Cupcakes, Gala Style!
[ 23 January 2008 ]
Chocolate cupcakes with lavender-flavoured buttercream icing!
I am not a master cupcake baker, but I do enjoy it — the baking process as well as the eating part! It feels good to make something tangible, something that can be photographed & enjoyed & admired.
Obviously, these cupcakes are not raw, & they weren’t vegan originally either, but it’s way easier to vegan-ify cupcakes than you might first think! I also think that the vegan version of these cupcakes tastes better — the cake stays moist for longer & the icing doesn’t go hard, it stays soft & creamy for days.
The basic recipe is actually one from the Australian Woman’s Weekly kid’s birthday cake cookbook! I just add whatever I want into it to make it taste different. It is a great base to work from — easy to make & again, very moist.
Le Cake!
125g butter, softened (margarine for vegans)
3/4 cup (165g) caster sugar (or sugar replacement, like stevia, agave syrup, dark raw cane sugar etc. If you’re using a syrup or liquid form, you may need to use more flour to balance it out.)
2 eggs (egg replacement for vegans)
1 1/2 cups (225g) self-raising flour
1/2 cup (125ml) milk (soy or almond or rice or what-have-you for vegans)
Preheat oven to “moderate”, whatever that means! Chuck your cupcake cases into a muffin tin.
Beat butter & sugar in a small bowl with an electric mixer (or, if you’re me, an egg beater) until light & fluffy. Beat in eggs, one at a time, until combined. Stir in flour & milk, in two batches.
Now you can add in whatever you like — I usually add baking cocoa, but you could put in raw cacao, rosewater essence, coffee flavouring, or whatever. Beat until combined.
Spoon into cupcake cases. Bake until cake is cooked — this means you stick a knife into one of your cupcakes, & if it comes out clean, they’re done. Take them out of the oven & allow them to cool. Do not frost them until they are completely cool!
L’iCiNG!
125g butter, softened (or margarine etc.)
A big bag of icing sugar
1 tablespoon of milk (soy, almond, etc.)
Combine the butter, milk & icing sugar until it is thick enough that it won’t drizzle out of the end of your icing nozzle. It needs to be thick. I don’t know how much icing sugar I use, all I know is that it is a lot. I think I went through a massive bag of icing sugar by making two batches of icing. FEAR! Anyway, stir it up, mix it through well. Add food colouring & flavour. My favourite things to add are either rosewater essence or lavender essential oil, but of course you can really make it taste like anything you want.
Spoon your icing into an icing bag, or if you don’t have one, spoon it into the corner of a (clean) plastic bag & snip off a bottom corner. Ice, ice baby! Frost your cupcakes with gay abandon. I tend to do mine in a circular motion, & then splatter fun things on top, like edible glitter, nonpareils, etc.
If you can find a specialty cake decoration or baking shop, your cupcakes will look much better & be about a million times more exciting! My favourite in Melbourne is Cake Deco down by Flinders Street — it makes me so happy to navigate their tiny aisles! They are always very knowledgeable too, & can help you modify recipes to suit dietary requirements & whatnot.
Experimenting with this simple recipe has been the basis of all my cupcake exploration so far. I hope to try some other delicious variations soon! What’s your best cupcake recipe?
Super-love & cupcakes,
Gala 
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The cupcakes look wonderful!
I can’t wait to make them myself. Thank you so much Gala!
YUMMYYY. they look so good! i am definitely going to try that recipe – the vegan way.
love you long tiiime!
Oh, they look delish! I don’t have a cupcake recipe myself but I’m definitely going to give yours a try! Merci beaucoup! x
I like this post just for the use of ‘what-have-you’ and ‘whatnot’. They sum up the best approach to have towards cooking anything :)
those cupcakes look amazing.
I made lots of cupcakes for my family’s Christmas dessert last year, including Chocolate Chai Cupcakes [1] (I changed the mix of spices to make them more gingerbread-y than chai-y) and White Chocolate Sour Cream Cupcakes [2]. They were both delicious, especially the white chocolate ones! (Probably not vegan-able, though.) I’ve found I prefer a frosting made with cream cheese as well as butter and icing sugar, it’s a little bit less of a sugar overload and the tang of the cream cheese goes so well with the sweet cake.
[1] http://cupcakeblog.com/index.php/2006/05/chocolate-chai-spice-cupcake/
[2] http://ecupcake.blogspot.com/2007/08/white-chocolate-sour-cream-cupcakes.html
We had all our birthday cakes out of that book when we were kids! I had the ballet stage (shock!), the pirate, age-numbers, the swimming pool; my sister definitely had the castle (among others). But as I recall the icing was fairly bland. Not enough lavender/rose flower-flavours, I guess! ;-)
So just to clarify: is this just a generic ‘cake’ recipe dished out in patty-pans, or is it a specific ‘cupcake’ one?
i don’t have the recipe on hand right now, but i love my almond and rose cupcakes (heart-shaped, baby!) ... but another old favourite is from my first cookbook ever, which has a tattered green cover (i got it when i was six, awww) because it’s one of those nostalgic recipes!
another good addition is jasmine essence, which you can get from chinese supermarkets.
nicOla — Haha, thank you ;D
Annette — Omg, yum. Drool! Rarr! I looove cream cheese in icing too, but you know, it is very not vegan. Boo!
Nadine — I loved that book so much. Great for childhood dreaming :D I can’t believe you had the swimming pool, jelly & all?
But yes, this is a cake recipe dished out in little cups!
Natalie — Jasmine!!!!!!!! YES!
Yep, the jelly! (Green, couldn’t get blue.) But it was really all about the chocolate fingers . . .
I’m totally going to chuck my fave choc cake recipe into some cups! Woohoo!
125g unsalted butter
125g caster sugar
125g self raising flour (take out 2 tablespoons of flour and replace with cocoa for chocolate cupcakes)
1-2 teaspoons of vanilla extract (or essence, they both work equally well)
2 eggs
few tablespoons of milk
add all except milk together and beat, then add milk and beat again!
cook for 20-25 minutes (in a hot oven..start checking them at 15 minutes and see how they are is usually a good idea)
makes 12
from nigella lawson, she of the coca-cola ham and deep fried mars bars goodness. as you would expect they’re not very good for you…but my oh my do they taste amazing!
A little bit of lemon is very good in buttercream icing.
yummmmmmmm they look divine
Thank you so much! I’ve been planning to make cupcakes for days! I want to try doing a batch with rose syrup, one with coconut jam and one with maple syrup. Yours look delectable, especially all that buttercream!
Mmm, my sister and I just recently made cupcakes —
http://i60.photobucket.com/albums/h35/rael_imperial/IMG_0822.jpg
Chocolate with raspberry cream cheese icing! Very not vegan, ahaha, but they sure are cute, aren’t they! We got dressed up to bake, it made it a nice occasion.
Aw, those are adorable! And I love the colour.
I made little cupcakes for a family friends daughter’s “fairy party” they were bright pink with hot pink edible glitter – wish I’d kept some for myself!
Hooray! I love cupcakes, so much so that when my godmother asked my mother what to get me for Christmas, my mom replied, “She loves cupcakes.” And I got plenty of cupcake goodies! I have the Cupcake-A-Day calendar on my desk at work so I have a new cupcake to look at every day (although the last couple were a MUFFIN, which is NOT a cupcake! and sometimes they’re variations on a cupcake, like adding orange to the icing instead of lemon — that is not that different of a cupcake and should not get a separate day!)
I simply adore www.CupcakeBlog.com — so many creative and wonderful cupcakes! Her newest has baklava on top; oh my gosh.
I baked sweet potato cupcakes (some with marshmallow topping, some with pecan topping) for my sweetie’s big post-Thanksgiving potluck feast, and they were a hit!
Also, have you seen Pancake Meow’s adorable scented cupcake (and other sweet treats) necklaces? You can pick your own flavor! www.PancakeMeow.com
Ohhhhh my gosh they are so sexy! I am going hunting for edible glitter tomorrow! And egg replacement stuff. Though I heard baking powder and water works to the same purpose?
telis — TOO CUTE! xx
Jeanne — Haha, you sound totally nutty for cupcakes! I understand though~! I have seen Pancake Meow’s necklaces online, but I own a slice o’ cake by Faeriesmak (www.faeriesmak.com) & I LOVE it!
Adrienne — Oh, it probably does! I have just always used egg replacer :>
ooohhhh they look really really scrummy heehee!
& i still think your a master cupcake baker
What other colours can you get in the glitter?
Is the glitter just really fine sugar?
And what are you going to top your next batch
of cupcakes with??
xx Emma
EmmaRose — They had a whole sheet of different colours, but the one I used was called DISCO PEACOCK & it leapt out at me! The glitter is actually glitter, I have no idea how they make it. & I don’t know about my next lot of cupcakes… it will be a surprise!
coconut milk is a great milk substitute too! I’ve found that it really does make the cupcakes more moist & more delicious!
Lavender essential oil? I read somewhere once never to consume essential oils. But I guess there probably isn’t another way to get cake tasting like lavender short of putting a sprig of it in the bowl and baking it into the cakes! Great recipie though Gala, I think I will try the vegan version (though I am not vegan) as I DO love a moist cupcake :D
Jummy! They look delicious, thanks for the awesome recipe!
X HS, Wellington, NZ
Lovely work Gala, your decorating skills are really coming along. You got great swirls girl. Was at Cake Deco myself today! and purchased more Disco White as I used it almost exclusively over the Christmas period. And got a couple of bits and pieces for some up and coming projects.
Woo-Hoo! I love cupcakes, my fave cupcakes are the crabapple bakery ones… so delicious! I can’t get enough of their cute goodness!
Cupcakes always make me happy actually…
My little cousin and I made cupcakes a few days ago, we had so much fun decorating them and putting them up on the cupcake stand!
Here are some pics:
http://i17.photobucket.com/albums/b52/box_of_glory/cupcakestand1.jpg
http://i17.photobucket.com/albums/b52/box_of_glory/toptierzoom.jpg
http://i17.photobucket.com/albums/b52/box_of_glory/angelinayaycupcakes.jpg
Haha, can you tell she was excited? lol. It was like Christmas came all over again! :D
Thanks for sharing that recipe, I will try it out!
xx
I would get lavendar extract not essential oil, although I haven’t looked that up for sure. That doesn’t seem right to eat.
The best icing (although not the healthiest) to decorate with and taste is the icing recipe from Wilton. They are a company that does all kinds of baking supplies here in the US, if you don’t have them. It tastes like the supermarket icing and is pure white so it takes colors perfectly. I use it on all the cakes I make for folks and everyone loves it.
Recipe
Small can of Crisco (1lb)
2lb bag of powdered sugar
1 tsp of imitation vanilla extract (so it’s clear)
1 tsp of imitation butter extract
2 Tbl of Meringue powder
6+ Tbl of water
Whip Crisco with 4 Tbl of water until “fluffy”
Mix 1/2 of sugar, 1 Tbl Meringue powder and Vanilla extract until combined
Mix rest of sugar, Tbl Meringue powder and butter extract until combined
Add 2 – 4 Tbl water until consistency is reached – for spreading (medium).
Add icing color (use paste not liquid)
You can use this very firm for decorations like flowers and then use the medium for all over icing. This makes plenty for a batch of cupcakes or a 2 layer 8-9 inch cake.
It will give great definition if you are using icing tips and color will look great. It’s very stable so it can sit out for a while and leftovers can stay in the fridge for weeks. Just let it warm up before you ice with the remainder.
Enjoy!
Luv
Poochie
Aawwwwwwwww GALA!
I thought you meant you put US nonpariels on your cupcakes and was tickled pink at the cuteness! I always thought you meant nonpariel as in ‘something with no equal’ – like you use it to say there is no match for your iCiNG babies!
But I didn’t realise until I looked it up just then, that a nonpariel is also those little cake decorations!
Definitely the best double-meaning nickname for us Gala-fans around!
This post makes me sad that I don’t have real access to a kitchen… And next time I go home, it will be Passover, which seriously limits the baking I would want to do.
These look so lovely! Thanks for the recipe too! I’ve been wanting to make cupcakes for so long…I should!
But margarine is a no-no…Trans fat is terrible for you!! Earth Balance is a non-hydrogenated version instead… ;-)
Those cupcakes look awesome! I’ve never heard of lavender in icing… but it sounds so good :)
these should be featured on cupcakestakethecake.blogspot.com!
Well I can only say your cakes look amazing compared to my disaster. I mean my tastes fantastic but looks wise it isn’t the best!!
Tried piping but I don’t have a proper bag so that is my next investment, that and some glitter :D
The recipe for fairy cakes, as we call them, that my mammy taught me:
Four, four, six and two, beat it till you’re black and blue!
That’s four ounces of caster sugar, four ounces of margarine or butter, six ounces of self-raising flour and two eggs. I’ve never attempted to veganify and they go stale very quickly, but when just made, they are delicious, and they’re not usually iced, though they can be if you have the patience!
You need to get a copy of Vegan Cupcakes Take Over the World. You won’t regret it.
Also, after putting it off for so long, I am finally going to write that follow-up email soon. Woo!
Yeah! Thanks a lot!
Gala! They look AMAZING and thank you SO much for the recipe…I make cupcakes for each of my friends’ birthdays so this is a great recipe to add to my collections :].
Have you tried making lavender sugar by tucking some lavender sprigs into the sugar jar and leaving them for a week or so for the flavour to develop (much as you’d do with vanilla pods) ? Then you could decorate the cakes with a lavender flower – easy as it’s summer where you are!!
Beautiful colored frosting! They look delicious.
I like to make carrot cupcakes http://www.girlwanders.com/blog/?p=360
Oh my god I want edible glitter!!
they look lovely, Gala!
i’m not sure if someone has already mentioned this but a moderate oven is usually 180c.
to make great cupcakes, find the best cake recipe that you love,put the mix in cupcake cases instead, and adjust the timing for cooking. fingerlickingfun
Those are so pretty!!
As Rachel Ray would say: Yummo! Those look entirely delish!
please feed me! i’m so hungry now!
god i can’t stop looking at those cupcakes! i want to lick my screen. it’s weird because i don’t even like cupcakes all that much. but those cupcakes look so delicious.
I’ve used this vegan cupcake recipe for years and everyone always likes it (especially the time I iced them with cream cheese icing—sure it negated the whole vegan thing but they tasted great!)
http://shmooedfood.blogspot.com/2006/01/fluffy-white-cupcakes.html
i am making this recipe today. i’ve never made my own icing because i am a fatty american, so i’m kind of scared!
about the cream cheese in icing…i heard awesome things about tofutti’s “better than cream cheese.” if i try it out i’ll let you know the results.
that edible glitter is SO KEWL, i’ve never seen it here…
WOoow! I’ve actually just done a post about how I wanted to make some cupcakes – and these look incredible. Talk about inspiration!!
I just recently made turtle cookies!
http://viewmorepics.myspace.com/index.cfm?fuseaction=viewImage&friendID=249614011&albumID=277152&imageID=4065458
heres my favorite!
Gorgeous! Great colour combo. Just a quick word on the glitter – id probably use it more sparingly next time.
It is in fact, just real glitter. The trick is, it’s non toxic. So technically, they have a disclaimer that says it shouldnt actually be eaten, but if you do, it wont actually cause you harm.
But its probably better to know that than to think its the same as a big helping of sprink;les!
Omigosh I just made cupcakes… without the paper cup things, and I put a heap of dark chocolate bits in them, and I finally tried the baking powder instead of egg thing, and they are the most insanely decadent cupcakes I have ever tasted.
I am so glad I bought a muffin tin! Yay! xx
Beautiful! And we have had that cookbook for years! So i just raced out to the kitchen to found it, and, as a result, those delicious looking cup-cakes are now baking in my oven!
I might add lemon to the icing as someone above suggested!
x x x
So when you say “Now you can add in whatever you like”
about how much of that stuff do you add?
Like a pinch?
Or a Tablespoon?
Or half a cup?
Gwen — Enough so that when you sample the batter, you can taste it.
omg, they’re beautiful!!!
i especially love the lavender icing with blue glitter on top!!
Yay! Thanks so much.
Thanks Gala, I didn’t have a cupcake recipe, and when I saw yours this afternoon I set to work – have just sampled one of my deeeelicious vanilla & ginger cupcakes, yet to be iced (will be raspberry icing) but blissful as they are so far!
Hey, where in the world do get i lavender flavouring?
Yesterday I was admiring your lovely cupcakes (is it just me, or does that sound dirty?) and last night, I had a dream of baking all these fancy cupcakes. I had to laugh when I woke up. I mean, I have always loved baking, but I’ve never craved the activity so badly that I had a dream about it.
I even considered calling in to work today, so I could stay home and bake. (Alas, I was a good girl and refrained.)
Then I had a funny little idea… I love baking. Most often I would rather be baking than doing whatever I’m actually doing. Turns out theres a culinary school right in the city I live that has a pastery program! As soon as I can figure out how to fit that into my life, I plan on signing up. In the meantime, I’m taking a one-day class on… (drumroll, please) cupcakes! I actually giggled with glee when I saw that they were offering such a class.
Just thought I’d share. Thanks for the inspiration!
Candace — Aw, that’s so cute. & that pastry program sounds amazing! You will be a total cupcake maestro by the time you’re done! xx
When I read this I immediatly had to make cupcakes (Rose & Vanilla)
They’re delicious,
Thanks Gala! :D
EEEEE!
My best friend and I went through a super cupcake obsession but we never found a good recipe
and I found your blog and was sooooooo mega excited about the cupcakes
so now I’m making cuppycakes! :)
(btw, those pool cakes, with the jelly are just brilliant! My friend had one for her 12th b’day. We went nuts for it!)
xx