Weekend Baking: Cupcakes

This weekend, Sarah and I both made a batch of cupcakes (we were inspired by our Cupcake Workshop yesterday). We will be adding a  Link-Up to our baking posts each week so we can all find some new recipes to try! If you have baked something this week that you would like to share – please scroll to the bottom of this post and add your link.

If you would like to join the fun, here is our Weekend Baking Button designed by Sarah.(Grab the button code at the bottom of this post).

First up this weekend, I made:

Mini Cookies and Cream Cupcakes

I made these to take in to work and thought that little bite sized cupcakes would be perfect for a sweet treat on a Monday. They are made with a chocolate cake batter and have a bite sized Oreo placed in the centre of the cupcake. They are decorated with a swirl of Decorators Buttercram with some crushed Oreo crumbs, and then finished off with a bit-sized Oreo on top.

Ingredients: (makes 36 mini cupcakes)

2 tablespoons Dutch cocoa powder
2 tablespoons biling water
75 g raw castor sugar
50 g dark brown sugar
125 g self raising flour
2 eggs
125 g butter, softened
1 teaspoon vanilla essence
2 tablespoons milk
2 x 115 g bite sized snack Oreos (for cakes, frosting, and decoration)

Frosting:
50 g butter, softened
100g Solite (vegetable shortening)
300 g icing sugar
2 teaspoons meringue powder
1 teaspoon vanilla extract
1 tablespoon boiling water
2 tablespoons finely crushed Oreos (use left over Oreos listed in ingredients above)

Preheat oven to 180 degree C and line mini muffin tins with baking liners. Mix cocoa and boiling water so that it forms a paste and set aside. Place sugars, flour, eggs, butter and vanilla in the food processor and mix until combined smoothly. Add the milk to the cocoa paste, and add it to the cake mixture down the funnel using the pulse setting. Spoon 1/2 teaspoon of mixture into each case. Add a bite sized Oreo, and then add another 1/2 teaspoon mixture to each baking case. Bake for about 9 minutes and then place trays on wire rack to cool.

For the frosting, cream shortening, butter, water and vanilla. Add meringue powder. Add icing sugar a spoon at a time and beat well after each addition. Mix through the Oreo crumbs.

Using a star nozzle, pipe a swirl on top of each cupcake and add an Oreo into the top.

Chocolate and Salted Caramel Cupcakes


Sarah made these cupcakes using a recipe from her Martha Stewart Cupcake book and they are absolutely delicious. She is taking some in to share with her friends at school tomorrow. The combination of the chocolate, caramel and salt is fantastic.

• Press the ‘Add Your Link’ button at the bottom of the mosaic.
• Enter a URL of the blog post containing your baking recipe
• You’ll then select a specific picture from that source to appear in the linkup
• You can edit your link if needed!