Cupcake Flavours

Peanut Butter: chocolate chip-peanut butter cake with peanut butter frosting
Peanut Butter Chocolate: chocolate chip-peanut butter cake with chocolate cream cheese frosting
Strawberry: vanilla cake with strawberry butter cream frosting
Red Velvet: red velvet cake with chocolate filling and sweet cream cheese frosting
Carrot: carrot cake with cinnamon cream cheese frosting
Lemon: delightful lemon cake with lemon-vanilla frosting speckled with zest
Lemon-Blueberry: delightful lemon cake with lemon curd filling topped with a pure blueberry cream cheese frosting
Lemon-Coconut: fragrant lemon cake with lemon curd filling and coconut cream cheese frosting
Coconut: fragrant coconut cake with cream cheese frosting and shaved coconut
Dark Chocolate: Belgian dark chocolate cake with chocolate filling and chocolate cream cheese frosting
Black & White: Belgian dark chocolate cake with creamy vanilla frosting

Covering Cupcakes with Fondant

When working with fondant it is better if the buttercream is chilled.
It makes it easier to work with and less messy.

1) You have your cupcake covered with buttercream

2)Roll out your fondant

3)Imprint it with imprints or leave it plain

4)Now use a cutter to cut it out. Cutter that works best is 3 1/16″ -78mm

5)Next cover the cupcake with the fondant ensuring it fits correctly

6) Your end product:)

Wondering how it looks when you cut it?

How to Make a buttercream dome

This is how you spread buttercream on a cupcake, and you can use the same method to apply chocolate ganache

Step 1:

Step 2:

Go anti-clockwise with your spatular, while you are building up a short top of buttercream, but do not go all the way out to the paper case. It do not need it to be very smooth at this point, as you will need to add 1 more thin layer of buttercream. Try and keep the paper case clean from the buttercream. Place the cupcake in the refrigerator and start with the next cupcake. By the time you have made 3-4 cupcakes, the first one should be firm and ready for the final layer.

Step 3:

Apply the last thin layer of buttercream. Here you apply buttercream all the way to the paper case. Then chill again and with a warm spatular smooth the buttercream dome. Depending on how many cupcakes your are making, place the cupcake back in the refrigerator until you are ready to decorate with the fondant top.

Colorful Mini Cupcakes

I found this gorgeous photo and absolutely love this. The colors, the lil flowers.. everything.

A women called Yulia owns this company and her work is really amazing.

You will need

Yellow Icing

Pink icing

Purple Icing

Orange Icing

Green Icing

Lil fondant flowers in the ffg colors

pink

blue

orange

yellow

green

purple

small fontan pearls

Round fondant imprint tops

Banana Cupcakes

Banana cake or cupcakes:

125g (4oz) butter
175g (6oz) sugar
2 eggs
2 large mashed ripe bananas
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking power
225g (8oz) flour

Cream butter & sugar till light and fluffy.

Add eggs one at a time.

Mix in mashed bananas.

Add baking soda that has been dissolved in hot milk.

Lastly mix in sifted flour & baking powder. Dont overbeat the batter.

For a cake bake it in a 20cm ring pan on 170 C (325 F) for about 45 mins.

This mixture will produce around 18 standard size cupcakes and they are baked at 170 C (325 F) for approx 18-25 mins. You want them to be light golden brown and a toothpick comes out clean.

Dome Shape Cupcakes

Dome Shaped Cupcakes are important to get when making these beautiful cupcakes below.
They are perfect for dipping into liquid fondant.

The recipe for these dome cupcakes is the great vanilla cupcake recipe from Joy of Baking a fabulous website. See below how to alter the recipe to get these dome cupcakes.

Domed vanilla cupcakes:

1. Warm the milk with the butter so that the butter melts and set aside to cool down if too hot.

2. Whisk the eggs, sugar and vanilla until thick and creamy with the electric handheld mixer. Be careful not to whisk for too long as this can give to many air bubbles.

3. Mix in the milk and butter mixture.

4. Add the dry ingrediens and mix it all just until smooth and with no flour lumps.

This batter is more liquide, so I transfer the batter into a pitcher and pour it in to the paper cases. You can use a spoon to catch any batter drips there may come. Normally I would fill my paper cases 3/4 full with batter. If you only fill 3/4 with this vanilla recipe (egg & sugar), it will still make a nice little dome. But here I have added a little more batter about 2-3 tsp extra. This gives me, a higher dome and the cupcake rise as close as it can to the top of the paper cases. This also makes it easier to get a nice cover with the poured fondant. Place the cupcake (muffin) pan in the middle of the oven and bake until a toothpick comes out clean.

During baking there can be some “vulcanos” in between, but that can easy be fixed the minute you take them out of the oven, by simply smoothing the cupcakes with the back of a spoon. This can also happen with the “original” method.

Cupcake Guide: 3) Ways to Decorate

1) Cupcake domes covered in Liquid Fondant


To get these cupcake tops like domes, use this recipe in which the eggs and sugar is whisked and butter and cream is not beaten. This ensures a light and airy texture. Ideal for domes and liquid fondant.

To get this dome cupcakes use the great Vanilla Cupcake Recipe from Joy of Baking a fabulous baking website.
Remember whisk the eggs and sugar and melt the butter seperately with the milk. This method is only perfect if you going to dip it in liquid fondant.

2) Cupcake with Icing

3)Cupcakes with Cream Cheese topping

4)Cupcake with Italian Meringue Butter cream

5)Various other ways to decorate.