Sunday, November 9

Mom's October Challenge - Autumn Cupcakes

My Mom had to make Cupcakes for her October Challenge so she decided to get some Autumn flavours on the go. She made two different types and had Hayden help her decorate them (which may have been a mistake). Don't be put off my their . . . erm . . . 'rustic' appearance, they were in fact delicious
'Leaves' and 'Squirrels' apparently . . .
Orange and Honey Cupcakes
Some funny looking leaves . . .
Makes 12 Cupcakes
85g self raising flour
1 teaspoon baking powder
85g butter - softened
85g caster sugar
3 tablespoons honey
zest of 1 orange
2 eggs
55g mixed nuts - finely chopped
1/2 teaspoon cinnmon
pinch of ground cloves and nutmeg
juice of 1 orange

Preheat the oven to 190C (170C for Fan Oven)
Sift the flour, cloves, nutmeg and 1/4 teaspoon of the cinnamon into a bowl and mix
In a second bowl, cream the butter and sugar together until light and fluffy then add 1 tablespoon of the honey
Beat in the eggs, one at a time and then fold in your flour mix
Stir in the orange zest and 40g of the nuts and then spoon into cupcake cases
Bake for around 20 minutes (or until the cakes spring back when touched) then leave aside
Heat the orange juice and the remaining honey gently in saucepan, stirring until combined
Mix 1/4 teaspoon cinnamon in with the remaining nuts
Just before the cakes have cooled, prick the top of each a few times (with a fork or cocktail stick) then pour the warm orange honey over  allowing it to soak into the sponge
Sprinkle the cinnamon-covered nuts over the top

*These are yummy as is, but if you wanted to ice them with some funny shapes 'leaves', its just regular flavoured icing
Peanut Butter Cupcakes
I made the mistake of thinking these were Halloween cupcakes . . .I was promptly told I was wrong
Makes 12 Cupcakes (*Similar mix to the above)
85g self raising flour
1 teaspoon baking powder
85g butter - softened
85g caster sugar
3 tablespoons honey
2 eggs
8 tablespoons smooth peanut butter approx
6 tablespoons icing sugar
3 milk

Preheat the oven to 190C (170C for Fan Oven)
Sift the flour, cloves, nutmeg and 1/4 teaspoon of the cinnamon into a bowl and mix
In a second bowl, cream the butter and sugar together until light and fluffy then add 1 tablespoon of the honey
Beat in the eggs, one at a time and then fold in your flour mix
Spoon into cupcake cases so they are half full then add a teaspoon of peanut butter to each. Then spoon more of the cake mix on top
Bake for around 20 minutes (or until the cakes spring back when touched) then leave to cool
To make the frosting: Mix 4 tablespoons of peanut butter, the icing sugar and milk until desired consistency 
When the cakes are completely cool, pipe on the frosting on top
*You too can pipe squirrel-dingo-werewolf-hybrid things onto your cakes with melted chocolate . . . or you could leave them plain





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