Seville Orange Cupcakes

Once again a set of cupcakes for the community garden that I am co-ordinator for. These ones are for a session on how to 'Create an Energy Efficient Home'.

Seville Orange Marmalade & Dark Chocolate Cupcakes dusted expertly (by my special helper) with icing sugar.

We also had rounds of Zuchini & Bacon Frittata and Silverbeet & Feta Frittata topped with Tomato Relish and fresh chives. And mini vege pizzas.

I get questions about my time, and how do I get it all done, looking after 2 kids etc. Well I just shrug my shoulders and say that baking keeps me happy. But I have to confess that I DO have an assistant. Check her out!

Black and White 30th Hi Tops

A darling close friend of mine was turning 30, people were coming from all ends of Australia to celebrate, she was having a Black and White Gathering. Perfect for an idea that had been swimming around in my head for awhile now.
Hi Top Cupcakes with either Almond or Peppermint Meringue, dipped in either white or dark chocolate, I left the meringue white this time, so to fit with the colour scheme. Styled with a dusting of white edible glitter, a corresponding handmade fondant flower and leaves on each, with piped swirls in corresponding chocolate.

HAPPY 30th BIRTHDAY SHELL

Very labour intensive but the effect is stunning, my chocolate piping could have been tidier but I am my worst critic. I was going to display them on a custom designed stand, but felt the simplicity of the Donna Hay stand set would do nicely.

These darling little cupcakes would be perfect for a contemporary wedding in the Black and White Theme using them as something scrummy to have with coffee. As usual with cake and cupcakes, the possibilities are endless.

Chocolate Fudge Cupcakes

Classic Chocolate Cupcakes topped with oh so yummy Dark Chocolate Fudge Frosting or Orange & White Chocolate Fudge Frosting.

Styled wtih edible glitter and coloured metalic balls.

My First Batches of French Macarons

French Chocolate Macarons. This is the first time I tried them. They taste devine, now I know what everyone is raving about, but they don't look right. I have foot but they are too high, no shine and not smooth.

These ones used Cadbury's Unsweetend Cocoa.

• Does anyone have any ideas, I banged the tray and let them sit. I have read that chocolate Macarons are the hardest to get right!
• And is anyone willing to give up a favourite hazelnut based recipe? or a basic one that I can tamper with. Please pretty please.

They are so easy to make, but so hard to get perfect. This is the second time I tried them. They still taste devine but they still don't look right. I have foot but they are too high, no shine and not smooth.

These ones used a Homebrand unsweetend Cocoa, which gave a very dark chocolate colour, interesting to think about what colourings they add to the cocoa.

For both recipes I used David Lebovitzs' recipe which I was pleased to find, his site is so tasty, I wish I was living in France, and mine look very similar to his macarons so maybe I shouldn't be too hard on myself.

Note: I have since made them again, and they still came out very similar to above, people raved about them, queried the process, blah blah blah, but for me they still did not come up to scratch. I will keep trying!!! I promise.

Ganache Galaxy Cupcakes

Ganache Galaxy Cupcakes
Originally uploaded by cupcaketastic.

What's not to love, rich Dark Chocolate Mudcake topped with oh so addictive Dark Chocolate Ganache, detailed with purple glitter, silver and pink balls. Mini and regular sizes. And the colours can be adjusted to suit the occasion.
This design is so popular, I originally created it as an example to friends for their engagement cupcakes and they loved it. They chose this one for the men and a classic vanilla with whipped white chocolate ganache for the ladies. I have made them now for a couple of different people, and had rave reviews each time. (Not to mention my chef tester who thinks that they are fab, I have to lock him out of the house when they are around). They also transport well, as you don't have the high frosting to worry about. Mind you they are not cheap to make there's a lot of real chocolate in them.
The high shine on these ones is achieved by straining/pushing the warm ganache through a very fine sieve, the result is oh so perfect.

Mud Cake

This recipe is designed to make a 22cm / 9inch round cake, and will make between 24 - 36 regular cupcakes. The higher quality your chocolate is, the richer the cupcake. Mind you if you have someone who does not appreciate the intricacies of 70% cocoa etc, just use regular dark cooking or eating chocolate, the cupcakes will still be glorious.

Ganache Galaxy Cupcake
Originally uploaded by cupcaketastic.

250g (8oz) butter
250g (8 oz) dark chocolate
2 tablespoons instant espresso coffee powder
150g (5oz) self raising powder
150g (5oz) plain flour
60g (2oz) cocoa powder
1/2 teaspoon bircarbonate of soda
550g (1lb 2oz) sugar
4 eggs
2 tablespoons oil
125ml (4 fl oz) buttermilk

1. Preheat oven to 160oC (315oF). Line cupcake pan with papers.

2. Put the butter, chocolate and coffee in a pan with 185ml (6oz) hot water. Stir over low heat until smooth. Remove from heat.

3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and using a large metal spoon slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture.

4. Fill your cupcake pans only 1/2 way (this allows for a little rising and a deep ganache layer).

5. Bake cupcakes in oven for about 40 minutes to an 1 hour, as this was a large cake recipe it is hard to tell exactly. When tested with a skewer cake should have a moist crumb and not look raw.

Without the ganache these cup cakes freeze really well.

Basic Ganache - enough for 12 cupcakes (multiply recipe as required)

Ganach Galaxy Cupcake - Red
Originally uploaded by cupcaketastic.

1/2 cup (125ml) thickened cream
200g dark eating chocolate, chopped coarsely

Bring cream to boil in small saucepan; pour over chocolate in small bowl; stir until smooth, strain through find sieve (if you what a high shine, but still great without the straining). Stand at room temperature until ganache is a thick pouring consistency.

The ganache will self level the cupcake so if you find that they sunk, just fill it with chocolate and enjoy. Decorate how ever your desire.

Acaligurl (a blogger who's posts about celebs are very tongue in cheek) requested the recipe for the mud cake ages ago, sorry for being so slack. As for the recipes themselves, I have no idea where the recipes have come from, I wrote them down at least 12 months ago and forgot to note the reference. Enjoy!