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French toast cupcakes

These cupcakes are delicious. A nice change from the standard vanilla or chocolate cupcakes everyone knows. Ingredients: <ul> <li>115g butter, melted then cooled</li> <li>1 1/2 cups plain flour</li> <li>1 1/2 ts baking powder</li> <li>1/4 tsp salt</li> <li>1 tsp nutmeg</li> <li>1/2 tsp cinnamon</li> <li>3/4 cup milk</li> <li>1/2 tsp vanilla bean paste</li> <li>3 eggs, separated</li> </ul> For the maple butter cream icing <ul> <li>125g butter, softened</li> <li>4 cups icing sugar, sifted</li> <li>1 tsp milk</li> <li>2 tsp maple syrup</li> </ul> Method: <ol> <li>Preheat oven to 180C (160C fan-assisted). Line tray with liners.</li> <li>Combine butter and sugar in a large bowl.</li> <li>In a medium bowl, whisk flour, baking powder, salt, nutmeg and cinnamon.</li> <li>In a small bowl, whisk milk and vanilla.</li> <li>Add egg yolks to butter mixture one at a time.</li> <li>Add dry ingredients in thirds with milk. Begin and end with dry ingredients. Mix until well incorporated.</li> <li>Beat egg whites in a clean dry bowl until soft peaks form and then fold into batter.</li> <li>Fill liners three-quarters full and bake for 18-22 minutes or until tops spring back when touched gently.</li> <li>Cool in pan for 5 mins, then remove and cool before frosting. Decorate with candied bacon bits.</li> </ol> For the maple butter cream icing <ol> <li>Beat butter and slowly add icing sugar until crumbly.</li> <li>Slowly add milk and maple syrup until the desired consistency is reached. Add more milk if required</li> <li>Beat for 3-5 mins until light, fluffy and creamy, but still firm enough to pipe.</li> </ol> Written by Siobhan Fa’alogo. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>.

Food & Wine

Easter egg cupcakes

Create a bit of fun – and style – this Easter with these extra-special cupcakes. They’re sure to impress the grandkids. Ingredients: <ul> <li>325g unsalted butter, softened</li> <li>1 cup caster sugar</li> <li>1 ½ cups self-raising flour, sifted</li> <li>3 eggs</li> <li>1 teaspoon vanilla extract</li> <li>½ cup milk</li> <li>3 cups icing sugar, sifted</li> <li>½ cup desiccated coconut</li> <li>Chocolate easter eggs, to garnish </li> </ul>

Food & Wine

Reindeer cupcakes

<div> You can’t fail to get into the Christmas spirit with these little cuties! Makes: 18 cupcakes Preparation time: 45 mins Cooking time: 20 mins Ingredients: <ul> <li>100g dark chocolate</li> <li>250ml water</li> <li>125g butter, softened</li> <li>255g brown sugar</li> <li>3 eggs</li> <li>225g self-raising flour</li> <li>75g plain flour</li> <li>30g cocoa powder</li> <li>Large bag of pretzels</li> <li>Mini white chocolate buttons</li> <li>18 red M&M’s</li> <li>36 green or blue M&M’s</li> <li>Chocolate piping gel </li> </ul> Method: </div> <div><ol> <li>Preheat oven to 160C. Line an 18-capacity muffin pan with paper cases.</li> <li>Melt the chocolate over a pan of simmering water, gradually stirring in water until the mixture is smooth. Set aside to cool.</li> <li>Beat the butter and sugar in a food processor until pale and creamy, then add eggs one at a time. Gradually mix in the self-raising flour, plain flour, cocoa powder and melted chocolate.</li> <li>Divide the mixture evenly between the paper cases, filling to about ¾ full.</li> <li>Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.</li> <li>Now for the best bit – make your reindeer faces! Use a pretzel for antlers – attach with piping gel. Attach a red M&M to a white chocolate button using a little blob of piping gel for a nose, then arrange two green or two blue M&Ms for eyes. Create pupils on the eyes with chocolate piping gel.</li> </ol></div>

Food & Wine

Butterfly cupcakes

Definitely one to try with your grandchildren, these butterfly cupcakes are a delicious and provide something a little bit different to any dinner party. Makes: 18 Ingredients: <ul> <li>280g self-raising flour</li> <li>170g unsalted butter, softened</li> <li>170g caster sugar</li> <li>½ teaspoon vanilla bean paste</li> <li>4 eggs</li> <li>125ml milk</li> <li>85g raspberry jam</li> <li>150ml cream, whipped</li> <li>Icing sugar for dusting</li> </ul> Method: <ol> <li>To begin, preheat the oven to 180°C and line two 12-hole muffin tins with paper cases (you'll only need to prepare 18 of the muffin holes). Sift the flour into a bowl.</li> <li>Beat the butter, caster sugar and vanilla bean paste together until light and creamy.</li> <li>Beat in the eggs, one at a time, adding a spoonful of the flour to stop the mixture from separating. Fold in the remaining flour and milk until well combined.</li> <li>Spoon the mixture into the paper cases, filing each one about three quarters full.</li> <li>Bake for 15–20 minutes, or until just golden and cooked through.</li> <li>Remove from the oven and transfer to a wire rack to cool completely.</li> <li>Use a small sharp knife to carefully cut out 3cm-diameter circles, about 2cm deep from the centre of each cake. When doing this, point the tip of the knife towards the centre of the cake so it follows the narrowing line of the cupcake. Reserve the cupcake tops.</li> <li>Spoon a teaspoon of jam into each lined hole, then top with a generous dollop of cream.</li> <li>Cut the reserved tops in half and arrange over the cream to form wings.</li> <li>Serve dusted with icing sugar.</li> </ol> These cupcakes sound incredible. What’s your favourite type of cupcake? Let us know in the comments. Image credit: Stuff / Jason Creaghan Written by Anna Gare. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/red-velvet-beet-cupcakes/">Red velvet beet cupcakes</a> <a href="/lifestyle/food-wine/2016/02/chocolate-marshmallow-cupcakes/">Chocolate marshmallow cupcakes</a> <a href="/lifestyle/food-wine/2016/01/chocolate-oreo-buttercream-cupcakes/">Chocolate oreo buttercream cupcakes</a>

Food & Wine

Red velvet beet cupcakes

These delicious cupcakes have a major point of difference. While most sprinkle covered creations are heavy in artificial food colouring, this recipe uses a quarter of the usual amount and all natural roasted beets. A great option for the grandchildren and yourself. Makes: 18-24 Ingredients: <ul> <li>2 large beetroots</li> <li>¼ tsp. salt</li> <li>1 tablespoon olive oil</li> <li>2½ cups all-purpose flour</li> <li>1½ cups granulated sugar</li> <li>1 teaspoon baking soda</li> <li>1 teaspoon salt</li> <li>2 tablespoons unsweetened cocoa powder</li> <li>½ cup coconut oil, melted</li> <li>¾ cup low-fat buttermilk</li> <li>2 eggs</li> <li>1 tablespoon red food colouring</li> <li>1 teaspoon white vinegar</li> <li>1 teaspoon vanilla extract</li> <li>Cream cheese or vanilla frosting recipe</li> <li>Chocolate shavings</li> </ul> Method: <ol> <li>Preheat oven to 200ºC. Slice off beet leaves close to the stem and scrub the beets clean. Place each beet on a large square of foil and sprinkle with the salt, olive oil and a splash of water. Wrap each beet loosely with the foil.</li> <li>Place foil-wrapped beets on a baking sheet and roast until a knife or fork comes out with ease when inserted into the beet, about 30 minutes or so (smaller beets will cook quicker than large beets so it really depends). Remove the beets and set aside to cool just enough to handle.</li> <li>Preheat oven to 180ºC. Line two 12-cup muffin tins with paper liners.</li> <li>In a large mixing bowl, combine the flour, sugar, baking soda, salt and cocoa powder.</li> <li>Peel the cooled beets and place in a blender or food processor. Blend until pureed.</li> <li>Add coconut oil, buttermilk, eggs, food colouring, vinegar and vanilla to the beet puree and blend. In two parts, mix the wet ingredients into the dry ingredients, until just combined. Do not over mix. Scoop batter into lined cupcake tins, filling about ⅔ full.</li> <li>Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.</li> <li>Let cool and then frost with your favourite frosting (I used a store-bought sugar-free kind). Top with chocolate shavings or red sprinkles.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/macadamia-raspberry-heart-friands/">Macadamia raspberry heart friands</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/blueberry-pie/">Blueberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/%20">Lemon blueberry muffins</a>

Food & Wine

3-year-old’s very compelling plea for cupcakes

Mateo is only three years old but he’s already clear on what he wants. In this video Mateo doesn’t want to eat dinner and feels that, since he’s already eaten lunch, a cupcake makes more than a suitable compromise. Most of Mateo’s argument is passionate, if a little unintelligible, but our favourite part comes at 1:42 when he starts to refer to his mother as “honey”. “Linda, honey, honey, listen, look at this,” Mateo says. We wonder how Linda was able to keep a straight face! Video credit: YouTube / thebigtinonetwork Related links: <a href="/news/news/2016/02/pebble-the-cockatoo-cant-stop-laughing/">Pebble the cockatoo is back and in a silly mood</a> <a href="/news/news/2016/02/bella-the-rottweiler-loves-her-trampoline/">Bella the Rottweiler loves her trampoline</a> <a href="/news/news/2016/02/favourite-male-actors-from-70s/">Male actors from the 70s: then and now</a>

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Chocolate marshmallow cupcakes

What could be a better combination? The decadent warmth of a chocolate cupcake enriched with the gooey goodness of soft marshmallows. Great for baking with the grand children or for an indulgent afternoon treat. Serves:12 Ingredients: <ul> <li>3 medium eggs</li> <li>150g unsalted butter</li> <li>150g unrefined golden caster sugar </li> <li>175g self-raising white flour</li> <li>25g cocoa powder</li> </ul> Buttercream <ul> <li>300g icing sugar</li> <li>100g unsalted butter, softened</li> <li>40g cocoa powder</li> <li>40ml milk</li> </ul> Decoration <ul> <li>100g mini marshmallows</li> <li>12 large marshmallows</li> </ul> Method: 1. Preheat oven to 180°C and line a cupcake tin with 12 cupcake cases. 2. Cream together the butter and sugar using a freestanding or hand held electronic mixer, until pale and fluffy. Add the eggs one by one, beating in between. 3. Carefully fold in the flour and cocoa powder until smooth and well mixed. Spoon into the cases until 2/3 full then place in the oven for about 20 minutes until a skewer inserted into the cake comes out clean. 4. Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely. 5. To make the buttercream, beat together the icing sugar, butter and cocoa powder until well mixed then slowly add the milk whilst still beating until light and fluffy. 6. Next, gently melt the large marshmallows in a heatproof bowl over simmering water. Scoop out a small well in the centre of each cupcake and pour in a little melted marshmallow into each one, then leave to cool. 7. Finally, use a spoon or small palette knife to spread chocolate frosting onto the cakes and finish with the small marshmallows. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blackberry-cupcakes/%20%20">Blackberry cupcakes</a>

Food & Wine

Chocolate oreo buttercream cupcakes

Dessert is often the sweetest part of the day, and it’s about to get even sweeter! Try this recipe for Chocolate Oreo buttercream cupcakes. Fair warning though, this is the sort of dessert that will make you want to skip all preceding courses! Makes: 20 Ingredients: Cupcakes <ul> <li>100 g dark chocolate, chopped</li> <li>1 cup (250ml) water</li> <li>125 g butter, softened</li> <li>1 1/2 cups (330g) caster sugar</li> <li>3 eggs</li> <li>1 1/2 cups (225g) self-raising flour</li> <li>1/2 cup (75g) plain flour</li> <li>1/4 cup (25g) cocoa powder</li> <li>20 Mini Oreo biscuits</li> </ul> Chocolate sauce <ul> <li>50 g dark chocolate, chopped</li> <li>1/4 cup (60ml) thickened cream</li> <li>1 tablespoon brown sugar</li> </ul> Oreo buttercream <ul> <li>6 x 23 g packets Mini Oreo biscuits</li> <li>250 g butter, softened</li> <li>3 cups (480g) icing sugar mixture</li> <li>2 tablespoon milk</li> <li>150 g white chocolate, melted, cooled</li> </ul> Method: <ol> <li>Preheat oven to 160°C. Line 20 x 1/3 cup (80ml) capacity muffin pans with patty cases.</li> <li>Combine the chocolate and water in a small saucepan over low heat.</li> <li>Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.</li> <li>Set aside for 15 minutes to cool.</li> <li>Use an electric mixer to beat the butter and sugar until pale and creamy.</li> <li>Add the eggs, 1 at a time, beating well after each addition.</li> <li>Add the chocolate mixture and stir to combine.</li> <li>Add the combined flour and cocoa powder and stir to combine.</li> <li>Divide the mixture evenly among prepared pans.</li> <li>Bake for 20 minutes or until a skewer inserted in the centres comes out clean. T</li> <li>Transfer to a wire rack to cool completely.</li> <li>To make sauce, combine the chocolate, cream and sugar in a small saucepan over low heat.</li> <li>Cook, stirring, for 5 minutes or until the chocolate melts and the sauce thickens slightly.</li> <li>Set aside to cool completely.</li> <li>To make the Oreo buttercream, place the Mini Oreos in a food processor and process until fine crumbs form. Use an electric mixer to beat the butter until very pale.</li> <li>Gradually add the icing sugar, beating well after each addition.</li> <li>Add the milk and beat to combine. Add the white chocolate and beat to combine.</li> <li>Add the Oreo crumbs and beat until well combined.</li> <li>Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle.</li> <li>Pipe the icing onto each cupcake.</li> <li>Drizzle each cupcake with chocolate sauce and top with a Mini Oreo to decorate.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/self-saucing-chocolate-pudding/">Grandma’s self-saucing chocolate pudding</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-sangria/">Watermelon sangria</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mocha-frappe/">Mocha frappe</a>

Food & Wine

Gin and tonic cupcakes

We love this adults-only treat that’s deliciously fresh and very sophisticated. You can leave the gin out, if desired, (or substitute it for vodka if that’s more your style), we just like having these cocktail cakes to serve after dinner, or at a birthday. Makes: 12 cakes Ingredients: Cakes <ul> <li>1 ½ cups plain flour, sifted</li> <li>¾ cup caster sugar</li> <li>½ teaspoon salt</li> <li>½ teaspoon baking powder</li> <li>125g butter, room temperature</li> <li>2 eggs, lightly beaten</li> <li>¼ cup milk</li> <li>2 tablespoons gin</li> <li>Juice and zest of one lime</li> </ul> Icing <ul> <li>100g butter, room temperature</li> <li>2 ¼ cups icing sugar, sifted</li> <li>2 tablespoons gin</li> <li>1-2 tablespoons lime juice</li> </ul> Method: <ol> <li>Preheat your oven to 180°C.</li> <li>In the bowl of your stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy.</li> <li>Reduce the speed of the mixer and add the lime juice and zest, milk, and gin. Add half of the beaten eggs and mix until just incorporated. Mix in the remaining egg and mix for another minute or two.</li> <li>Using a large spatula, gently fold in the flour, salt and baking powder until the batter is just combined.</li> <li>Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until lightly golden.</li> <li>While the cakes are cooling, get started on the icing: beat the sugar until creamy, then add the rest of the ingredients and beat on high until the icing reaches the desired consistency.</li> <li>Once the cakes have cooled completely, spread or pipe the icing on top. Place a thin wedge of lime on top if desired and serve.</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/01/sweet-potato-chips/">Healthy sweet potato chips</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2014/12/banana-date-and-walnut-cake/">Banana, date and walnut cake with cream cheese icing</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/03/flourless-hazelnut-chocolate-cake/">Flourless hazelnut chocolate cake</a>

Food & Wine

Blackberry cupcakes

With irresistible blackberry cream cheese frosting, these delicious cupcakes will be a hit at your next tea. Or you can save them all for yourself – we won’t blame you. Makes: 18 Ingredients: <ul> <li>5 tablespoons of butter</li> <li>1 cup of sugar</li> <li>2 egg yolks</li> <li>1 teaspoon of vanilla</li> <li>1 cup of sour cream or plain Greek yogurt</li> <li>2 cups of self-raising flour</li> <li>2 egg whites</li> <li>⅛ teaspoon of cream of tartar</li> </ul> Icing <ul> <li>½ cup of salted butter</li> <li>1 ½ cup of icing sugar</li> <li>⅛ teaspoon of salt</li> <li>225g of cream cheese, softened</li> <li>1 container of blackberries</li> <li>¼ teaspoon of vanilla</li> </ul> Method: 1. Preheat oven to 175°C and line a muffin tin with cupcake liners. 2. In a mixer, beat butter and sugar. Add yolks and vanilla and combine. 3. Add sour cream or plain yogurt and flour alternately and mix together. 4. In a separate bowl using an electric mixer, beat egg whites with cream of tartar until stiff peaks form. 5. Fold egg mixture into previously mixed batter. 6. Scoop batter into each of the cupcake liners and bake for 15 to 18 minutes or until cooked through. 7. To make blackberry frosting, set aside 18 blackberries. Puree the remaining berries (about a half cup) using a hand mixer or food processor. 8. Strain through a mesh strainer placed over another bowl to remove seeds. 9. Using the electric mixer, beat butter, sugar and salt together. Once combined, cream mixture for two to three minutes until it becomes fluffy. 10. Add cream cheese, mixing in gradually. Cream together for an additional two minutes. 11. Add blackberry puree and vanilla and mix. 12. Using a pipping bag, pipe icing onto cupcakes and top with extra blackberries.

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French toast cupcakes

Easter egg cupcakes

Reindeer cupcakes

Butterfly cupcakes

Red velvet beet cupcakes

3-year-old’s very compelling plea for cupcakes

Chocolate marshmallow cupcakes

Chocolate oreo buttercream cupcakes

Gin and tonic cupcakes

Blackberry cupcakes