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The Vanilla Confetti is my most popular cupcake, and lately I have been getting lots of requests on what I use to make it so moist and fluffy. So I though what better way to give you all the recipe, so you can have a go at recreating these cupcakes yourself. 















Ingredients: 

CUPCAKE:
175g all purpose flour
175g softened butter
175g caster sugar
2 eggs
2tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

FILLING:
1/2 pint thick vanilla custard (Pre-made or homemade)

BUTTERCREAM:
500g salted butter
500g icing sugar (sifted)
1 tsp vanilla extract
1-2 tsp water
200g white fondant 

DECORATION:
chocolate filled wafer rolls
coloured chocolate beans

Let's get baking:

1) Cream butter and sugar in a electric stand mixer until light and fluffy and pale in colour

2) Beat eggs and vanilla in a cup and leave aside

3) Sift flour, baking powder and salt in bowl and slowly add to the butter mix

4) Once combined add egg/vanilla to batter and mix until just combined

5) Spoon into cupcake cases (1/3 to the top) and bake in oven for aprox 10-12 minutes or until a toothpick comes out clean.

6) Once baked and cooled, use a apple corer and take the middle out of the cupcakes

7) fill the cupcakes with the cold vanilla custard 

8) For the buttercream, cream the butter in a electric mixer until light and fluffy and pale in colour, and add the icing sugar a little at a time to prevent a icing sugar cloud of mess

9) once all the icing sugar is incorporated all the vanilla extract, and if needed the 1-2 tsp of water (only add if the buttercream is a very thick consistency and need to be thinned out)

10) Once smooth break up the fondant and on high speed fully incorporate into the buttercream

11) Transfer to a piping bag and pipe starting from the middle and working outwards pipe to a peak

12) Decorate with wafer rolls and chocolate beans and enjoy with your friends and family. 

Have fun baking and don't forget to let me know how you got on if you baked these vanilla confetti cupcakes!

Thank you, 
Rachel Ward





 
 
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So last week I decided to make a batch of Oreo cupcakes, but with a difference, I am a lover of filling cupcakes with something special, and these are no different.

Biting into these cupcakes you will get everything you ever need in a chocolate based cupcake: Moist chocolate chip cake, Chocolate Oreo buttercream, Chocolate whipped dessert, and of course the star of the show OREOS! 


Ingredients:
Makes (Aprox) 24 Cupcakes 

For the cake:
  • 100g Flour
  • 75g Coco powder
  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 2 Tsp Baking powder
  • 1 Tsp salt
  • 2 Tsp milk

For the filling:
  • One packet of chocolate whipped dessert (Angel delight)

For the buttercream:
  • 300g Icing sugar
  • 100g Unsalted butter
  • 4-5 Finely crushed Oreos
  • 20g Melted milk chocolate 
  • Whole Oreos for decoration

Method:

CAKE
  1. Preheat oven to 185Degrees
  2. Soften butter in a stand mixer and gradually add the caster sugar, mix until light and fluffy (5 mins)
  3. In a separate bowl sift the flour, coco powder, baking powder and salt
  4. Slowly add the dry mixture to the butter/sugar mixture 
  5. Once everything is incorporated, add the eggs one at a time, then the milk
  6. Mix until just combined 
  7. Line a cupcake tin with paper liners 
  8. Pour the cake batter 1/2 way up the cupcake liners 
  9. Bake in the oven for 15-20 minutes or until golden brown and a toothpick inserted into the centre comes out clean. 
  10.  Leave to cool on a wire rack 

FILLING
  1. Using a whisk or stand mixer make up your whipped topping according to packet instructions then leave to cool and semi set in the fridge.
  2. Once the cupcakes are completely cool, cut out a hole in the top about 3/4 of the way down and using a piping bag, pipe the whipped dessert into each cupcake 

BUTTERCREAM
  1. Beat the butter in a stand mixer for 5 minutes until pale and fluffy
  2. Gradually add the icing sugar a little at a time 
  3. Once fully incorporated pour in the melted chocolate and finely crushed Oreos
  4. Using a piping bag pipe the Oreo buttercream onto the tops of the cupcakes using any piping nozzle you prefer
  5. Top with a Oreo and enjoy. 

 

    Rachel's Cake Company

    Rachel Ward 
    My recipes, baking tips, and anything else of baking interest. 

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