When I was asked to make a feature cake and cupcakes with a sea/beach theme for a baby shower, I was pleasantly challenged. After researching all of the possibilities, I knew that I wanted to to create a show stopping display which had an authentic beachy feel about it.
The feature cake was a dark chocolate mud cake with Kahlua buttercream, and the cupcakes were rose & vanilla with white chocolate shells and sugar shards topping the vanilla buttercream.
I confess I was having a bit of a stressful day. With ten people living in your house, sometimes you get that! By about 4pm, my tolerance levels were diminishing rapidly and I knew there was only one thing I needed to do, and I needed to do it fast.
Thankfully I was expecting visitors in the afternoon, so I really did have a valid excuse.
Way back in the deep recesses of my cupboard, hiding in a place you don’t want to go too often, I had a stash of Oreo biscuits, mini Oreos and this wierd unusual American product I had never heard of called Marshmallow Fluff…….
A few months back I came across a chocolate cupcake recipe with this unknown ‘fluff’ scooped into it, and I was intrigued.
Low and behold, while shopping in Aldi one day, there it was…..
marshmallow fluff, right next to the Oreo biscuits and American marshmallows.
Both the cupcake mixture and icing have generous amounts of crushed Oreo biscuits in them, and the scoops of marshmallow fluff turn these little sweeties into something spectacular.
They most certainly hit the spot if you are having a down day, or really NEED an afternoon lift.
Oreo cupcakes with marshmallow fluff
* 2 eggs lightly beaten * 1 cup canola oil * 1 teaspoon vanilla extract * 1 cup sour cream * 1 cup of boiling water with 2 teaspoons instant coffee granules dissolved into it. Leave to cool slightly.
* 2 cups plain flour, sifted * 1 and 1/2 cups castor sugar * 1 teaspoon bi carb soda * 1 1/2 teaspoons baking powder * 3/4 cup pure cocoa * 1 packet Oreo biscuits finely processed
*Prepare two muffin trays with cupcake papers.
*Turn oven onto 180 Celsius
1. Whisk eggs in a small bowl.
2. Add oil, vanilla and sour cream. Use hand whisk to combine.
3. Pour in diluted coffee. Whisk together and set aside.
4. Sift flour and cocoa into separate bowl. Add sugar.
Whisk to combine.
5. Add bicarb soda and baking powder.
6. Add half of the crushed Oreo biscuits. Reserve rest for icing.
7. Gently pour wet mix into dry ingredients. Use hand whisk to thoroughly combine.
8. Scoop mixture into prepared cupcake papers, about 1/3 full.
9. Put trays into oven.
Bake for 18-20 minutes until firm to touch. Place cupcakes onto rack to cool.
*When cold, using a sharp knife, cut a cone shape out of the top of each cupcake.
*Using 1 tablespoon at a time, scoop Marshmallow Fluff into each hole. Replace cupcake lid. Flatten slightly.
* 125g softened butter
* 125g softened cream cheese
* 1 teaspoon vanilla extract
* 2 cups icing mixture
* Half a packet of crushed Oreo biscuits
* About 1/4 cup pure cream
1. Using the paddle attachment, mix together butter and cream cheese, for about 3-5 minutes until soft and light.
2. Add vanilla extract.
3. Turn mixer onto low and start putting icing mixture in carefully.
4. Add cream as necessary.
5. Put in reserved Oreo biscuits and mix until well combined. Use more cream if you need to.
6. Pipe frosting onto cupcakes and add a mini Oreo if desired.
Hello Hello! Oh so many ideas and so little time!!! I have been in a baking frenzy of late. My mind continually bursts with recipes and flavour combinations I want to try. Not to mention the food styling ideas and photo props that bombard my waking hours!! I have decided that I need to start selling some of my cupcakes just to break even with my little addiction habit . I am hoping to sell one box of a dozen mixed cupcakes each week. These will be announced on my Facebook page. Of course the REAL reason is that I get to bake MORE cupcakes and try out my new flavours!!
This week I discovered a gorgeous orange and cinnamon Rooibos tea that sent me into a wild spin as I realized it’s cupcake potential! I included some dark orange chocolate and oh my…what a taste sensation. Keep your eyes out for them in the coming weeks. I also made my favourite Lavender and Earl Grey, plus a new raspberry cupcake with white chocolate and raspberry ganache….yum.
For now I will settle with Orange and poppyseed. These were delicious. I put poppy seeds into the vanilla frosting for extra crunch. Even my non cupcake eating husband liked these ones. I had fun taking these photos and hope you enjoy them too.
I have been experimenting with sticky date pudding recipes and trying a few different ways to put this delicious winter dessert into a cupcake. This recipe is super moist and the hint of aromatic spices complement the dates perfectly. They are delicious as a cupcake or could be spruced up a bit served warm with a heavy dose of butterscotch sauce and ice cream. Any way you choose to eat them, they are scrumptious!!!
Sticky date cupcakes
* 1 cup of dates covered in a saucepan with 1 cup of water.
Simmer until dates are soft. Mash with potato masher. (Make sure you keep an eye out for any unwanted pips!!)
* Pre heat oven to 180C. Line two muffin tins with papers.
2 eggs lightly beaten
1 cup canola oil
1 teaspoon vanilla extract
1/4 cup warm water
1 cup sour cream Date mixture
2 cups flour sifted
1 3/4 cups castor sugar
1 teaspoon bi carb soda
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon mixed spice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
*Whisk together eggs, oil, vanilla, sour cream.
*Stir in dates and 1/4 cup warm water. Mix carefully until well combined.
* In a separate bowl, sift flour,add sugar, bi carb, baking soda and spices. Stir until well combined.
*Slowly pour wet mixture into dry mixture and whisk carefully until well combined.
* Spoon into prepared muffin tins.
This mix will make approximately 15 – 18 cupcakes.
* Bake for 18 minutes.
* Cool in tins for 5 minutes before turning onto wire rack to cool.
* Decorate with butterscotch frosting, caramel sauce and spun sugar if desired.
Butterscotch Cream cheese frosting
I am relatively new at making caramel and tend not to use measurements, so take this recipe at face value!! You may choose to use a more reliable recipe!!!
Butterscotch sauce 1 cup brown sugar
about 100 g softened butter, cubed
about half a tin of sweetened condensed milk
dashings of cream!*Put brown sugar into a heavy based saucepan on low heat.* Drop in butter one cube at a time and stir until melted.
*Pour in condensed milk, stirring continually.
* Add tablespoons of cream as desired. Keep checking flavour and stop when you are happy with it!!!
*Leave to cool while you make the frosting. You may need to re heat slightly to make it smoother.
Cream Cheese Frosting 125 g butter @ room temp
125 g cream cheese @ room temp
1 teaspoon vanilla extract
Approx 1 x 500g bag icing sugar
1/2 cup butterscotch sauce
* Place butter and cream cheese in electric mixer on med until well combined.
* Add vanilla
* Slowly pour 1/2 cup butterscotch sauce into mixture.
* Turn mixer on low and slowly add icing sugar. Add dashings of cream if it is too stiff. You may need more icing sugar if it is too runny.
*Decorate cupcakes as desired. You can use the remaining butterscotch sauce to drizzle over the finished cupcakes.
Lime and pistachio cupcakes have been on my to do list for a while now.
I finally seized the opportunity today. I neglected the housework,
escaped the intensely ridiculous HEAT (it IS meant to be autumn!!) and ran away to my kitchen.
I adapted the “Perfect Vanilla Cupcakes” recipe from Glorious Treats, by adding crushed pistachio nuts and lime zest to the mixture. I also incorporated lime zest and juice with crushed nuts into the cream cheese icing.
I was quite pleased to discover that my “Ohh Mum, no more cupcakes…please!!!!!”
family members were discreetly trying to swipe these little beauties off the kitchen counter before I could photograph them!
I am still trying to get adequate feedback from my tasting crew,
but at least I got more than the usual “Yeah, they’re good” comment in passing!
I am still fiddling with the recipe, and hope to make more tomorrow, but I will give you my version of these incredibly tasty morsels!
Perfect Lime & Pistachio cupcakes with lime cream cheese frosting
1 1/4 cups plain flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup castor sugar
1 1/2 teaspoon vanilla essence
1/2 cup canola or vegetable oil
1/2 cup buttermilk
zest of 1 lime
1/4 cup crushed pistachio nuts
Turn oven on to 180 degrees cel. Prepare muffin tray
* In a medium bowl sift flour, baking powder, soda and salt.
Grate lime zest into mix. Whisk and set aside.
*Place pistachio nuts in food processor until finely chopped.
Put nuts into dry flour mixture.
*In an electric mixer place eggs and beat on medium for 20 seconds.
Add sugar and beat for 30 seconds.
Add vanilla and oil. Beat until well combined.
*Reduce to low. Slowly add half of the flour mixture, half of the buttermilk, then flour again.
Beat until just combined. The mixture will be thin.
*Pour batter into prepared muffin pans, filling each liner 2/3 full.
*Bake for 12-14 minutes until firm to touch in the middle. The cupcakes may sink a little bit in the middle because of the pistachio nuts. This is normal.
*Place on wire wrack to cool before frosting.
Recipe makes 12 cupcakes
Lime Cream Cheese Frosting
125 g unsalted butter at room temp
125 g cream cheese at room temp
1 teaspoon vanilla essence
500g pure icing sugar
zest of 1 lime
juice of 1/2 lime
2 tablespoons crushed pistachio nuts
* Place butter in electric mixer and beat on medium until light. Add cream cheese and lime zest, mixing until well combined. Add vanilla essence.
* Turn mixer onto low and sift icing sugar into the mix. Do this a little at a time.
*Slowly pour lime juice into the icing mix until frosting is a stiff, creamy consistency.
* Add green food colouring if desired. I used Americolor Electric Green.
* Pipe frosting onto cupcakes and sprinkle with more crushed nuts if desired.
This post is dedicated to my beautiful niece Aymee,
who has been waiting patiently for this recipe.
She is a lover of the chocolate/ peanut butter combo and after tasting these delicious cupcakes,
I admit that I have discovered a new favourite too!
With a hint of coffee and pumpkin, they are an unbeatable taste sensation,
and surprisingly easy to make.
Chocolate pumpkin Cupcakes
2 cups plain flour
2 cups castor sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1/2 cup cold mashed pumpkin
1 cup strong coffee ( I use 2 coffee bags)
1 tablespoon white vinegar
1 teaspoon vanilla extract
~ Preheat oven to 180 C. Place cupcake liners in two muffin trays.
~ In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Mix on low speed to combine.
~ Add the sour cream, oil and pumpkin puree. Mix on low until combined.
~ Slowly add the coffee, vanilla and vinegar. Scrape down the sides of the bowl as necessary.
~ Add eggs one at a time. Mix slowly until completely combined.
~ Pour into prepared muffin trays. Fill each tin about 2/3 full.
~ Bake for 25-30 min or until firm to touch.
~ Remove trays and let sit for 5 min before placing cupcakes onto wire rack to cool completely before frosting.
Peanut Butter Frosting
~ 1 1/4 cup icing mixture
~ 1 cup crunchy peanut butter *
~ 100 g unsalted butter, room temperature
~ 3/4 teaspoon good quality vanilla extract
~ 1/4 teaspoon salt
~ 1/3 cup cream
Place icing mixture, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium – low speed until creamy, scraping down the bowl with a rubber spatula as necessary. Add the cream and beat on high until the mixture is light and smooth. Fill piping bag with frosting and decorate as desired.**
* Note- You may substitute smooth peanut butter for crunchy, but I personally like the texture and extra favour of the peanut pieces.
** Note- when piping the frosting onto cupcakes you will need to use a large open star or large open hole tip, as the peanut pieces will clog up a smaller tip.