Cupcake Hero - Snowball Cupcakes

It is that time again people - Cupcake Hero time! The magic ingredient for the challenge this month was coconut - and when I think of coconut I think of Golden Rough (yummy chocolates), Bounty, Cherry Ripe, Lamingtons, coconut cream pie and yummy marshmallows covered in tasty toasted coconut. So many good things have coconut involved in them!

I figured that since I am an Aussie gal that I should make some lamington themed cupcakes, and if you don't know what a lamington is then you are missing out. It is a sponge cake cut into cubes or rectangles, dipped in chocolate glaze icing and then coated in coconut. Yeah it is good.

So my plan was to have a chocolate cake (because I think that is tastier than a plain old sponge), topped with vanilla swiss meringue buttercream (SMBC) and then coated in chocolate and rolled in shredded coconut. And I did follow that plan, but what I ended up with was not a lamington cupcake, but a snowball cupcake (a snowball is a marshmallow coated in chocolate and then rolled in coconut). Seriously when you bite in to this cupcake it feels like you are eating a snowball and for that reason these cupcakes are completely and utterly awesome. I think I might be making these again!


Chocolate Cupcakes
Makes 20

50g cocoa powder
125ml boiling water
185g unsalted butter, softened
330g caster sugar
3 eggs
225g self-raising flour
75g plain flour
1/2 tsp bicarbonate of soda
125ml milk
2 tsp vanilla extract

1. Preheat oven to 180C. Line two 12-hole muffin trays with cupcake cases.
2. Mix cocoa and boiling water in a cup. Set aside to cool.
3. Cream butter and sugar, add eggs one at a time, beating well after each addition.
   
4. Sift flours with bicarbonate of soda and stir into butter mixture. Add milk and vanilla and mix well. Gradually add the cocoa and water, mixing constantly.
5. Divide into cupcake cases and bake for 15-20 minutes or until a toothpick inserted comes out clean.

Vanilla Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
1 tbsp vanilla extract

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the vanilla and mix on medium speed until combined.

To Finish

350g milk chocolate
3 tbsp vegetable oil
1 cup shredded coconut (approximately)

1. Melt the chocolate using a double boiler.
   
2. Add the vegetable oil and stir until completely combined. Remove from the heat and allow to cool slightly. Put the coconut on a plate.
   
3. Dip each cupcake in the chocolate mix and then roll in the coconut. Be careful - I had two cupcakes where the frosting came off completely in the chocolate - whoops!

Dipped in chocolate...

Rolled in shredded coconut...

Cut in half and ready to devour...

Yum...

Cupcake Hero voting is open!

I don't know how I missed this - but Cupcake Hero voting has been open for 5 days! Whoops! If you would like to vote for my chocolate peanut butter and banana cupcakes I would much appreciate it :)

Cupcake Hero - Chocolate Peanut Butter and Banana Cupcakes

The second round of Cupcake Hero has begun - ding ding! Well actually you can't vote yet - but you can bake if you still want to. The theme for this month is peanut butter, and my first thought was dang, I've already made my awesome peanut butter cup cupcakes. So what to make? Everyone knows that peanut butter and jam go together so I decided against that. But did you know that some people like peanut butter and banana sandwiches? I don't personally, but supposedly it is a done thing. Still peanut butter and banana just seemed to simple so instead I present to you my....

Chocolate Peanut Butter and Banana Cupcakes

Banana cake filled with peanut butter and dark chocolate ganache, topped with peanut butter swiss meringue buttercream, drizzled with dark chocolate ganache and finished with a choc-dipped banana chip

Before I give you the recipe for these babies can I just say holy moly! These cupcakes were darn good - this flavour combination totally rocks my world. All the folks at Mat's work raved over these cupcakes, in fact I think the only complaint was that it was a bit rich after eating two of them. So if you like peanut butter, bananas and chocolate (and really who doesn't) then I can definitely suggest you make these cupcakes, you won't regret it.

Banana Cupcakes (adapted from The Australian Women's Weekly Classic Cakes)
Makes 24

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake cases.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Divide mixture into cases and bake for 15-20 minutes or until a skewer comes out clean.
5. Let the cupcakes cool in the tins for 5 minutes and then transfer to wire racks to cool completely.
6. Prepare the peanut butter dark chocolate ganache, peanut butter swiss meringue buttercream and choc banana chips while you wait :)
   

Choc-Dipped Banana Chips

24 banana chips (have extras if you feel the need to snack)
100g dark chocolate

1. Melt dark chocolate either in the microwave or using a double boiler.
2. Dip one end of each banana chip into the dark chocolate, then place on a tray lined with baking paper.
3. Leave to set at room temperature.
   

Peanut Butter Dark Chocolate Ganache (and Dark Chocolate Ganache)

13.5 ounces dark chocolate, in small pieces
1 1/2 cups thickened cream
1 tbsp smooth peanut butter

1. Place the dark chocolate in a bowl.
2. In a small saucepan heat the cream over medium heat. Bring it just to a boil - be careful to not let it overflow.
3. Pour the cream over the dark chocolate and whisk until smooth.
4. Transfer half of the ganache into a separate bowl and whisk in the peanut butter.
   

Peanut Butter Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
4 tbsp peanut butter

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the peanut butter and mix on medium speed until combined.

Now that you have all the components ready and the cupcakes are cooled it is time to finish it all off. First using either an apple corer or a small knife cut a well into each cupcake...


Now it is time to fill each cupcake with the peanut butter dark chocolate ganache, I used a piping bag to do this but you could just use a spoon...


Fill each well right up to the top...


Then replace the top of each cupcake...


Finally pipe a swirl of the peanut butter swiss meringue buttercream, add a choc-dipped banana chip and drizzle with some dark chocolate ganache...


Enjoy your chocolate/peanut butter/banana creation...


Yum!

Cupcake Hero voting is open

Cupcake Hero voting is open!

There are a lot of really good entries this month - but how can you not vote for a severed finger?

You can vote here, so what are you waiting for?

Cupcake Hero - The Pumpkin Graveyard Cupcakes

Have you all heard about Cupcake Hero? Well I had heard of it and was only just getting on this crazy baking band wagon when it all came to an end. Luckily Clara from I Heart Cuppycakes has taken the Cupcake Captain position and Cupcake Hero is back (that is a tongue twister if ever I saw one), and this time I am going to participate.

This month's challenge is a pumpkin cupcake with Halloween themed decorations - yay! I love pumpkin and I have a new found love for decorating so this challenge excited me a lot. Supposedly there is a pumpkin shortage in America - but luckily there is no such thing here, I actually had a lot of leftover pumpkin waiting for me in the fridge - it was begging to be baked, really it was.

So without further ado, here are my little pumpkin graveyard cupcakes...

Pumpkin Graveyard Cupcakes

Moist pumpkin spice cupcakes topped with sweet cinnamon butter cream, then finely crushed Oreo biscuits and spooky fondant skulls, bones and fingers

Creepy no? I thought so.

So the first thing that you need to do to make these creepy looking cupcakes is to make the fondant decorations - of course you can always use some store bought candy/lollies if you don't have the time or patience for this step.

Skull/Bone/Finger Fondant Cupcake Toppers

250g modeling fondant (knead in 1/2 tsp of Tylopur or CMC to normal fondant to make modeling fondant)
yellow paste colour
brown paste colour
red paste colour
vodka

1. Colour the fondant a very light yellow.
   
2. Next shape the decorations - have fun with this bit, I made bones, skulls and fingers, but you can make whatever you desire :)
   
3. Colour the decorations with the paste colours - I diluted mine with a bit of vodka and then painted directly on the decorations. I used the brown colour to make the bones and fingers look aged, and then the red for the end of the finger and the fingernail.
4. Leave to dry over night - I left mine for 3 days (do not store in a plastic container, just leave them in a safe and dry place).
   

Here is one of the many bones...


A tiny little skull - awww so cute...


And one of the gruesome fingers (and if you are wondering why it looks all bent and strange - that is because I modeled it on my finger, which is also all bent and strange)...


Now that you have your creepy decorations, it is time to make the cupcakes...

Pumpkin Spice Cupcakes (from Cupcake Heaven by Susannah Blake)
Makes 12 cupcakes

115g brown sugar
120ml sunflower oil
2 eggs
115g pumpkin, grated (finely grated)
grated zest of 1 lemon
115g self-raising flour
1 tsp baking powder
1 tsp cinnamon (I would reduce this to 1/2 tsp)

1. Preheat the oven to 180C and line a 12-hole muffin tray with cupcake cases.
2. Put the sugar in a bowl and break it up with a fork, then beat in the oil and eggs.
3. Fold in the grated pumpkin and lemon zest.
4. Combine the flour, baking powder and cinnamon in a bowl, and then sift into the sugar mixture and fold in.
5. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a skewer comes out clean. Transfer to a wire rack to cool.
   

Next step is the...

Cinnamon Buttercream

125g unsalted butter, softened
500g icing sugar, sifted
1/4 cup milk
pinch of cinnamon

1. Beat the butter until light and fluffy.
2. Add 1 cup of the icing sugar and beat until combined. Scrape the sides of the bowl.
3. Add the milk and beat until combined. Add the remaining ingredients and beat until combined and fluffy.
4. Add more cinnamon if desired, add more milk if too stiff or add more icing sugar if it is not firm enough.
   

Now that the cupcakes have cooled put a dollop of buttercream on each cupcake and then using an offset spatula (or knife) level out the frosting.


Next crush up a packet of Oreos - using either a food processor, a rolling pin or like me you could use your bare hands - I know I am an animal! Then coat each cupcake with the crushed up Oreos...


At this point you might want to do a little taste test...


Yep these taste pretty darn good! The only thing that I would change would be to decrease the amount of cinnamon in the cupcakes (as I noted in the recipe).

To finish off the cupcakes top them with your creepy fondant decorations and then sit back and marvel at your creations (or just eat them, whatever you want to do).


One last thing...

Are you more of a creepy detached finger kinda person...


Or a skull and bones kinda person?