A little while back I blogged about Oreo cupcakes and it went OFF! Obvs everyone is fond of a cupcake that is drenched in chocolate, more chocolate and a swirl of decadent cream cheese. I know I am, and I’m not even a cupcake fiend.
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Oreo cupcakes / cookies and cream cup cakes
25 Oct
Growing up in Australia we kids were made aware of Oreos due to the fact that every sitcom on TV here was American. In these shows kids come from school, drank milk and had an Oreo. They attained mythical status even though we had just a vague idea of what kind of biscuit, or cookie, they were.
Then, a year or so ago, supermarkets were awash with Oreos. And they were so cheap. I bought them, I tried, them, I was underwhelmed. Never fear, thought I, for they can be turned into a swoon-worthy treat – the Oreo cupcake. Continue reading
Delicious caramel surprise vanilla cupcakes via the Eat Sweet blog
3 Jul
Blog hopping is my favourite waste of time lately and I especially love seeing what all those creative baking-types are up. I recently stumbled across the oh-so-pretty eat sweet blog and swooned when I saw her jersey caramel chocolate cupcakes. I knew I had to make them so it was off to the shops for a bag of these delicious, so very sweet lollies. I made my cakes vanilla, rather than the original chocolate, although I reckon choc and caramel is always a winning combination.
Just a quickie: warm vanilla cupcakes with chocolate & melted marshmallows
10 Jun
Oh my, this is good. It isn’t often you can quote Homer Simpson in baking but his line in relation to his Flaming Homer cocktail, ‘fire made it good’, can definitely be applied here.
First step: vanilla cupcakes. I’ve been making these babies, courtesy of Australia Women’s Weekly’s ‘Quick Mix Cakes’ book, for yonks. They are one bowl, delicious, fail-proof and never last long! They are hardy enough to withstand being made by little helpers, too. I’ve tweaked the recipe.
As usual I dress my cupcakes with Donna Hay’s dark chocolate glaze which I have blogged about previously.
But here’s the trick: make the cupcakes, allow to cool completely before dressing with the choc glaze. Stud with mini marshmallows. Then, place under the grill [broiler] for a few seconds. Keep an eye on them cause the marshmallow will melt quickly. Eat. And eat and eat. Oh, baby…
CUPCAKES:
GATHER:
125g diced butter at room temperature
good splash vanilla
½ cup caster sugar
2 eggs
1 ½ cups self raising flour
½ cup milk
LET’S GET TO IT:
Preheat oven to 170C and line 2x 12 hole patty pans with liners.
Place everything in the bowl of electric mixer and blend until all combined and smooth.
Place in party pans and bake until golden 17-ish minutes.
Cool on wire racks.
Meanwhile, make the glaze:
Melt 150g best quality dark chocolate with ½ cup pouring cream in a small pan over low heat, stirring until melted and smooth. Stand for 20 minutes to thicken.
Spread thickly on cold cakes and immediately add mini marshmallows.
Place under a preheated grill until the marshmallows melt and bubble.
Red velvet cupcakes with cream cheese frosting
11 May
I know – every blogger and her dog has done this recipe. That’s because these cupcakes are extra fantastic. It also helps that red is my very fav colour and they stand out from the pack.
There are many variations of this recipe and I used the most fabulous one from Joy the Baker. Her recipes are clear and concise and always work.
Generally I’m not a fan of frosting [or icing as we all it in Australia] but when it comes to this cream cheese version I could eat my body weight. Sweet yet tart it is the perfect topping for these glorious little cakes.
Before you start ensure you have red gel food colouring. The cheap liquid stuff just won’t cut it and will leave a yucky taste in your mouth. It is availability from specialist cooking stores.
GATHER:
4 tablespoons diced unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons white vinegar
LET’S GET TO IT:
Preheat oven to 180C and line a 12 hole pan with cupcake wrappers.
In bowl of electric mixer cream butter and sugar until light and fluffy (about three minutes). Increase speed and add the egg. Scrape down the bowl and beat until well incorporated.
In a small jug mix cocoa, vanilla and red food coloring to make a thick paste.
Add to the batter, mixing thoroughly until completely combined.
With mixer on low speed slowly add half of the buttermilk then half the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and vinegar then increase speed and beat a few more minutes.
Place into wrappers and bake for 17-20 minutes/until a skewer comes out clean. Cool on wire rack, frost when .
CREAM CHEESE FROSTING: I used this recipe from taste.com.au – it is fluffy and yummy: http://www.taste.com.au/recipes/23099/cream+cheese+frosting
Mini chocolate cupcakes with marsala wine
13 FebChocolate marsala cake, listed in the book ’50 Fabulous Chooclate Cakes’ as ‘never fail chocolate cake’ is my go recipe that I have made countless times. Each year I make it for my daughter’s birthdays, I’ve made it it for friends grieving and for friends celebrating. Continue reading
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