2 New cupcakes to try

Tired of the same old iced cupcakes? Why not think outside the square with these different but delicious recipes — or take inspiration and tweak your own! From cherry cola-inspired cupcakes to jelly and cream, why not test out both and host a high tea with the girls this weekend?!

Cherry cola cupcakes

Makes 24 cupcakes

For the cupcake bases:

• 3 cups plain flour
• 1 teaspoon bicarb soda
• 6 tablespoons cocoa
• 1 1/2 cups sugar
• 1 cup butter, at room temperature
• 2 eggs
• 1 1/2 cups cola
• 1 cup buttermilk
• 3 teaspoons vanilla essence

For the cherry cream: 

• 1 cup double cream
• 1/2 can cherries in syrup
• 1/3 cup icing sugar, sifted (optional)

Directions:

• Preheat the oven to 180 degrees C. Grease a muffin tray or line it with cupcake paper cakes.
• Sift the flour, bicarb and cocoa in a bowl and set aside.
• In a separate bowl, pour the cola, buttermilk and vanilla.
• Place the sugar and butter in a separate large bowl and beat until creamy. Beating constantly, add the eggs one at a time, making sure the mixture is well combined and the sides of the bowl are scraped down between each addition.
• Place the creamed butter and sugar mixture in front of you and beat constantly while alternating between adding a little of the dry flour mix and the liquid cola mix. When you’re left with one final bowl of batter, ensure all ingredients are well combined.
• Spoon the batter into the cupcake tray and place in the preheated oven. Bake for about 20 minutes or until cooked through and golden on top.
• Meanwhile, make the cherry cream by beating the cream until thick, then adding the can of cherries (not the syrup) and blending with a fork.
• When the cupcakes are cooked, remove from the oven and let cool in the pan for about five minutes, then transfer to a wire rack to cool completely.
• You can either simply ice the tops of your cupcakes with the cherry cream, or go for a flavour sensation and cut off the top third of each cupcake, layer up some cream, then place the top back on and dust with icing sugar.

Jelly and cream cupcakes

Makes 16 cupcakes

Ingredients:

For the cupcakes:

• 225 grams butter, at room temperature
• 225 grams caster sugar
• 225 grams self-raising flour, sifted
• 1 teaspoon baking powder, sifted
• 4 eggs
• 1 teaspoon vanilla essence

For the jelly filling:

• 1 packet jelly crystals (we like raspberry!)
• 250 millilitres boiling water
• 250 millilitres cold water

Icing: 

• 1 cup double cream (optional)

Directions:

1. Make your jelly the night before, as per the instructions on the packet. Empty the jelly crystals into a bowl, then add the boiling water and stir until the crystals are dissolved. Add the cold water and stir. Pour the jelly mixture into a bowl and place in the fridge. Leave to set overnight until firm.
2. Preheat the oven to 180 degrees C. Grease a muffin tray or line it with cupcake paper cakes.
3. Place all cupcake base ingredients in a very large bowl and beat for about three to five minutes or until smooth and pale.
4. Spoon the batter into the muffin tray, filling about 2/3 of each cupcake mould.
5. Place the tray in the preheated oven and bake for about 20 minutes or until cooked through and golden on top.
6. Meanwhile, beat the double cream until it’s extra thick and remove your set jelly from the fridge.
7. When the cupcakes are cooked, remove from the oven and let cool in the pan for about five minutes, then transfer to a wire rack to cool completely.
8. Cut a well in the centre of each cupcake with a sharp knife, being careful not to touch the bottom, and set the centre pieces aside (for later noshing, of course!). Fill each well with spoonfuls of jelly and top with cream.

more ways to treat yourself

Delicious homemade Oreo ice cream cake recipe
Peach and almond trifle recipe
Vegemite cheesecake to die for