White Chocolate Mud Graduation Cupcakes

These cupcakes are super cute and very simple to make. They are perfect as a gift for someone graduating or to serve at a graduation party!

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Ingredients (makes ~20 cupcakes)
2 cups plain flour
¾ teaspoon baking powder
250g butter, chopped
1 cup milk
2 cups caster sugar
150g white chocolate melts
2 eggs, whisked
1 teaspoon vanilla extract

White chocolate ganache frosting
½ cup cream
300g white chocolate melts
~ 2 cups icing sugar

To decorate
20 squares of thin dark chocolate
20 Maltesers
20 small pieces of black liquorice, cut to look like tassles

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Method
Fill cupcake tins with 20 large patty pans.

Sift flour & baking powder in a large bowl. Make a well in the centre and set aside.

Put butter, milk, caster sugar and white chocolate into a medium saucepan over medium heat. Stir continuously until the chocolate and butter have melted, and the sugar has fully dissolved. Remove from heat and cool until just warm.

Preheat the oven to 155°C.

Add the eggs and vanilla extract to the cooled chocolate mixture and stir until just combined. Pour into the well in the flour, and gently mix until combined.

Divide mixture evenly between cupcake cases (filled almost to the top, they don’t rise much). Bake for approx. 25-30 minutes, or until a skewer inserted comes out clean.

Cool completely on wire racks before icing.

While the cakes cool, divide your chocolate squares (if needed) and cut the liquorice to make tassels of an appropriate size for your chocolate squares.

To make the frosting, melt the white chocolate and add the cream. Stir to combine. Add the icing sugar, half a cup at a time, until desired consistency reached.

Ice the cupcakes with the frosting and then top with a Malteser just off-centre. Attach a liquorice tassel to each chocolate square using left over frosting (make sure you wipe away any excess that may leak out) and then sit the ‘hat’ on an angle on top of the Malteser.

Enjoy!

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Recipes adapted from the ‘Crabapple Bakery Cupcake Cookbook’s.
Decoration ideas from the Australian Women’s Weekly ‘Classic Cupcakes’ cookbook.

Peanut Butter ‘Pupcakes’

This may seem like an odd thing to post, but anyone who knows me knows that I’m a very devoted ‘dogmother’ to gorgeous toy cavoodle named Bailey:

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Bailey turned one on Thursday and we hosted a ‘pawty’ for her at a local dog park (check our her invitations below!!).

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To celebrate the occasion I made a batch of mini ‘pupcakes’ iced with Bailey’s beloved peanut butter. There are a huge number of dog-friendly cupcake recipes out there but this one appealed to me as it’s relatively healthy, refined sugar free & uses ingredients I had on hand.

1x the recipe made 4 large cupcakes & 24 mini cakes. The texture is very dense as the the binding agents are banana & apple sauce, but they certainly passed the puppy taste test! They also don’t brown much in the oven (even when they’re done) as there’s no refined sugar to ‘caramelise’, so insert a skewer to ensure they’re cooked.

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Ingredients
Coconut oil (to grease pans)
1 ½ cups wholemeal flour (or white flour if desired)
1 ½ teaspoons baking powder
1 very ripe banana, mashed
¼ cup unsweetened apple sauce
1 tablespoon pure maple syrup
1 cup water

To decorate
Organic, smooth peanut butter
Small dog biscuits

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One of the pawty guests, GB, enjoying a pupcake
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Bailey eating a pupcake

Method
Preheat oven to 180°C (or 160°C fan-forced). Grease a 24-hole mini muffin tin & 4 holes of a muffin tin, with coconut oil/canola oil.

In a medium bowl, combine flour and baking powder.

In a large bowl, cream the applesauce, banana and maple syrup with electric beaters. Add a quarter of the flour mixture, followed by ¼ cup water and beat until combined. Repeat until all is incorporated.

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Bailey was more than happy to taste test!

Spoon the mixture into the prepared tins, filling the mini muffin trays to very near the top and filling the muffin tins ¾ full.

Bake the mini cakes for 10-15 minutes or until a skewer inserted comes out clean. Cook the large cupcakes for approximately 25 minutes.

Once cool, “ice” with a thin layer of smooth peanut butter and top with a dog biscuit.

Watch your furry friend enjoy!

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Happy Birthday Bailey!!

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Recipe adapted from a number online; largely from Morsels & Moonshine.