It seems I’m behind the news on this one. Crabapple Cupcake Bakery in Melbourne is no more, it went into receivership late last year. I’ve read whispers of stale cupcakes and employees owed money. Shame! Their white chocolate mud cupcake is my fave cupcake recipe.
You can still buy the book.
Seven poor little un-iced white chocolate mud cupcakes sitting in a container feeling unpretty. What to do? Turn them in to koalas of course! The directions are in the current issue of New Idea magazine, but the basics are grey buttercream frosting, coconut, marshmallows, black jelly beans and brown mini M&Ms.
Update: I think the problem of the not-right cupcakes was that I was overfilling the cupcake patties. Dilemma solved!
Yes, sometimes baking goes wrong in Katie’s Kitchen. Sometimes, for reasons unknown! My mission was to make gluten-free cupcakes and regular cupcakes for my cupcake-themed 27th birthday party. In attempt one at these gluten-free vanilla cupcakes, I forgot to add the baking powder. I ended up with an un-risen mess of half-baked cupcakes.
In attempt two, all was going well, or so I thought, until I went to get them from the oven and found the cupcakes again were an un-risen mess! I knew I had added all the ingredients this time so I was baffled. I gave up on making gluten-free cupcakes, my gluten-intolerant friend Leonie would have to have store-bought gluten-free chocolate biscuits instead.
I tried making another batch of the cupcakes, this time with self-raising wheat flour. Still no good! The cupcakes didn’t rise properly and some spilt over the edge of the pan. Off to the store I went to get fresh eggs, baking powder and self-raising flour, with three hours to go until my guests were to arrive.
No more trying to make vanilla cupcakes this time, I went straight to my trusty Crabapple Bakery Cupcake Cookbook and made white chocolate cupcakes. Success! No disasters this time, they all rose well. I didn’t halve the ingredients this time, I made the full recipe – and ended up with about 40 cupcakes.
Some of the cakes were used in a cupcake decorating contest at my birthday party, some cupcakes were eaten at my good friend Michelle’s baby shower, and some cupcakes are now iced in pink buttercream frosting, ready to be taken to my co-workers tomorrow.
The aftermath of the cupcake decorating contest at my 27th birthday party
(yes it was a cupcake-themed party)
This is Michelle’s niece stealing the Jaffas and M&Ms from the tops of the white chocolate cupcakes at the baby shower
Pink buttercream frosting on top of the white chocolate cakes for my co-workers.
When I made these carrot cakes I put some in the freezer, wrapped in cling-wrap. They defrosted well, some I left out and others I defrosted in the microwave. They still tasted fresh and delicious. The cupcakes are very yummy eaten without icing, warmed up, with some butter.
Fruity and very moist, these cupcakes are delicious! Some people say the cake got it’s name from:
“…the sweetness, which is supposed to be reminiscent of the sweet liquid that attracts hummingbirds to their feeders.”
while others say:
“This southern classic takes its name from the fact that it tastes so good, you’ll ‘hum’ when you eat it.”
The recipe is another from The Crabapple Bakery Cupcake Cookbook; I halved the amounts again. I made 16 cupcakes, using pineapple I crushed into pieces myself. I omitted the ginger, as I didn’t have any on hand. It’s an easy one-bowl recipe that cooks in about 20 minutes. Hummingbird cakes are usually topped with cream cheese frosting and coconut. This is the first time I have baked or eaten hummingbird cake, so I can’t compare the recipe to others for the same dessert.
I packaged four cupcakes in a Wilton box to give to my cousin tomorrow as a small thank-you gift, we’ll see what she thinks of them!
Today I made another recipe from The Crabapple Bakery Cupcake Cookbook. This is the first cupcake from the book I haven’t liked. The cake itself is quite moist, dark but not heavy. That part I liked.
The recipe calls for three tablespoons of instant coffee and the coffee flavour comes through too much for my liking. Cake taster number two – my husband – loved them however. I’m not a coffee drinker so I may be more sensitive to the taste of coffee. I may try the recipe again, next time without the coffee. Yet again, I ended up with about 48 cupcakes. I prefer this chocolate cupcake recipe even though it’s a lighter, less rich cake. I did use gluten-free flour as these cupcakes are to be for Leonie in celebration of the arrival of her first baby, a daughter named Lily. I will decorate some in pretty pink colours for Leonie later on, meanwhile I had a chance to play with my piping bag and tip number 96.
I have a fair way to go with my cake decorating, but it’s fun so far! This is vanilla buttercream icing, with Queen “Pillar Box Red” food colouring and a hint of Queen “Black” food colouring.