Last Chance!

Hi Everyone!

Tomorrow is you last chance to grab a Cupkate at the Red Beret Hotel and help support the Cancer Council.

We will be having Choc Salted Caramel, Choc Raspberry, Carrot and Cinnamon Buttercream and Choc Chip Banana muffins.

Be there or be square!

Happy Caking,

Couture Cupcakes

I have wanted to try this design for a little while now.

Then I realised it was my biggest cupcake supporters birthday and I knew these would be right up her ally.

So I introduce to you Couture Cupkates: Chocolate cupcake with Raspberry Italian buttercream and Chanel toppers.

Must run, I have cupcakes cooling and buttercream to make.

Happy Caking,

and they're off!!

HI! Yesterday was my first Melbourne Cup with no big people or champagne :o) The kiddies and I made hats for fashions on the field and we had a horse race and everyone won a "Kate's Cup"!

Even though I was having a lovely day with the kids there was something constantly popping into my head, I HOPE MY CUPCAKES ARE OK!?!?! Haha I made some cupcakes (up till 12:30am, so tired!) for a friends function and had to drop them off in the morning. Normally I am in control of the cakes up until the very last minute and set them up for functions but today I had the kiddies and couldn't do it!

Anyway I needn't had worry as apparently they where a success and all went very quickly!

These are lucious lemon cake filled with tangy homemade lemon curd and iced with a sweet lemon buttercream and handmade sugar roses.

Nice side view of the pretty pink papers

And these are my new favourite! Moist Chocolate cake filled with Raspberry Chocolate ganache and topped with Raspberry Italian buttercream and handmade fondant butterflies and folwers. DELISH!

All packed and ready to go in the Cupcake Couriers

Happy Caking Everyone!

Happy Birthday to Moi!

Well it really is the season for Birthdays, after all September is 9 months from Christmas! So anyway on Monday I turned 26...I think, isn't it terrible when you can't remember how old you are. It's not like when you’re a kid and you know exactly how many days, weeks, months till your next birthday.

Was I excited about presents? well yes everybody loves presents and I got some lovely beads for my Pandora bracelet and a gift voucher for a facial. Oh and a handbag butler, I had wanted one of these after seeing them on Not Quite Nigella's Blog! Was excited about going out for dinner and having my favourite, RIBS!? Well yes of course BUT I was super dooper excited about making my Birthday cupcakes!

Sad I know but it's true! I had bought some stunning cupcake papers that where a purple/pink with gold and the colour inspired me to make some raspberry cupcakes. I love raspberry, the real raspberry taste not the fake one. So I got some frozen raspberries (we never get fresh up here in North QLD and if we do it's $15 a punnet) defrosted them in the microwave and pushed them through a sieve to make a lovely red puree. I made vanilla bean cupcakes using a wonderful recipe I had found on Sweet Treats Blog and swirled a teaspoon of the puree in before cooking.

You can see a little bit of the raspberry swirl on the side of this cupcake, also if you look closely you can see glitter (edible of course!).

I had heaps of Italian Buttercream leftover from the wedding in the freezer so I defrosted it and re-whipped it in Kitty (my KitchenAid) while pouring in the rest of the puree. It went a beautiful shade of pink and tasted divine. It wasn't overly sweet and had a lovely tang to it.

And because I’m extra mad, after looking after 4 kids all day I decided I needed to make sugar flowers too! I had got some beautiful gold lustre dust and glitter I wanted to try out and it looked fantastic.

So anyway enjoy! And I will be adding some of my favourite recipes as soon as I can.

Kate

Sweet Dreams!

OK yes I admit it, I dream about these babies! They are the most morish, yummy, short and sweet morsels you will ever try. Sorry about the terrible photo, they in no way do them justice but you must do yourself a favour and bake these. (I always double the batch!)

Raspberry Melting Moments

(recipe from taste.com.au)

Ingredients

• 125g unsalted butter, softened
• 1/3 cup pure icing sugar, sifted
• 1/2 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoons custard powder
• pure icing sugar, to serve
• 
  

• Raspberry filling

• 60g unsalted butter, softened
• 1/4 teaspoon vanilla essence
• 3/4 cup pure icing sugar, sifted
• 6 small frozen raspberries, thawed

Method

1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.(Or you can fill a piping bag with the filling and do a swirl on one side before pressing them together)