As mentioned previously, we made cupcakes for the birthday party, 70 or so. It was the first time I’ve ever cooked on such a scale, but it wasn’t as hard as I thought it would be, mostly because the recipes made a lot of cupcakes.

Chocolate cupcakes with storebought frosting and silver cachous.

Vanilla butterfly cupcakes with raspberry jam and cream filling, dusted with icing sugar.

Vanilla cupcakes filled with strawberry jam and cream, dusted with icing sugar.

Chocolate cupcakes topped with white chocolate mousse.


Fill all cupcake liners no more than 2/3 full. When using petite-four-sized liners, fill the chocolate cupcakes to 1/2 full only, they’ll rise quite substantially.

I’ve learnt that the important part of baking in huge amounts is having everything prepared. Be like the TV chefs and have everything measured out and spread out in front of you before you start. Mis-en-place, my dears…

Vanilla Cupcakes

Adapted from cupcakebakeshop. Makes approximately 48 mini cupcakes.

170 grams unsalted butter, room temperature
1 2/3 cups caster sugar
2 large eggs
2 2/3 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
220 mL milk
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste

Preheat oven to 180 degrees Celcius.
Beat butter until softened. Add sugar, one tablespoon at a time and beat until light and fluffy and sugar is dissolved.
Add eggs, one at a time, beating until incorporated after every addition.
Whisk flour, baking powder and salt together. Stir vanilla extract and paste into the milk.
Add a third of the dry ingredients into the egg/butter/sugar mix and combine well. Add half of the liquid ingredients and beat to combine. Continue adding, alternating between dry and wet, finishing on dry. Remember to scrape down the sides of the bowl with the mixer to ensure everything is equally combined, but don’t go overboard, or your cakes will be tough.
Scoop cupcake batter into cupcake liner – lined cupcake/muffin pans. Place into oven, and bake for about 20-25 mins, depending on your oven, until a toothpick or fine skewer comes out clean.
Remove from oven, leave in pans to cool for 5 mins, then remove and place onto a wire rack.

Chocolate Cupcakes

Coming later, when I find where I put the recipe book. ^^;;;

White Chocolate Mousse

300 grams good quality white chocolate
3 large eggs, separated
1 tablespoon caster sugar
150 mL fresh cream

Melt chocolate using a method of your choice. We use a microwave, heating for brief intervals and stirring well, until melted. Set aside to cool slightly.
Whisk in egg yolks. It will look like it has separated and become oily at first, but persevere, it will work out in the end.
Beat egg whites to soft peaks, adding caster sugar, teaspoon at a time, and allowing to dissolve completely before the next addition.
Whisk in 1/3 of egg whites into chocolate mixture to loosen. It should come together again and look more edible. Fold remainder of egg whites in gently.
Whip cream to soft peaks, and fold into mousse gently.
Refrigerate for at least 3 hours, removing from fridge about 10 mins before serving. For use as an icing, do not refrigerate, but dollop or pour on immediately, or refrigerate and pipe on later.


Simply whip thickened cream to soft peaks, before adding caster sugar, teaspoon at a time, until sweetened to your taste.

To assemble:

For butterfly cupcakes: Melt a couple of tablespoons each of strawberry jam and raspberry jam. Cut a cone from the top of the cupcake (holding a serrated knife at 45 degrees to the vertical), taking care not to cut to the bottom and keep it to one side. Fill the cupcake with about 1/4 teaspoon of either jam (choose one), and top with a dollop of cream. Cut the cone in half down the centre, and arrange the two pieces so that they look like a butterfly’s wings. Sift icing sugar liberally over the top.

For filled cupcakes: Similar to the butterfly cupcakes (we used strawberry for these). Because we used slightly larger patty pans, we made less steep cones. Fill with jam, top with cream, the disk of cupcake and dust with icing sugar.

See those chocolate cupcakes? Because I overfilled some of them, they overflowed and came out flat on top. But they don’t look it, right? Indecent amounts of frosting are always handy for aesthetically pleasing round tops, and almost always well-appreciated.