I found these pictures recently of some cupcakes I made a while ago and thought I would share them with you. They are quite girly and I think they would be great for the Cancer Council's Girl's Night In which is happening in October. It's a great excuse to have a night with your girl-friends and raise money for an important cause.To join in the fun you simply register as a Girls Night In host and then invite your friends, workmates and/or family to a get together one evening. Guests are then asked to donate the equivalent of what they would have spent on a night out if you had gone to a club, restaraunt or show.
Perhaps you could have a crafty night in?
Strawberry Rose Cupcakes
165g butter
100g white chocolate, chopped
1 1/3 cups (290g) caster sugar
2/3 cup (170ml) water
1 teaspoon rosewater
Pink food colouring
1/2 teaspoon strawberry flavouring/essence
1 cup (150g) plain flour
2 tablespoons self raising flour
1 egg
1. Preheat oven to moderate 170degrees/150 fan forced. Line 12 hole standard muffin pan with paper cases
2. Combine butter, chocolate, sugar, the water and flavours in small saucepan, stir over low heat until smooth.
3. Transfer mixture to large bowl; cool 15 minutes and then add colouring to get a vivid pink shade. Whisk in sifted flours, then egg. Divide mixture among cases.
4. Bake for 30 minutes. Cool in the tin for 5 minutes before turning cakes onto wire rack to cool.
I iced these cupcakes with either a vanilla buttercream (which was lovely) or a rosewater buttercream (which I thought was a little too much with the rosewater in the cupcake, but my friends liked it).
Buttercream Icing
125g soft butter
1 1/2 cups icing sugar
2 tablespoons milk
a few drops of the flavouring of your choice (vanilla, rosewater, etc)
Beat the butter in a mixer until very pale. Gradually add 1/2 the icing sugar, then the milk and flavouring, then the rest of the icing sugar. Pipe or spread onto cupcakes. Top with sprinkles or other ready made decorations if you wish.
Adapted from the Women's Weekly Cupcakes book.
100g white chocolate, chopped
1 1/3 cups (290g) caster sugar
2/3 cup (170ml) water
1 teaspoon rosewater
Pink food colouring
1/2 teaspoon strawberry flavouring/essence
1 cup (150g) plain flour
2 tablespoons self raising flour
1 egg
1. Preheat oven to moderate 170degrees/150 fan forced. Line 12 hole standard muffin pan with paper cases
2. Combine butter, chocolate, sugar, the water and flavours in small saucepan, stir over low heat until smooth.
3. Transfer mixture to large bowl; cool 15 minutes and then add colouring to get a vivid pink shade. Whisk in sifted flours, then egg. Divide mixture among cases.
4. Bake for 30 minutes. Cool in the tin for 5 minutes before turning cakes onto wire rack to cool.
I iced these cupcakes with either a vanilla buttercream (which was lovely) or a rosewater buttercream (which I thought was a little too much with the rosewater in the cupcake, but my friends liked it).Buttercream Icing
125g soft butter
1 1/2 cups icing sugar
2 tablespoons milk
a few drops of the flavouring of your choice (vanilla, rosewater, etc)
Beat the butter in a mixer until very pale. Gradually add 1/2 the icing sugar, then the milk and flavouring, then the rest of the icing sugar. Pipe or spread onto cupcakes. Top with sprinkles or other ready made decorations if you wish.
Adapted from the Women's Weekly Cupcakes book.
5 comments:
Seriously yum! Crafty night in is a great idea xox
Thankyou for reminding me! It's a great idea and I already have a dish in mind! :)
What a fantastic idea Renee. Looks great
They are almost too pretty to eat!
The cupcakes are so feminine- I want to look, not eat!
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