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Aspiring Bakers #13 Enjoy Cupcakes!(November 2011)

Thank you Min of Min’s Blog for hosting the Aspiring Bakers #13: Enjoy Cupcakes! (November 2011).

Yummy Cupcakes…



With Pink Frosting and Rainbow Sprinklers


With Blue Frosting and Rainbow Sprinklers 

With Blue Frosting, Rainbow Rice Sprinkers and Power Puff Cupcake Topper 

DD favourite: With Pink Frosting, Rainbow Sprinklers and Hello Kitty Topper

Chocolate Cupcake (adapted from  Hummingbird Bakery Cookbook


100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter
120ml whole milk
1 egg
1/4 tsp vanilla extract

Vanilla frosting
250g icing sugar, sifted
80g unsalted butter
25ml whole milk
A couple of drops of vanilla extract
A couple of drops of food coloring



  1. Preheat the oven to 170ºC.
  2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined.
  3. Whisk the milk, egg and vanilla extract together in a jug, and then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
  5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  6. When the cupcakes are cold, spoon the vanilla frosting on top and decorate.

Vanilla frosting

  1. Beat the icing sugar and butter together in an electric mixer on medium slow speed until the mixture comes together is well mixed. Turn the mixer down to slow speed.
  2. Combine the milk and vanilla extract in a separate bowl, and then add to the butter mixture a couple of tablespoons at a time.
  3. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min’s Blog


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