There are many variations on the classic cupcake recipe and countless additional ingredients and flavourings that can be added to make cupcakes interesting. Fruit is always popular, whether dried or fresh, as well as nuts, coconut, ginger and grated carrots. Chocolate of course is an all time favourite. In fact the range of different combination's is almost limitless. Below are three delicious cupcake recipes for those people looking for something different. They would be ideal served up for afternoon tea.
White Chocolate and Raspberry Cupcakes
125g (4 oz) butter, coarsely chopped
80g (2 1/2 oz) white eating chocolate, chopped coarsely
1 cup caster sugar
1/2 cup milk
1/2 cup plain flour
1/2 cup self raising flour
1 beaten egg
100g (3 1/2 oz) frozen raspberries
Preheat oven to 170oC (325oF). Line a 12 hole muffin pan with paper cases. Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to a medium bowl and allow to cool, about 15 minutes. Whisk sifted flours into chocolate mixture. Add egg then fold in raspberries. Divide cake mixture among patty cases and bake for about 30 minutes or until cooked. Allow to cool in pan for 5 minutes before turning out onto a wire rack to cool.
Ice with white chocolate ganache. To make ganache bring 1/2 cup cream to the boil in a small saucepan then remove from heat. When bubbles subside add 360g (11 1/2 oz) coarsely chopped white eating chocolate. Stir until smooth. Spread on cooled cake.
Banana Cupcakes with Passion Fruit Icing
125g (4 oz) butter at room temperature, chopped
3/4 cup firmly packed brown sugar
2 eggs
2 cups self raising flour
1 teaspoon mixed spice
1 cup mashed banana (about 3 bananas)
3/4 cup sour cream
1 tablespoon milk
Preheat oven to 170oC (325oF). Line two 12 hole muffin pans with paper cases. In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and spice together. Fold into creamed mixture with banana, sour cream and milk. Spoon mixture into paper cases until two thirds full. Bake for 25 minutes or until cakes are cooked when tested. Cool in tin for 5 minutes then transfer to a wire rack. When cool ice with passion fruit icing.
Passion fruit icing
In a medium heatproof bowl combine 1 1/2 cups icing sugar, 1 teaspoon soft butter and 2 tablespoons passion fruit pulp. Place over a pan of simmering water and stir until smooth and spreadable. Spread over cooled cakes.
Carrot and Orange Cupcakes with Mascarpone Frosting
8 tablespoons softened butter
1/2 cup firmly packed brown sugar
Juice and finely grated rind of 1 orange
2 eggs, lightly beaten
175g (6 oz) grated carrots
1/4 cup coarsely chopped walnut pieces
1 cup plain flour
1 tsp ground pumpkin pie spice
1 1/2 teaspoon baking powder
Preheat oven to 180oC (350oF). Line a 12 hole muffin pan with muffin paper cases. Beat together the butter, sugar and orange rind until light and fluffy. Gradually add the eggs, beating well after each addition. Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice until combined. Fold in the sifted flour and pumpkin pie spice. Spoon mixture into paper cases until 2/3 full. Bake for 25 minutes or until cooked. Transfer to a wire rack and allow to cool. Ice with mascarpone frosting.
To make mascarpone frosting put 1 1/4 cups mascarpone cheese, 4 tablespoons icing sugar and grated rind of 1 orange in a large bowl and beat together until smooth and creamy. When cupcakes are cooled spread frosting on each cake. Store in refrigerator until ready to serve.
These cupcake recipes will make you a winner with your family and friends.
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