Since i do have some time today (being sick), i've decided to post another random post to catch up on what i've missed all these months.

I made these buttercream cupcakes ages ago, just didn't have time to update them on my blog :p

These cupcakes were for a dessert table i was planning with Sharon. We will be launching something new pretty soon, probably early next year we will announce the good news but till then enjoy some pictures of these yummy buttercream cupcakes i made.

Love ya all xoxoxo!

Remember my previous post on CCNSW BMT event?

Yes, it's finally here this week!!! 

Although i cannot host a morning tea myself but this year i've decided to donate some of my cupcakes (free of course!) to others who are holding the event at their business, community and etc. I wish them all good luck for the event! :)

I'm making a massive 350 cupcakes!! My very great helper Jan Nee (the one who inpires me to bake and does heaps of baking herself) and I are going to work all night Tuesday and all day Wednesday

To those of you that i couldn't help out, perhaps next year, if i get more helpers, i would be able to provide more free cupcakes for the event! 

From this

To this!

The cupcake toppers (i made like 350 of these! that's how busy i was)

Baby teapot with chocolate cuppie

Vanilla and rose water frosting cuppie with my attempt of daffodils

Vanilla and rose water cuppie with yummie little marshmallow tops

Hello Everyone~

I've been getting a few request on cuppie cake recipe so I've decided to post a tutorial on the how-to. Hopefully, for those of you that have no experience in baking, this tutorial will help you in making the biggest morning tea event a big success!

This recipe is fairly simple and yummy too :)

Basic Vanilla Cup Cake Recipe

Ingredients (This serves 12 cuppies)

(note: I normally use double this recipe to make 24 cuppies)

5 oz (150g) Butter - softened

5 oz (150g) superfine (castor) sugar

6 oz (175g) self-raising flour

3 eggs

1 tsp vanilla extract

Method

1. Pre-heat the oven to 350oF (180oC).

2. Line a 12 cup cake pan, with cup cake papers.

First pick your favorite cupcake paper color!

Then line them up

3. Crack the eggs into a bowl and lightly beat them

4. Beat butter with an electric mixer for about 2 minutes until light and fluffy. It will then look like this

5. Add the lightly beaten egg into your beaten butter. and also your vanilla essence of any essence of your choice.

It will then look like this, the batter will not be smooth yet and will look a little weird, don't worry, when we add the flour, it will look better.

6. Add self raising flour

Start beating all the ingredients together(remember not to over beat after adding eggs)

Your batter should look like this when all ingredients are well mixed.

7. Next step is to divide the mixture evenly between the cake cases, you can use your normal spatula to do this but i prefer to use disposable icing bags to avoid mess :)

8. Bake for 18-20 minutes until risen and firm to touch.

9. Allow to cool for a few minutes and then transfer to a wire rack.

10. Allow to cool fully before icing.

While the cuppies are baking in the oven, start making your cupcake frosting.

Butter Cream Frosting

(again, double to recipe if you want to make 24 cuppies)

Ingredients

5 oz (150g) Butter - softened

8 oz (250g) confectioners (icing) sugar

1 tsp vanilla

2 tsp hot water

Method

1. Beat together the butter and sugar with an electric beater.

2. Once well combined, add the vanilla and water. Beat until smooth and creamy.

Oh look! Our cuppies from the oven are ready!

I've also colored the frostings and added flavorings to them.

Baby Rosewater, Minty Me, Squash Lemon and Funky Orange

Baby Rosewater

Minty Me

Squash Lemon

Here's the collection

Cupcake strip

I hope you've as much fun as i did in making this tutorial of how-to-make-cupcakes.

Toodles~

Lilia