Census Cupcakes

Earlier this week was Census night, which marked 100 years of Census taking in Australia. I registered for a party pack so that I could convince a few people to come over and have some lame fun filling it out together. The pack was a goldmine of stickers, arm bands, key rings, and even a little wooden plane.

To help celebrate I made some fairly simple vanilla cupcakes with a white chocolate & raspberry frosting and covered them in 100s and 1000s to represent all the people filling out their forms around the country.

The actual Census was incredibly boring and I was left out of most questions because I no longer have a job. The best part was when it was over and we got to eat cupcakes. They were pretty good. I’ve actually never made cupcakes before so I don’t have much to compare them to, but the cake was light and fluffy with a tender crumb, and quite moist. They were super easy to make as well so I’ll be going back to this recipe for sure.


Vanilla Cupcakes

Ingredients from here. Recipe improved by myself.

  • 125g unsalted butter, room temperature
  • 150g caster sugar (2/3 of a cup)
  • 2 tsp vanilla essence
  • 3 eggs, room temperature
  • 60ml milk (¼ of a cup)
  • 225g self raising flour (1½ cups) – use a low protein cake flour if possible

Preheat oven to 160C fan-forced.

Cream the butter and sugar with beaters until pale. Add vanilla and eggs, one at a time, whilst beating. Add milk and combine.

Sift the flour over the mixture and gently mix until just smooth. Don’t over-mix or you will develop the gluten in the flour which will make the cakes dense and bready.

Spoon mixture evenly into about 12 cupcake pans. Bake for 15-20 minutes or until light golden and tops spring back when touched.

White Chocolate & Raspberry Cream

This is basically a thin ganache. I can’t remember the exact quantities I used but this is a rough idea.

  • 200ml cream
  • 100g good quality white chocolate, finely chopped
  • Handful of fresh, frozen or dried raspberries, chopped
  • Confectioners sugar to taste

Place cream in a saucepan and bring to the boil (scalded). Place chocolate in a heatproof bowl and pour over the cream. Stir gently to combine. Allow to cool completely, stirring  occassionally.

Once completely cool, whip with a whisk or beaters until thick, just like whipping cream. Add raspberries and sugar to taste.

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Published in: on August 13, 2011 at 8:04 pm  Comments (2)  
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2 CommentsLeave a comment

  1. Oh yum yum yum they look lovely.

    • Thankyou :)


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