Thursday, 22 October 2009

Iron Cupcake Earth

The first challenge of the year for Iron Cupcake Earth is music. I had a lot of fun trying to come up with song titles that I could bake as a cupcake....not an easy task.......but luckily I had some great suggestions from friends to help me! In the end I decided to make 'Raspberry Beret' cupcakes....rasberry and white chocolate cheese cake topped with white chocolate cream cheese frosting and a rasberry sugarpaste beret.

Voting will be held from 30th October - noon on the 5th November at Be sure to stop by at the website and check out all of the great entries and vote for your favourites!

We're all competing to win some fantastic prizes, including:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne

If you want to recreate these cupcakes, here's the recipe:

  • 1 1/2 cups of white sugar
  • 750g light cream cheese
  • 1 tsp vanilla essence
  • 4 medium eggs
  • 500g raspberries (thawed if using frozen berries)
  • 120g organic white chocolate (chopped into small pieces)

Cream Cheese Frosting

  • 250g light cream cheese
  • 80g organic white chocolate
  • 1 tsp vanilla essence
  • 100g sifted icing sugar
  • 70g unsalted butter (softened)

Preheat the oven to 175C. Blend sugar, cream cheese and vanilla essence in a bowl with an electric mixer until smooth. Add the eggs, one at a time, ensuring that you mix them in well after each addition. Fill ~18 holes in a lined cupcake tray about 3/4 full with the cake mixture. Divide the chopped white chocolate pieces and the rasberries evenly between the 18 cupcakes and gently push them into the mixture. Bake cupcakes for about 25 minutes, then turn the heat up to 230C and bake for a final 5 minutes. Remove cupcakes from the oven and let them cool for a while before putting them in the fridge and letting them set for at least an hour.

In the meantime, prepare the cream cheese frosting by mixing butter, vanilla essence and cream cheese with an electric beater until smooth. Gradually add icing sugar, mixing well. Stir in melted white chocolate, then refrigerate frosting until it is needed.

Once the cupcakes are cool, pipe the frosting onto the cupcakes. Store them in an airtight container in the fridge. These cupcakes are so delicious and are also gluten free.

Happy baking x

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