Cupcakes and muffins

Cherry Ripe cupcakes

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

Salted caramel popcorn mudcakes

These gorgeous cupcakes 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 Taste.com for sharing the recipe Salted Caramel Popcorn Mudcakes
​Enjoy xxx

Pistachio cupcakes

Makes 12 regular or 24 mini cupcakes
Preparation + cooking:  40 minutes plus cooling time
Ingredients

• 125gm butter, softened
• ½​ cup caster sugar
• 1 egg
• 1 cup self raising flour
• ⅓ cup milk
• ½​ tsp vanilla extract
• ½​ cup pistachios, shelled and 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°C (140 fan forced).  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.  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, add green food colouring and mix until combined.
3. Pipe or spread icing onto cupcakes and 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 cupcakes

Sweet, moist and delicious.  These have quite a dense texture, like a muffin
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
• 1¾ cups plain flour
• 1½​ tsp baking powder
• ½​ cup chopped walnuts or pecans
• 2 tbsp poppy seeds
• 2 eggs
• ½​ cup vegetable oil
• ⅓ cup sour cream
• Poppy seeds, walnuts or pecans, to decorate

Frosting

• 125gm cream cheese, softened
• 60gm unsalted butter, softened
• 1 tsp vanilla
• 1 cup icing sugar, sifted

Method

1. Preheat oven to 190°C (170 fan forced).  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 the cake batter.
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 greased 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, top with a walnut, or pecan, and sprinkle with poppy seeds.

Recipe credit
Woolworths Fresh Magazine

Peanut butter cupcakes

This delightful little cupcake won me an award from Cadbury's many years ago
Preparation + cooking:  40 minutes plus cooling time
Makes 12 regular or 24 mini cupcakes
Ingredients

• 125gm butter, softened
• ½​ cup caster sugar
• 1 egg
• 1 cup self raising flour, sifted
• ⅓ cup milk
• ½​ tsp vanilla extract
• ¼ cup peanut butter

Icing

• ⅓ cup butter, softened
• ½​ tsp vanilla extract
• 1 cup icing sugar
• ¼ cup crunchy peanut butter
• Roasted peanuts, chopped
• Melted dark chocolate to serve, optional

Method

1. Preheat oven to 160°C (140 fan forced).  Line a cupcake pan with cupcake papers (mini or regular according to your preference).
2. In a medium bowl, beat the butter and caster 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 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 about 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

Makes 12 regular or 24 mini cupcakes
Ingredients

• 100gm butter, melted
• 2/3 cup caster sugar
• 2 tsp vanilla essence
• 1 egg, lightly beaten
• 2/3 cup desiccated coconut, plus extra for decoration
• 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 or red food colouring

​​​Method

1. Preheat oven to 180°C (160 fan forced).
2. Combine butter, caster sugar, vanilla, egg, coconut, flour and milk in a bowl. Mix well and spoon into paper cases.
3. Bake for about 15 minutes or until a wooden skewer inserted into the middle comes out clean.  Allow cupcakes to cool completely before icing.
4. Make coconut ice frosting. Combine coconut, icing sugar and butter. Gradually stir in ¼ cup hot water until mixture is a spreadable consistency. Stir in 2 or 3 drops of food colouring.
5. Spread frosting over cupcakes, decorate with a little coconut and stand at room temperature until set.

Tip
Cupcakes can be made up to 2 days ahead.  Make topping and ice cupcakes just before serving

Red velvet cupcakes with cream cheese frosting

Simply lovely
Makes 16
Preparation + cooking:  45 minutes plus cooling time
Ingredients

• 100gm butter, softened
• ¾ 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°C (160 fan forced). 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 evenly into cupcake cases and bake for about 15 minutes until a wooden skewer inserted into centre of cupcake comes out clean. Allow to cool completely before icing.
5. Meanwhile, make cream cheese frosting. Beat cream cheese, butter and vanilla until pale. Gradually add icing sugar, beating until combined.
6. 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°C (155 fan forced). Grease 4 ovenproof, 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 about 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.  With the beater running, gradually add the caster sugar 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 about  5 minutes, until the meringue is golden. Serve warm or cold.

Daisy cakes

Photo coming soon

Dainty and sweet
​Makes 12
Preparation + cooking:  45 minutes plus cooling time
Ingredients

• 125gm butter, softened
• ¾ cup caster sugar
• 2 eggs
• 1 tsp vanilla
• ¼​ cup milk
• 1½ cups self raising flour

Vanilla icing

• 125gm butter, softened
• 1 tsp vanilla
• 1½​ cups icing sugar
• 2 tbsp milk

Method

1. Preheat oven to 180°C (160 fan forced).  Grease patty cake trays.
2. Beat butter and caster sugar until light and fluffy.  Beat in eggs, vanilla and milk.
3. Sift flour into mixture and fold in until smooth.
4. Spoon mixture evenly into patty cake trays and bake for about 15 to 20 minutes until a wooden skewer inserted into centre of patty cake comes out clean. Allow to cool completely before icing.
5. Meanwhile, make the vanilla icing. Beat butter and vanilla until pale.  Gradually add icing sugar, beating until combined.  If mixture is dry, add a little milk until you achieve a spreadable consistency.
6. Ice and decorate patty cakes as required.

Ideas and inspiration  ...