Thanks for your support!!
Friday, 30 October 2009
Thursday, 29 October 2009
Thursday, 22 October 2009
Voting will be held from 30th October - noon on the 5th November at http://www.ironcupcakemilwaukee.com/. Be sure to stop by at the website and check out all of the great entries and vote for your favourites!
We're all competing to win some fantastic prizes, including:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne
If you want to recreate these cupcakes, here's the recipe:
- 1 1/2 cups of white sugar
- 750g light cream cheese
- 1 tsp vanilla essence
- 4 medium eggs
- 500g raspberries (thawed if using frozen berries)
- 120g organic white chocolate (chopped into small pieces)
Cream Cheese Frosting
- 250g light cream cheese
- 80g organic white chocolate
- 1 tsp vanilla essence
- 100g sifted icing sugar
- 70g unsalted butter (softened)
Preheat the oven to 175C. Blend sugar, cream cheese and vanilla essence in a bowl with an electric mixer until smooth. Add the eggs, one at a time, ensuring that you mix them in well after each addition. Fill ~18 holes in a lined cupcake tray about 3/4 full with the cake mixture. Divide the chopped white chocolate pieces and the rasberries evenly between the 18 cupcakes and gently push them into the mixture. Bake cupcakes for about 25 minutes, then turn the heat up to 230C and bake for a final 5 minutes. Remove cupcakes from the oven and let them cool for a while before putting them in the fridge and letting them set for at least an hour.
In the meantime, prepare the cream cheese frosting by mixing butter, vanilla essence and cream cheese with an electric beater until smooth. Gradually add icing sugar, mixing well. Stir in melted white chocolate, then refrigerate frosting until it is needed.
Once the cupcakes are cool, pipe the frosting onto the cupcakes. Store them in an airtight container in the fridge. These cupcakes are so delicious and are also gluten free.
Happy baking x
Wednesday, 21 October 2009
1. Make a batch of mini cupcakes (I made chocolate ones) and cover with an icing of your choice
2. Stick 2 marshmallows together with icing and then place on top of cupcake
3. Drape thinly-rolled white sugarpaste over the top of the cupcake
4. Add eyes and a mouth (I used sugarpaste and chocolate sprinkles) or any other features you want to include
5. Enjoy your cupcakes!
Thursday, 15 October 2009
Stay tuned for my entry for the October cookie challenge. I'll be posting it on the 1st of November!
Friday, 9 October 2009
9. Add features to the face, such as eyes, nose and mouth to complete the doll.
Cupcakes (makes ~20 cupcakes)
- 1 cup buttermilk
- 1 tbsp. dark rum
- 1/2 tsp. vanilla extract 3 cups plain flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- Pinch of salt
- 225g unsalted butter (room temp)
- 2 cups caster sugar
- 4 medium eggs
- 1 cup caster sugar
- 1/4 cup cold water
- 55g unsalted butter
- 1/4 cup dark rum
- Zest and juice from 1/2 a lime
- 1/2 cup fresh mint
Lime and Rum Buttercream
- Zest from 3 limes
- Juice from 1 lime
- 250g unsalted butter (softened)
- 600g sifted icing sugar
- 1/4 cup dark rum
To make the cupcakes, preheat the oven to 175C. Combine butter and caster sugar in a bowl and mix on a medium-high setting with electric beaters until light and fluffy (about 5 mins). Reduce the mixer speed and add the eggs, one at a time, remembering to scrape the sides of the bowl after each addition.In a separate bowl, sift in flour, baking powder, baking soda and salt and set aside. Combine buttermilk, rum and vanilla extract in another bowl and also set aside.
Using the mixer on a low speed, add 1/3 of the dry ingredients and mix well. Next add half of the buttermilk mixture and mix well (about 2 mins). Add another third of the dry ingredients (on low speed) and mix well before adding the remainder of the buttermilk mixture and mixing. Add the remainder of the dry ingredients (on low speed) and mix for a few minutes, until the batter is smooth. Scrape down the sides of the bowl to ensure that all of the flour has been mixed in well.
Fill a 12-hole muffin/cupcake pan, lined with paper cases, with the batter and bake for approximately 20 mins. Before removing the cupcakes from the oven, test that they are cooked all the way through by inserting a skewer into the centre of the cupcakes. If it comes out clean, they’re done. If not, bake for another 5 mins. Remove the cupcakes from the oven and let them cool for a few minutes before poking holes in them with a skewer or toothpick. Immediately spoon the rum syrup over the warm cupcakes and let them soak it all up. Once they’ve cooled completely, you can ice them with the lime and rum buttercream.
To make the rum syrup, put butter, caster sugar and water in a saucepan and bring the mixture to a boil, stirring often. Once the butter has completely melted and the sugar has dissolved, remove from the heat. Carefully add the rum. The mixture will bubble so take care not to burn yourself. Once you’ve mixed in all the rum, add the lime zest and mint and let the syrup infuse for 5 minutes before spooning over the cupcakes.
For the lime and rum buttercream, beat sugar on high speed for about 5 mins until light and fluffy before gradually adding sifted icing sugar (about 200g at a time) on a low speed. Once all the icing sugar is incorporated into the mixture, increase the mixer speed to high again and mix for another 2-3mins. The buttercream should be light and fluffy. Turn off the mixer and scrape down the sides of the bowl. Add the rum and the lime zest and mix on a medium speed until well incorporated. If you wish to colour your buttercream, you can also add a few drops of green food colouring to make it a lime colour. Add buttercream onto cupcakes once they are completely cool and the rum syrup has been soaked in. You can spread the buttercream on with a knife, or you can use a piping bag to pipe a swirly design.
For my cupcakes, I made lime pieces from green sugar paste to add as decoration. Here's the final result:
More pictures from the competition are on the ironcupcake website.
Next month, the theme is 'spice'. If anyone has any suggestions on spices I should try, I'd be happy to hear from you :)
Thursday, 1 October 2009
115g butter (softened)
1 cup caster sugar
1 tsp. baking powder
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
1/2 cup mascarpone cheese (room temp)
2 & 1/2 cups all-purpose flour
1 cup fresh strawberries
2 tsp. caster sugar
120g white chocolate
Preheat oven to 175C. Beat butter with an electric mixer on medium speed for 1 min in a large mixing bowl. Gradually add caster sugar, baking powder, nutmeg, baking soda and a salt. Continue beating the mixture until it is combined, scraping the side of bowl occasionally. Mix in mascarpone cheese, vanilla and almond extracts, and egg. Then beat in as much of the flour as you can with the mixer. Once it is too thick to use the beaters, use a wooden spoon to stir in any remaining flour. Wrap the dough in plastic and refrigerate for at least an hour or until dough is easy to handle.
Happy Baking x