Birthday Cupcakes

Among the hottest culinary trends these exquisitely decorated treats look as astounding as they taste; perfect little temptations designed to make adults nostalgic and children happy.

Recipes for creams, glazes, frostings and sauces will help cupcake chefs and bakers of all levels produce tempting creations.

Learn the basics of making cupcakes, from mixing to icing, as well as instructions for piping techniques and tips on customizing cupcakes with syrups, fillings, and decorations.

Spicy to sweet, simple to sumptuous; dozens of fabulous cakes and frostings.

Featured Recipe

vanilla cupcakes

4 1/2 ounces Dark Chocolate, chopped
1/2 cup Milk
1/4 cup Cocoa Powder
4 1/2 ounces Butter, chopped
1/2 cup Caster Sugar
2 Eggs
1 cup Self-Raising flour

Glaze:
14 1/8 ounces Dark Chocolate, chopped
1/2 cup thickened Cream
1 tablespoons Hazelnut-Flavored Liqueur

Grease a 12 hole muffin pan.

Place chocolate, milk and sifted cocoa powder in a small saucepan and stir over a low heat until the chocolate has melted and is smooth. Remove from the heat and cool.

Beat the butter and sugar in a small bowl, with an electric mixer, until light and fluffy. Add the eggs, one at a time, and beat until combined. Stir in the chocolate mixture and the sifted flour.

Spoon mix evenly into muffin tray. Bake at 160 degree C for about 25 minutes, or until cooked. Cool cupcakes in the pan.

Glaze:
Place chocolate, cream and liqueur in a small heatproof bowl over simmering water and stir until chocolate has melted. Cool the glaze a little then spoon over the tops of the cooled cakes.

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