Fruit jewel cupcakes

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.

Fruit jewel cupcakes.

Ingredients
90g butter
1/2 cup caster sugar
2 eggs
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

Method
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.

black forest cupcakes with rose petal decoration

IMG_1031[1]I bought rose petals the other day and have been absolutely itching to use them. They’re so pretty and add another element to cupcake decoration.
It was funny though, then I was buying them from the shop (which sells mainly kitchen supplies) the first thing the lady asked me was whether I was using them for in the bath. That made me think for a second – are these meant to be eaten. Then I told her I would use them for cooking and she smiled and nodded. Phew, they’re edible.
It was amazing when I opened the box, this incredible smell reminiscent of Turkish delight wafted out and I wanted to shower my kitchen in these little pretties. In fact while I was decorating the cupcakes, my kitchen quickly started smelling like Turkish delight. Lucky it’s one of my absolute favourite smells/tastes.
The trick with using them is restraint as they’re kind of expensive and I just wanted to pile the cupcakes high with them.
I made these cupcakes for my grandfather’s birthday, I made Black Forest and iced them, sprinkled with shaved chocolate but they still looked bare. That’s when I remembered the petals and I knew it would finish them off perfectly. I was a bit unsure though as they are so feminine, but I’m thrilled with the end result and I hope he likes them too.
I made three dozen of the cupcakes (the recipe below is for about 14) and gave one dozen to my grandad and the other two dozen I took to work to celebrate a wonderful collection we’d done at work. We’ve been collecting food and clothing for the local homeless community and we had some of the local organisations who work with the homeless, into the office to collect their goods and to enjoy a morning tea to say thank you for everything you do.
The ones that weren’t eaten were sold to my colleagues for a donation of their choosing, they money then went into a collection to purchase some Street Swags for the homeless.
So this is a pretty lovely recipe 🙂

 

Ingredients
Mudcakes
200g butter
200g dark chocolate buttons
1 cup raw caster sugar
3/4 cup hot water
3 teaspoons vanilla essence
2 eggs
1 cup plain flour
1 cup self-raising flour
1 jar pitted cherries
1 block chocolate shaved with a peeler.
Buttercream
200g vegetable shortening
500g icing sugar
40ml water (may need more)
Cherry essence

Method
Preheat oven to 160°C. Line a 12 cup 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 press in the pitted cherries. Bake for about 25 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.

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Cancer Council’s Biggest Morning Tea

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Every year my office holds a fundraiser for the Cancer Council’s Biggest Morning Tea and naturally it’s something I look forward to.
Since my mum bought a silicone mold with teapots, teacups and cupcakes I have been planning these cupcakes as I thought they would be perfect. I’ve also been wanting to make coloured cupcakes for ages, similar to red velvet but in vanilla.
So last night I started experimenting and I’m absolutely thrilled with the end result. Although my first batch of cupcakes were a little ugly, the second batch were beauties.
The buttercream frosting is flavoured with musk essence and coloured with Rose Wilton dye. I also used the same colour for the cupcakes, but used a lot more so the colour wouldn’t fade when cooked.
When making the fondant decorations, I dusted the molds with a bit of icing sugar so the fondant wouldn’t stick, then left them in a container with the lid slightly ajar to dry. I made them a few days ago to give them ample drying time.

 

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Cancer council