Mango and Mint Cupcake Trifle

I have been looking for different ways of serving my cupcakes. It is a good idea to look out for small containers that will hold a cupcake. I have looked in supermarkets, kitchen stores and in second hand or antique stores. I expect car boot sales would be another good source of items or antique and bric a brac auctions.

I found this glass dish. The perfect size for a cupcake. I placed cold custard in the base of the dish. I then placed a vanilla cupcake on the top. I then cut out a cone of cupcake and added some lemon curd filling. I replaced the top and added some mango puree on the top of the cupcake. I picked some fresh mint to use as a decorative garnish. It is a good way to serve cupcakes in an adult way as a delightful sweet at the end of a meal.

Check out the labels list and all the links for lots more ideas. Thanks for reading Crazycupcakes


Small glass with custard
The complete cupcake

Crystallized Flowers Cupcake

These are the crystallized flowers I made in the Spring with very small violets being used that I grew in my garden. They have kept really well and I thought that they looked very good on top of these cupcakes. They are a plain vanilla cupcake recipe with some glace cherries added to the mixture. I have topped them off with a vanilla butter cream and the placed the crystallized violets on top. I think they look really special. I expect the borage flowers and the nasturtian flowers could be crystallized in the same way. They kept perfectly in an air tight tin. I used gold cup cake cases. I really like all the metallic cupcake cases that come in some rich colours and make the cupcakes look very special. I would think these would be superb for a wedding cupcake recipe and decoration. I think plates that you display the cupcakes on are very important. These are brass plates which give an Asian or Indian feel to the cupcakes. It would be good to make cupcakes with Indian spices .

Chekout all the labels and links for more ideas. Thanks for reading. Crazycupcakes

Nasturtian Cupcakes

These are some nasturtians that I grow in the garden. The flowers and leaves are edible. They taste rather peppery so I thought that they would be good on a cupcake. A basic vanilla cupcake recipe with the grated rind of one orange added to the mixture and 1 tablespoon of orange juice from the same orange. I made a basic butter cream with unsalted butter and icing sugar plus a dash of orange juice. I topped it all off with a nasturtian on each cupcake and some of the small new leaves. I washed the flower and leaves carefully it would not do to have some wildlife on there!
This would also go with an orange curd recipe as the filling. The recipes for all these are in the labels list and the curd recipes are also on my chutney blog. Has anyone used any other types of flowers?

Nasturtian cupcakes for a summer afternoon tea in the garden served with orange pekoe tea or some jasmine flower tea. Now that's an idea cupcakes flavoured with both those teas.

Thanks for reading

Check out all my cupcake things on the labels and all over the blog. It has got really big since I started last October .

Crazycupcakes

Mango Cupcakes

I decided to try out these type of cupcake cases which are a bit firmer and give you an opportunity to perhaps to decorate a cupcake in a different way. I think the only downside is their lack of colour and design. I have only been able to find this white version in the UK. It is called a nut case here. I baked some vanilla cupcakes but added a teaspoon of ground coriander to the mixture as I like the aromatic smell and flavour of coriander powder. I then cut off the top of the cupcakes when cool. I cut below the edge next to the rim of the cupcake and pointed the sharp knife down towards the centre to get a neat cone shaped hollow. I cooked some fresh mango with some sugar and the I thickened it with some arrow root following the directions on the packet. I put some inside the cupcake. I replaced the top and also put some fresh mango on the top and finished it with a small piece of fresh mint.

Hope this has given you some ideas. I am going to try the cases with other types of cupcakes. They would hold a mini cheesecake cupcake quite well with a biscuit base inside each case topped by the cheese mixture for a cooked cheese cake or a cold set cheese cake. I will have to experiment. I have been able to get these athttp://www.cakescookiesandcraftsshop.co.uk
If you like soup look in http://www.blogger.com/www.souprecipe.us my soup blog
Thanks for reading , Crazycupcakes.

Blue Borage Cupcakes

I have grown these edible flowers in the garden. The plant is called BORAGE. The flowers are like small blue stars. The leaves are a bit hairy and taste like cucumber.
I put lemon butter cream on top of lemon cupcakes. A basic vanilla cupcake with the grated rind of a lemon added and a teaspoon of lemon juice. I just put the fresh flowers on the top. I cleaned them and made sure they had no insects. I think they look so pretty. I have called these blue borage cupcakes. They can be used as a garnish on salads, cold soups and fresh fruit salads.



Check out the LABELS LIST on the left for lots of ideas and all the other information. Happy baking, thanks for reading, Crazycupcakes.

Date and Walnut Upsidedown Cupcakes

These Date and Walnut Upside down Cupcakes use the mixture from my date and walnut cupcakes below .
They are made in a silicone cupcake baking tray which I find excellent for this type of cupcake recipe.
Ingredients
As in the date and walnut cupcakes below plus extra dates and walnuts for the topping.
Topping
Chopped dates and walnuts
1 tablespoon of soft brown sugar for each upside down cupcake.
1 tablespoon of butter for each upside down cupcake.
Melt these together in a pan gently until the sugar dissolves.
Method
Grease the baking tray.
Place dates and walnuts in the base of each cupcake.
Add 2 tablespoons of the melted sugar and butter mixture to the baking tray.
Make the date and walnut cupcake mixture.
Add the date and walnut mixture on top of the topping, do not fill the individual cases to the top, as you need to leave room for the cupcakes to rise in cooking.
Cook at gas 5--375F--190C for 15 to 20 minutes.
Test with a wooden cocktail stick
Cool
Place a chopping board on top of the cupcakes and turn over together.
I served my cupcakes with fresh orange, stem ginger, stem ginger syrup and vanilla ice cream. it would go well with fresh cream and custard.
Grease the tray and add nuts and dates
Add butter and sugar

Top with cupcake mixture

Cooked cupcakes

Served hot with fruit and ice cream.

Enjoy.

We certainly did. My next ones will sit in a pool of fresh custard.

If you like to make soup check out my latest soup recipe tomato and sage soup

Date and Walnut Cupcakes

Date and walnut are one of my favourite combinations. This recipe can be made into really good cupcakes and a fruit loaf. I doubled up the mixture and made both.
Ingredients
2cups--8 ozs--220 gm--plain flour without a raising agent. I used half white flour and half whole wheat flour to get a nutty texture.
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
4 ozs--1/2 cup--110 gms--soft brown sugar
4 ozs--1/2 cup--110 gms--chopped stoneless dates
4 ozs--1/2 cup--110 gms--walnuts broken into small pieces
2 eggs
4 ozs--1/2 cup--110 gms--butter or soft margarine
2--4 fl. ozs or 1/4 to 1/2 cup of milk
This will make 1 loaf or about 10 to 12 cupcakes depending on the size of cup cases you use.
Method
Put the soft butter or soft margarine in a bowl with the sugar, eggs, sifted flours, baking powder and mix altogether well with a mixer. If doing it by hand I would mix butter with the sugar, add eggs and then add the flour and baking powder. A mixer can do it all in one go and save time.
Add the walnuts, dates and milk.
If the mixture is dry add extra milk. White flour does not seem to absorb as much liquid whereas brown flour seems to soak up a lot more.
Dived mixture into cup cases.
Cook at gas 5--375F--190C for 15 to 20 minutes for muffin size.
A loaf cooks at gas 4--350F--180C for 45mins to 60 mins.
Test both with a wooden cocktail stick. When it comes out clean they are cooked.
Cool on a cake rack.
I just put on some simple icing coloured yellow and pieces of walnuts.
I like the loaf in slices with butter.
Variations
Add 1/2 grated apple to the mixture for a moist texture.
Use broken pecans instead of walnuts
Soak the dates in dark rum or a sherry to get another type of flavour.

Ingredients in the bowl

Grated apple option

Dates and Walnuts

The mixture

Cupcakes ready to cook

The cooked cupcakes

The finished cupcakes and the loaf.

Thanks for reading crazycupcakes.

Check out the labels and store for more ideas

Rum Butter Cupcakes

I decided to decorate these fat free cupcakes with rum butter. This is something we often have at Christmas with rich fruit Christmas puddings. It is a local product of Cumbria in England.
Ingredients
1/2 cup--4 oz--110 gm unsalted butter
1/2 cup--4 oz--110gm soft brown sugar or dark brown sugar
2--3 tablespoons of dark rum
Method
Mix the sugar and butter well together and add the rum
Decorating
Spread the rum butter on the cupcakes and decorate
Variations
Put the rum butter in the fridge to cool and serve on warm cupcakes such as ginger cupcakes or vanilla cupcakes and add some fresh fruit.
I topped the cupcakes off with green glace cherries, angelica, green edible silver balls, pattern dusting and white chocolate drops. You could just leave a swirl of rum butter and a dusting of icing sugar

I hope these give you some ideas. Labels on the left has more recipes and ideas
Thanks for reading

Fruit Tart Cupcakes

These are not cupcakes from sponge but fresh blueberry and cranberry open tarts which I made when I was making apple plate pies.I think they would go well with an afternoon tea which has the tradition of small cakes or cupcakes in England. I like the small size of these and how you can serve them in cupcake cases. I also made a few tarts that contain dates and walnuts. A combination that I always enjoy.

The rolled out pastry cut out with pastry cutter

I greased the cupcake baking tray and placed the pastry circles into it.

I placed fillings of cranberries( the recipe is the cranberry sauce recipe on my chutney site), blueberries stewed with a small portion of sugar and I just put walnuts, dates, brown sugar and butter into the others.

The cooked tarts.

I thought they looked good in cup cases and would be great for an afternoon tea or to have along with cupcakes. I added a fresh marjoram leaf to add contrast and a new aromatic flavour. They would be good topped with a swirl of tangy lemon frosting.
Pastry is made from

Ingredients

4 oz--110 gm--1 cup wholewheat flour

4 oz--110 gm--1 cup white self-raising flour

2 oz--50gm--1/4 cup butter

2 oz--50 gm--1/4 cup margarine

pinch of salt

water

Method

Put the fat into a bowl chop into small cubes with a knife.

Add the flour

Rub the fats and flour together with your fingers and thumbs until it is like fine crumbs

After rubbing together I added a drop of cold water and started to mix the pastry together with a knife.

I gradually add more water until the mixture just presses together easily. It is not easy to say a specific amount because different flours absorb water at a different rate. The wholewheat flour takes more water than a white flour. Just keep it firm not sticky. Add 1 tablespoon at a time and mix in. Test with your hands.

Wrap the pasty in cling film and put into the fridge for 30 minutes to go cold and let the flour relax so it will become elastic and stretch.

Remove and roll out with a rolling pin. Remember to dust flour onto your working surface and rolling pin so the pastry does not stick. Cut out and make the tarts as shown in the photos.

Add the filling to each tart. I used stewed blueberries, cranberry sauce(see recipe for this on the chutney link) and walnuts with dates, butter and brown sugar. Slices of cooking apple with cinnamon and brown sugar would be good. In fact any fruit in season.

Cook at gas 6--400F--200C for about 10 to 15 minutes.

Cool

Serve with a swirl of cream cheese frosting or cream

Enjoy and thanks for reading.

Check out all the labels and information for more cupcake recipes and decorating ideas.

Thanks for reading

Baking Equipment

These flexible baking trays seem to be the new thing in the UK. I have bought one to make upside down cupcake recipes and one in readiness for Valentines Day . This heart shaped one could also be used for anniversary occasions. I am going to get the cupcake case ones and those with feet look good fun.

These individual tins are to do summer pudding cupcake recipes or ones that require jelly to set. I am sure I will find lots of uses. Have you got any favourite items for use in baking? It would be great to share tips and ideas for good baking.

Thanks for reading.
The labels have lots more ideas and the cupcake store

Vanilla cupcakes

This is the recipe for basic Vanilla cupcakes
Ingredients
4 oz--110 gm--1/2 cup sugar
4 oz--110 gm--1/2 cup unsalted butter or margarine
4 oz--110 gm--1 cup plain flour
1 teaspoon of baking powder
2 eggs
The seeds from 1 vanilla pod or 1 teaspoon of vanilla essence
1 tablespoon of milk
Method
Cream the butter and sugar
Add the eggs one at a time and mix in well.
Add the vanilla essence and milk
Sieve in the flour and baking powder
Mix gently together
Put into cupcake cases
Bake at gas 5, 375F, 190C for 20 minutes with large cases or 12 to 14 minutes for small ones
Cool
These are now ready for a topping of your choice.
I like a filling of raspberry jam and a swirl of fresh whipped cream topped with a fresh raspberry. Yummy
Enjoy and thanks for reading.

Independence Day Cupcakes

To create these Independence Day cupcakes I have used these types of icing on top of some light and tasty orange and lemon cupcakes. The cupcakes below had a base of white icing on and then I used stars and stripes to make abstract patterns.

These cupcakes would be a great style for Independence Day on the 4th July. The cupcakes are iced in blue and then stars cut from ready made icing which I rolled out. I added white stripes and red stripes. I used these also for Memorial Day.

Hope you enjoy these.

Thanks for reading.

The labels on the left show lots more of my ideas and recipes for cupcakes