Imagine a world without cupcakes… that’s right, you can’t, can you? The third and final Easter Cupcake Bake Off took place at the Osborne Park Kitchen Warehouse store on Sunday the 30th of March. My eyes have been open to the magnificent world of cupcakes and the amount of talented bakers we have here in Perth. From the tasty to the darn right beautiful, we’ve seen and tasted it all with this series of Bake Offs.
The Osborne Park store was nice and calm when I arrived, people were casually perusing the store for their newest addition to their kitchen. This was clearly the calm before the storm. It wasn’t long before the bakers started arriving with truckloads of cupcakes and their entourage, brought along for the all-important people’s choice vote. The support the bakers received from their friends and family was amazing. I mean why wouldn’t you come along to try free cupcakes… wait, I mean support your friends…
Sandy and Kate again wowed the audience with their Easter Cupcake basket demonstration. I personally feel like I could now actually tackle not only baking a cupcake, but also piping the buttercream onto a cupcake and having it look somewhat presentable (maybe). Baking isn’t really my forte, but perhaps I will set myself a challenge to give it a go and let you all know what happens. I was just as mesmerised as the audience watching Sandy and Kate throw together this amazing masterpiece with very little effort.
I’ve said it before and I’ll say it again, nothing brings a smile to your face like seeing someone take a bite of something so delicious you see their face light up. You can instantly tell they are thinking ‘yum!’. This is exactly what the judges were looking for in the winning cupcake. Flavour plays a big part in their decision but the other deciding factor is of course looks. Some of my personal favourites throughout the bake off series were at the Osborne Park store. JoJo with her amazing Marshmallow Crunch cupcakes and then there were Madison’s super cute pot plant cupcakes, how can you not love them? It wouldn’t be a proper Easter Bake Off if we didn’t see a return of the bunny butt, so it was fantastic to see that fluffy white tail again.
Another strong crowd meant that the people’s choice award could go to anyone! But the lucky people’s choice winner was Andrea Shilkin. Andrea created a beautiful cupcake and was the second people’s choice winner to feature the Easter bunnies famous fluffy tail on some of her cupcakes. Andrea took home $100 worth of Sweetly Does It decorating tools and a $200 Kitchen Warehouse Voucher.
It was then time for Sandy and Kate to decide on a winner. It would appear this was their toughest decision yet and were torn between two cupcakes. In the end it came down to ½ a point and that wow factor when you first taste the cupcake. The winner was Clarissa Yates! Clarissa made a delicious Malteser cupcake with spun sugar and Tim Tam cake eggs. Clarissa was the final winner of this year’s Easter Cupcake Bake off and took home a brand new KitchenAid Mixer.
Congratulations to all this year’s winners and participants. See you again next year!
Malteser Cupcakes with Salted Caramel Buttercream topped with Spun Sugar Nest with Tim Tam Cake Pop Easter Eggs and Chick – By Clarissa Yates
- 180g self-raising flour (sifted)
- 100g caster sugar
- 120g golden caster sugar
- 3 Tbs malt powder
- 125g unsalted butter
- 2 large eggs
- 175ml (3/4 cup) milk
- ½ Tsp vanilla extract
- 1 Tbs sour cream
- Maltesers – 2 per cupcake
Salted Caramel Frosting
- 1 cup unsalted butter at room temperature
- 1 cup cream cheese at room temperature
- 6 cups sifted soft powder sugar
- 1/2 cup salted caramel sauce*
- ½ Tsp sea salt
*Salted Caramel Sauce
- 2 cups granulated sugar
- 175g (3/4 cup) salted butter
- 1 cup heavy cream
- 1 Tbs flaky sea salt
- 1 Tbs vanilla extract
Spun Sugar (makes ~6 spun sugar nests)
- 1 cup granulated sugar
- 1 Tbs light corn syrup
- 2 Tbs cup water
Tim Tam Easter Eggs and Chick Cake Pops
- 1 packet Tim Tam biscuits
- 60g cream cheese
- 250g chocolate/candy melts
Make Malteser cupcakes (makes 18 cupcakes)
- Preheat oven to 180C and line cupcake pan with cupcake liners
- In a large bowl, cream butter and sugar for about 5 mins until well mixed and pale. Add the eggs one at a time, mixing well after each egg
- In a separate bowl, combine flour and malt powder. In another bowl, combine milk, vanilla extract and sour cream
- Add approximately half dry ingredients to creamed butter. Fold in mixture. Add approximately half of wet ingredients. Combine mixture. Add remaining half of dry ingredients. Combine. Add remaining wet ingredients. Combine all well.
- Fill up cupcake liners no more than 2/3 full.
- Add 2 maltesers into each cupcake batter.
- Bake for 25mins.
Make Salted Caramel Sauce
- Pour the sugar into a large heavy saucepan
- Heat over high-medium heat, whisking it continuously until all the sugar has melted.
- Once all the sugar has melted, stop whisking.
- Using a candy thermometer, heat until sugar reaches 176C or 350F and turns amber in colour
- Once it has reached desired temperature, add butter in blocks until all the butter has been added. Whisk and combine after addition of each butter block. Remove the pan from the heat.
- Slowly add the heavy cream, whisking to combine.
- Once all the cream has been incorporated, add vanilla extract and sea salt. Whisk to combine.
- Set aside and allow caramel to cool, 10-15 minutes.
- Keep for 2 weeks.
Make Salted Caramel Buttercream
- Beat the butter, cream cheese and salt until lightened and fluffy, about 5 minutes
- Add the vanilla extract and salted caramel.
- Reduce the speed to low, add half the powdered sugar, whisk at low speed for a few minutes until all the sugar has been incorporated.
- Add the remaining half of powdered sugar and continue beating until the frosting becomes whipped and holds it’s shape, about 5 minutes
- Leave in fridge until ready for use.
Make Spun Sugar
- Combine and sugar, water and corn syrup in a medium saucepan and heat over medium-high heat. Stir until the sugar dissolves.
- Allow the solution to bubble and boil for 2-3 minutes until very light pale golden, stirring occasionally.
- Once it has turned light golden, remove it from heat. Allow to stand for 1-2 minutes until sugar thickens slightly.
- Check with a fork to see if light fine threads of sugar forms when lifted off from the pan.
- Working quickly, dip a form or whisk into the sugar solution, rapidly flick back and forth across a wide bowl. The sugar syrup should start to form very find threads draping over the bowl.
- Continue this process until you have accumulated enough spun sugar.
- Shape it into nests, add to cupcake as topper decoration.
Make Tim Tam Easter Eggs
- In a food processor, combine 1 packet of tim tam biscuits and the cheese
- Process until well combined.
- Peel off a small amount of prepared mixture and roll/shape into little eggs
- Repeat until you have enough. Place prepared eggs in a freezer for 10 mins.
- While chocolate eggs are in the freezer, add some chocolate/candy melts into a microwave safe container. Melt on med-high heat in a microwave in 30sec intervals, stirring after each time.
- Once you have a smooth consistency of chocolate, remove the eggs from the freezer, and using a fork, dunk the eggs into the melted chocolate, coating it fully.
- Drop the coated eggs onto some baking paper and allow to dry and harden
- Add chocolate coated tim tam eggs on top of the spun sugar nest.