Cupcakes

Here’s How To Make Bubblepop Electric Cupcakes

These cupcakes are seriously BRIGHT – and seriously fun. 

January 30, 2017

Pink Velvet Cupcakes Recipe

Pink velvet cupcakes are the younger, cuter twist to an old classic – and they also taste absolutely delicious!

You can be sure that the soft buttermilk centre compliments the cheesecake icing which is perfect to enjoy on a Sunday afternoon with a glass of champagne; rosé of course!

RELATED: Pineapple Cupcakes with Cream Cheese Filling

Ingredients

1.25 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter (softened)

1/2 cup granulated sugar

2-3 drops pink food colouring (or any other colour you want)

2 eggs

1 tsp vanilla extract

1/2 cup buttermilk

Frosting

4 ounces cream cheese (softened to room temperature)

1/2 cup unsalted butter

3-4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp cream

Method

  1. Preheat the oven to 180ºC and insert the cupcake liners into the tray.
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. In another bowl, combine the butter and sugar until light and fluffy (feel free to use an electric mixer). Add the food colouring, vanilla extract, then the eggs one at a time.
  4. Combine with the dry ingredients and mix well on a slower speed.
  5. Pour the batter into each cupcake liner, then bake for 12-15 minutes or until golden brown. Take them out of the oven, and set aside until completely cool.
  6. For the icing, combine the butter and cream cheese on a medium setting.
  7. Reduce the speed, then add one cup of sugar at a time. Add the vanilla extract and cream before mixing it some more. Once the icing is light and fluffy, then transfer into a piping bag and decorate your cupcakes.

Image and Recipe via Blahnik Baker

September 4, 2015

How To Make a Cupcake Bouquet For Mother’s Day

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.

RELATED: Mother’s Day Gift Idea: Healthy Breakfast

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.

Image via Flickr

May 3, 2015

Best-Ever Vanilla Bean Cupcakes

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!

Ingredients

100g butter, softened

185g caster sugar

2 tsp Queen Vanilla Bean Paste

2 eggs

200g self-raising flour

125ml milk

Vanilla Frosting

100g butter, softened

450g icing sugar mixture

1 tsp Queen Vanilla Bean Paste

60ml milk

Method

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?

May 10, 2013