Sweet Mrs Cupcake

There ones was a lady, a sweet little lady
Round and cute, adorable to eat
Baking cupcakes was her skill
sugar cravings she fulfilled



Stefano totally excited about a cupcake



I spent last sunday afternoon wondring around Brick Lane, to look for some great bargins and for a big brown leather bag I could use for school. Sadly I did not find any, instead I found this cute little tea shop in the middle of a vintage store were Mrs Cupcake sold VEGAn cupcakes. They looked wonderful, just like her. She was like the cutest lady ever. A real scroumpious cupcake. I have never tasted a vegan cupcake before. I mean a cupcake without buttermilk or eggs dose not sound very tasty, but WOW was I wrong. Cherry Almond and Ferrere Roche cupcakes, cant go wrong there.

Bacon Toffee Cucpakes

Seems strange? yes I know, but they were so yummy and moist. So good when you really want something sweet and salty.

Recepie:

1/2 cup (1 stick) butter, room temp
1 cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup high quality unsweetened cocoa powder (bakekakao
3/4 cup buttermilk
1 teaspoon vanilla
6 slices cooked bacon cut into chunks
1/3 cup chopped chocolate covered toffee

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Gently fold in the bacon and toffee chunks.
7. Scoop batter into cupcake cups about 1/2-2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.



Frosting

2-1/2 packages of Philly cream cheese
1 stick butter
5-8 cups sifted powdered sugar
1/4 cup maple syrup

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 3 cups of the powdered sugar and maple syrup. Beat until combined.
5. Add more maple syrup and confectioners sugar until you get to the flavor, consistency, and sweetness you like

Decorate the cupcakes with fried crisp bacon dipped in maple syrup

New Years cupcake

Coconut cupcake with fluffy white frosting

Gluten free cupcakes

One of my good friends had her birthday this weekend. And she really wanted me to bake her some gluten and dairy Free cupcakes so I found a really good recepie in " organic and chic cakes" I used 86% cocoa, It made the cupcakes a little bit bitter, so I would recomend to use 70% or 50%. Because these cupcakes are butter and flour free, I had to use toasted ground almonds and coconut oil.

Lets Eat A Cupcake