Home' Advocate Communications : Fiordland Advocate 16 October 2009 Contents WHAT’S COOKING
Page 12 | 16 October, 2009
Cupcakes are not just for kids any more.
These old-fashioned treats – which I
used to make expressly for my children’s
birthday parties (we called them
patty cakes) – are now known by their
American name and have had a complete
makeover. No more plain passionfruit
icing – today they can be as fancy as a
My daughter informs me cupcakes were
featured in the TV series ‘Sex in the City’,
that put an unknown cake shop, Magnolia
Bakery, in New York’s Greenwich Village,
on the map. The store has become so
popular with tourists that it is now part of
the ‘Sex and the City’ Bus Tour.
Since then cupcakes have made it on
to the ‘Ophrah Winfrey Show’, ‘Saturday
Night Live’ and film star Renée Zellweger
has been pictured enjoying these sweet
The craze has seen stores open dedicated
to selling just cupcakes, and not only
in America. The United Kingdom sports
dozens, Rome’s first store opened four
years ago. Christchurch also now boasts a
popular cupcake parlour.
I’ve never been very creative with an
icing bag and it helps that now there are
supermarkets and specialty stores selling
icing flowers, leaves, carrots and other
shapes to decorate the little cakes. Plus
new pink food colouring and squeeze
tubes for icing writing.
However, the secret to good cupcakes is
the recipe. They need to be moist. And if
you find cupcakes too large, then bake
them in mini muffin pans.
The Cupcake Craze
These cupcakes will keep moist for up to 2
days provided they are kept in an airtight
container in a cool place.
Preheat the oven to 170°C. Line a 12-hole
patty or muffin pan with paper liners.
Place the coffee and water in a saucepan
and add the butter. Stir over low heat until
the butter is melted.
Add the chocolate, stirring until melted. Add
the caster sugar. Stir until smooth.
Place this chocolate mixture in a large bowl
and cool slightly. Using an electric mixer,
gradually beat in the sifted dry ingredients.
Add the eggs then the vanilla.
Bake for 30-
comes out clean.
Stand for 5 minutes before
lifting the cup cakes out to cool on a wire
Use a good quality dark cocoa powder.
75g butter, softened
13⁄4 cups icing sugar
3 tablespoons cocoa powder
2-3 tablespoons milk
Cream the butter, until smooth. Sift in the
combined icing sugar and cocoa powder.
Mix well. Add a little milk if too stiff.
Using a knife dipped into hot water, spread
the icing over the cooled cupcakes.
Makes enough to spread 12 cupcakes.
1 orange, with skin but with pips removed
1 cup pitted dates
1⁄2 cup walnuts
125g butter, softened
1 cup sugar
1 cup low-fat milk
2 cups standard flour
1 teaspoon baking soda
Preheat the oven to 180°C. Line 20 patty
or muffin pan holes with paper liners.
Chop the orange then whizz quickly in a
food processor. Add the dates and walnuts
and process, until coarsely chopped.
Place the butter, sugar and egg in the
food processor and process, until smooth.
Combine with the fruit mixture, milk and
sifted dry ingredients.
Spoon into the paper liners.
Bake for 20-25 minutes or until a skewer
inserted in the centre comes out clean.
When cold, the cupcakes can be spread or
piped with orange cream cheese icing or
sprinkled with icing sugar.
Orange and date cupcakes
100g cream cheese
2 cups icing sugar
grated rind 1⁄2 orange
1-2 teaspoon orange juice
Beat the cream cheese until smooth.
Gradually sift in the icing sugar, beating
continuously. Add the orange rind and juice.
Makes enough to pipe 10-12 cupcakes or
spread over 20.
Orange cream cheese icing
3⁄4 cup each: sugar, canola oil
1 cup mashed bananas
11⁄2 cups standard flour
1 teaspoon each: baking powder, baking soda,
1⁄4 teaspoon salt
Preheat the oven to 180°C. Line 18 patty
or muffin holes with paper liners.
Place the sugar and oil in large bowl and
beat well. Add the eggs one at a time,
beating well. Mix in the bananas.
Combine the dry ingredients. Sift into the
banana mixture and stir in gradually. Beat,
Spoon the mixture into the paper liners.
Bake for 15-20 minutes or until a skewer
inserted in the centre comes out clean.
Stand for a few minutes then remove the
cupcakes to a wire rack to cool. When cold,
spread with cream cheese icing or the icing
of your choice.
1 tablespoon instant
1 cup hot water
200g dark cooking
1 cup caster sugar
11⁄2 cups self-raising
1⁄4 cup cocoa
2 eggs, lightly beaten
2 teaspoons vanilla
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