Kiwis are a delicious summer fruit and an interesting variation to cupcakes. These have strawberry buttercream on top.
Archive for Cupcakes
These sunset coloured cupcakes are flavoured with layers of pineapple, coconut and orange and an awesome chance to use cocktail umbrellas!
After going overboard on sprinkles I ended up with (among others) a bag of mini meringues. With it being strawberry season, Eton Mess cupcakes seemed like a perfect use for them. These cupcakes have chunks of strawberries in and are filled and frosted with strawberry buttercream.
Independence day is a chance to indulge in oversized American desserts, and anything Smores themed are a great example. These chocolate cupcakes have a marshmallow filling, marshmallow frosting and are topped with cracker crumbs and mini marshmallows.
Muffins… not cupcakes. For the uninformed, muffins are (usually) bigger than cupcakes and don’t have frosting. Starbucks and other coffee shops try to sell muffins as health food, but really they’re as much of a dessert as any other cake.
These banana muffins have chunks of strawberry in and use whole wheat flour for extra flavour.
Fluffy cupcakes with chunks of cherry and marzipan and a white chocolate cream cheese frosting on top.
Banana, chocolate, hazelnuts and marshmallows in one cupcake? What an awesome idea. I split these banana cupcakes into two – half filled with Nutella and chopped hazelnuts and frosted with marshmallow buttercream, and the other half filled with marshmallow buttercream and frosted with Nutella and hazelnuts.
Mint choc chip is rum and raisin’s only contender in the best ice cream flavour field. These light chocolate cupcakes are filled with mint chocolate Angel Delight and frosted with peppermint buttercream and mint Aero shavings.
Chocolate, cherries and almonds in one neat package. Perfect for Valentines day and easy to down a couple without thinking. There are a couple of recipes for a glaze below, use one or the other (or half and half), but don’t try to use both on the same donut.
Red velvet cake is red due to (in addition to red food colouring) a chemical reaction between buttermilk, vinegar and cocoa. If there’s no vinegar in the recipe it’s not real red velvet, just vanilla sponge cake with food colouring. These are the genuine version and have a white chocolate cream cheese frosting. They have a slight red tinge, but the cocoa powder makes them closer to deep brown than bright red.