A Brief Hiatus

All the cupcakes have nearly gone, time to start afresh and bake some new ones.

 

Notes

After a rather hectic year of renovations, moving out and back in again, working full time, getting to know my new oven and madly trying to fit in creating new illustrations, the time has come to take a little break from my weekly posts, recharge the batteries and work on an exciting stack of new ideas, recipes and illustrations for you all over the Christmas holidays.

Never fear, I will be back in the new year with brand new tales, illustrations and recipes to share. 2013 will also be bringing the chance to own your favourite The Art of Afternoon Tea illustrations as limited edition prints, greeting cards, tea towels, aprons and more!

Now, I do remember a little bet with the hubby, no new china until I have drawn the lot…well hate to break it to you my friend but the time to replenish has come!

Best wishes and a very Merry Christmas to you all, I am off to the markets with an empty basket ready to fill, see you in the New Year!

Chocolate Mud Cupcakes

Mini Royal Doulton ‘Windsor’ teacup sets topped with a white and dark mud chocolate cupcake.

Notes

Supremely decadent, kick off the silly season with an equally outrageous treat, pile your icing up nice and high on top of the cupcake for extra naughtiness.

Ingredients – makes approx 24 mini cupcakes

either 125g of dark or white chocolate
125g butter
1/3 cup water
1 1/2 cup plain flour
1/2 tsp bicarbonate of soda
1 1/4 cups caster sugar
2 eggs
1 tbsp oil
1 tsp vanilla extract
1/4 cup buttermilk

Ingredients – ganache

200g white chocolate
60g butter cut into cubes
1/3 cup thicken cream
rose food colouring
chocolate sprinkles

Preheat oven to 160C and line 2x 12 hole mini muffin pans with foil patty papers. Place the chocolate, butter and water into a saucepan over a medium heat, stirring until melted, then remove and set aside to cool to room temperature.

In a large bowl sift the flour, bicarb and sugar together, then whisk briefly to combine.

In a separate medium sized bowl whisk the eggs, oil, vanilla and buttermilk til well combined.

Make a well in the centre of the dry ingredients and slowly add the egg mixture, stirring until well combine. Add half the chocolate mixture, stir through thoroughly then add the remaining chocolate mixture and stir vigorously to combine.

Spoon the mixture into the prepared patty papers and bake for approx 20-25min til risen and a slight crunchy crust forming. Remove from the oven, remove from the pan and transfer to a wire rack to allow to cool before icing.

To make the ganache icing, place the chocolate in a heat proof bowl over a saucepan of simmering water and stir till just melted. Remove from the heat and stir in the butter, keep stirring until butter is melted and mixed through. Stir in the cream and stir until all combine. Add a few drops of rose food colouring and stir till of desired shade. Se aside to thicken and cool until icing is of a spreadable consistency.

Cupcakes need to be completely cool before icing otherwise the icing will melt. Place a dollop of ganache on top of each cupcake and sprinkle with chocolate sprinkles. To get a firm, high dollop of icing, place the bowl of ganache in the fridge for approx 15min to firm up before icing.

Raspberry Cupcakes with Cream Cheese & Mascarpone Icing

I did have more of these when I started drawing… Two remaining mini cupcakes perched on a 1950′s moss green Roslyn cake plate.

Notes

With Father’s Day just around the corner I wanted to give a shout out to my Dad. Whilst often ridiculed by the family for his choice in pants, his love of repeating favourite anecdotes, not to mention his lectures on how to best weigh out precisely the right amount of pasta required for the evening meal, I can happily put all that aside as my father has been an absolute godsend in recent months.

The hubby and I have relocated back with the parentals whilst our little abode goes under the knife. The sympathetic expression on everyone’s face when I share this piece of news is rather comical however I can happily say it has been a simply marvelous move. You see, everyday, without fail, Dad is visiting the site, yarning with the builders, sourcing new kitchen suppliers for us when I experience a mental breakdown in IKEA, helping out with a furniture restoration project that grew larger than life and just generally throwing his 2 cents worth in.

This is advice that steams from the best source…life experience, money just cannot buy. There have been many ‘discussions’ over the past few months and it generally always comes down to this: As much as it pains me in saying it, yes Dad, you are right.

Happy Father’s Day x

Ingredients – makes 48 mini or 24 large cupcakes

250g butter, softened
1 cup caster sugar
4 eggs
2 tbsp thickened cream
1 2/3 cup self-raising flour
2 tsp baking powder
grated zest of 1 orange
1 punnet of raspberries (or 3/4 cup frozen raspberries)

Ingredients – icing

200g cream cheese
150g mascarpone
150g butter, softened
1 cup icing sugar, sifted
Juice 1 orange
extra raspberries to decorate

Preheat the oven to 180C and line either 4x 12 hole mini cupcake tins or 2x 12 hole muffin tins with patty papers. In a large bowl beat the butter and sugar until thick and creamy. Beat in the eggs one at a time then beat in the cream. Sift in the flour and baking powder then add the orange zest and beat to combine. Gently stir in the raspberries.

Spoon the mixture into the patty papers to 3/4 full. Bake for 12-15min for mini or 20-25min for large cupcakes until risen and golden. Remove from the oven and transfer to a wire rack to cool completely before icing.

To make the icing combine the cream cheese, mascarpone, butter, sugar and juice in a large bowl and beat until smooth. Apply generously to the cupcakes and top with a raspberry.

Classic Butter Cupcakes with Olympic Twist

Olympic fun! A naughty snack for those late nights spent in front of the TV for the next week.

Notes

Whilst bleary eyes and sugar highs at 2am for us southern hemisphere folks are not ideal I could not resist getting into the Olympic spirit with coloured cupcakes!

This is my go-to recipe for a basic butter cupcake mix. Dressed up in Olympic glory or down with a simple vanilla icing, it will go the distance and have you scoring cheers for many years to come.

Ingredients – makes 12 regular or 24 mini cupcakes

100g butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups self-raising flour
1/2 cup milk

Ingredients – icing

1 1/2 cups icing sugar
25g butter, softened
1-2 tbsp boiling water
1/2 tsp vanilla essence
food colouring of your choice

Preheat oven to 180C and line your tins with patty papers. In a large bowl beat the butter and sugar with an electric mixer until thick and creamy. Add the eggs one at a time beating well after each addition. Beat in the vanilla. Sift in half the flour and pour in half the milk. Stir gently to combine then repeat with the remaining flour and milk. Beat mixture for 3min until well combine.

Spoon the mixture into each patty paper 2/3 full. Bake for approx 12-15min for mini cupcakes and 15-20min for regular cupcakes. Remove from the oven and transfer to a wire rack to cool completely before icing.

To make the icing, sift the icing sugar into a medium sized bowl to remove all lumps. Use your finger tips to rub the butter into the sugar then add the vanilla and slowly add the water a few drops at a time beating vigorously with a metal spoon until icing is of a smooth, spreadable consistency. If the mixture is too runny, sift in a little more icing sugar. Add a few drops of food colouring, continuously beating until of desired colour.

Dollop a small amount of icing in the centre of a cupcake then, using a butter knife, work the icing to the edges of the cupcake in a circular pattern. Leave to stand and set for 30min then store in an airtight container.

Espresso Cupcakes with Buttercream

A vintage Golden coffee set, snapped up for a bargain at Mitchell Road Auction Centre in Alexandria, accompanies two shots of espresso cupcakes with buttercream.

Notes

This Friday night is the first official game of the Hawthorn Hawks for the 2012 AFL season. Why do I know this you ask? Well, let’s just say I’ve had it drilled into me by the hubby.

In honour of this important night and to show my support and the fact that yes, I do listen when talk turns to sport, I have used the team colours to create the illustration for these espresso cupcakes. The perfect pick me-up-treat for hungry footy fans at half time!

Carn Hawks!

Ingredients – makes 12 regular cupcakes

100g softened butter
1/2 cup caster sugar
1/2 cup firmly packed, brown sugar
2 eggs
3/4 cup self-raising flour
3/4 cup plain flour
1/2 tsp vanilla extract
1 tbsp espresso powder
1/3 cup milk

Ingredients – buttercream icing

150g softened butter
2 cups icing sugar
1 tsp espresso powder
2 tbsp boiling water
1 tbsp milk
coffee beans to decorate

Preheat the oven to 180C and line a 12 hole muffin tin with patty papers. In a large bowl beat the butter and sugars until thick and creamy. Add the eggs one at a time beating well after each addition. In a small jug mix the espresso powder, vanilla and milk to combine then set aside. Sift the self-raising flour into the butter mixture and stir to combine. Add the milk mixture then sift and stir in the plain flour. Beat all ingredients together until well combine.

Spoon the mixture into your prepared tin, filling each patty paper approximately two-thirds full. Bake for 20-25min until cupcakes are risen and golden. Remove from the oven and allow to cool completely before icing.

To make the buttercream icing, dissolve the espresso powder in the boiling water and set aside. In a large bowl beat the butter, milk and espresso mixture then gradually add the sugar beating constantly until all sugar is used and mixture in thick, pale and creamy.

Having allowed cupcakes to cool completely, dollop a generous amount of icing on top then using a butter knife work the buttercream to the edges of the cupcake in a clockwise direction. Top with a couple of coffee beans to decorate.

Win an Original Cupcake Illustration!

Vanilla Ice

Vanilla Sparkle

Notes

This week marks The Art of Afternoon Tea’s first birthday!

To say thank you for a fabulous year, all my readers will have the chance to win the two original, signed illustrations featured in this post.

Vanilla Ice will be won by a current subscriber and Vanilla Sparkle a lucky new subscriber. So lovely readers, help me celebrate by spreading the word and getting your friends and family to subscribe for the chance to win an illustration!

Happy Birthday to The Art of Afternoon Tea!

Newbies must sign up by Wednesday 25th January to be eligible for this competition. Winners will be determined by a randomly selected email address generated through random.org. Illustrations are A4 in size, valued at $150 each and will be posted out to each winner upon confirmation email.

Butterfly Cupcakes

Two butterfly cupcakes rest on a hand embroidered cotton napkin

Notes

Who can resist the flutter of these pretty cupcakes?! Courtesy of my childhood friend Sophie (aka Sleece) this delicious recipe will make your platter the most popular at your next tea party!

Ingredients – makes 12 large cupcakes

115g softened butter
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups self-raising flour
1/4 cup cooking cream
1/4 cup milk

Ingredients – filling

1 cup thickened cream
1 vanilla bean
2 tbsp icing sugar
strawberry or raspberry jam

Preheat oven to 180C. Line a 12 hole muffin tin with patty papers. In a large bowl beat the butter and sugar until light and fluffy. Beat in the vanilla and eggs. Sift and stir in half the flour then add the cream and remaining sifted flour, stir, then add the milk and beat well to combine. Place the batter into the patty paper filling 3/4 full. Bake for 13-15min until golden. Remove from the oven and transfer to a wire rack to cool.

To make the filling, slice the vanilla bean lengthwise and scrape out the seeds. In a small bowl beat the cream, 1 tbsp sugar and vanilla seeds for 1 min. Slice the tops off the cupcakes and set aside. Scoop out a teaspoon of the cake from inside the cupcake and discard. Spoon a spot of jam into each hollow then fill with a dollop of cream mixture. Slice the rounds of cake removed from the top in half and position like wings in the cream. Finish with a dollop of jam between the wings and dust with the remaining 1 tbsp sugar. Best consumed quickly before they fly away!

Celebration Cupcakes

A beautiful modern Wedgwood 'Polka Dot' teacup and saucer

Notes

I made these for the lovely Caroline when she decided to pack up her Sydney life and head to Europe. Farewelled in Cupcake style! A rich chocolate brownie style cupcake with a vanilla bean buttercream icing.

Ingredients – makes 12

1 cup self-raising flour
2/3 cup caster sugar
1/2 tsp bicarbonate of soda
50g softened butter
1 egg
1/4 cup milk
100g dark chocolate
1 tsp vanilla extract

Ingredients – icing

2 cups icing sugar
120g butter at room temperature
2 tbsp milk
1 vanilla bean
maltesers

Preheat the oven to 180C and line a muffin tray with patty papers. Melt the chocolate in a heat proof bowl over a saucepan of simmering water then set aside to cool. In a large bowl beat the butter and sugar until creamy. Add the egg and beat to combine. Stir in the chocolate. Sift in the flour and bi-carb then stir together thoroughly with the milk and vanilla. Spoon into the patty papers filling to 3/4 full and cook for 20-25min. The cupcakes will rise then fall and create a crust on the top, this is due to the weight of the real chocolate used in the batter giving the cupcakes a lovely fudgy texture. Remove from the oven and transfer to a wire rack, allowing to cool completely before icing.

In a large bowl place 1/4 of the icing sugar and beat with the butter until combine. Gradually add the rest of the sugar beating continuously. Split the vanilla bean and scrape out all the seeds. Add to the mixture along with the milk and beat for 10min until icing is thick and creamy.

Dollop a spoonful of the icing onto the cupcake and spread clockwise with the flat of a knife gradually working the icing to the edge of the cupcake. Add one more dollop in the centre to create some height. Insert the tip of the knife into the centre of the dollop and swirl outwards to the edge of the cupcake. Top with a malteser.

Marcy & Friends Cupcake Challenge

Notes

Marcy and her friends from popular children’s book series Marcy and Toocool are running a Cupcake Challenge! A chance for your kids to get creative and come up with the best name and description for their favourite character’s cupcake. Go to Marcy’s website for more details.

Rose Water Cupcakes

A tower of cupcakes!

Notes

This week as I exit my twenties and slide (hopefully somewhat gracefully) into my thirties, I look back at what has been a pretty fabulous decade. Thanks twenties, you have been rather lovely, thirties you are welcome to take over provided you come bearing gifts…

Time to celebrate! Cupcakes for all!!

Ingredients – makes 48 mini or 24 regular cupcakes

125g softened butter
1 cup caster sugar
2 eggs
1 cup self-raising flour
3/4 cup plain flour
1/2 cup milk
1/2 tsp rose water

Icing

80g softened butter
2 tbsp milk
1 tsp vanilla extract
2 cups icing sugar
1/2 tsp rose water
pink food colouring
fresh rose petals

Preheat oven to 180C and line your cupcake tins with patty papers. In a large mixing bowl beat the butter and sugar until thick and creamy. Add the eggs one at a time beating well after each addition. Mix the rose water with the milk in a jug. Sift the flours into the bowl then add the milk mixture and stir until well combine. Taste the mixture and add more rose water if necessary. Spoon the mixture into the patty papers filling them two-thirds full. Bake for approx 15min for mini cupcakes and 25min for regular or until lightly golden and an inserted skewer comes out clean. Rotate your trays halfway through baking to ensure even cooking. Remove from the oven, allow to cool in the tins for approx 10min then transfer to a wire rack to cool completely before icing. If you do not allow them to cool completely the buttercream icing will not hold.

To make the icing, beat the butter, milk, vanilla and 1 cup of the icing sugar until smooth and thick. Gradually add the remaining sugar beating for 10min until thick, pale and creamy. Add the rose water to taste and stir in a couple of drops of pink food colouring until your icing reaches the desired colour.

Using a butter knife dollop the icing into the centre of the cupcake and using the flat of the knife work it out to the edges. Add one more dollop to the centre and using the tip of the knife starting in the centre of the dollop, swirl the tip outwards to the edge of the cupcake. Decorate with fresh rose petals.