Friday, 10 August 2007

Cloud Cakes

With my nieces in the house this weekend, baking cupcakes was the activity of the day. Never mind that we had visited Hummingbird Bakery, eaten a cupcake each and also packed some for home. Well, you know me... I probably had something to do with the cupcake suggestion (baking and eating)! We decided to make 'cloud' cupcakes' i.e. strawberry cupcakes with 'fluffy' icing. It was quick and easy. The cupcakes turned out well and while the basic icing also tasted nice, we probably should have beaten it a bit more to make it stiffer. The kids had a blast with the process and with the result :)
The recipe is taken from the Australian Women's Weekly - Cupcakes & Fairycakes recipe book. The book has fantastic pictures and simple, yet creative ideas for cupcake decoration!


Strawberry Swirl Buttercake

  • 90G Butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (10g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoons milk
  • 2 tablespoons strawberry jam

Fluffy Frosting

  • 1/2 cup (110g) caster sugar
  • 40ml water
  • 1 egg white


  • Pink coloured sugar

1. Preheat oven to moderate (180 Celsius/160 Celsius fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Beat butter, extract, sugar, eggs, flour and milk in a small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
3. Divide mixture among cases; smooth surface. Divide jam over tops of cakes; using a skewer swirl jam into cakes.
4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Make fluffy frosting.
6. Spread cakes with fluffy frosting; sprinkle with coloured sugar.

My personal deviation from the above recipe - I skipped the strawberry jam for some cupcakes and added in chocolate pieces instead. Also, since I currently own only a mini-muffin pan - we made mini-cupcakes!

Fluffy Frosting
Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116C on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside. Beat egg white in a small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.

Pink sugar
Use granulated or caster sugar, depending on the texture you prefer. Place required amount of sugar in a plastic bag, add a tiny amount of colouring through sugar by 'massaging' plastic bag. Sugar will keep in a jar at room temperature indefinitely.
Sprinkle over icing.


Kate said...

Aw these look so cute.Baking with kids can be so much fun.Have you tried chilling them a bit in the frige.That shud help the cream set.I know how it is as i'm always impatient with it myself and end up with runny cream :D

M&Ms... said...

Thanks Kate..first go at the recipe and with so many people in my house that weekend, no chance to chill anything :) was all over pretty soon!

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