Cupcakes GaloreBy Mable Tan • Jul 26th, 2008 • Category: Cupcakes
Do you have your cupcake hat on? Are you ready for a cupcake fest? Are you absolutely passionate about cupcakes? Are you positively mad about little cutesy sweet toothy cupcakes? Are you?? Are you???
Then this must be your L-U-C-K-Y day.
At ten o’ clock last night, I was sitting on my kitchen floor, reading Jane Goodall, in front of my oven. I made a batch of pineapple carrot cupcakes and I was making the finishing touches for it. I didn’t want to take the chance and burn the thinly sliced pineapples that I was trying to make into hibiscus petals. Finally after three hours fussing over the pineapple slices, I lie in bed and decided that I wasn’t going to serve the cupcakes nor use the decorations. So, I was up at eight in the morning, making a new batch of cupcakes – lemon and white chocolate with cream cheese frosting.
Sometimes, I think I’m a little cuckoo. But you know what? I like being a cuckoo.
I will tell you that the basic cupcake recipe is fantastic and you can play around with flavours. The core of the batter is pretty firm on giving you a fluffy tasty cupcake. Like for example, I’ve used the same core ingredients (butter, sugar, eggs, flours), measurement and technique on four different flavours so far – cherry ripe cupcakes; caramel pear & coconut cupcakes (not featured); lemon and white chocolate cupcakes; and chocolate mars bars cupcakes. So if you’re feeling creative and you have this and that lying in your kitchen dying to be used, this is a good cupcake recipe to play with.
Lemon & White Chocolate Cupcakes with Cream Cheese Frosting &
Chocolate Mars Bars Cupcakes with Whipped Cream
- 100g butter, softened
- 1/2 tsp vanilla essence
- 1/3 cup caster sugar
- 2 eggs
- 1/3 cup milk
- 1 cup self-raising flour
- 1/4 cup plain flour
For Lemon White Chocolate Cupcakes
- 1 tsp lemon rind
- 1 tbsp lemon juice
- 1/2 cup white chocolate, roughly chopped
Cream Cheese Frosting:
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- 80g cream cheese, softened
- 1 tsp lemon rind
- 1 1/2 cups icing sugar
For Chocolate Mars Bars Chocolate Cupcakes
- 1/3 cup Mars Bars, chopped
- 1/3 cup dark chocolate, chopped
- 2 tbsp cocoa powder
- 1/2 cup thickened cream whipped
- 100g dark eating chocolate
- Preheat oven to 180C. Line muffin pan with paper cups.
- Beat butter and sugar until light and fluffy.
- Add eggs, beat in one at a time. Add essence.
- Beat in milk and then sifted flours, gradually in batches.
- Fold in chosen flavours. Divide mixture among cups and smooth the surface with the back of a spoon.
- Bake for 30 – 35 minutes or until skewer comes out clean. Leave to cool.
- Prepare toppings.
Cream Cheese Frosting:
Beat butter, cream cheese and rind in a mixing bowl until light and fluffy. Gradually beat in sifted icing sugar. Decorate cupcakes.
Beat thickened cream until thick and fluffy. Use a vegetable peeler and grate chocolate.