Tag Archives: cupcakes

Christmas Wreath Cake

This cake is simple to make and the result is quite lovely. It was something of an experiment, and as an early attempt the results were not exactly as I had envisaged. Still, I think with practice (or if made by a more practiced cook) it has the potential to be quite beautiful. I have decided that this will be a keeper. Consequently, there may be wreath cakes sporadically gracing my family’s table throughout the year before next Christmas hehe.

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You can make it with a whole ring cake or with cupcakes. Personally, I prefer using cupcakes and in this instance I used chocolate cupcakes. To make the cupcakes, you’ll need:

1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

I opted for cream cheese frosting and for this you’ll need:

125g softened butter
250g cream cheese, softened
4 cups sifted icing sugar
Green icing coloring

For the leaves and berries I used:

250g white chocolate
Several bunches of mint leaves.
Green food coloring
Jaffas

Instructions

    1. Wash and dry the mint leaves.
    2. Melt the white chocolate and stir in the green coloring.
    3. Brush the white chocolate over the mint leaves or dip one side into the melted chocolate. Place on a tray lined with baking paper and allow the chocolate to set.
    4. Preheat the oven to 160 degrees celscius and grease muffin pans.
    5. Combine the water and milk chocolate over low heat, stirring until the chocolate has melted. Set aside and cool to room temperature.
    6. Beat the sugar and butter until pale and creamy. Add the eggs one at a time, beating well after each addition.
    7. Sift the flours and cocoa together. Gradually add into the sugar, butter and egg mixture, stirring until just combined.
    8. Stir in the melted chocolate and spoon into the prepared muffin pans.
    9. Bake for about 20 minutes. Turn onto a wire rack to cool.
    10. To make the frosting, beat the cream cheese, butter and vanilla until light and fluffy. Stir in several drops of green coloring and mix well.
    11. Spoon the frosting into a pastry bag and pipe onto the cupcakes using a large star tip.
    12. Arrange the cupcakes to form a circle then place additional cupcakes to make a second, inner circle.
    13. Gently peel off the leaves from the hardened chocolate.
    14. Arrange the chocolate leaves and jaffas on top of the cupcakes

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You can also place chocolate cake truffles in the center of the wreath if you prefer. To make the cake truffles:

  1.  Process the unused cupcakes in a food processor until fine crumbs form.
  2. Pour the cake crumbs into a large mixing bowl and spoon several tablespoons of the remaining frosting until the mixture forms a dough.
  3. Roll the mixture into balls and then toss in cocoa powder or dip into melted chocolate. Place the balls in the center of the wreath.

Chocolate Cupcakes

I recently had occasion to make cupcakes and I thought this time I’d use some white chocolate frosting..I love chocolate in any way, shape or form and I like the taste of the chocolate frosting better than buttercream. Of course, the only appropriate topping would have to be more chocolate :-) This time in cookie form, hehe.

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Cupcake 
1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

Frosting 
120 gms white chocolate melts.
1/4 hot water
2 cups icing sugar
100 gm butter
1 tsp vanilla extract
Chocolate cream cookies

  1. Preheat oven to 160 degrees celscius and line muffin pans.
  2. Combine the water and milk chocolate over low heat, stirring until the chocolate has melted. Set aside and cool to room temperature.
  3. Beat together the sugar and butter until pale and creamy. Add the eggs one at a time, beating well after each addition.
  4. Sift the flours and cocoa together. Gradually add into the sugar, butter and egg mixture, stirring until just combined.
  5. Stir in the melted chocolate and spoon into the prepared muffin pans.
  6. Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn onto a wire rack to cool.
  7. To make the frosting, combine the white chocolate and hot water. Stir until the chocolate is melted.
  8. Sift the icing sugar into a large bowl. Add the butter and vanilla. Beat until smooth. Stir in the cooled white chocolate then place in the fridge until the frosting is firm enough to pipe.
  9. Place the frosting in an icing bag and pipe onto the cupcakes using a star tip.
  10. Cut some chocolate cream cookies in half and place on top of the frosted cupcakes.

Rocky Road Cupcakes

I have a long and abiding interest in cupcakes. I love their versatility and convenience – they’re relatively easy to transport and good for giving as gifts or packing as a treat for work. I also love to experiment with them….whether it’s to try out a new kind of icing, or going all out with the topping and having a candy sampler.

I recently experimented with this rocky road cupcake recipe and it definitely satisfied my sweet (sweeeeet) tooth. Actually the sweetness was a little too much for me….after one or two of the cupcakes, I felt like I was drifting in a haze of sugar induced semi-consciousness. I think next time I would consider using a cream cheese instead of buttercream icing which will hopefully offset the sweetness of the chocolate topping. At any rate, I thought the end result looked quite nice and it tasted delicious, although it was (did I mention?) very sweet.

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Ingredients

1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

185g softened butter
2 cups icing sugar
Vanilla essence
About 1 cup mini marshmallows
2 bars Cherry ripe chocolate
chocolate sauce

Instructions

  1. Preheat oven to 160 degrees celscius and lightly oil or line muffin pans.
  2. Combine the milk chocolate and water over low heat. Set aside and cool to room temperature.
  3. Beat the sugar and butter until pale and creamy. Add eggs one at a time, beating well after each addition.
  4. Sift the self raising flour, cocoa and plain flour together. Add gradually into the mixture and stir until just combined.
  5. Stir in the melted chocolate and spoon into the prepared muffin pans.
  6. Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn out onto a wire rack to cool.
  7. To make the icing, beat 185g butter until light and creamy. Gradually sift in the icing sugar and add vanilla essence. Refridgerate until needed.
  8. Chop the Cherry Ripe into small cubes.
  9. Pipe the buttercream onto the cooled cupcakes and top with the chopped Cherry Ripe and mini marshmallows. Sprinkle chocolate sauce on top of the cupcakes.