Party Cupcakes

19 October 2008 at 11:38 am 2 comments

So I’m now known as “Miss Cupcake” because I always have cupcakes in tow whenever I go to parties. Instead of cooking a dish, or buying desserts, I bring cupcakes as my food contribution, and people seem to like it because of a few reasons: 1. Apart from supermarket type-cupcakes, store-bought cupcakes are really expensive, 2. No one brings them to parties, so I’m the original one in the bunch yay!, and 3. Apparently they’re yummy because I don’t scrimp on the frosting, or the choc chips, etc. So happy to get compliments for your hard work, eh? 🙂

Anyway, decided to bake 2 different types of cupcakes: basic vanilla with vanilla buttercream frosting for the oldies, and triple choc chip cupcakes with chocolate buttercream frosting for the kiddies. It was a hit. I think out of 24, only 3 were left? Hahaha!

Used the Women’s Weekly Cupcakes recipe book for both cupcakes.

Vanilla buttercream cupcake

90g softened butter

2 eggs

1/2 cup caster sugar

1 cup self raising flour

1 tbsp vanilla essence

2 tbsps milk

And the best part of this recipe? You just plonk them all down in the bowl, mix, and divide into each patty cases. Bake in a 180 degree C oven for 20 minutes. Makes 12 cupcakes.

How simple is that?

I didn’t get to take a photo of the chocolate one, but it was just as simple really.

Triple Chocolate Cupcakes

60g dark eating chocolate, chopped

2/3 cup water

90g softened butter

1 cup lightly packed brown sugar

2/3 cup self raising flour

1/3 cup almond meal

2 eggs

100g dark chocolate chips

2 tbsp sifted cocoa powder

– Over low heat, stir in the chopped dark chocolate with the water until it forms a very light sauce. Once in this liquid consistency, take off the heat and set aside to cool.

– Beat sugar, eggs, and butter together until light and fluffy. Add in almond meal, sifted flour and cocoa until smooth consistency. Fold in warm chocolate liquid. Add choc chips if desired.

– Divide into patty cases and bake in 180 degree C oven for about 20 minutes. Makes 12 cupcakes.

Oh and I was told by one of the guests in the party that it was a really, really moist cake, and she asked me how I made it moist? Haha I just said “I did what the recipe told me” hehehehe! What else could I have told her? I’m no expert…

The buttercream frosting was just a normal buttercream recipe, I just tweaked it around a bit for the chocolate buttercream and added 2 tbsp of cocoa – I copied the Women’s Weekly recipe for chocolate buttercream from the Neapolitan cupcakes recipe.

Buttercream frosting


Pipe the frosting!

Oh, and I was able to baptise and use the cupcake transporters! They were a gem and heaven-sent! The cupcakes neither moved nor breathe a centimeter en route to the party. They were nice as a bug in a rug on the passenger seat, while I dodged and maneouvered my way around the crazy Sydney streets on a Sunday afternoon!

Not an inch of movement!

Look at my little babies!

So that’s it from me for today. I’m really tired from baking in the morning, driving around, and socialising haha. I even took a 30-minute nap in the boyfriend’s room while everyone else were partying outside because I was that tired (had a very late night last night because of another friend’s party – didn’t get home til 1am. And I didn’t even do much during the party. While everyone were dancing, I was just standing there with a drink and a headache). So tired now… I’m getting too old for back to back partying. Haha! I’m all partied out!


Entry filed under: chocolate chip cupcake, Uncategorized, vanilla cupcake. Tags: , .

Transporting Cupcakes SMH Good Food Month: Night Noodle Markets

2 Comments Add your own

  • 1. Alyssa  |  8 November 2008 at 9:31 pm

    Those look so cute in the carrier! I have no friends so I have never gotten to even use mine, haha. And as always, your frosting looks perfect–simple but very pretty.

  • 2. Christmas Day Baking Escapade! « Sugarcream  |  25 December 2008 at 10:33 pm

    […] I used the vanilla buttercream recipe from here. […]


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