Matcha Green Tea Cupcakes

I can’t believe it’s already March! 2019 is flying by and that means that St. Patrick’s Day is just around the corner, and with it, my desire to tint food all shades of green.

While many of my St Patrick’s day recipes (such as my grasshopper pie, mint chocolate fudge and chocolate mint sundae cupcakes) rely on food colouring for their hue, these cupcakes get their colour entirely from the natural Japanese green tea powder, matcha.

I have wanted to make these extraordinary looking cupcakes ever since I received the Hummingbird Cupcake Bakery Cookbook in 2011, and finally had the opportunity to when farewelling a matcha-loving colleague last month.

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The cakes themselves only have a mild matcha flavour but the frosting really packs a punch. If you’re not a big matcha fan or want to appeal to a wider audience, I would recommend only adding in a fraction of the matcha powder into the frosting initially and adding more to taste. Or alternatively, frosting the cakes with vanilla buttercream instead.

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Ingredients (makes 12)
120ml milk
3 matcha green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1½ teaspoons baking powder
40g butter
1 egg
½ teaspoon vanilla extract

Matcha frosting
250g icing sugar
80 butter
20g Matcha green tea powder (plus extra to decorate)
25ml milk
1 teaspoon vanilla extract

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Method
Put the milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight.

Preheat the oven to 170ºC. Line a 12-hole muffin tin with patty pans.

Put the flour, cocoa powder, sugar, baking powder and butter in a large bowl and beat with an electric mixer on low until it reaches a sandy consistency with everything combined.

Combine the tea-infused milk (with tea bags removed) with the egg and vanilla extract. Slowly pour half into the flour mixture, beating until all ingredients are well combined. Repeat with the remaining milk mixture. Mix for a further few minutes until the mixture is smooth.

Spoon the mixture into the patty pans until two-thirds full and bake for 20-25 minutes or until the cakes spring back when touched. Leave cakes in the tin for 5 minutes before turning onto a wire cooling rack to cool completely.

To make the frosting, beat together the icing sugar, butter and matcha powder on a medium-slow speed until it comes together. Turn the electric beater down to low and gradually add in the milk and vanilla. Continue beating for a further 5 minutes or until light and fluffy.

Using a Wilton 2B icing nozzle, pipe the frosting onto the cupcakes and sprinkle with extra matcha powder. Enjoy!

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Recipe adapted from ‘Green Tea Cupcakes’ from The Hummingbird Bakery Cookbook

Lemon Meringue Cupcakes

It should be no secret by now that I love lemon meringue. I already have recipes on the blog for a traditional lemon meringue pie and for mini lemon meringue pies, but until now I haven’t had lemon meringue cupcakes.

Luckily, today is the day I rectify that sad scenario. This recipe is a combination of my butterfly cake recipe with my lemon curd and a lightly toasted meringue topping and the result is delicious!

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Ingredients (makes 12)
Cupcakes
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk

Lemon Curd
½ cup white sugar
1 egg + 1 egg yolk
½ cup fresh lemon juice (approx. 2-3 lemons)
Zest of 1 lemon
55g butter, melted

Meringue
3/4 cup caster sugar
3 egg whites

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Method
Preheat oven to 200ºC and line a 12-hole muffin tin with yellow patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

While the cakes are baking, start making the lemon curd. Whisk together the sugar, egg and yolk in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook the curd in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately three 50 second intervals). Allow to cool completely.

Once the cakes and curd are completely cool, use a teaspoon to dig a hole in the centre of each cupcake. Fill the holes with the lemon curd and set aside.

To make the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding the sugar, 1 tablespoon at a time. Continue whisking until sugar dissolves.

Use a piping bag with a star or plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue. Enjoy!

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Notes:
– If you don’t have a blowtorch, simply bake the frosted cakes on an oven tray at 220ºC for 3-5 minutes or until the meringue is toasted.
– Any extra lemon curd can be stored in a sterilised container in the fridge for up to 2 weeks.

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Cupcake recipe from Nigella Lawson’s How to be a Domestic Goddess
Lemon curd recipe from My Baking Addiction
Meringue recipe from Taste.com.au

Red Velvet Cupcakes with Cream Cheese Frosting

I’ve always been fascinated by red velvet cake, probably since seeing the memorable bleeding armadillo groom’s cake in Steel Magnolias! Red velvet isn’t a very common flavour in Australia (although this is changing), and so finding a strong enough red food dye can be challenging. I used Wilton red no-taste colouring paste, but have heard Dr. Oetker works well too. These cakes are light and fluffy, and due to the buttermilk are not overly sweet. I served mine with cream cheese frosting, but a vanilla buttercream would also work well.

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Ingredients (Makes 24)
Cupcakes
150g softened butter
⅔ cup caster sugar
2 tspns vanilla extract
2 eggs
1 ⅓ cups self raising flour, sifted
4 tblspns cocoa, sifted
½ cup buttermilk
1 ½ tblspns of good quality red food colouring (I use Wilton’s, you may need to adjust the amount depending on the brand you use)

Cream Cheese Frosting
500g cream cheese, chopped
100g butter, softened
1 tspn vanilla extract
1 ½ cups icing sugar
2 tblspns milk

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Method
Preheat oven to 160°C. Place butter, caster sugar and vanilla into a large bowl and beat with electric mixer until pale and creamy. Add the eggs, beating until well combined. Add the flour, cocoa, buttermilk and food colouring and beat on a low speed until just combined.

Divide mixture into cupcake tins lined with patty pans. Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to a wire rack to cool.

Once the cupcakes are almost completely cool, start making the cream cheese frosting. Place the cream cheese and butter into a large bowl and beat with an electric mixer for 8-10 minutes. Add the icing sugar and vanilla and beat for a further 5 minutes or until completely smooth. Add the milk and beat until just combined.

Top each cupcake with a thick layer of frosting and, if desired, break up one of the cupcakes and sprinkle its crumbs over the remaining cakes. Enjoy!

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Recipe adapted from Donna Hay’s recipe ‘red velvet cupcakes with sugared cranberries’.

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Butterfly Cakes with Strawberries & Cream

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Considering it’s winter, we have been incredibly lucky to have an abundance of delicious, flavoursome strawberries and these cakes take full advantage of them.

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These cupcakes are probably the quickest and easiest to make in the history of the world;  you simply blitz the ingredients in a food processor, divide into patty pans and bake!

The cakes are very light with a soft, sponge-like texture, which makes them perfect for butterfly cakes. If butterfly cakes aren’t for you, they’re also delicious with a frosting of your choice (try my vanilla buttercream or marshmallow frosting).

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Ingredients (makes 12)
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
Sweetened thickened cream (or whipped cream)
Good quality strawberry jam
Fresh strawberries, halved (optional)
Icing sugar

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Method
Preheat oven to 200ºC and line a 12-hole muffin tin with patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

If you will be serving the cakes immediately, make your thickened cream and cut up your strawberries while the cakes cool.

Using a sharp knife at a 45 degree angle, cut out a circle from the top of each cake and cut it in half to make the butterfly wings. Fill the holes with a teaspoon or so of strawberry jam and then top with cream, butterfly wings and another line of jam. If you like, you can serve them like this in the traditional butterfly cake style (below).

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For me though, I love fresh strawberries so I top each cake with a strawberry half and then sprinkle with icing sugar. Enjoy!

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NB: filled cakes are best eaten with 6 hours
Recipe adapted from Nigella Lawson’s ‘Cupcakes’ in How to Be a Domestic Goddess. 

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Funfetti Cupcakes

These delicious vanilla cupcakes are made even better by the addition of sprinkles! Perfect for birthdays, baby showers or any time you feel like celebrating.

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Ingredients (makes 24+ cupcakes)
2 ¾ cups plain flour
2 tspns baking powder
200g unsalted butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk
1 cup rainbow sprinkles

Vanilla Buttercream Frosting 
200g butter, softened
½ cup milk
1 tblspn vanilla extract
8 cups icing sugar
A few drops of food colouring as desired
Sprinkles, to decorate

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Method
Preheat the oven to 170°C (approximately 150°C fan-forced). Line two 12 hole muffin trays with patty pans.

Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture). Add in the sprinkles and gently stir through until evenly dispersed.

Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

To make the frosting, cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add colouring and beat in until combined and the desired colour has been achieved.

Using a piping bag with a Wilton 2D tip, pipe buttercream in a swirl on the cupcakes and decorate with extra sprinkles.

Enjoy!

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Recipes adapted from The Crabapple Cupcake Bakery Cookbook.

Christmas Wreath Cupcakes

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Ingredients (makes 24)
24 cupcakes of your desired flavour (red velvetflourless chocolate or Christmas spice work well)
250g butter, softened
3 cups icing sugar
4 tablespoons milk
Optional: Peppermint essence
Green food colouring
Red mini M&Ms

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Method
Beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar, milk, and, if desired, 1-2 drops of peppermint essence.

Spread thin layer of the frosting over each cupcake.

Colour remaining icing with 1-2 drops of green food colouring. Spoon into a piping bag with a star attachment and pipe icing in a ring around the edge of the cupcakes to make a wreath. Top with red M&Ms. Enjoy!

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Christmas Light Cupcakes

These adorable cupcakes are very easy to decorate but look great! Just pipe white buttercream in a swirl on your favourite flavoured cupcakes, pipe a dark chocolate swirl as the wire and attach mini M&Ms.

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Ingredients
24 cupcakes of your desired flavour (red velvet, flourless chocolate or Christmas spice would work well)
250g butter, softened
3 cups icing sugar
4 tablespoons milk
Optional: 1-2 drops peppermint essence
Dark chocolate melts
1 pack mini M&Ms

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Method
Beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar and milk and, if desired, 1-2 drops of peppermint essence.

Using a piping bag with a wide circular nozzle, pipe frosting in a circular motion on each cupcake, starting from the outside and working your way into the middle, gradually building it up to a peak in the centre. Repeat with remaining cakes.

Melt the dark chocolate and spoon into a zip-lock bag. Cut just the very corner of the bag and pipe a thin line of the chocolate on each cupcake in a swirl to make the ‘lighting wire’. Place M&Ms vertically along the dark chocolate lines ‘to make the lights’. Enjoy!

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Design adapted from Pinterest.

Santa Cupcakes

It’s beginning to look a lot like Christmas…

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…so what better way to celebrate the start of the festive season than with these gorgeous Santa cupcakes? The cakes taste like a cross between chocolate and gingerbread and look like they take a lot of time and skill, but are really very easy – perfect to take to a Christmas function or to share with your family and friends.

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Ingredients (makes 12)
Christmas Spice Cupcakes
150g plain flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1 teaspoon ground mixed spice
100g butter, softened
160g brown sugar
2 large eggs
3 tablespoons sour cream
125ml boiling water
75g dark chocolate
1 teaspoon instant coffee

Decorations
Raspberry jam
Red fondant icing
Black fondant icing
Yellow fondant icing

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Method

Preheat the oven to 180ºC fan-forced. Line a 12-hole muffin pan with patty pans.

In a large bowl, combine flour, baking powder, bicarb and mixed spice. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, mixing well after each, and then beat in a third of the flour mixture followed by a tablespoon of the sour cream, repeating until all used.

Put the water, chocolate and instant coffee in a pan and heat gently until the chocolate melts. Fold this into the cake batter, being careful not to over beat.

Pour the batter into the patty pans and put in the oven for about 20-25 minutes, until each cake is cooked through but still dense and damp.

While the cakes are cooking, cut 12 circles out of red fondant approximately the size of the cupcakes (I used the rim of a glass as my cutter). To make Santa’s belt, cut rectangles out of the black fondant with a sharp knife, ensuring each is long enough to span the width of the middle of the circles. To make the belt buckle, cut a small rectangle out of yellow fondant, then cut a smaller rectangle out from within it leaving the belt frame. If desired, cut a small piece of fondant to make the belt “prong”.

Let cakes cool in the tin for 5 minutes, then place on a wire rack until completely cold.

Heat the jam in the microwave (mix with water if still thick) and use it as glue to stick the fondant circles to the tops of the cakes. Again using the jam as glue (sparingly), stick down the belts and buckles to the centre of the circles. Enjoy!

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Cake recipe from Nigella’s ‘How to Be a Domestic Goddess’ cookbook. Design idea from Pinterest.

Salted Caramel Cupcakes

I made these cupcakes for a colleague’s birthday using my favourite vanilla cupcake recipe for the cakes, topped with a generous helping of salted caramel buttercream frosting and then drizzled with some extra caramel. The frosting would be equally good on chocolate cupcakes (like my fudgy flourless chocolate cupcakes or these lighter chocolate cupcakes). To make these even more caramel-y, next time I might scoop out a teaspoon or so of cake from each cooked cupcake and fill it with extra caramel (I don’t like to do things by half, okay?!)

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Ingredients (makes ~30 large cupcakes)
Salted Caramel
250g caster sugar
75ml water
120ml pouring cream
200g salted butter

Vanilla Cupcakes
2 ¾ cups plain flour
2 tspns baking powder
200g butter, softened
1 ¾ cups caster sugar
4 eggs
1 tblspn vanilla extract
1 cup milk

Salted Caramel Buttercream Frosting 
150g salted butter, softened
3 tablespoons salted caramel
6 cups icing sugar
1 tablespoon milk
Sea salt, to taste

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Method
To make the caramel, heat the sugar and water in a small saucepan over a medium heat. Without stirring much, watch over the sugar until it becomes a light-brown caramel colour (be patient, it does take a little while, but don’t be tempted to leave it as once it colours it colours quickly!)

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Add the pouring cream, little by little, while gently stirring (be careful while it foams up as it can spit).

Once the cream is fully incorporated, keep stirring on the heat for a further minute or two (if you want to be scientific, heat it until it reaches 108°C on a sugar thermometer).

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Remove from the heat and add the butter in small pieces. Stir until smooth and then set aside.

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Preheat the oven to 170°C (150°C-ish fan forced). Line two 12-hole muffin trays with patty pans.

To make the cupcakes, sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.

Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture).

Spoon mixture into the patty pans (filling each about ¾ full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.

To make the frosting, cream the butter for 1-2 mins in a large bowl using an electric mixer. Add 2 tablespoons of the salted caramel, a pinch of salt and half of the icing sugar and beat until the mixture is light and fluffy. Add a further 2 tablespoons of caramel and the remaining icing sugar and beat until combined and of a spreadable consistency – add a splash of milk if too dry, more icing sugar if too wet, and add more salted caramel and salt as required until you’re happy with the flavour.

Add frosting into a piping bag fitted with desired nozzle (I used my Wilton 2B tip) and pipe a generous amount of frosting onto each cupcake. Drizzle each cupcake with the remaining salted caramel (I heated mine again so it was easier to drizzle) and enjoy!

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Salted caramel recipe adapted from ‘Secrets of Macarons’ by José Marechal.

Vanilla cupcake and base buttercream recipes adapted from the Crabapple Bakery Cupcake Cookbook.

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.