Kookaburra Creek Cafe ' Cupcake Recipes

Sylvia’s Chocolate Fudge Cupcakes

Makes 24

1¾ cups caster sugar

180g butter

200g dark chocolate

2 cups self-raising flour

½ cup cocoa

½ teaspoon vanilla paste

3 eggs

² ⁄³ cup water

24 × 1cm squares of dark

chocolate

Preheat oven to 180°C. Line cupcake tins with cupcake cases.

Place 200g chocolate, sugar and butter into a heat-proof bowl.

Heat in microwave in 20-second bursts, stirring between, until

chocolate is melted.

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Place remaining ingredients into bowl of an electric mixer. Beat on

low and gradually add melted chocolate mixture. Increase speed to

medium and beat until combined.

Spoon into prepared cupcake tin. Push a square of dark chocolate

into the centre of each cupcake.

Bake till cooked – when top of cupcake is lightly pressed and cake

springs back (approx. 15 mins).

Cool.

Top with chocolate frosting, piped in a swirl.

Chocolate Frosting

125g butter, soft

2½ cups icing sugar

½ cup cocoa

4 tablespoons milk

½ teaspoon vanilla paste

Place all ingredients into the bowl of an electric mixer. Beat until

combined, fluffy and lighter in colour.

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Strawberry and White Chocolate Cupcakes

Makes 20

1 punnet of strawberries

180g butter, soft

1 teaspoon vanilla paste

1 cup caster sugar

3 eggs

2 cups self-raising flour

¾ cup milk

½ cup grated white chocolate

1 tablespoon cornflour

20 × 1 cm squares of white

chocolate

Preheat oven to 180°C. Line cupcake tin with cupcake cases.

Cut strawberries up into chunks and lay on a piece of paper towel

to remove excess moisture.

Beat butter, sugar and vanilla until light and fluffy. Beat in eggs one

at a time. Fold in flour, milk and grated white chocolate. Place

strawberries in a bowl and stir together with cornflour. Fold into

cake batter.

Spoon into prepared cupcake tins. Push a square of white choco-

late into the centre of each cupcake.

Bake till cooked – when top of cupcake is lightly pressed and cake

springs back (approx. 15 mins).

Cool.

Top with cream cheese and berry frosting.

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Strawberry Coulis

4–5 strawberries ¼ cup caster sugar

Make strawberry coulis by cutting up strawberries and placing

them in a cup or jar with caster sugar and set aside to macerate.

Once strawberries and sugar have become liquid, blitz with hand

blender.

Cream Cheese and Berry Frosting

30g butter, soft

250g cream cheese

500g icing sugar

strawberry coulis

¼ cup grated white chocolate

Beat butter, cream cheese and icing sugar until fluffy. Drizzle straw-

berry coulis down the sides of a piping bag, then fill piping bag

with cream cheese. Pipe onto cupcakes in a swirl. Sprinkle white

chocolate over top.

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Lemon and Rosemary Cupcakes

Makes 18

1 cup caster sugar

180g butter, soft

3 eggs

2½ cups self-raising flour

¾ cup milk

zest and juice of 1 lemon

1 tablespoon finely chopped

rosemary

¼ cup lemon curd or lemon

butter

Preheat oven to 180°C. Line cupcake tin with cupcake cases.

Beat butter and sugar till fluffy and light in colour. Beat in eggs one

at a time. Fold in flour and milk. Add rosemary, lemon zest and

juice and mix well.

Spoon into prepared cupcake tins and bake till cooked – when top of

cupcake is lightly pressed and cake springs back (approx. 18 mins).

Cool.

Using an apple corer, take out the middle of each cupcake (approx.

1½ cm deep) and fill with lemon curd/butter.

Top cupcakes with piped lemon Italian meringue.

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Lemon Italian Meringue

3 egg whites

1 cup of caster sugar

¼ cup water

2 teaspoons lemon zest

Beat egg whites until soft peaks form.

In the meantime make sugar syrup – place sugar and water into

a saucepan and cook over medium heat until sugar dissolves.

Stir often. Once sugar is dissolved, bring to boil without stirring.

Boil for approx. 2 mins, or until soft ball state is reached (when a

teaspoon of syrup is dropped into chilled water you can form it

into a soft ball between your thumb and finger).

With beater running, add sugar syrup to egg whites in a slow

stream. Add lemon zest. Continue beating till meringue is cooled.

This does take some time.

Fill piping bag with meringue and pipe onto cupcakes.

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Choc-Hazelnut and Frangelico Cupcakes

Makes 20

180g butter, soft

1 teaspoon vanilla paste

½ cup brown sugar

½ cup caster sugar

2 cups self-raising flour

3 eggs

1 cup water

½ cup cocoa powder

½ cup hazelnut meal

4 tablespoons Frangelico

20 Ferrero Rocher chocolates

Preheat oven to 180°C. Line cupcake tin with cupcake cases.

Place butter, vanilla, sugars, flour, eggs and water into bowl of an

electric mixer. Beat until light and fluffy. Divide batter evenly into

two bowls. Into one bowl add cocoa and mix well. Into other bowl

add hazelnut meal and Frangelico and mix well.

Fill each cupcake case with half chocolate batter and half hazelnut

batter. Bake till cooked – when top of cupcake is lightly pressed

and cake springs back (approx. 18 mins).

Cool.

Top with whipped ganache and a Ferrero Rocher chocolate.

Whipped Dark Chocolate Ganache

400g dark chocolate, broken

into pieces

½ cup cream

3 tablespoons Frangelico

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Place chocolate and cream into a microwave-safe bowl. Heat in

20-second bursts, stirring between, until chocolate begins to melt.

Remove from microwave and stir the chocolate and cream until

all chocolate is melted and combined with the cream. Stir in

Frangelico. Leave to cool. Once thickened, but not set, place into

bowl of electric beater and beat until lighter in colour and holding

its shape.

Pipe onto cupcakes and top with Ferrero Rocher.

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Lime and Coconut Cupcakes

Makes 18

180g butter, soft

½ cup brown sugar

½ cup caster sugar

1 teaspoon vanilla paste

3 eggs

2 cups flour

¾ cup milk

zest and juice of 4 limes

2 cups of toasted shredded

coconut

¼ cup lime curd

Preheat oven to 180°C. Line cupcake tin with cupcake cases.

To toast coconut, line a baking tray with grease-proof paper and

spread coconut out evenly. Place in oven until coconut begins to

turn brown. Remove and place in bowl to cool.

Beat butter, sugars and vanilla paste until light and fluffy. Beat

in eggs one at a time. Fold in flour, milk, zest and juice. Fold in

1½ cups of toasted coconut. Reserve ½ cup of coconut.

Spoon into prepared cupcake tins and bake till cooked – when top of

cupcake is lightly pressed and cake springs back (approx. 18 mins).

Cool.

Using an apple corer, take out the middle of each cupcake (approx.

1½ cm deep) and fill with lime curd.

Top with lime cream cheese frosting and remaining toasted

coconut.

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Lime Cream Cheese Frosting

30g butter, soft

250g cream cheese

500g icing sugar

zest and juice of 1 lime

Beat all ingredients until light and fluffy. Pipe onto cupcakes and

sprinkle toasted coconut on top.

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