I have found this
amazing blog…WOW!! check it out. Ms humble those Dead mans peanut butter cupcakes, made me
drool! Can’t wait to make them!
Thursday, 1 December 2011
Cupcakes sayings
I found these great cucpakes sayings.
I need some positive cupcake power.
I feel very drained of any cupcake happiness.
Cocktail creations
After a hectic week I’m only getting to post these now…have
been working like a dog, dreaming beautiful cupcake dreams and wishing holiday
would come!!! And the cocktail drama continues. As said before just let your
imagination flow. My favourite was the Tequila sunrise cupcakes. The orange
flavour of the cupcakes were incredible…I must admit I ending up eating 4
(blush) and they have all gone to sit on my hips…my pants are just closing!
Disaster!!!
Anyway recipe time…jipee!!! I started off with a basic
vanilla cupcake recipe. This is one of my favourites. I like to use them as a
base for most of my vanilla cupcakes.
Tequila Sunrise Cupcakes
Cupcakes (12-15 medium sized)
Ingredients:
1 ½ cup flour
1 ½ tsp baking
powder
¼ tsp salt
125 g butter
1 cup sugar
½ tsp vanilla
2 eggs
½ cup milk
orange gel colouring
orange oil flavouring.
Pre heat oven to 200 °C.
Sift the flour, baking powder and salt together.
Cream butter and sugar until light and fluffy in a separate
bowl.
Add flour mixture to butter mixture, mix well.
Add eggs, vanilla and milk. Mix through.
Add orange gel colouring and oil flavouring. As you know I
have a heavy hand, so I like a lot of orange oil flavouring. It’s all up to
you.
Pour into cupcake liners.
Bake for 20 minutes. Check with a toothpick/stick. If it
comes out clean, remove cupcakes.
Allow to cool for 5 minutes. Poke a few holes with a
toothpick, not all the way down.
Add tequila over the cupcake and allow to cool completely.
Frosting:
250 g white
butter
3 cups icing
sugar (sifted)
½ tsp vanilla
extract
yellow gel colouring
Beat the salt and butter until light and fluffy.
Slowly add icing sugar, mix until the icing sugar becomes a
light and fluffy texture.
Add vanilla extract and yellow food colouring.
Beat until well combined.
Decorations:
Slice of orange
Cocktail umbrellas
Pina colada Cupcakes
Cupcakes (12-15 medium sized)
Ingredients:
1 ½ cup flour
1 ½ tsp baking
powder
¼ tsp salt
125 g butter
1 cup sugar
½ tsp vanilla
2 eggs
½ cup milk
pineapple oil flavouring.
Pre heat oven to 200 °C.
Sift the flour, baking powder and salt together.
Cream butter and sugar until light and fluffy in a separate
bowl.
Add flour mixture to butter mixture, mix well.
Add eggs, vanilla and milk. Mix through.
Add pineapple oil flavouring. More is always better!
Pout into cupcake liners.
Bake for 20 minutes. Check with a toothpick/stick. If it
comes out clean, remove cupcakes.
Allow to cool for 5 minutes. Poke a few holes with a
toothpick, not all the way down.
Add Malibu rum over the cupcake and allow to cool
completely.
Place a slice of pineapple in the middle of the cupcake for
an extra pineapple twist
Frosting:
250 g white
butter
3 cups icing
sugar (sifted)
½ tsp vanilla
extract
coconut flakes (fine)
Beat the salt and butter until light and fluffy.
Slowly add icing sugar, mix until the icing sugar becomes a
light and fluffy texture.
Add vanilla extract and coconut flakes.
Beat until well combined.
Decorations:
Slices of pineapple.
Maraschino cherry
Cocktail umbrellas
Monday, 28 November 2011
Cocktail creations
I have to admit, I
have been dreaming of cocktails all winter, and finally summer has arrived and
my inspiration station has launched. It is cocktail mania…and what could be
better then a cocktail cupcake! And we all have to thank the Tipsy Ladies for starting
this all!
So I’m happy to
introduce to you Pina Colada Cupcakes and Tequila Sunrise Cupcakes. These were
so fun to make, I absolutely loved thinking and tinkering with my current
recipes. The colours are also a slam-dunk! They just came along and brightened
up my Monday. I am already two down in the eating department…and looking at the
third one, should I or should I not? I just think one should let your
imagination flow. Don’t ever be scared to experiment. If it’s a bit way off,
try and try again. The possibilities could be endless!
Tomorrow the recipes
will follow, and you can also have awesome sundowner cupcake cocktails!
Friday, 25 November 2011
Cupcakeipsum - WOW!!!
OMG!!!
this has just made my day. If you are tired of boring old lorem impsum
generators, go check this cupcake ipsum generator out. I LOVE IT!!!
Wednesday, 23 November 2011
Cupcake heaven lunch...
So usually my 1 hours lunch is
either non-existent (too busy working) or mindless dwelling in the mall. But
today I wondered into the Wordsworth Books. I started to slowly move towards
the food section…
It was absolutely
divine...I found myself looking at an awesome book. Cupcake Heaven edited by
Jennie Milsom. All I can say is OMG!!! I felt like I was in heaven. I simply have
to get this book and start baking. Thank you Jennie, you just made my lunch the
best treat I could of asked for.
(Hint
hint this would make a could Christmas present!)
Tuesday, 22 November 2011
Tipsy ladies – as promised!!!
So these delicious ladies are a combination of recipes I have found all over. I am still looking for the prefect chocolate cupcake (I think this one gets close). I want one that peaks…I love cupcakes that peak! This is an adult cupcake (over 18’s please) but I’m sure if you like them so much, you can take away all that sherry and just do it without! Just remember to keep your ingredients fresh, at room temperature (unless otherwise stipulated) and to have fun. If you want to add a little bit of this or that, don’t be afraid, follow the basics and then let your creative baking juices flow!
Cupcakes (12-15 medium sized)
Ingredients:
1 cup water
½ cup cocoa
1 ½ cup flour
1tsp baking soda
¼ tsp baking powder
125 g butter
1 cup white sugar
2 eggs
½ tsp vanilla extract
1 cup dark chocolate (chopped)
½ cup sherry
pinch of salt
Pre heat oven to 180 °C.
Boil water. Mix in the cocoa, whisk until smooth and leave to cool.
Sift together flour, baking soda, baking powder and salt.
Cream butter and sugar until light and fluffy in a separate bowl.
Add vanilla extract and eggs (one at a time) mixing well after each addition.
Add the flour mixture alternatively with the cocoa mixture.
Beat on medium until the batter appears light and fluffy.
Fold in pieces of dark chocolate.
Scoop into cupcake liners about 2/3 full.
Bake for 18-20 minutes. Check with a toothpick/stick at 18 minutes. If it comes out clean, remove cupcakes.
Allow to cool for 5 minutes. Poke a few holes with a toothpick, not all the way down. Pour a little sherry over cupcakes (this can get messy) Paint the cupcakes with brush drenched in sherry every 5 minutes, for about half an hour.
Allow to cool completely before frosting.
Frosting:
¼ cup frozen strawberries
250 g white butter
3 cups icing sugar (sifted)
½ tsp vanilla extract
1/8 tsp strawberry oil
Pink gel food colouring
Pinch of salt
In a food processor, puree strawberries.
Beat the salt and butter until light and fluffy.
Slowly add icing sugar, mix until the icing sugar becomes a light and fluffy texture.
Add vanilla extract, strawberry oil and the puréed strawberries. (My hand tends to slip a bit with the strawberry oil, I like an extreme strawberry taste)
Beat until well combined.
Add a few drops of pink gel food colouring. (Add as much as you like to get your desired pink colour)
Decorations:
Cocktail umbrellas
Blocks of dark chocolate
Drunken strawberries:
Castor sugar
Strawberries cored
Sherry
Place the strawberries in a container that will be able to seal.
Submerge them with sherry and add a lot of castor sugar.
Leave overnight in the fridge.
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