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Showing posts with label CupCakes. Show all posts

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Frog cupcakes


















Photography by Ben Dearnley

This is the sort of frog you want in your throat! It's sweet, tasty, and topped with creamy icing.

To prep 0:30 min  -  To cook 0:25 min  -  Makes 20


Ingredients:



  • 200g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 375g (2 1/2 cups) self-raising flour
  • 125ml (1/2 cup) milk
  • 2 tsp vanilla essence
  • 250g pkt cream cheese, at room temperature
  • 300g (2 cups) icing sugar mixture
  • 2-3 drops of green liquid food colouring
  • 20 green fruit ring lollies, halved
  • 2 straps black licorice, cut into 40 pieces


Directions:


1) Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with cases.

2) Use an electric beater to beat butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in flour, milk and half the vanilla until well combined.

3) Divide mixture among prepared pans. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

4) Use an electric beater to beat the cream cheese until soft. Gradually beat in the icing sugar. Beat in food colouring and remaining vanilla. Spread icing over cupcakes. Decorate with the lollies and licorice.


Australian Good Taste - January 2010 , Page 74
Recipe by Michelle Noerianto

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Halloween cupcakes




















Photography by Michelle Noerianto & Kim Coverdale


This is one part of Halloween that no-one will find scary. These spidery cupcakes will delight the kids at birthday parties too.

Makes 12

Ingredients:


  • 340g packet golden buttercake mix
  • 2 eggs
  • 60g butter, softened
  • 3/4 cup milk
  • 180g packet Smarties lollies
  • 1 cup dark chocolate melts


Butter cream icing:


  • 250g unsalted butter, softened
  • 2 1/2 cups icing sugar mixture
  • Yellow food colouring
  • Green food colouring

Directions:


1) Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.


2) Make cupcakes following packet directions. Spoon mixture into cases until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 cupcake comes out clean. Turn out onto a wire rack to cool completely.


3) Make icing Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, beating constantly until combined. Tint lime green by mixing food colourings.


4) Spread cupcakes with icing. Press 3 Smarties into tops for spider bodies. Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 minutes 30 seconds, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Make a small snip in 1 corner. Pipe chocolate around Smarties to form spider legs and eyes. Set aside for 10 minutes or until set. Serve.


Source:http://www.taste.com.au
Super Food Ideas - October 2009 , Page 14
Recipe by Katrina Woodman

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Chocolate Marshmallow-Ghost Cake and Mini Cupcakes

























Don't be afraid of these friendly ghosts -- they are easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home. Or make individual cakes, using either mini muffins (as directed below) or a twelve-cup standard muffin tin; if making standard-size, bake them for about twenty minutes.



Makes three 6-inch layers or about 6 dozen mini cupcakes

Vanilla Cream Cheese Frosting:

Ingredients:

  • 16 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar

Directions:

1) Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.


Chocolate Cream Cheese Frosting:


Ingredients:

  • 12 ounces semisweet chocolate, coarsely chopped
  • 24 ounces cream cheese, room temperature
  • 1 cup confectioners' sugar

Directions:


1) Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.

2) Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.


Ingredients:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
  • 2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk

Directions: 

1) Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.

2)Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.

3) Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).

4) Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.

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Red velvet cupcakes


Photography by Alan Benson



Made popular by New York’s Waldorf Astoria hotel, these cakes are five star. Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious.

To prep 30 min  -  To cook 25 min  -  18 Cupcakes

Ingredients:

  • 350g (2 1/3 cups) plain flour
  • 2 tbs cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 315g (1 1/2 cups) caster sugar
  • 250ml (1 cup) buttermilk
  • 185ml (3/4 cup) vegetable oil
  • 2 eggs
  • 3 tsp red food colouring
  • 2 tsp white vinegar
  • Dollar Sweets Fairy Fives sprinkles, to decorate frosting
  • 250g pkt cream cheese, at room temperature
  • 100g butter, at room temperature
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 1 tsp vanilla extract



Preparation method:


1) Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.

2) Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

3) Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

4) To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.

5) Pipe the icing over the cupcakes and top with the sprinkles.

Source:http://www.taste.com.au
Australian Good Taste - February 2012 , Page 98
Recipe by Liz Macri

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