Tag Archives: Sugarflair

Raspberry and Vanilla Cupcakes with Cream Cheese Frosting and Butterflies

I have this thing for butterflies, I love them. In fact our whole flat is decorated with butterflies, my boyfriend doesn’t seem to mind, he must have a secret love for butterflies too. It is a bit like hide and seek but with butterflies, they are dotted around everywhere!  At the moment you seem to be able to buy butterfly stickers and feather butterflies everywhere, perfect for making the flat prettier. I like to use butterflies to decorate my cakes too, one of my very first posts back in 2011 was in fact some pretty butterfly cupcakes and I adorned this ruffled pink chocolate cake with butterflies too. Recently I came across these wafer paper butterflies on Amazon from Eshack, colourful and realistic looking butterflies that are just perfect for cupcakes! These raspberry and vanilla cupcakes are vanilla sponge cupcakes with a raspberry jam swirl, decorated with two tone cream cheese vanilla frosting.

Butterfly cupcakes

 

To make the cupcakes you will need:

170g butter or margarine (I use Stork)
170g golden caster sugar
170g self raising flour
3 eggs
splash of milk
1tsp vanilla extract
raspberry jam

Start by preheating the oven to 180C and lining a muffin tray with cupcake cases. In a bowl beat together the butter and the sugar until creamy then add the eggs one at a time, beating well after each addition. Add the milk and vanilla and mix well. Add the flour to the cake mixture and gently fold in using a metal spoon or a spatula until it is all combined. In a small saucepan gently eat a few tablespoons of the raspberry jam until it is runny. Now spoon the cake mix into the cases until they are half full. Drizzle a spoonful of jam over each cake and top with the rest of the cake mix so that each case is about 3/4 full. Now use a skewer to give each one a swirl. Bake at 180C for about 20 minutes or until they are golden and springy to touch. Take out of the oven and leave to cool on a wire rack.

Jam

Jam swirling

 

 

To make the cream cheese frosting you will need:

200g unsalted butter (softened)
200g cream cheese (I used Philidelphia)
500g icing sugar (sifted)
1 tbsp milk
1tsp vanilla extract

Beat together the butter and icing sugar in a bowl until well combined, trying not to get icing sugar everywhere like I do! Now add the cream cheese and vanilla and beat in well. Add the milk if you need to loosen up the mixture a bit. Beat the frosting so that it is light and creamy and keep in the fridge to set until needed.

Icing the cupcakes

To ice my cupcakes I used a Wilton 1M nozzle (my favourite!). To do the two tone icing you need to paint a stripe of food colouring down the inside of the nozzle and piping bag, I like to use the food colouring pastes as I find they work much better than liquid food colourings. I used Sugarflair pastes in pink and tangerine, putting a stripe of each inside the bag. Once you have added the colour put the icing into your piping bag, squeezing it down to the end and pipe straight onto your cupcakes. To get this effect I have used pipe from the outside in. Piping from inside out will give you a pretty rose effect. You will find that the first few cupcakes have a very bright colour with diminishes the more you pipe, so to keep your colour bright you might want to use a couple of piping bags and do half of your cupcakes with each.

Cupcakes

 

Inside the cupcakes

 

Hope you all enjoyed some bank holiday baking this weekend!

Lottie xx

Strawberry and Cream Macarons

Strawberry and Cream Macarons

Something very sad happened recently. You may remember that on 18th September I posted about my Strawberry and Cream Macarons, well don’t cry…..but they got lost! Lost in the world of cyberspace forever! However I decided that it would be such a shame to lose them forever so here it is again! I hope you enjoy it!

Strawberry and Cream Macarons

Last time I wrote this I wrote about my experience in the Paralympic Closing Ceremony on 9th September. I was a flag escort and walked out with the San Marino flag bearer. We all formed a heart shape and then a heart of fire lit up around us. After we had done our bit we joined Team GB to watch the rest of the show. It was just amazing and Coldplay were just incredible. One of the best experiences of my life. I was on such a high from the Paralympic Ceremonies that it has taken me ages to come back down to earth! Now I am gathering things together for my London 2012 scrapbook. You can read about my Paralympic Opening Ceremony experience here. I even made Paralympic Cupcakes!

Now I am back at University and life has started to get back to normal…although I am looking forward to my next time on stage now in Half a Sixpence with Epsom Light Opera Company! Not long to go! Rehearsals also make the perfect opportunity to bake cakes for people (not that I need an excuse)! Every time I watch The Great British Bake Off I want to make what they have been baking, I am building up such a list I don’t know how I will fit it all in! Don’t forget to enter your Bake Off inspired bakes into my Bake Off Challenge….deadline for the next round up is 5th October!

Now back to resurrecting my Stawberry and Cream Macarons:

Delicious Macarons presented on a table

To make macarons I use this recipe and technique from the Delicious Magazine Website. I find it works really well. You can see how to make the basic macarons here on my Cappuccino Macarons post. The recipe and technique are exactly the same for these macarons, the only difference being adding the food colouring. It is really important that you don’t overmix when you add the ground almonds, or your macarons will be like pancakes. To avoid this you need to add the colouring to the beaten egg whites before you add the almonds. Fold the colouring into the egg whites gently, until the colour is even, then add the almonds. I did the same thing for my Chocolate Orange Macarons. The colour I used was the Sugarflair Pink Paste, a little goes a long way and pastes are good because they don’t water down your mixture.

Macarons at an early stage

Perfectly bakes macarons

Once you have baked the macarons you can do the filling. I filled these with strawberry jam and buttercream.

To make the buttercream:

100g softened unsalted butter
200g sifted icing sugar (I used golden icing sugar, hence the colour of my icing)
drop of vanilla extract

Beat together the butter, icing sugar and vanilla until well combined. Add a drop of milk if you need to loosen the icing up to pipe it.

Pipe the buttercream onto half of the macarons and had a blob of jam. Sandwich the halves together. I decorated my macarons using a Sugarflair Sugar Art pen.

Piping the filling into the macarons

Beautiful macarons

And here is the heart that we formed with the flags in the Closing Ceremony:

Paralympic closing ceremony

Thank you for reading and happy baking!

Lottie xx