THESE little beauties are topped with delicious super foods to make you feel a little less guilty.
Not only does the fruit provide an element of freshness to the cupcakes, the pistachios add a little crunch to please the palate.
I just love these cupcakes because they’re really quick and easy to make, taste great and look gorgeous when presented on a plate all together.
You could have a play around with different berry combinations and also different frosting flavours, just make sure you use fresh berries rather than frozen. While I’m a huge fan of using frozen fruit, the juice will streak your frosting and you won’t be left with a clean look.
Because you only need a couple of berries for each cupcake, you’ll only need about a quarter of a punnet for a dozen cupcakes.
1/2 cup caster sugar
1 cup self raising flour
2 tablespoons milk
2 teaspoons vanilla essence
190g vegetable shortening (or butter)
400g icing sugar
40ml water (or milk)
Rosewater essence to taste
Crushed pistachios for decoration
Fresh blueberries for decoration
Fresh raspberries for decoration
Dried rose petals for decoration
Preheat the oven to 180°C and place 12 patty cases into a cupcake tin.
Put the butter, caster sugar, eggs, flour, milk and vanilla essence into a bowl and mix with an electric beater until ingredients are well combined.
Spoon the batter into the patty cases and bake in the oven for about 20 minutes, or until golden and springy to touch. Turn the cupcakes onto a wire rack to cool.
To make the rosewater buttercream frosting, cream the vegetable shortening (or butter) with an electric mixer until it becomes light and white, then add the sifted icing sugar, water (or milk) and rosewater essence to taste. Mix until well combined.
Pipe the buttercream frosting onto the cooled cupcakes and sprinkle with the crushed pistachios, and decorate with berries and rose petals.
Today is my sister-in-law’s Sweet 16th birthday.
She’s such a treasure and I really enjoyed making these cupcakes for her. Actually I think they’re my favourites so far.
She has similar taste to me, so I was able to have a lot of fun with them. Coincidentally, once I’d made them I realised they actually look at lot like Easter cupcakes! Oh well.
While making the toppers I was able to pull out so many of the cake decorating tools I’d been collecting, including silicone press mats, stencils, cutters and glitters.
Happy birthday Montana x
Making cupcakes for a wedding is scary stuff. There’s so much added pressure to make sure everything is perfect.
I recently made these mini cupcakes for a friend of mine, who creates candy buffets. The theme was white and ivory and the table display was beautiful (see photo at end of post).
This is about the fourth time I’ve made the mini fondant bows, so I’m starting to get the hang of it, but it’s certainly fiddly and time consuming work. But it’s all worth it in the end as I think they look quite adorable.
The rosette was done using a 2M Wilton tip.
I can’t decide whether I prefer the bows or the rosettes, what do you think?
200g white chocolate buttons
1 cup raw caster sugar
3/4 cup hot water
3 teaspoons vanilla essence
1 cup plain flour
1 cup self-raising flour
200g vegetable shortening
500g icing sugar
40ml water (may need more)
Preheat oven to 160°C. Line a 24 cup mini cupcake tray with cases.
Place butter, chocolate, sugar, water and vanilla essence in a saucepan. Stir over medium heat with a wooden spoon until the ingredients have melted and mixture is silky smooth. Set aside to cool.
Stir in the flours using a whisk, then whisk in the eggs. You can use a wooden spoon but I find a whisk makes a smoother mixture.
Spoon the mixture into the cupcake cases and bake for about 15 minutes. Stand in the tin for about 5 minutes before cooling on a wire rack.
To make the buttercream frosting, mix all the ingredients together until well combined. You may need a touch more water to get the consistency you want.