Monday, 6 May 2013

Caramel Chocolate Cupcake flowers

Hey everyone,

Here are some pictures of my fancy cupcakes that I have arranged into two blue and pink flowers. Don't they look awesome, my younger cousin Holly helped with the decorating. The decorating explains its self. The only extra bit was that I put a little sugar butterfly on one of the cupcakes on each flower to show that it has landed on them.  Recipe for caramel chocolate cupcakes and butter icing/frosting are under the pics. Cupcake recipe I got from and Icing I got from  Enjoy!

Caramel Chocolate Cupcakes


1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purposeflour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsaltedbutter, room temperature
1 cup (200 grams) granulated whitesugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 caramel chocolate chips melted


Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. 

Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. 

(Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Makes about 16 cupcakes.

Easy butter icing 


250g butter, cubed, at room temperature
450g (3 cups) pure icing sugar, sifted
60ml (1/4 cup) milk


Place the butter in a large mixing bowl. 
Use an electric beater to beat for 2 minutes or until very light and fluffy. 

Gradually add the icing sugar and beat until the mixture is very pale and fluffy. 
Gradually add the milk and beat until smooth and well combined.