I’m back with another cooking recipe.
I was hosting a picnic with a few friends and I decided to make some cupcakes last minute.
Lucky these cupcakes were so simple that it was ready in no time at all. Literally under half an hour it was done.
- 1¼ Cups Plain flour
- ¾ Tsp Baking powder
- 1 Cup Caster sugar
- 125g melted butter
- 2 Eggs
- ¾ Cup full cream milk
- ½ tsp Vanilla extract
- Handful of frozen Cherries, Strawberries and Blueberries.
- 2 cups Icing sugar
- 125gms Butter (softened)
- 1 teaspoon peanut butter
- 4 squares of dark chocolate
- 4 squares of white chocolate
- Preheat fan forced oven to 160 degrees
- Combine all the cupcake ingredients in a bowl and mix with a spoon until combined
- Spoon half the mixture into 12 x cupcake tray lined with paper cases, filling them to only halfway
- Cut up your frozen fruit into the centre of your batter on the cupcake tray
- Cover the cupcakes with the remaining batter
- Bake for 20-25 minutes until when a toothpick is inserted it comes out clean
- Let cool on a wire tray for at least 1 hour or your frosting will melt.
To make the icing:
- Whip with an electric mixer your softened butter and the icing sugar and a few tsps of milk (one at a time) until combined – ensure your mixture is not too runny. Do not worry if your mixture looks clumpy because of the butter because after a few more seconds it’ll combine into a smooth consistency. Don’t panic and pour the whole bottle of milk in.
- Melt your dark chocolate in the microwave at 20 second intervals stirring after each interval (should take about 1 minute all up). Stop heating when the chocolate is melted once stirred otherwise you’ll overheat and burn your chocolate.
- Melt your white chocolate in the microwave at 20 second intervals stirring after each interval (should take about less than 1 minute all up as white chocolate melts at a lower temperature than dark chocolate). Stop heating when the chocolate is melted once stirred otherwise you’ll overheat and burn your chocolate.
- Spoon your peanut butter into a bowl.
- Split the buttercream mixture into 4 and place 1/4 into the 3 bowls leaving 1/4 for the plain buttercream frosting
- Stir through your icing mixture and the chocolate or peanut butter. Depending on your consistency, add more milk as desired. Note: it is pretty cold in Winter here in Sydney so the chocolate did solidify pretty quickly making the buttercream stiff. To combat this issue, microwave your icing for < 5 seconds to soften it again
- Pipe your buttercream frostings onto each cupcake. Or use a spatula to flatten out a dollop of buttercream (which is what I did, as I was lazy and didn’t want to clean the piping bags)
- Feel free to decorate with more fruit on top of your cupcakes but I was lazy.
- Dig in!
I decided to make the following combinations:
- 3 x Cherry cupcakes with Dark chocolate frosting
- 3 x Strawberry cupcakes with White chocolate frosting
- 3 x Blueberry cupcakes with buttercream frosting
- 3 x Vanilla cupcakes with peanut butter frosting
It was so delicious! Everyone lapped it up.
My friends and I had a picnic out at Como pleasure ground in the south of Sydney. The park was beautiful as it was right next to the river/lake. Initially I had wanted to go to Cronulla beach but the thought of trying to find parking was too daunting.
Cupcakes: <$10 as most was kitchen staples and I had frozen fruit from my smoothies
Picnic with friends: free as everyone had to contribute food
Hope everyone is staying warm during this cold weather! preferably with some cupcakes 🙂