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Tag Archives: fondant

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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