Princess Cupcakes

These pretty princess cupcakes were the request of a friend’s four year old daughter. The colours chosen for this theme was violet and pink – the little girl’s favourite. I decided to use purple as a base for the cupcakes and pink for the fondant hearts. Since the barbie princess stand (provided by my friend) was already fanciful, the other decorations were simple flowers ad a crown.

As always, I start off with the fondant decorations 2 – 3 days before the event to allow them sufficient time to dry out. The trick to get nice fondant letter cut-outs is to allow the fondant to dry a little after rolling it out before cutting it into shapes.

Cupcakes were freshly baked on the day of the party and frosted with violet italian meringue buttercream. I love IMB because it is a perfect blend of sweetness, richness and silky texture. Absolutely delicious. Little sugar pearls were added to accentuate the theme.

The result? A happy little girl and happy guests!

Angry Bird Cupcakes

Sometime ago, I had the joy of making birthday cupcakes for a dear friend’s son, M. M loved angry birds and so his mom thought that it would be a nice theme to go with the cake. She decided to bake a chocolate salted caramel cake (centre piece) and decorate it with some angry bird plastic figurines. I figured, why not go all out? Hence, I decided to make angry bird cupcakes!

Step 1 – Make the figurines!

I made the figurines out of fondant and dried them over 2-3 days. In humid Singapore, you may have to use a fan/air-con to reduce humidity and to allow the fondant to dry totally. Otherwise, they may become “weepy” once you place them on the icing.

Aren’t our figurines cute? We (my husband and I) made pigs, eggs, bricks, and one of each kind of bird (except the blue birds who go in trios). Oh yes. And the catapult.

Step 2 – Bake the cakes and decorate them!

The base is a rich chocolate cupcake, rather dense and choc full of flavour. The icing is an italian meringue buttercream coloured blue. The gradient blue icing represents the sky!

The green icing here represents the grass on which the birds/pigs will be placed on.

Place frosted cupcakes in the fridge to allow the icing to set and harden.

Step 3 – Place figurines atop cupcake!

So….. do you feel inspired to try your hand at making angry bird cupcakes too?

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Brownie Cupcakes

I baked these some time ago for a gathering of students at my place. If you are a chocolate fan, these brownie cupcakes will be straight down your alley. Sinfully rich and chocolaty, they are bound to fix your chocolate craving. The best part? They are not difficult to make at all! The ingredients are simple, but the sheer quantity of butter, sugar and eggs may shock you. Well, they are for a large batch of cupcakes afterall, and didn’t I say earlier that these were sinful?

Brownie Cupcakes
(Makes 60 cupcakes)
Recipe adapted from Gourmet, Dec 1999

16 oz unsalted butter, cut into cubes
8 oz bittersweet chocolate (I use Valrhona equatorial)
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3 1/4 cups sugar
8 large eggs


  1. Preheat oven to 350ºF. Line muffin tray with liners.
  2. Melt butter and chocolate in a heavy saucepan over moderately low heat, stirring till smooth.
  3. In a separate bowl, whisk together flour, salt and cocoa powder.
  4. Remove saucepan from heat and whisk in sugar.
  5. Add eggs, 1 at a time, whisking after each addition until incorporated.
  6. Lastly, fold in flour mixture until just blended.
  7. Spoon batter into muffin liners, filling the liner almost to the top. Bake for 25 – 30 mins. A skewer inserted will have some crumbs adhered when the cupcakes are done.
  8. Cool for 5 minutes in tins and remove to cool on a rack.
  9. Repeat with the remaining batter.
  10. These can keep in an air-tight container for about 2 days at room temperature.