Category: Cupcakes

Ferrero Rocher Chocolate Cupcakes

Ferrero Rocher chocolate Cupcakes Feature

My Nanna Mac’s Moist Chocolate Cake is my all time favourite chocolate cake recipe, it’s so deliciously moist, cheap to make (no fancy pants ingredients), you throw all the ingredients in the bowl together (a one bowl mixer) and when ever I make it I have people asking me for the recipe (to me that’s the tell tale sign you’ve got a winner on your hands).

Last week Miss 4 and I decided we’d make her preschool teachers a post birthday treat and what better cake to celebrate with than Nanna Mac’s Moist Chocolate cake. Instead of making a whole cake I adapted the recipe to make 18 cupcakes. For those who’ve been reading my blog for a while you may remember my

My Nanna Mac's Moist Chocolate Cake is my all time favourite chocolate cake recipe, it's so deliciously moist, cheap to...

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Surprise Cupcakes With Nutella Icing

Surprise Cupcakes feature

Last week I volunteered my services to make some Cupcakes for our local Mount Warning Am Rotary Club, they did a cupcake drive raising funds for the ‘End Polio Now’ campaign. I do love an excuse to bake especially one like this!!

I hadn’t planned exactly what I was going to make, all that was in my head was that 24 cupcakes needed to be ready to hand over to the gorgeous girls at Rotary last Wednesday.

After a quick inspection of the pantry I came up with a plan. I found I still had half a jumbo jar of Nutella remaining from making a few batches of my Nutella Crumble Slice recently (if you haven’t tried this little treasure you really should). I also found I had some Mars bars and M&m’s leftover from making my Mars bar and Pretzel cookies and M&m biscuits on Sticks, I knew I could put them o good use.

So using my favourite Butter Cupcake recipe where you throw everything in the bowl together (my kind of recipe) I got to baking my 24 cupcakes.

Cupcake batter

Next step was preparing the buttercream icing which I had decided would be flavoured with Nutella (it was soooo good!).

With the cupcakes cooled it was time to put the master plan into action, I had to put the surprise into the cupcakes, by cutting and scooping a cavity in the top of each cupcake I could fill them with my at the ready m&m’s or Mars bar pieces……Surprise!!! I then topped these little treasures off with a blop of Nutella buttercream icing and sprinkled some peels of dark chocolate over the top! There really never can be tooooo much chocolate on a cake can there? ( not in my kitchen anyway!).

With all that done these little surprise Cupcakes were ready and waiting for their delivery to their unsuspecting purchasers…….I hope everyone who received them got a nice little surprise and I really hope you get to make yourself a batch and surprise some Cupcake lovers in your circle!

What you fill these little surprise Cupcakes with is totally up to you and your imagination, I think they’d be a great hit at little peoples birthday parties with Gummie bears, popping candy, nerds, the M&m’s, tiny teddies, a malteser or 2, I could go on forever here but I  think you get the picture.

The weekend is just one sleep away, your baking project is sorted!

Here’s your how-to:

Surprise cupcakes how to

 

Surprise Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • CUPCAKES
  • 3 cups self-raising flour
  • 1⅓ cups castor sugar
  • 250g butter, softened (I cube it up and zap in microwave for about 10 seconds)
  • 6 eggs
  • ½ cup milk
  • 2 teaspoon vanilla essence
  • pinch of salt
  • NUTELLA BUTTERCREAM ICING
  • 250g butter at room temp ( you just want it a softish spreading consistency)
  • 3 cups icing sugar
  • ½ cup Nutella
  • 100g m&m's
  • 6 snack size (approx 100g) Mars Bars cut in half across the short middle
  • 40g Dark chocolate peel for sprinkling over the cupcakes (just use your potato peeler)
Instructions
  1. CUPCAKES
  2. Line a 2 x 12 hole muffin pans with patty pans. Preheat oven to 150 C (fan forced)
  3. Sift dry ingredients into bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed for about 6 minutes or until mixture is smooth and slightly lighter in colour.
  4. Drop 2 tablespoons of mixture into prepared cases.
  5. Bake in oven about 20 mins or until lightly browned, cool in pans.
  6. ICING
  7. Place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly, add nutella gradually, then beat in remaining icing sugar, mixture should be smooth and easy to spread with a spatula or pipe through a nozzle.
  8. ASSEMBLING
  9. Using a fine-pointed knife, cut circles from tops of cakes about 1.5 cm from edge and 2cm down into cakes, you can also use a teaspoon.
  10. Fill with some m&m's or a Mars Bar pieces until you've got the 24 cupcakes sorted with their surprise.
  11. Either blop a dollop of the icing over the top or if you're felling a little creative grab a piping bag and pipe a medallion of icing over the surprise chocolates to seal them in.
  12. Sprinkle your chocolate peels over the top and your done!
  13. Store in an airtight container in fridge for up to 4 days (I recommend consuming these little treasures at room temp, just bring them out onto the bench for 10 minutes or so and you'll be all set for a good dose of deliciousness!).
  14. Enjoy!

 

What’s your  favourite buttercream icing and what will your choice be for the surprise in these little treasures, I’d love to hear.

We’ve got our local agricultural show on this weekend, needless to say the kids are beside themselves with excitement, yes we’re going and all going well I should have a little pictorial of our show adventures coming your way next week.

Have a great weekend whatever you’re up to!

Until the next time…….

Zamamabakes

 

 

Last week I volunteered my services to make some Cupcakes for our local Mount Warning Am Rotary Club, they did a cupcake...

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Bunting Birthday Cake

Bunting birthday cake header

The kids Birthday cakes are always something I love and enjoy to make for them.

Usually I start to plan a birthday cake a good month in advance but this year for Ella there was really no planning until last minute, that would be due to a few distractions like preparing and packing up our little family of five for a Fiji Family Adventure and only arriving back home 2 days before her birthday.

During our time over in Fiji thoughts of making Ella’s birthday cake did enter my mind, I had thought about a number 7 (Women’s weekly number cakes are always a great go-to when you don’t have any other idea’s) but I was still trying to think of a new way to decorate it. Previously with the numbers cakes I’ve used the good old marshmallow flowers, smarties, jubes or handmade chocolate scorpions (now that was getting adventurous but Blake loved them).

When I go on holidays I always like to grab a couple of magazines to take and our Fiji holiday was no exception, I took along Better homes and Gardens and a New Idea. It was during my perusal through my July 28 issue of the New Idea that I found my inspiration for decorating Ella’s cake.

Prince george inspiration

Thank you Prince George!!!!! And belated 1st Birthday wishes to you!

Fondant bunting, perfect, I’d been wanting to find an easy project to get experimenting with fondant and this was it, something different and something I could adapt for my sweet little girl!

Once read this New Idea issue was stored safely away in my suitcase ready for project Number 7 Birthday cake on our return home.

Number 7 cake

The purpose of this post is to give you some inspiration you may prefer to go with a letter version, I’m thinking I’ll be trying an A,B, E or S down the track when I have a little more planning/fiddling time on my hands.

To make this number 7 cake plus a few little cupcakes you will need:

2 Bar tins approx 25cm x 8cm x 3cm

A triple batch of butter cake mix, find it here. (1/2 fill bar tins with cake mixture and use remaining mixture to make cupcakes, I got about 12 medium cupcakes). Bar tins took approx  30mins to cook at 160C and cupcakes took approx 20 mins.

A Quadruple (4x) batch of buttercream icing, find it here. (Before colouring green I reserved 1/4 of the icing to tint pink for cupcakes).

250g white fondant

Green and pink food colouring

Sugar sprinkles and pearl cachous, to decorate

Piping bag for the cupcakes (if your game, have a go it’s fun)

Some little candy flowers (I found mine at  coles in the baking section)

I made the fondant bunting 2 days prior and stored in an airtight container ready for decorating.

fondant prep

1. Knead fondant on a clean, cool surface until smooth (if fondant gets too sticky dust bench with a little icing sugar). Divide in half. Wrap one half in plastic wrap.

2. Tint remaining fondant with pink food colouring and knead until evenly coloured (I wore disposable gloves to avoid staining my hands and I kneaded the fondant on a piece of baking paper).

3. Roll out green fondant between 2 sheets of baking paper until 3mm thick.

Fondant Bunting

4. Using a star cookie cutter cut out stars, then cut tips from stars.

5. Gather fondant scraps, and repeat knead, roll, cut process until fondant is all used.

6. Repeat Method with white Fondant.

assembling number 7

7. Assemble, trim and shape cakes on a plate/tray to form a number 7 (I placed baking paper around edges of cake like a drop sheet to catch any spills).

8. Spread 1 cup of icing evenly over the cake. Refrigerate 30 mins until firm then spread with a 2nd layer. (You should end up with approx 1 cup green icing left over, use this for the cupcakes).

9. Position bunting and cachous around side of cake as pictured. Decorate with sprinkles.

To make the 2 tone icing for cupcakes spoon pink and green icing into piping bag as shown.

Cupcake 2 tone

Here’s a little link from ‘Your Cup Of Cake’ to brush up on those piping skills.

Finish the cupcakes off with some little candy flowers and pearl cachous.

And Voila, you’re ready for a birthday!

Number 7 and cupcakes

If you have any questions regarding the making of this cake do not hesitate to post them in the comments below and I’ll be sure to get back to you.

Until the next time…….

Zamamabakes

  

 

 

The kids Birthday cakes are always something I love and enjoy to make for them. Usually I start to plan a birthday cake...

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Home Days & A Batch Of Marble Cakes

School Holidays are drawing to a close in NSW and QLD so I thought I’d give you some insight into how We/I really like to spend a SH home day in this neck of the woods.

The weather has been absolutely amazing, a little cool and frosty but so fine and beautiful.

I hope you’ve all been able to enjoy some time out and about in the sunshine.

So here you go, a visual of a typical Winter SH (School Holiday) home day in the Zamamabakes household.

Frosty Morning Start

Biking it

Vacuumingfeeding the pigs

feeding the kidlets

packing/unpacking the dishwasher

appropriate home attireBack yard play

Mud pieslittle treasures

Lunch time!

Prep Dinner

Quiet Time

The never ending pileYou know who

When the sun disappears

I don’t think too many more words are needed. I may have left out a few things like a tantrum here and there and my voice being raised (that’s the polite way of putting it) thank goodness there is no one here to take a picture of that!

Now for some School Holiday baking……..

We didn’t make these Marble Cake’s on this Particular home day but we did make them on one of our home days last week and I think they are worth sharing. Simple, fun and of course……. tasty!

Kids Marble cupcakes

To make a batch of these delightful little morsels all you need to do is mix up a batch of batter that I use in my fairy cakes here.

Once you have the batter ready pop half the mixture into a separate bowl and mix 2 tablespoons of sifted cocoa into the batter until well combined.

Then just alternate dropping spoonful’s of each mixture into patty pans until 2/3 full and gently swirl a little with a skewer.

Bake as directed for fairy cakes.

Ice as desired. I used a batch of butter cream icing, you’ll find that recipe here.

We did make these treasures while the little threenager of the household was taking her nap. There was lots of finger and spoon licking goodness at the end (isn’t that what making a cake is all about?).

Zadada had one plated up by the helpers to greet him as he arrived home.

Life is good and I am so very grateful for every gorgeous day!

What do you get up to during the School Holidays? I’d love to know…..

Stay tuned for my upcoming post of a Spinach and Feta Tart this Sunday, another easy and tasty dish for the whole family to enjoy!

Until then lovelies,

Zamamabakes

 

 

School Holidays are drawing to a close in NSW and QLD so I thought I'd give you some insight into how We/I really like t...

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Double Chocolate Mud Cupcakes with Cookies and Cream Icing

I have to confess I was shopping with the kids at our local Coles supermarket the other day and my little boy Blake pointed out some cupcakes that took his eye in the bakery section, and that my friend’s is where my inspiration came from to create a similar cupcake like these ones, made from scratch at home.

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DOUBLE CHOCOLATE MUD CUPCAKES

60g dark eating chocolate, coarsely chopped.
2/3 cup (160ml) water
90g butter, softened
1cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons cocoa powder
1/3 cup (40g) almond meal

1. Preheat oven to 170 degrees C/150 degrees C fan- forced. Line a 12 hole standard muffin pan with paper cases.
2. Combine chocolate and the water in small saucepan, stir over low heat until smooth (I used a bowl over simmering water method, as I never trust chocolate).
3. Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy.
4. Stir in sifted flour and cocoa, almond meal and warm chocolate mixture. divide mixture among cases. (I found mixture to be very thin, I added some extra self-raising flour but I really think you would be fine without it and should end up with an even moister cake then I did).
5. Bake cakes for about 25 minutes. Turn cakes onto wire rack to cool.

COOKIES AND CREAM ICING

INGREDIENTS
125g (4oz) butter
1 1/2 cups icing sugar (I use Coles brand soft icing mixture)
2 tablespoons milk
150g packet orio biscuits (I used about 10 biscuits from the packet)

METHOD
Have butter and milk at room temperature, place butter in small bowl of electric mixer, beat until butter is as white as possible, gradually add about half the sifted icing sugar, beating constantly,add milk gradually, then gradually beat in remaining icing sugar, mixture should be smooth and easy to spread with a spatula.

To make icing cookies and cream flavour I used 10 original Orio biscuits and processed them to a fine crumb in food processor. I then mixed them thru the Vienna cream evenly. Garnish with a little bit of Orio biscuit crumb.
I chose to pipe the icing on the cupcakes but that is completely your choice, they will taste the same regardless!!!

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The end result was Happy customers. What more could a Mama ask for???

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I have to confess I was shopping with the kids at our local Coles supermarket the other day and my little boy Blake poin...

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Fairy Cakes

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Every time I bake these little gems they are a fabulous hit. It has been quite some time since I last baked them so I thought now is as good a time as any to make a batch. I am taking them in to ZaGrandma’s and ZaPop’s (my mum and dad) for them and the beautiful families they have staying with them at the moment. They have all had a challenging week to say the least and I hope that a little bit of homemade goodness and perhaps a hot cuppa will help them soldier on for the rest of the week. Love you all.
The best thing about this recipe is the fact that everything goes in the bowl altogether and then you mix. No creaming needed its great!!!
As I have said before I am a huge fan of The Australian Women’s Weekly Cookbooks and that’s where I originally found this recipe.

INGREDIENTS

1 1/2 cups self-raising flour
2/3 cup castor sugar
125g butter, softened (I cube it up and zap in microwave for about 10 seconds)
3 eggs
1/4 cup milk
1 teaspoon vanilla essence
1/2 cup jam or lemon butter, approximately
300ml thickened cream, whipped

METHOD

1. Line a 12 hole muffin pan with muffin cases
2. Sift dry ingredients into bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed for about 3 minutes or until mixture is smooth and slightly lighter in colour.
3. Drop approx 2 heaped tablespoons of mixture into prepared cases. Bake in moderate oven about 20 mins or until lightly browned, cool in pans.
4. Using a fine-pointed knife, cut circles from tops of cakes about 1 cm from edge and 1.5cm down into cakes.
5. Place about 1/2 teaspoon of jam or lemon butter into cavities of cakes, top with whipped cream. Place tops in position. Dust with sifted icing sugar.

Note: If you want the cakes to be butterfly cakes cut the circle cut out in half and pop on the cream like wings, you could even pretty them up with a few silver sprinkles.

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Every time I bake these little gems they are a fabulous hit. It has been quite some time since I last baked them so I th...

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Cupcake for my beautiful sister Kayla

This is a decorating idea I used for the cupcakes I made my beautiful sister Kayla for her 23rd birthday hence the ‘K’ on top of the cupcake. I know it looks like the ‘K’ from the special K cereal that’s because I used it as my tracing pattern under a piece of baking paper. I melted chocolate, poured into a snap lock bag, snipped a very fine opening and piped about 24 k’s onto the baking paper I had traced the K’s onto. I let them set for 5 minutes in the fridge and then did another layer of chocolate to thicken them up for handling. You just have to experiment.

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This is a decorating idea I used for the cupcakes I made my beautiful sister Kayla for her 23rd birthday hence the 'K' o...

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