Pink October

Everyone knows that october is the pink month. Time to get together and help the National breast cancer foundation support those affected by breast cancer.I embraced the cause this year baking some cupcakes for my husband’s work pink breakfast. It was very rewarding knowing that my cupcakes could help people.

Here are the recipes that I used and my beautiful cupcakes:

PINK VELVET CUPCAKE

This recipe is from www.tasteofhome.com/recipes/Pink-Velvet-Cupcakes. I used some pink food colouring paste on the icing and  the pink ribbons on top just to finished off. In my oven just took 20 min to bake.

WHITE CHOCOLATE MUD CAKE

Ingredients:

  • 125g butter, chopped coarsely
  • 75g white chocolate, chopped coarsely
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) milk
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 egg

White chocolate ganache:

  • 1/2 cup (125ml) pouring cream
  • 345g white cooking chocolate, chopped coarsely

Directions:

  1. Preheat the oven to 170°C/340°F. Line 12 hole muffin pan with paper cases.
  2. Stir butter, chocolate, sugar and milk in small saucepan until smooth. Transfer mixture to medium bowl; cool 15 min.
  3. Whisk sifted flours into chocolate mixture, then the egg. Put 1/4 cup of mixture into paper cases.
  4. Bake about 30 min. Stand cakes in pan 5 min before turning, top-side up, onto wire rack to coll.
  5. For the chocolate ganache: bring cream to the boil in small saucepan, remove from the heat. Add chocolate, stir until smooth. I refrigerated the ganache until the time for piping and before doing it I beat it with an electric hand mixer until light and fluffy.

Makes 12

(Recipe adapted from the book Classic Cupcakes – The Australian Women’s Weekly)

DARK CHOCOLATE MUD CAKE

The dark chocolate mud cupcake I made using the same recipe than that of the White Chocolate Mud cake above. I just substituted the dark chocolate  instead of the white chocolate.

VANILLA CUPCAKE

Ingredients:

  • 90g softened butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon milk

Butter cream:

  • 185g softened butter
  • 2 ¼ cups icing sugar
  • 1/4 cup (60ml) milk
  • Food colouring ( I used pink icing paste)

Directions:

  1. Preheat the oven to 180°C/350°F. Line 12-hole muffin pan with paper cases.
  2. Beat butter, vanilla extract, sugar and eggs with electric mixer until light and fluffy.
  3. Add the sifted flour and milk and beat until pale colour.
  4. Put the mixture in paper cases and baked about 20 min.
  5. Stand cakes in pan for 5 min before turning top-side up, onto wire rack to cool.
  6. Butter cream: beat butter in a small bowl with electric mixer until as white as possible, beat in sifted sugar and milk, in two batches. tint butter cream with food colouring.

Makes 12

(Recipe adapted from the book Classic Cupcakes – The Australian Women’s Weekly)

I piped the icing on all my cupcakes because I think they always look better but you can choose how to put the icing on it. Don’t be scared to try piping, it was my third time and I am still learning.

Hope you enjoyed my first post!

CLARISSA