Deliciously Cupcaked!

Thought to have originated in the U.S from the 19th Century, Cupcake's were known back then as Number Cakes or 1234 Cakes because it was easy to remember the portions for the recipes (one cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk and a spoonful of soda). In Australia, the old term for Cupcake is Patty Cake however, Cupcake is more widely used. 

In recent years the Cupcake has leapt to popularity, making appearances at High Teas, Birthdays and even Weddings – no one can't get passed this deliciousness tiny round snack.

The RSPCA has also taken the Cupcake and used it for their annual fundraising event; RSPCA Cupcake Day is on the 21^st August and this year have teamed up with Ali King, the runner up of the Zumbo’s Just Desserts competition to bring you two very quick and easy recipes.  Yum! Register to hold your very own Cupcake tea party to fundraise for all creatures great and small. 

Did you know? The largest cupcake ever to be baked weighed 1,176.6kg (2,594 lb), 56 inches in diameter and 36 inches tall and was achieved by Georgetown Cupcake (USA) on November 2011. The pan itself weighed 305.9kg! According to Guinness World Records. 

Here’s what Ali and her business partner Emilie has to say about why they’re so passionate about the RSPCA (and cupcakes, or course)!

“We’re both massive supporters of the work that the RSPCA does. So when you combine puppies and our love of cupcakes, how could we resist the opportunity to get involved and help promote such a fun and worthwhile cause.’

Ingredients

• 190g caster sugar
• 50g dutch cocoa powder
• 110g plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 free-range egg
• ½ cup buttermilk
• ¼ cup sunflower oil
• 1 tsp vanilla extract
• ½ tsp instant coffee grains
• ½ cup hot water

Cooking Instructions

• Preheat oven to 180°C (160°C fan-forced). Line cupcake tins with cases.
• Place all dry ingredients in the bowl of a stand mixer and combine.
• Add the buttermilk, sunflower oil, egg and vanilla extract and beat on medium-high with the paddle attachment for two minutes.
• Combine the instant coffee grains and hot water.
• Reduce the speed of the mixer to slow and gradually add in the coffee mixture until combined.
• Pour batter into the cupcake cases and bake for 18-20 minutes, or until cooked through.
• Let the cupcake cool before icing.

Ingredients

• 150g unsalted butter, at room temperature
• Pinch of salt
• 300g icing sugar, sifted
• 2 tbsp thickened cream
• 40g dark chocolate, grated finely
• 1-2 tsp peppermint essence
• Green food colouring

Cooking Instructions

• In the bowl of a mixer, beat the butter with the paddle attachment until very soft and fluffy for four minutes.
• Slowly add the salt and sifted icing sugar, then beat on high speed for a further five minutes.
• Scrape down the sides of the bowl and add the thickened cream.
• Beat on medium speed for one minute.
• Mix in the grated dark chocolate and peppermint essence to taste.
• Add in the green food colouring.
• Frost your cupcakes!