Heaven! If heaven had a taste, it would taste like Georgetown Cupcake, cupcakes. Light and feathery, yet delicately sweet and perfect.  From the first time you lay your eyes on these flawless beauties, to the first bite and through to the last crumb, these cupcakes are simply heavenly.

I must be late in discovering this gem, as many people have tasted and reviewed Georgetown Cupcake’s petite little cakes. I see myself as quite the cupcake expert, I have been in many cupcakeries, baked too many to keep count and often find it very disappointing when I sink my teeth into the most beautiful looking cupcake, only to find an overly sweet, most disappointing ordinary cakelet.

More...

 
photography by:Nicholette von Reiche

My take on Georgetown cupcake’s signature cupcake. Red velvet cupcakes with vanilla cream cheese frosting.

Makes: 24
Preparation: 20 minutes
Bakes: 20 minutes

2½ cups all purpose flour
2 Tbsp cocoa powder
1 tsp salt
1½ cups soft brown sugar
1½ cup canola oil
2 large eggs, at room temperature
2 Tbsp red food coloring
1 tsp vanilla extract
1 cup buttermilk
1½ tsp baking soda
2 tsp white vinegar

Vanilla Cream cheese frosting:
1 stick (8 Tbsp ) butter, at room temperature
4 cups icing/powdered sugar, sifted
1 tsp pure vanilla extract
1 tub (8 oz) cream cheese, at room temperature

More...

 
photography by: Louis Hiemstra

These moist little cakes are charming, super easy and quick to make.

Makes: 6-8 small cakes
Preparation: 10 minutes
Baking: 3-5 minutes

½ cup cake flour
½ cup brown sugar
¼ cup cocoa
2 large eggs, whisked
6 Tbsp milk
6 Tbsp canola oil
1 tsp vanilla extract (or a splash of Kahlua or orange liqueur if you are feeling scandalous)
50g hazelnut chocolate, roughly chopped (optional)

To decorate
Store-bought chocolate ganache
Edible pearls, cake confetti or edible flowers

Sift all the dry ingredients together in a medium glass bowl.
Combine the eggs, milk and vanilla extract and add to the dry ingredients. Combine well.
Stir through the oil, followed by the chocolate pieces and combine well.
Grease small ramekins with oil-based spray or fill them with cupcake papers. Fill half way with the chocolate batter.
Cook the chocolate ramekins in the microwave over a medium high heat for 3 minutes. Loosen with a small spatula and gently turn out. Allow to cool slightly on a cooling rack.
Spread with chocolate ganache and decorate as desired with edible pearls, cake confetti or even edible flowers if desired.

Variation:
For an even simpler dessert, cook the chocolate cakes in cups and serve warm with a scoop of ice cream, dusted with cocoa or decorated with chocolate curls.

Kid-friendly:
Looking to sneak in a quick one-on-one kitchen time with your kids. This is the perfect recipe for that.
Omit the liqueur splashing if they are going to enjoy these little cakes with you.

I noticed that the recipe most searched for on my website is cupcakes. These diminutive cakes may be small but they are still taking the world by storm. It is no wonder why, whether you find them utterly irresistible, practical and easy to eat, adore their pretty frosting, like their diversity or that they evoke a childhood memory, everybody loves cupcakes. What is more, cupcakes are just as fun to make as they are to eat.

photography by: Louis Hiemstra

More...

photography by: Louis Hiemstra

Still a fashionable trend around the globe, these chic and dainty cakes are as delicious as they are charming. Better yet they are simple to make and fun to dress up.

Makes:12
Preparation: 10 minutes
Baking: 15-20 minutes

125g (4.5 oz) butter, softened
160g (5.6 oz) castor sugar
2 tsp vanilla essence
2 eggs, lightly beaten
180g (6.3 oz) self-raising flour
½ cup milk

Preheat the oven to 160°C (320°F) and line a 12-hole medium muffin tray with paper cases.
Combine the butter, sugar and vanilla in a large bowl and beat with an electric beater until pale and creamy, about 5 minutes.
Gradually add the eggs and beat well. 
Sift in the flour, add the milk and stir with a wooden spoon until the mixture is just combined.
Spoon the batter ¾ full into the lined cupcake papers and bake for 15-20 minutes or until cooked when tested with a skewer.
Transfer the cupcakes to a wire rack and allow to cool.
Decorate as desired or follow the recipes below.

More...

Fondant

Fondant is a soft icing made from powdered sugar, gelatin, glucose and glycerin.

photography by: Louis Hiemstra

Types
Prepared fondant (also known as ready-to-roll icing) is used as a quick way to achieve a perfectly smooth textured finish to your cupcakes. Prepared fondant must be kneaded on a surface lightly dusted with icing sugar until soft and pliable before rolling out to your desired thickness. Also lightly dust your rolling pin for better results.

Modeling fondant is used for making icing shapes like flowers , leaves or other preferred shapes. Both types can be bought ready-made from specialty bakery shops and some gourmet grocery stores.

More...

Easy hints and tips on how to make and beautify your own cupcakes.

Cupcakes do’s and don’ts:

• Bring ingredients such as butter, eggs and milk to room temperature before you start, for ease of incorporation.
• Prepare your cupcake moulds by lining with cupcake papers or buttering and lightly flouring the moulds.
• Make sure your butter is soft but not melted. Coarsely chop the butter while it is cold and set aside minutes before you start.
• Scrape down the sides of your mixing bowl regularly to prevent lumps in the batter.
• Beat the butter, sugar and eggs with an electric mixer, but stir in the dry ingredients and milk by hand to avoid overworking the batter.
• Fill moulds to ¾ full or 5-8mm (¼ inch) below tops, unless otherwise specified to leave room for rising.
• Place the Baking tray or muffin tins in the centre of oven.  The muffin tin can also be turned halfway through the cooking time to ensure even bakin.
• Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool. This will avoid sweating.
• Be patient with your cupcaks and let them cool before icing or decorating them.
• A palette knife is one of the best tools when icing cupcakes with soft icings. It has a flexible, long flat blade which ensures even spreading and a smooth surface. Palette knives are available from kitchenware and specialty bake stores.
• Use a piping bag with either a star or plain nozzle to pipe various shapes onto your cupcakes.
• Remember to always have fun when baking and decorating your baby cakes!

photography by: Louis Hiemstra

photography by: Louis Hiemstra

Good things do come in small packages.

Makes: 36
Preparation: 20 minutes
Baking:  15 – 20 minutes

Prepare 1 basic cupcake mixture using 1 cup self-raising flour and ¼ cup cocoa powder.
Stir in 125g milk or dark chocolate pieces prior to baking (optional). 
Bake for 15-20 minutes and allow to cool.

White chocolate ganache
1 cup cream
2 x 400g (14oz) white chocolate, roughly chopped

Decorations
Modeling fondant or pearl cachous*
More...

photography by: Louis Hiemstra

Always a crowd pleaser. Serve as is for dessert.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 basic cupcake mixture
2 tsp lemon zest
40g (¼ oz) desiccated coconut

Cream cheese icing:
55g (2 oz) butter, softened
1 X 250g (8.8 oz) tub of cream cheese, softened
2 tsp coconut extract (optional)
400g (14 oz) icing sugar, sifted

Decorations:
Flaked coconut, toasted
Lemon zest

Prepare the basic vanilla cupcake batter. Stir in the lemon zest and desiccated coconut prior to baking. Bake for 15- 20 minutes, then transfer to a wire rack and allow cupcakes to cool.
Prepare the icing by beating together the butter, cream cheese and the coconut extract if using, with an electric beater. Gradually beat in the icing sugar.
Remove the paper cases from the cupcakes. Spread the sides of the cupcakes with the cream cheese.
Place the flaked coconut on a plate and roll the cupcake sides in the coconut to coat.
Ice the tops of the cupcakes and decorate with lemon zest.

Kid-friendly:
It's child's play mom.

photography by: Louis Hiemstra

Iced to impress. These gorgeous cupcakes are fun to make and look beautiful.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 x basic vanilla cupcake mixture (see basic vanilla cupcakes)

Rosewater butter cream icing:
80g (2.8 oz) butter, softened
1 tsp rose water
130g (4.6oz)  icing sugar, sifted
4 tsp milk
Pink food coloring

Prepare the basic vanilla cupcake recipe. Transfer to a wire rack and allow cupcakes to cool.
Make the butter cream icing by beating the butter and rose water with an electric mixer until light and fluffy.
Beat in the sifted icing sugar and milk in two batches. 
Color the icing by adding the food coloring drop by drop with a food skewer.  Combine well with a wooden spoon to incorporate well. 
Ice the cupcakes and decorate with rose petals.

Variation:
Strawberry cupcakes
Puree 75g (2.6oz) strawberries and add to the basic vanilla cupcake recipe. Prepare a pink butter cream icing and decorate with fresh strawberries.

Kid-friendly:
Your little learners will adore making these striking cupcakes with you.

photography by: Louis Hiemstra

These cupcakes are simple to make and loads of fun for kids to decorate. Try to involve kids as much as possible with the basic techniques of baking, such as sifting, mixing and icing. It is important for them to learn and also a fun way to spend time together.

Preparation time: 20-30 minutes
Baking time: 10-12 minutes
Makes: 20 cupcakes

Cupcake batter
125g (4.5 oz) softened butter
170g (6 oz) castor sugar
1 tsp vanilla essence
2 large eggs
280g (10 oz) self-raising flour
200ml (6.8 fl oz) milk

Decoration
260g (9 oz) icing sugar, sifted
5 Tbsp fresh lemon juice
Mini candy coated chocolate eggs
More...