These delightful little morsels are a hit at any party or gathering, or just as a treat for the family – they certainly didn’t last long in our house!
30min Preparation. 20 – 25mins Cooking. Makes 12
125 g Butter, chopped, at room temperature
2/3 cup Brown Sugar
3/4 cup Self-Raising Flour
1/4 Cocoa Powder
1/2 tsp Baking Powder
1/3 cup Milk
1/2 cup slivered almonds
1 cup of caster sugar
4 egg whites, room temperature
1/3 cup of water
1/2 teaspoon cream of tartar
1 teaspoon vanilla
Turkish Delight chocolate bar, chopped
20g Chocolate, Melted (to drizzle)
1. Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in slivered almonds. Spoon mixture into cases until 2/3 full.
4. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
1. In a medium saucepan, bring the 1/3 cup of water, sugar, cream of tartar to a boil. Do not stir the sugar mixture as this will cause it to crystallise. Boil until you have thick, clear bubbles (about 5 minutes). When the bubbles appear, remove from heat immediately.
2. In a metal bowl, add the egg whites and beat them with an electric mixer until thick soft peaks form.
3. Set a timer for 7 minutes and beat the egg mixture on high speed, while slowly streaming the sugar syrup in a little at a time.
4. Your icing is ready when all sugar syrup has been mixed in and texture is thick and creamy.
Place icing in a piping bag and pipe onto cooled cupcakes.
Top iced cupcakes with slivered almonds, mini marshmallows and chopped turkish delight. Melt chocolate in microwave for 20 second intervals, then use spoon to drizzle chocolate over the cupcake toppings & icing.
30min Preparation. 20mins Cooking. Makes 12
100g butter, softened
1 cup (200g) daster sugar
2 teaspoons finely grated lemon rind
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk
3/4 cup (155g) caster sugar
1 egg, lightly whisked
2 teaspoons lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (100g) caster sugar
1. Preheat oven to 180 deg Celsius (160 deg Fan Forced Oven). Line 12 cupcake pans with paper cases.
2. Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire reck to cool completely.
4. Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind, lemon juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
5. Use a small knife to cut a V-shaped piece out of the top of each cupcake, about 1.5cm deep, leaving a 2m wide edge. Spoon the lemon curd evenly among the cupcakes.
6. Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cupcake, using a round-bladed knife to spake in peaks over the cakes and enclosing the filling. Use a small brulée gun to grill the meringue until lightly golden.
Alternatively, transfer cupcakes to an oven tray, place under a preheated grill until lightly golden.
Get Baking this Easter and make your own Cute Cupcakes!
We used a simple Vanilla Cupcake Recipe and Decorated with Whipped Cream.
Easter Bunny Cupcakes: When Cupcakes have cooled, cut a circle out of the centre of the Cupcake, then fill with whipped cream. Cut Cake Circle in half, place into cream as Bunny Ears.
Easter Nest Cupcakes: Cut circle out of the centre and fill with whipped cream. Add Spun Sugar Nest and top with Chocolate Speckled eggs.
To make Spun Sugar Nests: Place 1 Cup of sugar, 1/2 cup water into a heavy-bottomed saucepan over low heat. Stir occasionally until sugar is dissolved. Raise heat to high, and bring mixture to a boil. Continue cooking until amber in color. Remove from heat, and briefly plunge the saucepan into ice water to stop the cooking. Let stand to thicken slightly, about 1 minute. Use immediately.
Spray the back of a mini muffin pan with cooking spray. Dip a fork into the sugar and drizzle around each muffin cup in a circular motion. Let harden completely. Nests should easily come off cups.
Enjoy! xo Amy