In the kitchen with Tallulah

Tag Archives: Cupcakes

I nanny for a couple who own a French restaurant. For Bastille Day (14th July) they commissioned me to make 50 cupcakes decorated in red, white and blue. They were apparently a big hit, and this is what they looked like:

*They were lemon cupcakes with cream cheese frosting. Decorated with a star tip nozzle (piped badly) and fondant flowers. I made a rose for each one (alternating red and blue) as well as a blossom-type flower in the opposite colour, then piped a little bit of icing into the centre of those. Finally, I shook edible glitter over each one. Voila!

 


This recipe was originally for a cake. It was in my Mum’s collection of family recipes, and it has become our family favourite – we’ve made it for practically every occasion this year. Then, we came up with the idea of making cupcakes instead of a cake out of the mix. They came out great, and everyone loved them! WARNING: Always double the recipe as these do not last long. May result in eating of multiple cupcakes in one sitting.

Brown Sugar Crumbly Cupcakes

Cake mix:

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3/4 cup brown sugar
  • 2 oz butter, softened
  • 2 eggs, lightly beaten
  • 2/3 cup milk

Topping:

  • 1 cup brown sugar
  • 2 oz butter, softened
  • 4 tblsp flour
  • 1/2 tsp cinnamon

Preheat the oven to 180 degrees C/350F. Prepare two cupcake trays with paper cupcake cases. In a large bowl, sift together the dry ingredients for the cupcake mix, and add the brown sugar. Using your fingers, rub in the butter. Add the eggs and mix well. Gradually add the milk and stir to combine completely. Spoon into prepared cupcake trays, filling to about halfway – be sure to leave room for the topping. In a new bowl, combine the brown sugar, flour and cinnamon and rub in the butter. Sprinkle the crumbly topping on the cupcakes generously. Bake the cupcakes for approximately 10-15 minutes, or until a skewer inserted into the centre of a cake comes out clean or a little moist (try to insert into the cake not the topping). Cool on a wire rack for five minutes and serve. Best served warm, but can be cold too. Enjoy!


After kick-starting the blog, I obviously needed to do some baking. I spent most of today bookmarking tons of yummy-looking recipes, yet after hours of this, all I felt like baking (and eating) were these cupcakes – which are one of my old favourite recipes. These cupcakes are super easy and quick to make, very tasty, and always a hit.

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(Please excuse my poor photography, I’m only a beginner and I was using my cellphone…)

Quick-Mix Chocolate Cupcakes

Source: Women’s Weekly: Easy Cupcakes By Colour

Makes approximately 15 (I firmly believe the original recipe lied. I have made these countless times and there is always far more mix. This batch made 12 regular sized cupcakes, 12 mini ones and still had about 1 tablespoon of mixture left, so I recommend having extra cupcake cases).

Ingredients:

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/3 cup cocoa
  • 3/4 cup caster sugar
  • 185g butter, softened
  • 3 eggs
  • 1/2 cup milk

Method

  1. Pre-heat the oven to 180°C/350°F. Line 2 cupcake trays (have extras on hand) with paper or silicone cupcake cases.
  2. Sift the dry ingredients together, then add the remaining ingredients.
  3. Mix with an electric mixer on low speed until combined, then increase speed to medium and mix until smooth and paler in colour.
  4. Fill each case 3/4 of the way with mixture.
  5. Bake for 15-20 minutes, or until a skewer inserted into the middle comes out clean.
  6. Cool in trays for 5 minutes, before turning out to cool completely on a wire rack.
  7. When completely cool, ice if desired.

I iced this batch with a simple chocolate icing and topped each one with an M&M, although any type of frosting and decorating would be suitable.

Icing:

  • 1/2 cup cocoa
  • 1 cup icing sugar
  • Hot water

Method:

  1. Sift the cocoa and icing sugar into a medium sized bowl.
  2. Add hot water, stirring, until smooth, spreadable and glossy. If it gets too runny, add extra icing sugar.
  3. Spread with a palette knife/butter knifre onto cupcakes. If desired, use a piping bag and nozzle of your choice to pipe onto cupcakes as opposed to spreading.
  4. Top with decoration of your choice, and eat!

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I hope you enjoy these, everyone I’ve made them for have. First recipe, over and out!