Flowers and sweets are probably the two most common and most popular gifts mothers receive on Mother’s Day, so why not combine both by making a cupcake bouquet? Don’t worry, it sounds much more difficult than it is. But at the same time, a cupcake bouquet is so impressive, it will guarantee you to stay your mum’s favourite child.
So, what do you need in order to make a cupcake bouquet? Cupcakes, of course! Bake them yourself, please, instead of buying them from the supermarket. Your mother will be proud. If you want your cupcakes to look like actual flowers, check out this tutorial on how to pipe the frosting to make it look like roses.
Besides cupcakes, you’ll need a pretty flower pot, a styrofoam ball which sits on top of it, and some toothpicks. Make sure your cupcakes are cooled down, or even better, refrigerate them for a few hours before making the bouquet – warm cake may be too soft and therefore slide off the toothpicks.
Put the styrofoam ball in the flower pot and place toothpicks all over the ball using two toothpicks per cupcake. Make sure that the toothpicks are angled slightly upright on the sides, so that the cupcakes won’t slide down. If your cupcakes are on the larger side, use three or four toothpicks per cupcake.
Then, place the cupcakes on the toothpick pairs until the styrofoam ball is mostly covered. To fill the small gaps in between cupcakes, you can either use real flowers or twigs, or you can use some green tissue paper as fake leaves. Crunch it up slightly and glue it to the exposed parts of the ball.
That’s it! Tie a nice ribbon around the pot and surprise your mum with this creative and delicious Mother’s Day gift this year.
Every now and then you’re allowed to indulge, right? These delicious muffins will have you winning friends at work or on the playground. White chocolate and macadamia nuts are two ingredients that are meant to be together. Macadamia nuts are subtle in flavor and have a rare rich and creamy texture. They pair perfectly with white chocolate, which will take care of that sweet tooth of yours. The best thing about muffins or cupcakes is portion control – they are small and individually-packaged, allowing you to treat yourself to just one at a time.
Preheat oven to 350°F and line muffin tins with paper liners
In a medium-large bowl, combine the flours and salt. Set aside.
Cream the butter using an electric mixer. Once light and fluffy, gradually add sugar to the mix while continuing to churn. Crack eggs into mixer and keep slowly blending, scraping down the sides of the bowl as required.
With mixer on low speed, add half-and-half and vanilla extract. Once added, increase speed to combine well.
Add flour mixture and beat just until flour is incorporated.
Using a spatula, fold in white chocolate and macadamia nuts.
Evenly pour batter into muffin cups and bake for approximately 25 minutes or until golden.
These savoury muffins are so easy to make, perfect for a weekend lunch if you have visitors coming over or simply a tasty snack to munch on. You can enjoy them warm or cold – my favourite is warm with a little bit of butter that melts just a tad… yum!
Before I became a mum, I had a vision of my kids eating healthy and having very little processed sugar. The hard part about turning this vision into reality was that I loved sweet treats myself and I wasn’t prepared to give them up. That’s why I started experimenting with sugar-free baking, trying to find a good alternative to processed sugar both for my kids and myself. Most of the recipes I invented didn’t work out – there’s something about sugar that contributes not just to the taste, but also to the texture and without it my cakes, muffins and cookies were coming out too flat, too funny looking or even liquid! Very few of my attempts were successful and here’s one of them.
Makes 12 regular or 24 mini muffins
2 cups of self-raising flour
2 large or 3 medium ripe bananas
200g date, chopped
3 eggs, lightly beaten
3 tbsp vegetable oil
Preheat the oven to 200 degress Celcius. Grease the muffin tray or line up with muffin cups.
Sift the flour into a mixing bowl.
Combine the dates, bananas, milk, vegetable oil and eggs in a blender or food processor.
Stir the liquid mixture into the flour.
Spoon the batter into the muffin tray and bake for 20-25 minutes or until golden brown.
Remove the muffins from the tray immediately and allow to cool on a wire cooling rack.
My vision of sugar-free children crumbled as soon as my kids started getting invited to birthday parties. They couldn’t resist the temptation of lollies, cakes and ice creams. We still try to eat as healthy as we can at home and we still make these muffins (they are a perfect lunch box treat). I hope you enjoy them, too.
Despite what you might think, dark chocolate does have some health benefits, except when combined with sugar, eggs and white flour we can’t exactly say that it’s ‘healthy’. So I’m not going to lie, this recipe is definitely NOT healthy but it’s a fabulous treat if you have friends coming over for dinner or you simply need to indulge in some chocolate. They take less than thirty minutes to make and I can guarantee they won’t disappoint!
Made from fresh fruits and nuts, these delicious muffins are sure to keep those sugar cravings in control when the afternoon hits. Save yourself (and the family) a few calories by skipping out on the extra sugar, and try out this easy recipe which is perfect if you’re a beginner in the kitchen.
2 cups all purpose flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
2 large eggs
1/3 cup vegetable oil
1/3 cup milk (any kind will do)
1 banana, diced
225g strawberries, diced
1/4 cup pecans, chopped)
Preheat the oven to 180ºC and spray a muffin tray with canola oil.
Combine the flour, brown sugar, baking powder, cinnamon and salt into a medium bowl then mix well.
In another bowl, beat the eggs, vegetable oil and milk until the mixture is smooth.
Combine both mixtures together, then add 2/3 of the strawberries, bananas and pecans. Fill the muffin cups almost to the top, the sprinkle the remaining fruits and nuts over the mixture.
Bake for 20-25 minutes, and allow to cool before serving.
The Dairy Kitchen’s new Golden Honey Popcorn Easter Egg Nests, essentially a hybrid of honey joys and caramel popcorn, are very easy to make. Children can help spoon the popcorn mixture into the patty pans and top with eggs. Just remember, for maximum flavour impact, food director Amanda Menegazzo recommends only using real butter. “There is simply no substitute for flavour!” she says.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
90g Australian butter, chopped
1/3 cup caster sugar
1 tablespoon honey
4 cups plain popcorn
1/4 cup chopped roasted peanuts (optional)
24-27 small solid chocolate eggs or 8-9 medium eggs, to garnish
1. Bring butter, sugar and honey to the boil in a saucepan over a moderate heat, stirring until the sugar has dissolved. Pour mixture over the combined popcorn and nuts and mix gently but thoroughly. Spoon the mixture into paper case-lined muffin trays and make a small well in the centre, to resemble a nest.
2. Bake at 150⁰C for 10 minutes or until golden. Cool before placing chocolate eggs in the centre of each and storing in an airtight container until required.
A little salt may be added to the honey mixture for a sweet and salty flavour!
1/4 cup popcorn kernels yields 4 cups popped corn. Simply follow instructions on the back of the pack to cook.
Nests can also be filled with speckled candy coated Easter eggs.
Brew a pot of coffee and bake a batch of these fluffy blueberry muffins, made with almond milk – and watch them disappear!
Ingredients ½ cup butter
1 cup sugar
½ teaspoon vanilla essence
1 ½ cups Unsweetened Almond Breeze Original
1 ¾ cups self-raising flour
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ cups blueberries
Directions 1. Combine softened butter and sugar, eggs and vanilla. Mix well and slowly stir in milk. Sift flour and add slowly, stirring and whisking to avoid lumps. Gently fold in blueberries.
2. Spoon into a greased muffin tray or muffin cups. Sprinkle with sugar and bake for 25-30 minutes.
Wonder what the celebs will be noshing on at the Governors Ball after the Oscars? Host your own Oscars party with some of celebrity chef Wolfgang Puck’s Oscars recipes, including healthy smoothie shots, decadent truffled mac and cheese and vegan chocolate cupcakes – perfect for Oscars host and vegan Ellen DeGeneres.
Power smoothie shots
Makes: 12 shots
6 leaves kale, ribs removed
4 large stalks celery, leaves trimmed
2 green apples, cut into wedges
1 medium organic English cucumber
1 cup packed baby spinach leaves
1-inch piece fresh ginger root, peeled
Juice all ingredients, stir well and serve right away.
Mac and cheese with black truffles
250g elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 ½ cups milk
½ medium onion
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
A pinch of cayenne
3 tablespoons finely chopped black truffles
300g grated sharp aged white cheddar
90g grated gruyère
30g grated parmesan
2 drops black winter truffle oil
3 tablespoons butter 1 cup brioche bread crumbs 2 tablespoons chopped parsley Sliced fresh black truffles for garnish (optional)
1. Preheat oven to 175C. In a large pot of boiling salted water, cook the macaroni to al dente (about seven minutes). Strain and place on a lightly oiled sheet pan.
2. While the macaroni is cooking, in a separate pot, melt the butter and whisk in the flour. Continue to cook over low heat for four minutes stirring constantly. Add the milk, chopped truffles, onion and bay leaf. Simmer for 10 minutes before removing the onion and bay leaf.
3. Turn off the heat and add three quarters of the cheddar and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Pour into a two-quart casserole dish and top with remaining cheddar.
4. Melt the butter in a sauté pan and toss bread crumbs and parsley to coat. Top the macaroni with the bread crumb mixture and bake for 30 minutes. Remove and let stand for five minutes. Serve with fresh shaved black truffles.
Gluten-free vegan chocolate cupcakes with almond cream frosting Makes: 12
Ingredients For the cupcake
1 ¾ cups plain gluten-free baking flour
½ cup potato starch
1 cup unsweetened cocoa powder
¼ cup arrowroot powder
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum powder
2 teaspoons salt
1 cup hot brewed dark-roast coffee
1 cup coconut oil
1 ⅓ cups agave nectar
¾ cup unsweetened applesauce
3 tablespoons vanilla extract
For the frosting
1 ½ cups plain or vanilla-flavored almond milk
¾ cup soy milk powder
¼ cup agave nectar
1 tablespoon coconut extract
1 tablespoon pure vanilla extract
1½ cups coconut oil
2 tablespoons fresh lemon juice
1. First, prepare the frosting. In the bowl of a food processor with a stainless-steel blade, combine the almond milk, soy milk powder, agave nectar, coconut extract and vanilla. Process for two minutes. Slowly add half of the coconut oil, then half of the lemon juice, then the remaining half of each. Continue processing until the mixture is blended. Pour into a bowl, cover with plastic wrap, and refrigerate until the frosting has firmed up enough to spread (about six hours).
2. Next, for the cupcakes, set a rack in the middle of the oven and preheat to 160C. Line two 12-cup muffin tins or four standard-sized six-cup muffin tins with paper cupcake liners.
3. In a medium mixing bowl, combine the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum and salt. Stir well with a wire whisk until thoroughly blended.
4. In a separate bowl, combine the hot coffee, coconut oil, agave nectar, applesauce and vanilla. Stir with a whisk until blended. Add the wet ingredient mixture all at once to the dry ingredients. Stir with a whisk until a smooth batter forms.
5. Pour batter into cups until each is nearly full. Bake on the middle rack. After 15 minutes, rotate the baking tins front to back. Continue baking until the cupcakes spring back when gently pressed at their centers, about seven minutes longer. Remove from the oven and leave in tins at room temperature for 20 minutes. Then, remove the cupcakes from the tins and leave on wire racks to cool completely. Frost the cupcakes when they have cooled.
Ingredients 1 cup roughly mashed banana
¾ cup brown sugar ¾ cup milk ½ cup Blessed &Lucky Nut Spread with Cinnamon
2 eggs, lightly beaten
1½ cups SR flour
2 teaspoon mixed spice
½ cup raisins
½ cup Blessed &Lucky Nut Spread with Cinnamon, extra
½ cup toasted flaked almonds
Method 1.Combine thebanana, sugar, milk, nut spread and eggs in a large bowl. Add sifted flour and spice to the wet mixture along with raisins. Mix until just combined.
2. Spoon mixture into 12 patty paper lined 1/3 cup muffin pans. Bake in a hot oven 200°C for 15 – 20 minutes. Allow to cool.
3. Spread muffins with a teaspoon of extra nut spread and sprinkle with toasted almonds. Serve immediately.
1. Preheat oven to 180°C and line 12 muffin cups with paper liners. In a large bowl sift together flour, cocoa powder and salt. Set aside.
2. In another bowl, beat sugar and vegetable oil together with a electric mixer. Add eggs one at a time, mixing well after each addition. Add vanilla extract and red food coloring and mix well.
3. Add the dry ingredients to the sugar mixture, alternating with the buttermilk. Mix well after each addition.
4. In a small bowl add the vinegar to the baking soda. Stir well, there should be a small bubbling reaction. Add this into the batter and mix well.
5. Evenly fill muffin cups 2/3 of the way full with batter and bake for 20 minutes or until a tester inserted into the center comes out clean. Let cool before frosting.
6. To make the frosting, in a large bowl, with an electric mixer cream together the cream cheese and butter until light and fluffy. Slowly add the confectioners sugar until all in incorporated. Add the strawberry liquor and mix well.
Red Velvet Cupcake Martini
50 ml Vodka
15 ml Strawberry liqueur
15 ml Bailey’s Irish cream Strawberry, for garnish
Red sugar, for garnish (optional)
Pour the vodka, strawberry liqueur and Baileys into a cocktail shaker half-filled with ice. Shake well and strain into a chilled martini glass. Garnish with a strawberry. For added decoration, rim the glass with red sugar before pouring.
* Make the red sugar by pouring some sugar into a bowl and mixing with a few drops of red food coloring. Let dry and then store in an air-tight container
Most muffins are packed with fat, but this delicious savoury muffin recipe is low in fat and makes a great morning or afternoon snack. It’s also makes a great school lunch box snack idea for the kids.
Preparation Time: 15 mins. Cooking Time: 25 mins
Makes: 6 large muffins
1⁄2 cup pumpkin, roughly chopped in 1cm dices
1⁄2 cup zucchini, roughly chopped in 1cm dices
1⁄2 cup spring onions, sliced 1 large handful baby spinach leaves 1 cup skim milk 2 eggs A pinch pepper to taste
2 cup wholemeal flour 1 tsp baking powder 2 tbsp pumpkin seeds
1. Preheat oven to 180C. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.
2. Lightly beat eggs and milk, pour over the vegetables and season.
3. Sift flour and baking powder over the top and stir until just combined.
4. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.
5. Top with low fat cream cheese and serve.
Cooking tips: Also try adding crumble low fat fetta and chopped sundried tomatoes into the mix.
How good do these pineapple cupcakes look? You’ll love the surprise of the decadent cream cheese and honey filling with each bite.
Makes 12 Ingredients
1 cup wholemeal flour
1 cup spelt flour
3 tsp baking powder
½ cup raw sugar
½ tsp ground cinnamon
1¼ cups low fat Greek yoghurt or light sour cream
3 tbsp coconut oil, melted
½ cup light cream cheese
2 tbsp honey
1. Preheat oven to 180 degrees Celsius. Line a 12-hole (⅓cup capacity) muffin tray with patty cases.
2. To make the filling, combine cream cheese and honey in a small bowl, set aside.
3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.
4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.
5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Recipe by Dr Joanna McMillan for Australian Pineapples
What are your favourite cupcake flavours? Tell us in the comments!
This really is the best vanilla cupcake recipe we’ve tried (and we’ve tried a lot). The cupcake has a lovely, moist crumb that tastes just as good the next day, and the vanilla buttercream recipe is really easy to make and is fluffy and packed with vanilla flavour.
Ingredients 1 1/2 cups self-raising flour, sifted
1 1/4 cups plain flour, softed
250g unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Method 1. Preheat oven to 175C. Line two 12-cup muffin tins with cupcake papers. Go and find some cute ones!
2. In a big bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are just incorporated but do not overbeat.
3. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
4. Bake for 20–25 minutes, or until a cake tester inserted in the centre of the cupcake comes out clean. Cool the cupcakes in the tins then on a rack. When cool top with the vanilla buttercream icing.
Vanilla Buttercream Icing
1/2 cup unsalted butter, softened
2 1/2-3 cups icing sugar
1/4 cup milk
1 teaspoon vanilla extract
1. Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is lovely and thick.
The perfect morning or afternoon tea treat, bake a batch of these delicious pear, raspberry and choc chip muffins over the weekend and enjoy with a cuppa!
Makes 6 large muffins
1 1/3 cups plain flour
1 teaspoon baking powder
1/2 cup caster sugar
100g milk, white or dark chocolate chips
125g unsalted butter, melted
1 cup buttermilk
2 eggs, lightly beaten
1 small pear, peeled, cored and chopped
150g frozen raspberries
icing sugar, for dusting
1. Sift dry ingredients into a large bowl and stir in choc chips.
2. Whisk together butter, buttermilk and eggs and using a large
metal spoon fold into dry ingredients until nearly combined and
lumps of flour are still visible. Gently fold in pear and
raspberries until just combined.
3. Spoon mixture into 6 paper case lined 3/4 cup capacity Texas
muffin pans. Bake at 180°C for 40-45 minutes or until golden
and cooked through. Cool for 5 minutes in pan before removing
and cooling on a wire rack.
Whip up a batch of these super vanilla cupcakes for Mother’s Day or afternoon tea – the vanilla bean frosting is the best we’ve ever made!
100g butter, softened
185g caster sugar
2 tsp Queen Vanilla Bean Paste
200g self-raising flour
100g butter, softened
450g icing sugar mixture
1 tsp Queen Vanilla Bean Paste
1. Using an electric mixer, cream butter and sugar. Add the Queen Vanilla Bean Paste and mix well. Add eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stir with a wooden or metal spoon, until just combined. Spoon into 12 muffin cases and bake for 15-20 minutes at 180C.
2. To make the frosting: using an electric mixer, beat butter until very light in colour. Add the Queen Vanilla Bean Paste. Add sifted icing mixture gradually, beat after each addition. Add the milk and beat to combine. Spread over cooled cupcakes and enjoy.
Vanilla? Chocolate? What’s your favourite cupcake?
How amazing do these look? It’s luscious carrot cake – in cupcake form! Lindt Master Chocolatier Thomas Schnetzler shares his recipe for carrot cake cupcakes decorated with an adorable Lindt chocolate bunny.
Makes 12 cupcakes
350g Self Raising Flour
1 ½ tsp Baking Powder
Pinch Sea salt
½ tsp Cinnamon, ground
170g Butter, melted and cooled
200g Dark brown sugar
1 large egg
100g Natural yoghurt
350g Carrots- around 3 medium sized ones, finely grated and steamed in the microwave for 2
2-3blocks Lindt Excellence Extra Creamy, depending on how generous you feel, chopped coarsely
12 cupcake liners
250g Cream cheese
½ each Lemon juice
6-7each Lindor balls white, melted
60g Desiccated coconut shreds, toasted
12 Lindt 10g Gold Bunny or your favourite Easter Lindt Chocolates
1. Preheat the oven to 185°C.
2. In a large bowl combine self raising flour, baking powder, salt and ground cinnamon. Set aside.
3. In a separate bowl combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.
4. Gradually add the dry ingredients and mix until combined. Lastly mix in the chocolate chunks.
5. Divide mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer
comes out clean. Allow to cool fully.
6. For the icing soften the cream cheese in the electric mixer with a paddle attachment. Add lemon juice and mix until light and fluffy.
Mix in the chocolate and whip further until light.
7. To assemble, top the cooled cupcakes with a generous amount of icing and coat with toasted coconut creating the
look of a little nest.
7. Top with the Lindt Gold Bunny or your favourite Easter treats.
What’s Topaque? The new name for everyone’s favourite sticky dessert wine, Tokai, and it’s absolutely divine in these rich banana cupcakes topped with luscious caramel buttercream. Serve with a glass of Topaque of course!
Ingredients – makes 12
125g unsalted butter, softened
¾ cup (165g) brown sugar
1 ½ cups (225g) self raising flour
½ teaspoon baking soda
2 medium very ripe bananas, mashed
¼ cup (60 ml) Topaque
½ cup (125 ml) sour cream
75g unsalted butter, softened
½ cup (110) brown sugar
1/3 cup golden syrup
1 teaspoon vanilla extract
2 cups (250g) icing sugar, sifted
1 tablespoon Topaque
1. Preheat oven to 180C and line a 12-hole
muffin pan with paper cases.
2. Beat the butter and sugar with an
electric mixer until the sugar well
combined and lighter in colour. Add
the eggs one at a time mixing well after
each. Sift the flour and baking soda
3. Combine the banana and Topaque. Add
the sour cream to the butter mix and
combine with a wooden spoon. Add the
flour and banana mix alternately in two
batches. Spoon the mixture into the
prepared tin and bake for 25 minutes or
until a skewer inserted comes out clean.
4. Cool in the tin for 5 minutes before
transferring to a wire rack to cool.
5. To prepare the buttercream mix the
butter, sugar, golden syrup and vanilla
with an electric mixer until well
combined. Add the icing sugar and mix
until smooth, drizzling in the Topaque to
Juicy raspberries, crunchy hazelnuts – these muffins don’t just taste fantastic, but they’re packed with antioxidants and healthy oils. Bake a batch of this one bowl wonder for weekend brunch or serve with afternoon tea.
Ingredients – makes 15
2½ cups self raising flour, sifted
¾ cup caster sugar
½ teaspoon ground cinnamon
1 cup skim milk
2 medium eggs, lightly whisked
1/3 cup canola oil
1 cup fresh or frozen raspberries
100g raw hazelnuts, roughly chopped
1. Preheat oven to 180ºC. Place the flour, sugar and cinnamon in a
large bowl, making a well in the centre. Combine the milk, eggs, oil,
raspberries and hazelnuts and add to the flour mixture, stirring until
2. Spoon the mixture into ½ cup capacity non-stick muffin tin, filling
¾ full. Bake for 15–20 minutes or until cooked through and golden.