Vanilla and Chocolate Swirl Cupcakes

To make these I used a mix of two different packet cupcakes, Greens Classic Vanilla and Betty Crocker Chocolate Cupcake Mix.

Green's Classic Vanilla Cupcakes

Cupcakes

• 2 eggs
• 125ml milk
• 3 tablespoons butter

Icing

• 3 tablespoons butter 

Betty Crocker Chocolate Cupcake Mix

Cupcakes

• 2 eggs
• 125ml milk
• 3 tablespoons butter

Icing 

• Provided already made 

Preheat oven to 180C, then line your muffin/ cupcake tray with any of the patty cases provided. To create these cupcakes, we first need to make both of the mixtures.

Starting with the Green's Classic Vanilla Cupcakes, place cupcake mix, 2 eggs, 125ml of milk and 3 tablespoons of butter into a mixing bowl. Using an electric mixer, mix on low speed until all ingredients have been combined. Then mix on medium speed for two minutes to create a smooth batter. 

I wanted to use the vanilla cupcake mix as my main flavour and have the chocolate swirl through it however, you can have it the other way around. Because I am using the vanilla as my base I divided the Vanilla batter evenly into the 12 patty cases, leaving more room in the cases than usual.

Following the same method, make the Betty Crocker Chocolate Cupcake Mix. Once the batter has been made, drop a large teaspoon of chocolate mixture into the vanilla mixture. To create the swirl effect using a skewer, gently mix the chocolate mixture into the vanilla. However, do not mix it too much or else they will mix together completely and not have a swirl effect. 

To ice the cupcakes I used the vanilla icing with red food colouring, but you can chose to use any. To make this, empty the icing packet into a small bowl along with the 3 tablespoons of butter. Using an electric mixer, mix on low speed until the ingredients have been combined. Then I added red food colouring and mixed on  medium speed for another two minutes, until the icing is smooth. To decorate the cupcakes i spread on the icing using a knife, then I added some sprinkles.

Red Velvet Cupcakes

Cupcakes

• 350g plain flour
• 2 tablespoons cocoa powder
• 1 teaspoon bicarbonate soda
• 1 teaspoon baking powder
• 315g caster sugar
• 250ml butter milk
• 185ml vegetable oil
• 2 eggs 
• 3 teaspoons red food colouring 
• 2 teaspoons white vinegar 

Cream Cheese Icing 

• 250g cream cheese
• 100g butter
• 195g icing sugar
• 1 teaspoon vanilla extract
• sprinkles to decorate  

The first step into making these cupcakes is to preheat the oven to 180C. Line a cupcake try with cupcake cases and set it aside. 

Sift 350g of plain flour into a bowl along with, 2 table spoons of cocoa powder, 1 teaspoon of bicarbonate soda and 1 teaspoon of backing powder. Gradually stir in 315g of caster sugar.

Whisk the 250ml of buttermilk,  185ml of vegetable oil, 2 eggs, 2 teaspoons of white vinegar and add 3-4 teaspoons of red food colouring, depending on how red you want the mixture to be. Add the buttermilk mixture and stir until combined, I used and electric mixer to speed up the process. 

Divide the mixture among the prepared cupcake cases, I managed to fill 15 cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. After they are baked, transfer them to a wire rack to cool completely.

To make the cream cheese icing, use and electric mixer to beat the 250g of cream cheese, 100g of butter, 195g of icing sugar and teaspoon of vanilla extract in a bowl. Mix the icing until the mixture becomes smooth and of a cream colour. Once you have made the icing, speed or pipe it onto the cupcakes anyway you would like to. I chose to spread it on top using a knife, then added some sprinkles to the top.

Chocolate Cupcakes

To make these cupcakes, I used White Wings chocolate Cupcakes Mix.

White Wings Chocolate Cupcakes Mix

Cupcakes 

• 60g of butter (or margarine)
• 2 eggs 
• 25ml milk

Icing 

• 60g butter (or margarine) 
• 15ml milk 

Preheat to 180C for a conventional oven or 160C for fan-forced. Line a cupcake tray with the cup cake cases provided, you can also use a muffin tray. 

Next place the cupcake mix into a small bowl along with, the 2 eggs, 25ml of milk and 60g of butter (or margarine). Using an electric mixer beat the ingredients on low speed for 30 seconds, until they have all combined. Increase the speed to medium and mix for approximately 3 minutes, scraping down the sides of the bowl occasionally. 

Spoon the mixture evenly into the prepared tray of cupcake cases. Bake the cupcakes for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Once baked leave them to stand in the muffin/ cupcake tray for 5 minutes, before placing them onto a wire rack to cool completely.

To make the chocolate icing, place the frosting mix, 60g of butter and 15ml of milk into a small mixing bowl. Use an electric mixer to beat the mix on low speed for 30 seconds, until the ingredients are combined. Increase the speed to high and mix for approximately 3 minutes, remembering to scrape down the sides occasionally. Spread or pipe the icing over the cake any way you chose. I decided to just spread it over the the top, using a knife.

Malteser Cupcakes

Malteser Cupcakes

• 175g Unsalted butter
• 175g Light brown sugar
• 3 Eggs 
• 140g Self-raising flour
• 15g cocoa powder 
• 25g of malt powder (I used ovaltine)
• 1-3 table spoons Whole milk

Malt Buttercream Icing 

• 150g Unsalted butter
• 375g Icing sugar
• 25g Malt powder (I used ovaltine)
• 1-3 tablespoon Whole milk

To make the cupcakes, preheat your oven to 180c and line a cupcake tin with any type of cupcake case you want to use.  

With a standard electric mixer, beat the 175g of unsalted butter with the 175g of light brown sugar until it becomes light and fluffy. Add the 3 eggs, 140g of self- raising flour, 15g of coco powder and 25g of ovaltine (or malt powder) into the mix and beat briefly until well combined. If it is too thick, you can loosen the mixture slightly with 1-3 table spoons of milk. 

Spoon the mixture into the cupcake cases evenly. Bake in the oven for approximately 15-20 minutes, until they're baked through and are springy to touch. Mine took 17-18 minutes, then leave them on a wire rake until fully cooled.

To make the Malt Buttercream Icing, beat the 150g of unsalted butter with an electric mixer for a 2-4 minutes to loosen it. Gradually add the 375g icing sugar on a slow speed until it is combined, then speed the mixer up and beat for 3-4 minutes until it becomes fluffy and smooth. Add the 25g of ovaltine (or malt powder) and keep on beating for about 5 minutes until whipped.

To decorate the cupcakes, I used a knife to spread the icing on top of the cakes and added a few malteser's on top. You can really decorate them anyway you choose.

  

Vanilla Cupcakes

I used Green's Classic Vanilla Cupcakes mix, to create theses cupcakes you will need:

Green's Vanilla Cupcakes Mix

Cupcakes

• 2 Eggs
• 125ml Milk
• 3 tablespoons (60g) butter

Icing

• 3 tablespoons (60g) butter

Preheat the oven to 180c. Place the provided patty cases into a cup cake tray and set aside.

Place cupcake mix, eggs, milk and butter into a mixing bowl. Using an electric mixer, mix on low speed until all ingredients are combined. Mix on medium speed for two minutes to create a smooth batter. Divide the batter evenly into the 12 patty cases.

Bake the cupcakes for about 20-25 minutes. To know when they are ready, press them lightly and if they are cooked through they will spring back up. Or poke a skewer through the cupcake and if cooked, the skewer should come out clean.

To make the icing for the vanilla cupcakes, empty the icing packet into a mixing bowl along with the butter. Using an electric mixer, mix on low speed until the ingredients are combined. Mix on a medium speed for another two minutes, until the icing is smooth. Spread icing on cupcakes evenly.

These cupcakes are really easy to make.

Mini Banana Cupcakes

I decided to use Green's Banana Mini Cupcakes packet mixture, to make these cupcakes you need:

Green's Banana Mini Cupcakes Mix

Cupcakes

• 1 egg
• 3 table spoons (60ml) water
• 1 table spoon (20g) butter

Icing 

• 1-3 teaspoons (15ml) water
• 1 teaspoon (5g) butter 

The first step to making these, is to preheat the oven to approximately 180c. You are provided with around 12-14 mini patty cases, you place them into a normal sized cupcake tray and set aside.

Place the mini cupcake mix, 1 egg, 60ml of water and 20g of butter into a mixing bowl. I used an electric mixer to combine the ingredients however, the packet mentions just to used a wooden spoon but I feel an electric mixer is faster and more efficient. Mix until the batter becomes a smooth texture.

Divide the batter evenly between the 12 patty cases and bake for approximately 15-20 minutes. When they are cooked, the cupcakes should spring back when pressed lightly or when a skewer is inserted into the centre and comes out clean. After they are baked set them aside on a wire rack to cool.

To make the icing, empty the icing mixture into a mixing bowl along with, 1 teaspoon of water and 1 teaspoon of butter. Mix the ingredients with a spoon, if the icing is a bit dry add another 1-2 teaspoons of water and continue to mix. Once the icing becomes a a bright yellow paste, spread it evenly on top of each cooled mini cupcake.

These cupcakes came out very well, they are easy to make and unlike most packet cupcakes they did not come out dry.

Oreo Cupcakes

 Oreo cupcakes 

• 100g dark chocolate, chopped
• 1 cup (250ml) water
• 125g butter, softened
• 1 1/2 cups (330g) caster sugar
• 
3 Australian Free Range Eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/4 cup (25g) cocoa powder
• Mini Oreo biscuits, to decorate

Chocolate Sauce

• 50g dark chocolate, chopped 
• 1/4 cup (60ml) thickened cream 
• 1 tablespoon brown sugar 

Buttercream Icing

• 6 x 23g pkts Mini Oreo biscuits 
• 250g butter, softened 
• 3 cups (480g) icing sugar mixture 
• 2 tablespoons milk 
• 150g white chocolate, melted, cooled                 

First step to making these cupcakes is to pre heat the oven to 160C, I however had the oven set to about 180C.You then need to prepare your cupcake tin with patty pan cases and set it aside. The next step told me to combine the 100g of dark chocolate and water in a small sauce pan over low heat in a pot, I thought that adding water might make the chocolate burn so I brought melting chocolate instead. I placed a small amount of water in a small pot, and set a bowl on top of the pot to slowly melt the chocolate. Set aside for 15 minutes to cool. 

I then used an electric mixer to combine the 125g of softened butter with the 330g of caster sugar, until it became a pale colour. Add 1 egg at a time, beating it well after each addition. After beating the eggs add the melted chocolate to the mixture, and stir to combine. The next step of the recipe was to 'add combined flour and coco powder', I assumed this meant 225g of self- raising flour, 75g of plain flour and the 25g of coco powder. The method did not mention wether to sift the flour or just put it straight in, I sifted the flour because I feel like to loosens it up a bit and helps it mix through better. After adding the combined flours mix them through well, with an electric mixer to make a smooth mixture.

Once your mixture is smooth, divide it up evenly into the patty cases and place in the oven. Bake for approximately 20-25 minutes, or until a skewer inserted into the centre comes out clean. After baked transfer the cupcakes onto a wire rack to cool completely.

whist the cakes where baking I made the chocolate sauce. To make the sauce we had to melt 50g of dark chocolate, following the same steps as we did melting the chocolate before. However, add the 60ml of thickened cream and 1 tablespoon of brown sugar to the chocolate whilst melting it. Stir the mixture on low heat, until the sauce thickens and then set aside to cool completely.

To make the buttercream icing, we first need to place 6 packets of Mini Oreos into a food blender, and process until they become fine crumbs. Melt 150g of white chocolate using  the same process as before, set aside to cool. Then using an electric mixer beat the 250g of butter, until it becomes of a plan colour. Gradually add the 480g of icing sugar, beating well after each addition. Next I added 2 tablespoons of milk, the melted white chocolate and Oreo crumbs, beat well to combine. 

 My cakes had massive bubbles on top of them, I poked the a hole in the bubble using a knife and pored chocolate sauce into the hole. I spread the icing onto the cake normally and added a Mini Oreo on top.