CHERRY RIPE CUPCAKES

These Cherry Ripe Cupcakes were featured on the cover of Taste magazine in July 2016.  I must say I was delighted with them (and they taste as good as they look).
​Thanks a million to www.taste.com.au for sharing the recipe.
​Enjoy xxx​

Salted Caramel Popcorn mudcakes

These gorgeous Salted Caramel Popcorn Mudcakes were featured on the cover of the first edition of Taste magazine.  They are an impressive centrepiece (and they taste as good as they look).  I made them for Pink Ribbon Day.
​Thanks a million to www.taste.com.au for sharing the recipe.  Enjoy xxx

PISTACHIO CUPCAKES

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Preparation + cooking:  40 minutes
Makes 12 regular or 24 mini cupcakes
Ingredients
  • 125gm butter, softened
  • ½​ cup caster sugar
  • 1 egg
  • 1 cup self raising flour
  • 1/3 cup milk
  • ½​ tsp vanilla extract
  • ½​ cup pistachios, finely chopped
Icing
  • 125gm butter, softened
  • ½​​ tsp vanilla extract
  • 1 cup icing sugar
  • Few drops green food colouring
  • Chopped pistachios to decorate​
Method
  1. Preheat oven to 160 degrees.  Line cupcake tray with cupcake papers.
  2. Cream the butter and sugar until light and fluffy.  Add egg and mix well.
  3. Add flour, milk and vanilla extract.  Beat on medium until combined.  Stir in pistachios.
  4. Divide mixture evenly between cupcake papers.  Bake for about 15 minutes until risen and firm to touch.  Allow to cool for a few minutes then transfer to a wire rack.  Allow to cool completely before icing.
Icing
  1. Beat butter and vanilla extract until light and fluffy.
  2. Gradually beat in icing sugar until well combined.  Beat for 1 minute then add green colouring.  Stir until combined.
  3. Transfer icing to a piping bag then pipe onto cupcakes.  Sprinkle with chopped pistachios.
Hint
If you prefer a smooth cupcake batter, process pistachios to fine crumbs before adding to cupcake mixture. 

Pumpkin  AND  Golden  Syrup  CAKES

Sweet, moist and delicious (and quite dense in texture).
Preparation + cooking:  40 minutes (plus cooling time)
Makes 12
Ingredients
  • 400gm butternut pumpkin, peeled and chopped
  • 2 tbsp brown sugar
  • 2 tbsp golden syrup
  • 1 tsp ground cinnamon
  • 1 + 3/4 cups plain flour
  • 1½​ tsp baking powder
  • ½​ cup chopped walnuts (I used pecans)
  • 2 tbsp poppy seeds
  • 2 eggs
  • ½​ cup vegetable oil
  • 1/3 cup sour cream
  • Poppy seeds and walnuts (or pecans) to serve
Frosting
  • 125gm cream cheese, softened at room temperature
  • 60gm unsalted butter, softened
  • 1 tsp vanilla
  • 1 cup icing sugar, sifted
Method
  1. Preheat oven to 190 degrees.  Grease a 12 hole medium muffin tray.
  2. Boil or microwave pumpkin until very tender.  Drain well and while still warm, add brown sugar, syrup and cinnamon.  Mash until almost smooth.  Allow to cool while preparing next steps.
  3. Sift flour and baking powder into a bowl.  Stir in chopped walnuts (or pecans) and poppy seeds.  In a separate bowl, whisk the eggs with oil and sour cream until smooth.  Add to flour mixture, then add pumpkin mixture.  Stir to combine.  Divide mixture evenly between 12 holes in muffin tray.  Bake for about 20 to 25 minutes until golden and cooked through.  Set aside to cool completely.
  4. Meanwhile, to make frosting, beat cream cheese, butter and vanilla together until smooth and pale.  Gradually add icing sugar and beat until light and creamy.
  5. Spread frosting over muffins and sprinkle with poppy seeds or top with a walnut or pecan.

Recipe credit:  Woolworths Fresh Magazine

Peanut Butter Cupcakes

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Preparation + cooking:  40 minutes (approx)
Makes 12 regular cupcakes (or 24 mini)
Ingredients
  • 125gm butter, softened
  • ½​ cup caster sugar
  • 1 egg
  • 1 cup self- raising flour, sifted
  • 1/3 cup milk
  • ½​ tsp vanilla extract
  • 1/4 cup peanut butter
Icing
  • 1/3 cup butter, softened
  • ½​ tsp vanilla extract
  • 1 cup icing sugar
  • 1/4 cup crunchy peanut butter
  • Roasted peanuts, chopped (to serve)
  • Melted dark chocolate to serve (optional)
Method
  1. Preheat oven to 160 degrees.  Line a cupcake pan (mini or regular according to your preference) with cupcake papers.
  2. In a medium bowl, beat the butter and sugar until light and fluffy.  Add the egg and mix well.  Add flour, milk and vanilla.  Beat on medium until well combined then stir in peanut butter.
  3. Divide the mixture evenly between the cupcake papers.  Bake for 15 to 20 minutes until risen and firm to the touch.  Allow to cool to cool for a few minutes then transfer to a wire rack to cool completely before icing.
Icing
  1. Beat butter and vanilla until light and fluffy.  Gradually beat in the icing sugar until combined.  Continue beating for 1 minute then stir in the peanut butter.
  2. Spread or pipe the icing onto the cupcakes.
  3. Decorate with chopped peanuts and melted chocolate (optional).

Coconut  Ice  Cupcakes

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Makes 24 small or 12 large cupcakes
Ingredients
  • 100gm butter, melted
  • 2/3 cup caster sugar
  • 2 tsp vanilla essence
  • 1 egg, lightly beaten
  • 2/3 cup desiccated coconut
  • 1 cup self raising flour, sifted
  • 2/3 cup milk
Coconut Ice Frosting
  • 1 cup desiccated coconut
  • 2 cups icing sugar
  • 1 tsp butter, softened
  • Pink/red food colouring
Method
  1. Preheat oven to 180 degrees.
  2. Combine butter, caster sugar, vanilla, egg, coconut, flour and milk in a bowl. Mix well and spoon into paper cases.
  3. Bake for approx 15 minutes or until a wooden skewer inserted into the middle comes out clean.  Allow cupcakes to cool.
  4. Make Coconut Ice frosting. Combine coconut, icing sugar and butter. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistency. Stir in 2 or 3 drops of food colouring.  Spread frosting over cooled cakes, add a little coconut for decoration and stand at room temperature until set.
  5. Serve and enjoy.

Red Velvet Cupcakes

Ingredients
  • 100gm butter, softened
  • 3/4 cup caster sugar
  • 1 egg, lightly beaten
  • 1 tsp white vinegar
  • 1 tsp red food colouring
  • 1 cup self raising flour
  • 2 tbsp cocoa
  • ½​ cup buttermilk
Cream Cheese Frosting
  • 120gm cream cheese, softened
  • 60gm butter, softened
  • 1 tsp vanilla
  • 1½​ cups icing sugar
Method
  1. Preheat oven to 180 degrees. Arrange 16 cupcake cases in baking tray.
  2. Beat butter and caster sugar until light and fluffy. Mix in egg, vinegar and food colouring until combined.
  3. Sift flour and cocoa over butter mixture.  Add buttermilk and fold until just combined.
  4. Spoon mixture into cupcake cases and bake for approx 14 minutes until a wooden skewer inserted into centre of cupcake comes out clean. Allow to cool completely.
  5. Meanwhile, make cream cheese frosting. Beat cream cheese, butter and vanilla until pale. Gradually add icing sugar, beating until combined. Ice and decorate cupcakes as required.

Lemon Meringue Cupcakes

Ingredients
  • 125gm butter, softened
  • ½​ cup caster sugar
  • 1 large egg, lightly beaten
  • 2/3 cup self raising flour
  • Juice of 1 lemon
  • 2 tbsp lemon curd
Meringue
  • 2 egg whites
  • ½​ cup caster sugar
Method
  1. Preheat oven to 175 degrees. Grease four oven-proof 1 cup capacity dishes (cups or ramekins). I used 8 small cups. Alternatively, paper cases could be used.
  2. Beat the butter and caster sugar until light and fluffy. Gradually add in the beaten egg. Sift in flour then fold into the mixture with the lemon juice.
  3. Spoon mixture into prepared dishes. Put the dishes on a lined baking tray and bake for approx 20 minutes until risen and pale golden brown.
  4. While the cupcakes are baking, prepare the meringue. Place egg whites in a clean bowl and beat until stiff. Gradually add the caster sugar (while beating) until the mixture is stiff and glossy.
  5. Spread the lemon curd over the hot cupcakes, then top with meringue. Return the cupcakes to the oven for approx 5 minutes, until the meringue is golden. Enjoy hot or cold.

ideas  AND  inspiration  ...