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.

Buttery Orange Cake

I have a thing for orange cakes. I’m not really sure why, I’m not a fan of most fruit cakes, but orange cakes fall into a category of their own. The original recipe for this pairs the cake with a simple glace icing flavoured with orange juice but I found that a cream cheese icing works better for a stronger, less sickly-looking cake. Here I have gone over the top with fresh roses and white chocolate shavings but you can decorate it as simply as you like.

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Ingredients (serves 12)
250g softened butter
2 tblspns finely grated orange rind
1 ½ cups caster sugar
4 eggs
1 ½ cups self-raising flour
½ cup plain flour
¾ cup orange juice

Icing
30g softened butter
80g softened cream cheese
1 tsp finely grated orange rind (although I tend to add a bit more – up to you!)
1 ½ cups icing sugar mixture

Method
Preheat oven to 170°C. Grease a deep 22cm round cake-pan; line base and sides with baking paper, extending it 5cm above the top of the pan (this will make getting it out easier and will assist with the cooking process).

Beat butter, rind and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Mix in flour and juice in two batches.

Pour the mixture into the prepared tin and bake for approximately 1 hour and 10mins then carefully turn onto a wire rack to cool.

Place cake top-side up onto a serving plate or cake stand then spread cold cake with icing and decorate as desired.

To make the icing, beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.

E cookbook 3 012Adapted from the Australian Women’s Weekly’s “Buttery Orange Cake” in the 2002 ‘Best Food’ cookbook.