Burnt Sugar Cupcake with white frosting

Fairy Cakes with Jam filling

These unassuming cupcakes are spongy with a surprise gooey jam filling in the centre.  

• 110g butter
• 110g caster sugar
• 2 eggs
• 110g self raising flour
• 1 teaspoon baking powder
• 1/2 cup (75 g) strawberry jam

1. Heat oven to 180 C. Line a 12 hole muffin pan with paper cases.
2. Put all the ingredients into a mixing bowl and beat well for 2 to 3 minutes until mixture is well blended and smooth.
3. Spoon the mixture into the paper cases until one-third full. Add a good teaspoon of jelly and cover with cake mixture.
4. Bake 15- 20 minutes until the cakes are done and golden. Cool

Makes 12

Tip

• The strawberry jam can be substituted with any other jam of your choice. 

Source: Cupcakes and Bakes

Apple Cakes

This cake is really easy to make and the soft apples inside them makes it such a delight to munch into.

• 2 eggs
• 1/2 cup caster sugar
• 1 cup self raising flour
• 110g butter, melted
• 1 apple, peeled and diced

1. Heat the oven to 180 C. Grease a 12 hole muffin tin.
2. Whisk the eggs and sugar together in a bowl until light and fluffy
3. Gently fold in the flour and butter, followed by the apple.
4. Pour the mixture into the tin and bake for 15- 20 mins, until golden brown and a skewer inserted into one of the cakes comes out clean. Cool.

Makes 12

Source: Cupcakes & Bakes

Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12

Carrot Cupcakes with Maple frosting

• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups self-raising flour
• 1 cup firmly packed brown sugar
• 2 teaspoons mixed spice
• 2 cups coarsely grated carrot (around 4 medium carrots)
• 3/4 cup raisins

maple frosting

• 30g butter, softened
• 80g cream cheese, softened
• 2 tablespoons maple syrup
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line 12-hole muffin pan with paper cases.
2. Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined.Stir in carrots and raisins.
3. Divide mixture among paper cases; bake about 30 minutes. Cool .
4. Meanwhile make maple frosting and  spread frosting over cakes.

maple frosting

Beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Tips

Iced cakes can be stored in an air tight container, in the fridge, for up to two days.

Makes 12

Source: The Australian Women's Weekly

Warm molten-centred chocolate cupcakes

Also popular as choco-lava cake, this cupcake has a molten gooey chocolate centre.Yum...

• 4 tablespoon soft margarine
• 55g caster sugar
• 1 large egg
• 85g self-raising flour
• 1 tablespoon cocoa powder
• 55g plain chocolate
• icing sugar, for dusting

1. Put 8 paper baking cases in a muffin tin, or place 8 double-layer paper cases on a baking sheet.
2. Put the margarine, sugar,egg, flour and cocoa in a large bowl and, using an electric hand whisk, beat together until just smooth.
3. Spoon half of the batter into the paper cases. Using a teaspoon, make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.
4. Bake the cupcakes in a preheated oven, 190 C, for 20 minutes, or until well risen and springy to the touch. Let stand for 2-3 minutes before serving warm, dusted with sifted icing sugar.

Makes 8

Source: Essential Chocolate

Tips

Place a thick layer of chocolate pieces in each indentation to get a generous molten centre.

Bake till the top of the cake is cooked, but slightly moist. Do not bake too long till the crust on top is hard.

Carrot Cupcake

• 1 cup vegetable oil
• 3/4 cup caster sugar
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups (about 2 carrots) finely grated carrot

1. Preheat oven to 180 C. Line a 12-hole muffin tray with paper cases. Using an electric mixer, beat oil, castor sugar and eggs in a medium bowl until light and creamy.
2. Sift flour, bicarbonate of soda and spices over mixture.Fold into mixture until just combined. Stir in carrot.
3. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

 Frosting

• 250g cream cheese, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.


Freeze un-iced cakes for upto 3 months.


Source: recipes+