More cupcakes ...

November 3, 2017

A while ago I experimented with the "Cupcakes in a jar" craze that was around for a while.  I had brought back some very pretty 250ml Mason jars that I had bought for pretty cheap in Canadian Tire and baked chocolate cupcakes in the jar, topped with a very nice "ombre" pink & white icing, labelled and decorated the jars - I think they looked amazing and thought they might work for weddings or girly parties .... 

 

 

 

 

 

Recipe for Chocolate Cupcakes

4 eggs

200g caster sugar

200g butter

150g self raising flour

50g cocoa powder

1 tsp baking powder

1/2 tsp salt

 

 

Method

  • This is a very simple recipe, where you literally just mix all the wet ingredients together, all the dry together then pour the dry into the wet.

  • If you're using jars, make sure they are heat-proof and fill halfway up, if you're using a cupcake tray, fill 3/4 of the cup and bake for 30 minutes.

While the cakes are cooling, make the icing.

 

Recipe for Vanilla Buttercream Icing

140g unsalted butter

280g icing sugar

1 tsp vanilla essence

2 tbsp milk

a few drops of pink food colouring

 

 

Method

  • Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

  • Add the remaining icing sugar, vanilla and one tablespoon of the milk and beat the mixture until creamy and smooth.

  • Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring in half the icing until well combined. 

Load up a pastry bag with varying colours of frosting (white, mid-pink, dark-pink), fit with your open star tip (Wilton no 1), and start at the top of the cake. To pipe a rose, hold the piping bag perpendicular to the surface and start in the center of where you want your rose. Gently squeeze the bag and pipe frosting around in a spiral until you reach the outer edge, then let go.

 

Cover the top of the jar with a tight layer of cling-film, then fix with the jar bands.  Tie with twine and add a handwritten, customised label to finish.

 

Perfect ...

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,