My regular posts on this blog have gone AWOL but I assure you that there has still been lots of baking going on when possible 🙂 I have been so obsessed with mini cupcakes lately! Instead of a recipe I’ll just explain them because there are so many….!
These babies above are plain vanilla with vanilla buttercream that I spread on lazily with a knife and sprinkled with confetti, and below are some chocolate ones with piped chocolate buttercream 🙂 It’s the same batch but I added cocoa to half the mixture.
The cuties above had some lemon zest and juice added to plain vanilla batter and I piped some buttercream flavoured with zest and juice on top, with a slice of more lemon zest.
I got a bit extravagant when I photographed these ones and added some MAC… why not?! They are plan vanilla with soaked some Monin rose syrup and then some piped Rose Monin-flavoured buttercream and a dried rose petal.
These ones are just vanilla cupcakes with cinnamon buttercream and a cute pink jellybean on top. And below are a cute mix of them!
These ones weren’t as pretty as I expected 😦 But hey, they are all chocolate flavoured! I found those white chocolate disks with sprinkles on top at a pick’n’mix in a store close to where I work and I had to use them somehow….!
Anyway, that’s a small update on my baking adventures lately, I promise I have some recipes coming soon!
Happy Easter and happy baking!
Just a cute wee recipe from a few years ago. These adorable bites are simply a raspberry cupcake with 7-minute-esque frosting. The raspberry flavour comes from raspberry jam, which was the only thing on hand during winter (not even frozen berries, the price of those babies sky-rocketed…..!) but I am sure you could easily use any other jam or curd as long as it is smooth and seedless. This recipe easily translates into large cupcakes but I would double the recipe for 12, a full batch!
Enjoy tutti 🙂
Mini Raspberry Cupcakes with Meringue Frosting
75 g butter
¼ cup sugar
2 Tbsp oil
2 Tbsp seedless raspberry jam
1 ¼ cup flour
2 tsp baking powder
3 Tbsp milk
1 egg white
¼ tsp cream of tartar
1 Tbsp seedless raspberry jam
¼ cup sugar
1 tsp water
Preheat the oven to 180°C and line 6 hole regular cupcake tin and a 6 hole mini cupcake tin.
Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the jam and oil. Sift together the flour and baking powder. Gradually add to the butter mixture. Mix in the milk. Spoon into the cupcake cases and bake for 10 minutes, for the mini ones and 15 minutes, for the regular ones, or until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire wrack.
Lightly mix the egg white, cream of tartar, jam and sugar together in a small glass or ceramic bowl. Place the bowl over a saucepan of simmering water. Whisk until the egg mix is white. Then add the water and continue to beat until the frosting reaches stiff peaks. Ice the cupcakes. Leave for the icing to set, then store in an airtight container.
Makes 24 mini cupcakes