think. The lime cakes taste a little artificial.

The recipe is Nigella’s standard cupcake recipe, which I use a lot, as it’s an “everything in the food processor” recipe. The frosting is buttercream. Adding flavoured fondant creme is not strictly necessary, but adds more depth.

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Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

A couple of drops of red, yellow or green food colouring

Buttercream Icing

125g butter, softened

250g icing sugar, sifted

A couple of drops of raspberry, passionfruit or lime essence

A couple of drops of red, yellow or green food colouring

 

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cupcake cases.

Put all the ingredients except the milk and food colouring in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Divide the mixture into 3 bowls and beat in food colouring to each bowl.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 12-15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice with the buttercream icing.

Buttercream Icing

In the food processor, cream together the butter and icing sugar until light an fluffy, then add flavour essence, food colour and fondant if using, whizzing continuously.

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White Chocolate Yoghurt Cakes with Passionfruit Frosting

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This cupcake recipe is easy as! I made the cakes, iced them and photographed them in under 2 hours. And ate a couple too! The yoghurt and white chocolate make the cakes very moist.

The addition of fondant paste to buttercream creates the passionfruit frosting. This paste comes in tubs in various flavours  – I acquired passionfruit, plus raspberry fondant paste from The Essential Ingredient, Rozelle.

http://www.sydneyessential.com.au/

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Ingredients

75 grams softened butter
1 cup sugar
1 cup yoghurt (full fat or reduced fat)
2 eggs
1 tsp vanilla paste
2 cups self raising flour
1 teaspoon baking powder
150g melted white chocolate
Method

Preheat oven to 170 degrees C.

Cream the butter and sugar in food processor. Add the yoghurt, eggs and vanilla paste and whiz until well combined.

Add the flour, baking powder and salt. Process until smooth – be careful not to overmix as this will toughen the cakes.  Stir in the melted white chocolate.

Pour the mixture into cupcake cases in a muffin tin.

Bake for  15-20 minutes or until a skewer inserted in the cakes comes out clean. Remove the cakes from the oven and leave to cool.

Ice with the pasionfruit frosting and decorate as desired!

Pasionfruit Frosting

Ingredients

100g softened butter

200gms icing sugar

1 tblsp passionfruit fondant paste

A few drops of yellow food colouring

Method

Cream the butter and icing sugar in the food processor or electric mixer. Add the fondant food colouring and beat until really well combined.

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Strawberry and Lemon Cupcakes

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These little cup cakes are dead easy! The recipe is basically Nigella Lawson’s from her book How to be Domestic Goddess. It all happens in the food processor!

Ice however you like – I chose a strawberry buttercream with real strawberries and a lemon glaze. My piping skills are pretty bad – something I need to learn to perfect!

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

Strawberry Buttercream Icing

75g strawberries

1 tsp lemon juice

50g butter, softened

250g icing sugar, sifted

Lemon Icing

2 tblsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing.

Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.

Put all the ingredients except the milk in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice half with the strawberry buttercream and the other half with the lemon icing.

 Strawberry Buttercream Icing

Put the strawberries and lemon juice in a food processor and whiz to purée.

In a separate bowl, cream together the butter and icing sugar until combined, then gradually add the strawbewerry purée, beating continuously.

Lemon Icing

Mix the lemon juice with the icing sugar in a bowl until you achieve the desired consistency.

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