Friday, June 11, 2010

Best Banana Bread Cupcakes

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla

Cream together butter & sugar. Add eggs & crushed bananas. Combine well.

Sift together flour, baking soda & salt. Add to creamed mixture. Add vanilla.

Pour batter into greased & floured cupcake pan. Let stand for 30 minutes to allow full banana flavor to permeate the batter.

Bake at 350 degrees F for approximately 30 minutes.
Keeps well, refrigerated.

Source

Recipe Zaar

Sunday, May 23, 2010

Peanut Butter Truffle Cupcakes

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 Tblsps baking cocoa

Batter:

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup strong brewed coffee

Frosting:

3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 Tblsps creamy peanut butter

For Truffles:

In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.

Stir in peanut butter. Cover & refrigerate for 15-20 minutes or until firm enough to form into balls.

Shape into twelve 1 inch balls. Roll in cocoa. Set aside.

In a large mixing bowl, cream butter & sugar. Add eggs, one at a time beating well after each.

Beat in vanilla. Combine the flour, cocoa, baking soda & salt.

Add to creamed mixture alternately with buttermilk & coffee.

Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees F for 15-20 minutes.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat & stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.

Frost cupcakes. Store in refrigerator.
Makes 24 cupcakes.

Barefoot Contessa's Carrot Cake Cupcakes

2 cups sugar
1 1/3 cups vegetable oil
1 tsp vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 tsps ground cinnamon
2 tsps baking soda
1 1/2 tsps kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:

3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 tsp pure vanilla extract
1 lb confectioners' sugar

Preheat the oven to 350°F.

Beat the sugar, oil, & vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

Add the eggs, 1 at a time.

In another bowl, sift together the flour, cinnamon, baking soda, & salt.

With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

Add the grated carrots, raisins, & walnuts to the remaining flour, mix well, & add to the batter.

Mix until just combined.

Line muffin pans with paper liners.

Scoop the batter into 22 muffin cups until each is 3/4 full.

Bake at 400°F for 10 minutes then reduce oven temperature to 350°F & cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.

Cool on a rack.

Frosting:

Cream the cream cheese, butter, & vanilla in the bowl of an electric mixer fitted with a paddle attachment.

Add the sugar & beat until smooth.

When the cupcakes are cool, frost them generously & serve.

**I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

Makes 22 cupcakes.

Baby Rattle Cupcakes

1 (18 ounce) box white cake mix
1 (15 ounce) can sliced pears in light syrup
1/3 cup pear syrup (reserved from can)
1/3 cup vegetable oil
3 egg whites

Frosting:

1/2 cup butter, softened
3 Tblsps shortening
1 tsp vanilla
4 cups powdered sugar
4 Tblsps milk
1 drop food coloring (1 drop each color, yellow & green)

Decorations:

pastel candy sprinkles
8 yards pastel curling ribbon, if desired (1/4 inch)
20 paper lollipop sticks (4 1/2 inch)
20 large gumdrops

Heat oven to 350 degrees F for shiny metal pans or 325 degrees F for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.

In a large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil & egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.

In a medium bowl, beat butter, shortening, vanilla, powdered sugar & 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy & spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl & stir to blend: add green food color to other bowl & stir to blend.

Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow & green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.

Makes 20 cupcakes.

Tuesday, May 18, 2010

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream Frosting

To Make Cupcakes:


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 tsp espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 tsp vanilla extract
1/2 cup miniature chocolate chips
To Make Buttercream:

4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 Tblsp vanilla extract
3 to 4 Tblsps whipping cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries (for garnish)

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, & salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, & espresso powder. Add the canola oil & eggs; whisk to blend. Add the milk mixture to the flour mixture & beat until smooth. Add the sour cream & vanilla & beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched & a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar & the butter on medium-low speed until well blended. Add the vanilla & whipping cream & beat on medium speed for 2 minutes, until light, spreadable & fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes & then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry & serve.

Makes 24 cupcakes.

Source
Food Network.com
Recipe by Julie Hession

Mini Baked Strawberry Cheesecakes

Photo taken from: Ungourmet.com
2 cups gingersnaps or graham crackers, crushed
10 Tblsps butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 tsps vanilla extract
1 1/2 cups confectioner's sugar
3 eggs, lightly beaten
Fresh sliced strawberries

Preheat oven to 325 degrees F. Place 24 paper baking cups into muffin pans.

Put the cookies into a food processor & pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a Tblsp of the cookie mixture into each paper cup & press firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla & confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust.

Bake for 25-30 minutes. Remove pan from oven & cool 5 minutes. Then remove the cheesecakes & cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with sliced strawberries.

Makes 24 'cupcakes'.

Source
Recipe Taken From Noble Pig.com
Originally From The Ungourmet.com

Cheeseburger Cupcakes

1 Box of your favorite Brownie Mix
1 Box of your favorite Vanilla Cupcake Mix
1 Container of Vanilla Icing
Food Coloring (yellow, red, green)

Bake Brownies according to instructions on the box.

Bake Cupcakes according to instructions on the box. Allow them to cool & then cut them in half or thirds depending on size.

Cut brownies into circles for the "burger patty" & place on one half of the cupcake.

Decorate "burger" with red, yellow & green icing for the condiments. (See photo)

Makes 24 cupcakes.

Source
Key Ingredient.com

Friday, May 14, 2010

Vegan Chocolate Cupcakes with Mint Frosting

1 cup flour
1/4 cup cocoa powder
3 Tblsps black cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup soymilk
1/4 cup canola oil or applesauce (if you use applesauce, increase to 1/2 cup)
1/2 cup maple syrup
1/4 cup sugar
1 tsp apple cider vinegar
1 tsp vanilla extract

Preaheat the oven to 350 degrees & line a 12 hole muffin pan with paper baking cups (You will regret it if you don't use these!).

Mix together together the flour, cocoa powders, baking powder, baking soda & salt.

In a separate bowl, combine the rice milk, oil, maple syrup, sugar, vinegar & vanilla.

Beat wet ingredients at medium speed for about two minues. Add mixture the dry ingredients & beat for about another minute to combine.

Fill each paper baking cup about 2/3 full & bake for about 25-30 minutes. remove from oven & allow to cool completely.
Mint Frosting:

1/4 cup non-hydrogenated shortening
3 cups powdered sugar
1/4 cup plus 1 Tblsp soymilk or soy creamer
1 1/2 tsps mint extract
1/2 tsp vanilla extract
4 drops green food coloring (or as much as it takes to make it look like the picture above!)

Cream the shortening for a few minutes until soft.

Add one cup powdered sugar & a few splashes of the soymilk (or soycreamer). Mix to incorporate & continue to alternate until all the powdered sugar is used up & the frosting is at the desired consistency. Add the vanilla, mint, & green food coloring.

What you get is a sweet little muffin with a cool mint frosting that is perfect for any occasion.

Makes 12 cupcakes.

Source
Recipe taken from Kohler Created -- thanks!

Black & White Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 tsps baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk*
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla Frosting (recipe follows)
"Perfectly Chocolate" Chocolate Frosting (recipe follows)

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.

Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil & vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill paper baking cups 2/3 full with batter.

Bake 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with Vanilla Frosting &/or "Perfectly Chocolate" Chocolate Frosting.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,


Makes 30 cupcakes.

Vanilla Frosting:

Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening & 2 tsps vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 Tblsps milk, beating to spreading consistency.

Makes about 2 1/3 cups.

"Perfectly Chocolate" Chocolate Frosting:
 
Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk & 1 tsp vanilla extract beating to spreading consistency.
 
Makes about 2 cups frosting.
 
Source
Recipe taken from Hershey's Kitchens.

Thursday, May 13, 2010

The Best Chocolate Sheet Cake Cupcakes. Ever.

First things first: I made The Best Chocolate Sheet Cake (pictured above) Cupcakes. They’re the best cupcakes around.


Here’s the recipe:

The Best Chocolate Sheet Cake (or Cupcakes!) Ever.

Let your cupcakes (or cake) cool completely.
Begin by pouring 5 Tblsps of flour into 1 cup of milk.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, & stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.
Add 1 tsp of vanilla to the cooled flour & milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.

Whip it around until it’s light & fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour, milk, & vanilla mixture. Make sure it’s not the least bit warm!
Next, just whip it on medium-high until the mixture resembles whipped cream.

This was tricky for me, as I was afraid of overbeating the mixture & causing everything to start breaking down &
falling apart. I’d say this is about 45 seconds of pretty hard beating.

The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Now you can frost these cupcakes, using a butter knife or a piping bag if you wish. You can then decorate with sprinkles if desired.

Using sprinkles to decorate makes for a crunchy cupcake!

Here’s the frosting recipe:

The Best Frosting I’ve Ever Had

Note: Make  the frosting on the same day you intend to serve it.

5 Tblps Flour
1 cup Milk
1 tsp Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk & heat, stirring constantly, until it thickens. Remove from heat & let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter & sugar together until light & fluffy. Then add the cooled milk, flour,
& vanilla mixture & beat until it all combines & resembles whipped cream.

Grab a spoon & taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece & put it on a pretty plate. Grab a fork & prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Makes 12 servings.

Frosting Recipe Originally from MissyDew submitted to Tasty Kitchen on August 12, 2009.

Guinness Chocolate Cupcakes


For the cupcakes


1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 tsps baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream

For the filling…chances are, this will be more than you need. Please use this as an excuse to liberally taste-test, and/or overfill your cupcakes. It is entirely your call.

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 Tblsps room-temperature, unsalted butter

For the frosting

3 to 4 cups confectioners sugar
1/2 cup room-temperature, unsalted butter
3 to 4 Tblsps Baileys Irish Cream

Make the cupcakes:

Preheat your oven to 350 degrees.

Cut the butter into large chunks. In a large saucepan, over medium heat, bring the butter & Guinness to a simmer.

While the butter melts, in a larger-than-the-saucepan-sized bowl, whisk together the flour, sugar, baking soda & salt. The butter & Guinness should be simmering by now; remove them from the heat, add the cocoa & whisk together until smooth. Allow the mixture to cool for a few minutes.

While you wait for the butter-Guinness-chocolate mixture to cool, mix the eggs & sour cream with an electric beater until smooth. Pour in the butter-Guinness-chocolate mixture, & mix until just combined.

Pour this thick, chocolatey goodness into the previously-whisked flour–sugar-baking soda-salt bowl. You’ll probably want to break out your spatula at this point. Stir until just combined.

Put paper liners in a mini cupcake tray. Trust me. You can oil/grease/spray all you want, but you will still leave chunks of cupcake behind when you remove them. I know this. Fill the cups 3/4 full of batter & bake for 12 minutes. Rotate the pan half way through for even baking.

I often skip this step.

 After the cupcakes have cooled, poke a hole in the middle. I use my roommate’s chopsticks for this.* You could also use the end of a wooden spoon or even your finger. If you go with that approach, pray a little Pam on it beforehand. Also consider washing it.

*I wrap the chopstick in saran wrap and spray a little Pam on it. This keeps the cupcake in the cupcake, not stuck to the chopstick/spoonhandle/finger you’re using.

Now make the filling:

Put your bittersweet chocolate in a bowl. This is easy when you use bittersweet chocolate chips. If you’re using a bar of chocolate, chop it roughly.

In a medium-sized (maybe even the same one that you used to melt the butter and Guinness previously) pan, bring the heavy cream to a simmer.

Pour the cream over the chocolate, add the butter & stir until smooth & combined. Refrigerate, stirring every 10 minutes, until it’s pourable but not too runny.

To fill the cupcakes, spoon the ganache into a frosting bag or (if you’re like me again) a plastic ziplock with the one corner cut off. Gently squeeze the ganache into the holes in the cupcakes.

Don’t eat them yet.

Now make the frosting:

Put your room temperature butter into a large-ish bowl. It’s about to get messy, & you’ll want room to add sugar & whip the snot out of it.

With an electric beater, whip the butter until it’s light & fluffy.

Slowly add 3 cups of the powdered sugar, a little bit at a time. This keeps the frosting from getting grainy.

Add 3-4 tablespoons of the Baileys, depending on the level of flavor you want.

Add more powdered sugar if a) the Baileys has made it too runny or b) you just really like playing with your electric mixer. Like me.

Frost those babies.*

Eat one. FINALLY.

Congratulations. You’ve basically baked an Irish car bomb.

This amount of batter makes around 50 mini cupcakes.

Tuesday, May 11, 2010

Carrot Cupcakes

Photography by Sam McAdam

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 cups peeled grated carrot
3 cups plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
4 Tblsps milk

Coconut Icing (for decoration)

2/3 cup icing sugar
4-5 Tblsps coconut cream
1 large carrot, peeled
1/2 cup sugar

Preheat oven to 350°F.

Place all the cake ingredients & 1/2 teaspoon salt in a large bowl, use a wooden spoon to mix together to make a smooth batter. Pour into lightly greased muffin pans, or a greased & lined 24cm cake pan. Bake in the oven for 25 minutes (or 1 hour for a large cake) or until a toothpick comes out clean.

To Make Coconut Icing:

 Combine icing sugar with coconut cream to make a smooth mixture. Set aside. Use a zester to make long shreds from the carrot. Place the sugar & 1/2 cup water in a pan over a low heat. Stir to dissolve the sugar, then bring to the boil & cook for 2 minutes. Add the carrot & cook for a further 5 minutes, until it's sticky & caramelised. Drain on paper towel.

Drizzle the icing over the cooled cupcakes (or large cake), then place some caramelised carrot on top.

Makes 20 cupcakes or 1 large cake.

Source
delicious. - March 2002, Page 140
Recipe by Valli Little

Birthday Cupcakes with Cream Cheese Frosting

Photography by Ben Dearnley

1 cup unsalted butter, softened
1 1/2 cups sugar
2 tsp vanilla extract
4 eggs
3 cups self-raising flour, sifted
1 cup milk
Assorted sweets (for decoration)

Cream Cheese Frosting

1/2 cup unsalted butter, softened
1 pkg 250g cream cheese, softened
1 tsp vanilla extract
4 cups icing sugar, sifted

Preheat oven to 350°F. Using an electric mixer, beat butter, sugar, 1/4 tsp salt & vanilla until light & fluffy. Add eggs, 1 at a time, beating well after each addition.

Add 1/2 the sifted flour & 1/2 the milk & stir until combined, then add remaining flour & milk & stir until combined.

Line two 12-hole 1/3 cup capacity muffin tins with paper baking cups. Spoon 2 Tblsps of the  mixture into each paper baking cup, then bake for 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Cool cupcakes in tin.

To Make Cream Cheese Frosting:

Using an electric mixer, beat butter, cream cheese & vanilla for 3 minutes or until light & fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour.

With a spoon or palette knife, spread frosting over tops of cooled cupcakes, then decorate as desired with assorted sweets.

Makes 24 cupcakes.
 
Source
Notebook: - November 2005, Page 140
Recipe by Sophia Young

Chocolate Banana Cupcakes

Photography by Willliam Meppem

1/2 cup butter, at room temperature
3/4 cup, firmly packed brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 200g pkg good-quality dark chocolate, coarsely chopped
2 cups self-raising flour
1/4 cup milk
White chocolate curls (for decoration)

Chocolate Frosting

1 x 200g pkg good-quality dark chocolate, coarsely chopped
1/2 cup thickened cream

Preheat oven to 350°F. Line sixteen 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat together the butter, sugar & vanilla in a medium bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana & chocolate & stir until well combined. Use a large metal spoon to fold in the flour & milk until well combined. Spoon the mixture evenly among the prepared muffin pans & smooth the surfaces. Bake in oven for 25 minutes or until a toothpick inserted into the centres comes out clean. Set aside to cool completely.

To Make Chocolate Frosting:

Place the chocolate & cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts & mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap & place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale & fluffy.

Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Makes 16 cupcakes.

Source
Good Taste - April 2006, Page 98
Recipe by Michelle Southan

Baby Mocha Cupcakes with Coffee Syrup

Photography by Ben Dearnley

1/2 cup butter, chopped
3/4 cup water
1 cup sugar
1 Tblsp instant coffee powder
1/3 cup dark chocolate, chopped
1/2 cup plain flour
1/2 cup self-raising flour
1/4 cup cocoa powder
1/4 cup hazelnut meal
1 egg, lightly whisked
1/2 cup freshly brewed espresso
1/2 cup sugar, extra
Chocolate-coated coffee beans (for decoration)

Preheat oven to 350°F. Line 48 1 1/2-tablespoon capacity mini muffin pans with paper baking cups.

Combine the butter, water, sugar, coffee powder & chocolate in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until butter & chocolate melt & mixture is smooth. Remove from heat & set aside for 10 minutes to cool slightly.

Sift the combined flours & cocoa powder over the chocolate mixture. Add the hazelnut meal & use a balloon whisk to stir until just combined. Add the egg & stir to combine. Spoon the mixture into the prepared paper baking cups. Bake in preheated oven for 10-12 minutes or until cooked through. Transfer to a wire rack to cool.

Meanwhile, combine the coffee & extra sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high & bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Spoon hot syrup over the cupcakes. Top with a chocolate-coated coffee bean & arrange on a platter to serve.
Makes 48 mini cupcakes.

Source
Notebook: - January 2009, Page 148
Recipe by Sarah Hobbs

Almond Orange Cupcakes

Photography by Steve Brown

1/2 cup butter
2 eggs
1 orange
2/3 cup sugar
2/3 cup almond meal
1 cup self-raising flour
Icing sugar

Preheat oven to 350°F. Line a 12 x 1/2 cup muffin tray with paper baking cups. Place butter, melted & cooled, 2 eggs whisked, the finely grated rind & juice of 1 orange in a bowl. Whisk to combine.

Stir in sugar, almond meal & flour. Mix until well combined. Divide evenly among the paper baking cups.

Bake for 18-20 minutes or until golden & a toothpick inserted into the centre comes out clean. Serve warm, dusted with icing sugar.

Makes 12 cupcakes.

Source
Fresh Living - 9 May 2005, Page 35
Recipe by Alison Roberts

Marble Butterfly Cupcakes

Photography by Steve Brown

Melted butter, to grease pans
1/2 cup sugar
2 eggs, lightly whisked
1/4 cup milk
1 x 140g container apple fruit purèe
1 tsp vanilla extract
1 2/3 cups self-raising flour, sifted
2-3 drops pink liquid food coloring
1 1/2 Tblsps cocoa powder
1 Tblsp hot water
1/4 cup French Vanilla Whipped Cream
1/4 cup raspberry jam
Icing sugar (for dusting)
Preheat oven to 350°F. Brush twelve 1/3 cup capacity muffin pans with melted butter to lightly grease.

Use a wire balloon whisk to whisk together the sugar, egg, milk, apple purèe & vanilla in a medium bowl until well combined. Sift the flour over the egg mixture. Use a large metal spoon to fold the flour into the egg mixture until combined.

Divide the cupcake batter among 3 bowls. Add the pink liquid food coloring to 1 portion & stir until well combined. Combine the cocoa powder & hot water in a small bowl & add to another portion. Stir until well combined.

Place alternate spoonfuls of the 3 mixtures into prepared pans. Use a toothpick to gently swirl batters together to create a marble effect. Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack for 30 minutes or until cooled to room temperature.

Use a small sharp knife to cut a 1.5cm thick disc from the top of each cupcake, leaving a 1.5cm-wide border. Cut the discs in half to make 2 semicircles.

Place a teaspoonful of Whipped Cream in the centre of each cupcake. Top with a teaspoonful of jam. Arrange the semicircles in the filling to form "wings". Dust the cupcakes with icing sugar & serve immediately.

Makes 12 cupcakes.

Source
Good Taste - October 2004, Page 94
Recipe by Jan Purser

Raspberry Centers Butterfly Cupcakes

Photograhpy by Steve Brown

1 cup butter, at room temperature
1 1/2 cups sugar
2 tsp vanilla extract
4 eggs, at room temperature
3 cups self-raising flour, sifted
1 cup milk
1/2 cup sugar
1/3 cup water
1/2 cup unsalted butter, at room temperature
1 cup raspberry jam
Whipped Cream, for garnish
Preheat oven to 350°F. Line 18 large 3/4-cup muffin pans with paper baking cups.

Use an electric beater to beat the butter, sugar & vanilla extract in a large bowl until very pale & creamy. Add the eggs 1 at a time, beating well after each addition, until combined. Use a large metal spoon to gently fold in half the flour alternately with half the milk, until well combined. Repeat with remaining flour & milk.

Spoon the mixture evenly into the paper baking cups. Bake in preheated oven for 20 minutes or until a toothpick inserted into the centres comes out clean. Place on a wire rack to cool.

Meanwhile, combine sugar & water in a saucepan, & stir over medium-low heat until the sugar dissolves. Remove from heat & set aside for 20 minutes to cool to room temperature. Use an electric beater to beat the butter in a small bowl until white & creamy. Add the sugar syrup in a thin, steady stream & beat until well combined.

Use a sharp knife to cut a shallow V-shaped piece out of the top of each cupcake, about 1.5cm deep, leaving a 2cm-wide edge. Cut the piece of cake in half crossways to form 2 semicircles. Fill centre of each cupcake with 2 1/2 tsp of raspberry jam. Arrange 2 semicircles of cupcake tops in jam. Place whipping cream into a clean piping bag fitted with a 1.5cm diameter fluted nozzle & pipe down centre between the "wings" on each cupcake.

Makes 18 cupcakes.

Source
Good Taste - July 2002, Page 67
Recipe by Sarah Hobbs

Coconut Butterfly Cupcakes

Photography by Steve Brown

1/2 cup butter
1 cup sugar
2 eggs
2 tsp coconut extract
2 cups self-raising flour
1/2 cup shredded coconut
1 cup buttermilk
1 250g pkg cream cheese
1 1/2 cups icing sugar
1 Tblsp milk
Sour Gummy Worms
Mini Marshmallows, sliced

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Beat butter & sugar until pale & creamy. Beat in eggs & 1 tsp of the coconut extract.

Fold in flour, coconut & buttermilk. Spoon into paper baking cups - don't overfill. Bake for 20-25 minutes. Set aside to cool.
Beat cream cheese & icing sugar until smooth. Beat in milk & remaining teaspoon of the coconut extract. Spread onto cupcakes. Place a Sour Gummy Worm on top of each cupcake. Place sliced marshmallows on each side to make wings.

Makes 12 cupcakes.

Source
Fresh Living - 20 September 2004, Page 53
Recipe by Michelle Southan

Sunday, May 9, 2010

Lemon Curd Butterfly Cupcakes

Photography by Louise Lister

1 cup self-raising flour, sifted
1/2 cup sugar
1/2 cup butter, softened
2 eggs, lightly beaten
1/4 cup milk
1 tsp vanilla extract
3/4 cup lemon curd (see related recipe)
icing sugar (for dusting)

Preheat oven to 350°F. Grease or line a 12 x 1/3-cup capacity muffin pan with paper baking cups.

Combine flour & sugar in a bowl. Add butter, eggs, milk & vanilla. Using an electric hand mixer, beat mixture for 2 to 3 minutes or until well combined & pale in color. Spoon heaping tablespoonfuls of mixture into paper baking cups.

Bake for 12 to 15 minutes or until a toothpick inserted into centre comes out clean. Transfer to a wire rack to cool.

Using a small, sharp knife, cut a shallow disc from centre of each cupcake, 1cm in from edges & 1 1/2cm deep. Cut discs in half to form butterfly wings. Fill cavity of each cupcake with lemon curd . Arrange 'wings' in lemon curd. Sprinkle with icing sugar before serving.

Makes 12 cupcakes.

Source
Super Food Ideas - September 2003, Page 19
Recipe by Dixie Elliott

Lemon Butterfly Cupcakes


Photography by Mark Roper

1 1/2 cups self-raising flour, sifted
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs
Grated rind of 1 lemon
1 Tblsp milk
1/2 cup thick cream, whipped
1/2 cup lemon curd (see related recipe)
Icing sugar (for dusting)

Preheat oven to 375°F. Place flour, butter, sugar, eggs, rind & milk in a bowl & beat with an electric beater until smooth. Place 12 paper muffin cups in a cupcake pan & divide mixture between them.

Bake for 12 minutes or until golden, then cool. Cut a small slice off top of each cake & cut slices in half.

Place a dollop of cream & lemon curd on top of each cupcake & sit the two halves in the curd like butterfly wings. Dust with icing sugar.

Makes 12 cupcakes.
Source
delicious. - July 2003, Page 115
Recipe by Valli Little

Mini Chocolate Cupcakes

Photography by Rob Palmer

Vegetable oil, to grease
1/2 cup cream cheese, at room temperature
1 1/2 Tblsp sugar
1 cup self-raising flour
1/4 cup cocoa powder
1/2 cup sugar, extra
Pinch of salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
Thick cream, to serve
Cocoa powder, extra, to dust

Preheat oven to 350°F. Brush tenv1/3-cup capacity muffin pans with oil to grease.

Use an electric beater to beat the cream cheese & sugar in a small bowl until smooth.

Sift the flour & cocoa into a large bowl. Stir in the extra sugar & salt.

Whisk the egg, milk & oil in a jug. Pour into cocoa mixture. Stir to combine.

Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cupcakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

Top each cupcake with a dollop of cream & dust with extra cocoa powder to serve.

Makes 10 cupcakes.
Source
Good Taste - March 2008, Page 9
Recipe Contributed by Reader

Orange Marshmallow Flower Cupcakes

Photography by Rob Palmer

3 eggs
1/2 cup sour cream
1 1/4 cups butter, at room temperature
2 tsp finely grated orange rind
3/4 cup sugar
1 cup self-raising flour
1 cup almond meal
24 colored marshmallows
12 Smarties
Icing sugar (for dusting)

Orange Icing

2 cups icing sugar, sifted
1 tsp butter, at room temperature
2-3 Tblsp fresh orange juice
3-4 drops red & yellow food coloring

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat the eggs, sour cream, butter, orange rind & sugar in a small bowl until well combined.

Transfer the butter mixture to a large bowl. Fold in the flour & almond meal until well combined. Divide the mixture evenly among the lined pans. Bake for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.

To make the orange icing, place the icing sugar, butter & orange juice in a small heatproof bowl & stir until a thick paste forms. Place the bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) & stir until smooth. Stir in the food coloring. Transfer to a piping bag fitted with a 1cm fluted nozzle.

Cut 2 marshmallows in half horizontally. Pinch the ends to make petals. Pipe orange icing over 1 cupcake. Arrange the marshmallow petals on top. Place 1 Smartie in the centre. Repeat with remaining marshmallows, icing, cupcakes & Smarties. Set aside until set. Dust with icing sugar to serve.

Makes 12 cupcakes.
Source
Good Taste - September 2008, Page 95
Recipe by Kathy Knudsen

Saturday, May 8, 2010

Orange & Poppyseed Cupcakes

Photography by Sue Ferris

1 Tblsp poppyseeds
2 Tblsp milk
2 cups self-raising flour
1 Tblsp grated orange rind
1/2 cup sugar
1/2 cup butter
1/4 cup orange marmalade
2 eggs
1/4 cup fresh orange juice
1 cup cream cheese, at room temperature
1 1/2 cups icing sugar
2 Tblsps fresh lemon juice
Silver balls (for decoration)

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Soak 1 Tblsp poppyseeds in 2 Tblsps milk. Set aside. Place 2 cups self-raising flour, 1 Tblsp grated orange rind & 1/2 cup sugar in a bowl. Stir ingredients to combine.

Melt 1/2 cup butter & 1/4 cup orange marmalade in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, 1/4 cup fresh orange juice & milk mixture until combined. Spoon into the paper baking cups. Bake for 15-20 minutes or until a toothpick inserted in center of cupcakes comes out clean.

Use an electric beater to beat 1 cup cream cheese, at room temperature, & 1 1/2 cups icing sugar until soft. Beat in 2 Tblsp fresh lemon juice until light & fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cupcakes & sprinkle with silver balls.

Makes 12 cupcakes.
Source
Fresh Living - 10 May 2004, Page 44
Recipe by Alison Roberts

Chocolate Cupcakes

Photography by Chris Chen

1/2 cup dark chocolate
1 cup water
1/2 cup butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup cocoa powder

Chocolate Sour Cream Ganache

1 1/2 cups dark chocolate
1 1/2 cups sour cream

Preheat oven to 350°F. Line 18 x 1/3 cup capacity muffin pans with paper baking cups.

Combine the chocolate & water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts & mixture is smooth. Remove from heat & set aside to cool.

Use an electric mixer to beat the butter & sugar until pale & creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours & cocoa powder & stir until just combined. Add the melted chocolate mixture & stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven & transfer to a wire rack to cool.

To Make Chocolate Sour Cream Ganache:

Place the chocolate & sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts & mixture is smooth & glossy. Spread over each cupcake & set aside to set.

Makes 18 cupcakes.
Source
Notebook: - April 2009, Page 155
Recipe by Sarah Hobbs

Apple Spice Cupcakes

1 pkg (18 1/4 ounces) spice cake mix
1 1/4 cups water
3 eggs
1/3 cup applesauce

Frosting:

1 pkg (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
4 cups confectioners' sugar
Red paste or liquid food coloring
24 pieces black licorice (3/4 inch)
12 green spice gumdrops

In a large bowl, beat the cake mix, water, eggs & applesauce on low speed for 30 seconds. Then, beat on medium for 2 minutes.

Fill paper-lined muffin cups 2/3 full. Bake at 350° F for 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

While cupcakes are cooling, in a small bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugar, beating until smooth. Stir in food coloring.

Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten & pinch to form leaves. Place one leaf next to each stem.

Makes 24 cupcakes.
TIP: Without the frosting, you can use these cupcakes as a quick breakfast if desired.

Baby Cupcakes

Photography by Ben Dearnley

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup sour cream
2 cups icing sugar
1/4 cup milk
2 tsp rosewater
1-2 drops pink liquid food coloring
Icing flowers (for decoration)
Pink sugar (for decoration)

Preheat oven to 350°F. Line 36 1 1/2 Tblsps capacity mini muffin pans with paper baking cups.
Use an electric mixer to beat the butter & sugar until pale & creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour & sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown & cooked though.

Combine the icing sugar & milk in a bowl until a smooth paste forms. Add the rosewater & stir to combine. Divide into 2 bowls. Add the pink coloring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, & sprinkle with sugar, if desired. Serve with coffee.

Makes 36 mini cupcakes.
Serves 8.

Source
Notebook: - September 2007, Page 134
Recipe by Sarah Hobbs

Chocolate Chip Butterfly Cupcakes

Photography by Rob Palmer

3/4 cup dark chocolate chips
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 1/2 cups self-raising flour, sifted
2 Tblsp milk
1/2 cup milk chocolate chips
1 x 453g container Betty Crocker Creamy Deluxe Vanilla Frosting
Icing sugar (for dusting)

Line 2 baking trays with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts & is smooth. Transfer to a piping bag fitted with a 5mm plain nozzle.

Pipe 24 small heart shapes onto 1 lined tray to make wings. Pipe twenty-four 2cm lines, ending with a dot, onto the other lined tray to make antennae. Set aside until set. Reserve remaining chocolate.

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups. Use an electric beater to beat the butter, sugar & vanilla in a large bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the flour & half the milk; stir to combine. Stir in remaining flour & milk. Add the chocolate chips & stir until well combined.

Divide the mixture among the lined pans. Bake for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside in the pans for 2 minutes to cool before transferring to a wire rack to cool completely.
Spread the frosting over the cupcakes. Place the reserved chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts & is smooth. Transfer to a clean piping bag fitted with a 5mm plain nozzle. Insert 2 chocolate wings into the frosting on each cupcake. Pipe a little chocolate between the wings to make the bodies. Insert 2 chocolate antennae into the top of each body. Set aside until set. Lightly dust with icing sugar to serve.
Makes 12 cupcakes.

Source
Good Taste - September 2008, Page 94
Recipe by Kathy Knudsen

Friday, May 7, 2010

Easter Cupcakes with Chocolate Eggs

Photography by Mark Roper

2 1/2 cups unsalted butter, softened
1 cup sugar
1 1/2 cups self-raising flour, sifted
3 eggs
1 tsp vanilla extract
1/2 cup milk
3 cups icing sugar, sifted
Food coloring of your choice
2 colored chocolate Easter eggs (for decoration)
Preheat the oven to 375°F. Line a 12-hole, 1/3-cup muffin pan with paper baking cups.
Place 1 1/2 cups butter in a food processor with the sugar, flour, eggs, vanilla extract & 1/4 cup milk. Process until the mixture is smooth, then divide among the muffin cups. Place in the oven & bake for 15-20 minutes until risen & golden.

To Make Icing:

Place the icing sugar, remaining 1 cup of butter & remaining 1/4 cup milk in a mixing bowl. With an electric mixer, beat on medium-high speed for about 5 minutes or until the mixture is light & fluffy. Add a few drops of food coloring of your choice & beat to combine.

Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. While cupcakes are cooling, scoop the icing into a piping bag fitted with a star nozzle. Decorate cupcakes with icing & garnish each one with an Easter egg. Serve.

Makes 12 cupcakes.

Source
delicious. - April 2007, Page 72
Recipe by Valli Little

Vanilla Cupcakes with Lemon Icing

Photography by Chris Court

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 tsp vanilla extract
1 cup almond meal
1 1/3 cups self-raising flour
1/3 cup milk
1 1/4 cups icing sugar
1-1 1/2 Tblsp fresh lemon juice
2-3 drops yellow liquid food coloring (optional)

Preheat oven to 400°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat together the butter & sugar in a medium bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla & beat until combined.

Use a large metal spoon to fold in the almond meal, flour & milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.

Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms. Add the food coloring & stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.

Makes 12 cupcakes.

Source
Good Taste - February 2005, Page 59
Recipe by Kerrie Sun

Chocolate Chip Baby Cupcakes

Photography by Ian Wallace

2 cups self-raising flour
3/4 cup sugar
1 x 250g pkt Nestle milk chocolate chips
1/4 cup milk
1/2 cup butter, melted
2 eggs, lightly whisked
1 tsp vanilla extract
1 x 453g container vanilla frosting
1 1/2 cups shredded coconut
12-14 drops blue food coloring

Preheat oven to 350°F. Line thirty-six 1 1/2 Tblsp capacity mini muffin pans with paper baking cups.

Combine the flour, sugar & chocolate chips in large bowl. Combine the milk, butter, egg & vanilla extract in a large jug. Add the egg mixture to the flour mixture & stir until just combined.

Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a toothpick inserted into the centres comes out clean. Set aside for 2-3 minutes, then turn onto a wire rack. Set aside for 1 hour to cool completely.

Spread the cupcakes evenly with frosting. Place the coconut in a plastic bag. Add the food coloring to the coconut & shake until well colored. Sprinkle the cupcakes with coconut to serve.

Makes 36 mini cupcakes.
Source
Good Taste - July 2006, Page 41
Recipe by Michelle Southan

Citrus-Almond Cupcakes with Toasted Coconut Frosting

2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 cups sugar
2 sticks butter
3 eggs
1/4 tsp almond extract
3/4 cup buttermilk
3/4 cup almond meal
Zest of 1 lime

Toasted Coconut Frosting

1 stick butter
1 pound cream cheese
2 tsps vanilla
3 to 5 cups icing sugar
1/2 cup sweetened shredded coconut
3/4 cup sweetened shredded coconut, toasted

Preheat oven to 350 degrees. Line a cupcake pan with paper baking cups.
Mix the flour, salt & baking soda together in a large bowl. With an electric mixer, beat the sugar & butter together until fluffy. Add eggs one at time, mixing in between each addition. Add the almond extract. Gradually add the remaining flour mixture, alternating with the buttermilk. Fold in the almond meal & lime zest, set aside.

Divide batter between prepared cupcake pans . Bake for 20 minutes, rotating the pan half way through baking. Remove & cool.

To Make Coconut Frosting:

Beat butter in an electric mixer until smooth. Beat in the cream cheese &vanilla extract. Gradually add icing sugar until the frosting reaches your desired sweetness. Mix until creamy; fold in shredded coconut.

Frost cupcakes, sprinkle with toasted coconut. Serve.

Thursday, May 6, 2010

Coconut Hummingbird Cupcakes

Photography by Jean Paul Urizar

2 cups plain flour
1 cup self-raising flour
1/2 tsp mixed spice
1 tsp baking soda
1 cup firmly packed brown sugar
1/2 cup shredded coconut
3 eggs, lightly beaten
1 cup vegetable oil
1 tsp vanilla extract
450g can crushed pineapple, drained
1/2 cup mashed banana
Icing sugar (for dusting)

Preheat oven to 350°F. Line a 12-hole, 1/3 cup-capacity muffin pan with paper baking cups.

Sift flours, mixed spice and baking soda into a bowl. Stir in sugar & coconut.

Combine eggs, oil, vanilla, pineapple & banana in a bowl. Add egg mixture to flour mixture. Stir to combine.

Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of 1 cuupcake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve dusted with icing sugar.

Makes 16 cupcakes.

Source
Super Food Ideas - April 2009, Page 43
Recipe by Donna Boyle

Tiny Teddy Cupcakes

Photography by Alan Benson

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/3 cups self-raising flour
1/2 cup cocoa powder
3/4 cup milk
16 Tiny Teddy chocolate biscuits

Caramel Topping:

1 x 395g can condensed milk
1 Tblsp golden syrup
1/4 cup butter

Preheat oven to 350°F. Line sixteen 1/2 cup capacity muffin pans with paper baking cups. Use an electric beater to beat the butter & sugar in a bowl until pale & creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Fold in the flour & cocoa, alternately with the milk, until combined.

Spoon the mixture among paper baking cups. Bake for 15 minutes or until a toothpick inserted into centres comes out clean. Set aside for 5 minutes to cool before turning onto a wire rack to cool completely.

To Make Caramel Topping:

Place the condensed milk, golden syrup & butter in a saucepan over low heat. Cook, stirring constantly, for 10 minutes or until mixture thickens.Transfer to a heatproof bowl & stir for 1-2 minutes or until cooled slightly.

Spread 2 teaspoons of caramel topping over each cupcake. Set aside for 30 minutes to set. Top cupcakes with biscuits to serve.

Makes 16 cupcakes.

Source
Good Taste - March 2007, Page 81
Recipe by Tracy Rutherford

Hummingbird Cupcakes

Photography by Steve Brown

1 1/2 cups plain flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
3/4 cup firmly-packed brown sugar
3/4 cup vegetable oil
3 eggs, lightly beaten
1/2 cup pecan nuts, coarsely chopped
2 over-ripe bananas, mashed
1/4 medium fresh pineapple, peeled, cored, finely chopped
icing sugar (for dusting)

Preheat oven to 350°F. Line twelve 1/3 cup-capacity non-stick muffin holes with paper baking cups. Sift flour, cinnamon & baking soda into a bowl. Stir in sugar. Make a well in the centre.

Add oil, eggs, pecans, banana & pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a toothpick inserted into 1 cupcake comes out clean.

Remove to a wire rack to cool. Dust with icing sugar. Serve.

Store cupcakes in an airtight container for up to 2 days. Alternatively, place in snap-lock plastic bags and freeze for up to 3 months. Thaw in fridge overnight before serving.

Variation:

You could use chopped walnuts instead of the pecans. Sprinkle with coconut before baking.

Makes 12 cupcakes.

Source
Super Food Ideas - October 2007, Page 21
Recipe by Amanda Lennon

Double Chocolate Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcake recipe
1/2 cup cocoa powder, sifted
3/4 cup dark or milk chocolate chips
1 Tblsp cocoa powder, extra (for dusting)
1/2 cup cream
2/3 cup dark chocolate, roughly chopped

Follow step 1 of Classic Cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder & chocolate chips.

Follow step 2 of Classic Cupcake recipe.

Bake cupcakes following step 3 of Classic Cupcake recipe.

To Make Icing:

Place cream & chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Shortcut:

Place cream & chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted & smooth.

Makes 12 cupcakes.

Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

Pretty Cupcakes

Photography by Luke Burgess

5 cups self-raising flour, sifted
2 cups sugar

1 3/4 cups butter, melted, cooled

2 cups milk

5 eggs, lightly beaten

2 tsps vanilla extract
 Icings:


2 x 500g packets icing sugar

red food coloring

2 passionfruit, pulp removed

1 orange, rind finely grated, juiced

sugar flowers (for decoration)




Preheat oven to 375°F. Line two 12-hole 1/3-cup capacity muffin pans with paper baking cups.


Combine flour & sugar in a large bowl. Make a well in the centre.



Using a fork, beat butter, milk, egg & vanilla in a jug. Pour into the well. Stir gently with a metal spoon to combine. Two-thirds fill paper baking cups with mixture. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until a toothpick inserted into the centre comes out clean. Transfer to a wire rack to cool. Repeat with remaining mixture to make 40 cupcakes.



To Make Pink Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add 2 tablespoons warm water & 1 drop red food coloring. Mix well. Spread onto 14 cupcakes. Top with flowers. Allow to set.


To Make Passionfruit Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add 1 1/2 tablespoons passionfruit pulp. Mix well. Spread onto 1/2 of remaining cupcakes. Top with flowers. Allow to set.


To Make Orange Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add orange rind & 2 tablespoons orange juice. Mix well. Spread onto remaining cupcakes. Top with flowers. Allow to set.



Makes 40 cupcakes.


Source
Super Food Ideas - September 2005, Page 43
Recipe by Dixie Elliott

Chocolate Rum Cupcakes

Photography by Ben Dearnley

1 1/4 cups plain flour
1 cup sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1 tsp vanilla extract
2 Tblsp rum
2/3 cup dark chocolate
1 cup cream
Gold leaf* (for decoration)

Preheat oven to 350°F & place the flour, sugar, cocoa & baking powder in a bowl. Add 1/2 tsp salt & stir to combine.

Place buttermilk, egg, oil, vanilla & rum in a separate jug then mix into the dry ingredients. Beat well to combine.

Line a muffin pan with paper baking cups & divide mixture between them. Bake for 25 minutes. Set aside to cool.

Meanwhile, place chocolate & cream in a bowl over simmering water until chocolate melts. Set aside to cool slightly. Use an electric beater to beat until smooth. Spread over cupcakes & top with gold leaf.
* Gold leaf is edible & available from stationery stores.

Makes 10 cupcakes.
Source
delicious. - November 2001, Page 112
Recipe by Valli Little

Mango & Coconut Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcake recipe
3/4 cup shredded coconut, toasted
1 cup mango purèe
2 1/2 cups icing sugar, sifted
2 Tblsps mango purèe
1 Tblsp warm milk

Follow step 1 of Classic Cupcake recipe. Stir in 1/2 cup of coconut.

Follow step 2, reducing milk to 1/4 cup. Fold through mango purèe.

Bake cupcakes following step 3.

To Make Icing:

Mix together icing sugar, mango purèe & milk until well combined. Spread icing over cupcakes. Sprinkle with remaining 1/4 cup of coconut. Serve.

Notes:

Make mango purèe by processing 1 large fresh mango or 1 x 425g can mango, drained. Alternatively, you can buy it ready-made - look for it in the frozen fruit section of your supermarket.

Makes 12 cupcakes.
Source
Super Food Ideas - March 2004, Page 78
Recipe by Dixie Elliott

Orange Cupcakes

Photography by Steve Brown

1 quantity classic cupcake recipe (see related recipes)
2 oranges, rind grated, juiced
2 1/2 cups icing sugar, sifted
1 orange, rind grated, juiced
12 sweets (Skittles, M&Ms)

Follow step 1 of Classic Cupcake recipe.

Follow step 2, reducing milk to 1/4 cup & adding orange rind & 1/2 cup of orange juice.

Bake cupcakes following step 3.

To Make Icing:

Mix together icing sugar, orange rind & 1/4 cup of orange juice until smooth & well combined. Spoon over cupcakes. Top each with 1 candy. Allow to set before serving.

Makes 12 cupcakes.
Source
Super Food Ideas - March 2004, Page 76
Recipe by Dixie Elliott

Banana & Cinnamon Cupcakes


Photography by Mark O'Meara

1 quantity Classic Cupcake recipe (see related recipe)
1 tsp ground cinnamon
1 cup mashed banana (2 large over-ripe bananas)
250g tub cream cheese
2 Tblsp icing sugar

Follow step 1 of Classic Cupcake recipe. Stir in cinnamon.

Follow step 2, reducing milk to 1/4 cup. Add banana.

Bake cupcakes following step 3.

To Make Icing:

Using an electric mixer, beat cream cheese & icing sugar until smooth. Spread over cupcakes. Serve.

Makes 12 cupcakes.

Source
Super Food Ideas - March 2004, Page 76
Recipe by Dixie Elliott

Sugared Rose Cupcakes

Photography by Mark O'Meara

1 egg white
1 cup sugar
12 roses, petals separated (edible if you can find them)
1/2 cup butter
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
1/2 cup milk
Frosting or icing (for decoration)

Break the egg white into a small bowl & beat with a fork until broken up. Place 1/3 cup of the sugar into a shallow bowl. Use a small clean paint brush to brush the petals with egg white. Sprinkle evenly with a little sugar to coat, shaking off excess. Place onto a plate or tray lined with paper towel & leave to dry for about 2 hours.

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Use an electric beater to beat the butter & remaining sugar until pale & creamy. Beat in the vanilla. Add the eggs one at a time.

Fold in flour & milk until just combined. Spoon into the paper baking cups. Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Cool completely.

Spread frosting onto the cakes & place the sugared petal on top.

Notes:

Do not eat the flowers, they are purely for decoration only. Commercially grown cut roses are not edible.

Makes 12 cupcakes.

Source
Fresh Living - 9 February 2004, Page 60
Recipe by Tracy Rutherford

Strawberry Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcake recipe
250g basket strawberries, chopped
250g tub cream cheese
2 Tblsp icing sugar
2 Tblsp strawberry jam

Lightly grease or line 16 x 1/3-cup capacity muffin holes with paper baking cups. Follow step 1 of Classic Cupcake recipe.

Follow step 2, reducing milk to 1/2 cup. Fold through strawberries.

Bake cupcakes following step 3.

To Make Icing:

Using an electric mixer, beat cream cheese & icing sugar together until smooth. Spread over cupcakes. Top each with 1 teaspoonful of jam. Use a teaspoon to swirl jam & icing together. Serve.

Makes 16 cupcakes.

Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

Honey & Hazelnut Cupcakes

Photography by Steve Brown

1 quantity Classic Cupcakes recipe (see related recipe)
1/2 cup roasted hazelnuts, roughly chopped
1/4 cup honey
1/4 cup honey
2 Tblsps milk
2 cups icing sugar, sifted

Follow step 1 of Classic Cupcake recipe (see related recipe). Stir in hazelnuts.

Follow step 2, & add honey.

Bake cupcakes following step 3.

To Make Icing:

Warm remaining honey & milk in a small saucepan over low heat. Add to icing sugar & stir until well combined. Spoon icing over cupcakes. Allow to set.

Makes 12 cupcakes.
Source
Super Food Ideas - March 2004, Page 77
Recipe by Dixie Elliott

Raspberry Rose Cupcakes

Photography by  Rob Palmer

Cupcakes don't come more impressive or more deluxe than these ones, decorated with crystallised roses.


1/2 cup butter, at room temperature
1 x 85g pkg Raspberry Flavoured Jelly Crystals
2 Tblsp sugar
2 eggs
1 cup self-raising flour, sifted
1/4 cup plain flour, sifted
2 Tblsp milk
Icing sugar (for dusting)

Frosted Rose Petals:

1 egg white
1/4 cup sugar
2-3 medium fresh roses, petals separated (see note)

Rose Icing:

1/2 cup sugar
2 Tblsp water
1 egg white
1/2 tsp rosewater essence

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with foil or paper baking cups.

Use an electric beater to beat the butter, jelly crystals & sugar in a small bowl until pale & creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour & half the milk. Stir in remaining combined flour & milk.

Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.

To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white & sugar. Set aside for 1 hour or until dry.

To make the rose icing, place sugar & water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip) . Simmer for 2 minutes or until syrup thickens & a sugar thermometer reaches 116°C or "soft ball stage". (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it's at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.

Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.
Notes:

Bought roses are for decoration only, not edible. For edible petals, use freshly picked, pesticide-free roses.

For a brilliant white icing, don't overcook the syrup in step 5 or it will go golden & turn into toffee.
Makes 12 cupcakes.

Source
Good Taste - September 2008, Page 93
Recipe by Kathy Knudsen

Carrot Cupcakes with Lemon Frosting

Photography by Steve Brown

Make sure everyone saves some space for these cute carrot cupcakes covered with a citrus-infused cream cheese topping.


1 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 cup sugar
2 cups coarsely grated carrot
1 cup self-raising flour
1 x 125g pkg almond meal
1 tsp ground cinnamon
1 x 250g pkg cream cheese, at room temperature
1 1/2 cups icing sugar
2 tsp finely grated lemon rind
1 Tblsp fresh lemon juice

Preheat oven to 350°F. Line sixteen 1/3-cup capacity muffin pans with 2 layers of paper baking cups.

Whisk together the oil, eggs & vanilla in a bowl. Add the sugar & beat to combine. Stir in the carrot, flour, almond meal & cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a toothpick inserted into the centres comes out clean. Set aside to cool. (About 1 hour).
Use an electric beater to beat the cream cheese, icing sugar, lemon rind & lemon juice in a bowl until smooth. Spread over the cupcakes to serve.


Make Ahead:

Make up to 1 day ahead. Store in an airtight container in the fridge.

Freezing Tips:
At the end of step 2, place in an airtight container. Label, date and freeze for up to three months. Thaw overnight in the fridge. Continue from step 3.

Makes 16 cupcakes.

Source
Good Taste - December 2007, Page 156
Recipe by Michelle Noerianto