Tag: Cupcake

The Baklava Cupcakes

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Baklava cupcakes

I love experimenting in the kitchen. When it comes to flavour combinations, i have a stack of them that I am just waiting for an opportunity to try them. So when a friend asked me to make some cupcakes, I figured this would be a good opportunity to give the Baklava cupcakes a try.

For these ones, I did a vanilla cupcake base and filled them with a walnut baklava filling. I made the frosting recipe up on the fly, honey and rosewater buttercream.

Overall the flavour was good, however I might try out a few different things next time:

  • Less rosewater, a little does go a long way, and in this instance I accidentally spilled some extra into the bowl as I was measuring out the half teaspoon 🙁
  • Do a honey vanilla cupcake batter
  • Fold through the filling into the batter, rather than do filled cupcakes with it
  • Do less frosting. Perhaps do roses (2D) or flat petaled flowers (104) and use pistachio nuts in the centre.

Chocolate and Peanut Butter cupcakes

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As requested by someone that’s enjoying the filled cupcake trend. All the cupcakes have chocolate base and peanut butter frosting, but have been filled differently.

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One batch has been filled with caramel ganache, the other with raspberry curd.

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I ended up decorating the cupcakes differently from each other. The caramel ganache filled cupcakes I drizzled chocolate ganache and topped with a segment of caramel jersey.

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The cupcakes filled with raspberry curd I decorated with a hint of chocolate ganache and topped with a raspberry lolly.

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The peanut butter frosting is my own concoction and I am thrilled with the way it turned out. I used the Wilton tip 1M to decorate both sets of cupcakes (using methods inside out to get the rose, and outside in to get the mound look).

To make the peanut butter frosting (enough to generously frost 26 cupcakes):

  • 150g salted butter
  • 225g peanut butter (no added salt or sugar. I used the Sanitarium brand)
  • 3 tablespoons milk
  • 360g icing sugar
  1. Whip the butter until pale.
  2. Beat in the peanut butter until combined. Slowly add in the milk and mix until it has been incorporated.
  3. On medium speed, beat in the icing sugar, occasionally scraping down the sides of the bowl as necessary.

The RSPCA Cupcakes

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I couldn’t decide on which flavour cupcakes to do for the RSPCA cupcake fundraiser, so I chose to do 2. Snickers (dense chocolate with salted caramel core, topped with Peanut butter frosting), and Strawberry and white chocolate cheesecake (Vanilla cupcake with strawberry curd Core, topped with white chocolate cream cheese frosting).