Friday, January 19, 2007

Orchid Cupcakes

While looking back over the past year I realised that I hadn't made any cupcakes. So I decided to remedy that situation immediately and set about looking for inspiration.

As an Australian, I think we've all grown up with the Australian Women's Weekly and their enormous library of cookbooks. For their range, quality and approachability - you just know the recipes will work and that all the information is there - they really can't be beat.

This recipe, which ended up being this blog's birthday (cup)cake is taken from AWW's Cupcakes - if you are a cupcake fanatic, then you really should get this book.


Orchid Cupcakes
[Makes 6 large or 12 regular]

Lemon cream cheese cake
90 grams softened butter
90 grams softened cream cheese
2 teaspoons finely grated lemon rind
150 grams/(2/3) cup caster sugar
2 eggs
50 grams /(1/3) cup self-raising flour, sifted
75 grams/½ cup plain flour, sifted

Lemon cream cheese frosting
30 grams softened butter
80 grams softened cream cheese
1 teaspoon finely grated lemon rind
240 grams/ 1½ cups pure icing sugar

fresh orchids, or your favourite flower
tea-lights or small candles

Preheat the oven to 180°C/350°F and line your muffin pan with paper cases.

Place the butter, cream cheese, lemon rind, sugar and eggs into the bowl of a mixer and beat until light and fluffy.

Sift the flours together and then add to the mixture - beat on a low speed until just combined. Spoon out into the paper cases making sure you smooth out the surface.

If making large cupcakes, bake for about 25 minutes - small cupcakes will take about 25 minutes. When done, place them on a wire rack to cool.

Make the frosting:
Place the butter, cream cheese and rind into a bowl of a stand mixer and beat until light and fluffy. Add the icing sugar a spoonful at a time, beating well to ensure the sugar has amalgamated into the frosting.

Finish the cakes:
Using a palette knife spread the frosting over the cooled cakes - I like to leave a rough surface by pulling up on the knife to leave wave marks. Place in the fridge to set.


When ready to serve - place a tea-light/candle in the centre and arrange the orchids (or your favourite flowers) around it.


While the flowers and the candles are frivolous, the cupcake itself is more than delicious enough to be able to stand on it's own with a heavenly lemon scent that pervades both cake and frosting.

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  1. Beautiful cupcakes, Haalo! Love the orchid.

    I also agree with you about the popularity of AWW cookbook. I have many AWW books, and used them quite often for cooking ideas.... :)

  2. Haalo, you should definitely bake more cupcakes - these are lovely! :D

    Every time I see the word "lemon" my head starts imagining the delicious flavor and smell... I love recipes with lemons!

  3. Thanks Anh - it's hard to go wrong with orchids. The range in AWW cookbooks is impressive and they really do suit all people from beginners to advanced. There's also a reliability factor that exists and that some cookbook authors could take lessons from.

    Thanks Patricia - there are many in the book I would love to make and I may just have to satisfy those urges ;) If you love lemons you will love these cupcakes.

  4. That's some lovely cupcakes you have there. Beautiful!

  5. Thanks Angie - they were enjoyed by all.

    Thanks Chandrika!

  6. Wonderful - the photographs are brilliant. 'Orchid Cupcakes' - it doesn't get much better than that.

  7. Thank you Margaret - much appreciated.


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