join the The Cupcake craze

22 Dec

What is with cupcakes being so, well, in the words of Paris Hilton, so hot lately? Everyone is jumping on the cupcake bandwagon these days, trading multi-tiered wedding cakes for tiered cupcake creations and spending hours perfecting their own cupcake recipe.

Me? I never saw the appeal in cupcakes. To me, cupcakes were reserved for childrens’ parties and afternoon teas in nursing homes.

Then I started noticing that I was flicking through cooking magazines and gazing longingly at glossy pictures of perfectly formed cupcakes with luscious frosting on top and decorated with little flowers, butterflies, candy, you name it. And they looked really pretty.

Suddenly, there are blogs devoted to cupcakes.

I find this all very interesting. Interested enough to have a renewed interest in cupcakes and enough interest to start contemplating experimenting with my own cupcake creations. After a visit to the baking aisle in Coles, of course.

Here is a basic cupcake recipe.

Use this as the foundation for all future cupcake experiments. This recipe makes about 12- enough for you to figure out if you suck at baking cupcakes and should give up entirely, or if you are a culinary cupcake genius.




  • 60g butter, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 3/4 cup self-raising flour, sifted
  • 1/4 cup buttermilk or milk
  • icing sugar, to serve



  1. Preheat oven to 180°C.
  2. Line a 12-hole patty pan with paper cases.
  3. Using an electric mixer, cream butter and sugar until pale and creamy.
  4. Add vanilla and egg.
  5. Beat until well combined.
  6. Transfer mixture to a larger bowl.
  7. Fold in half the flour, followed by half the buttermilk/milk.
  8. Repeat with remaining flour and buttermilk/milk.
  9. Stir until batter is smooth.
  10. Fill just over half of each paper case with batter.
  11. Smooth surface of all cupcakes to ensure a lovely finish.
  12. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.
  13. Stand cakes in pan for 10 minutes.
  14. Transfer to a wire rack to cool.
  15. Dust with icing sugar and serve.



Super Food Ideas – April 2006 , Page 81

Recipe by Kerrie Butler


Now, that you’ve mastered a basic cupcake batter (and put on 15 kgs by taste-testing), it’s time to start experimenting with frosting- to me, this is what makes a cupcake spectacular or just boring.

Here’s a good base recipe to start with for buttercream icing.

  • 50g butter, softened
  • 1 cup icing sugar mixture
  • 1 teaspoon vanilla essence
  • food colouring of your choice
  1. Using an electric hand mixer, beat butter until pale.
  2. Add icing sugar, 1 tablespoon at a time, beating until pale.
  3. Stir in vanilla.
  4. Add colouring, 1 drop at a time, stirring until icing is is the desired colour.
  5. Spread icing over cakes.


Image Sources

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Posted by on December 22, 2006 in Devilish Desserts, Sinful snacks


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