Masterchefette's Confetti Cupcakes with Vanilla Bean Frosting

There's nothing that makes you feel more like a kid than colourful frosting with lashings of sprinkles and candied confetti. Well taking some "pintrespiration" (pinterest inspiration) I came up with these little babies yesterday and I think they are perfect for birthday parties or for some good old baking fun. I have used the base from my chocolate chip muffins post found here.
  
Confetti Cupcakes with Vanilla Bean Frosting

Ingredients

1¾ cups Cake & Biscuit Flour (Self-Raising) (I use Lighthouse brand)

¾ cup sugar 

½ teaspoon salt
2 eggs 

125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
Nemar Heart Sprinkles

1 tsp of vanilla bean paste (I use Queen Organic Vanilla Bean Paste)

Method

1.   Preheat oven to 170°C (fan forced)

2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.

3.   Add eggs to the mixture.

4.   Gradually add salt and flour in 3 batches.

5.   Once combined gradually add the yoghurt.

6.   Fill greased or paper-lined muffin cups ⅔ full.

7. Sprinkle some hearts into each case and give it a light stir with the end of a teaspoon.

8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.

Vanilla Bean Frosting

Ingredients

375 grams unsalted butter 

3 cups sifted icing sugar

2 tablespoons milk

1 1/2 teaspoons of vanilla bean paste

Method

1. In an electric mixer using the paddle attachment whip butter for 7 minutes on medium speed until pale and fluffy.

2. Turn mixer down to low speed and add icing sugar, vanilla and milk until combined.

3. Mix on medium setting for a further 6 minutes.

4. Butter-cream should be very fluffy and pale.

5. Add your favourite colouring or leave natural colour.

6. Pipe on top and serve with additional heart sprinkles.

 

 

Chefette's Chocolate Chip Muffins with Vanilla Yoghurt

As I am currently busy cleaning out the house and packing for the epic move, I stumbled across some of my old Home Economics books from High School yesterday and I was reminded why I held on to them for so long. 

I first used this recipe at school in year seven and after making some slight adaptations, this is now one of my favourites to use. 

I decided to part with the old exercise books and decided to write up a more formal recipe to share with all of you. I hope you enjoy these muffins as much as I do. They're also a great addition to the school lunch box as they contain much less butter and oil than regular muffins and they have a generous amount of yoghurt in them. Enjoy! xxx

Chocolate-Chip Muffins with Vanilla Yoghurt

Ingredients

1¾ cups Cake & Biscuit Flour (Self-Raising) (I use Lighthouse brand)

¾ cup sugar 

½ teaspoon salt
2 eggs 

125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
¾ cup chocolate chips (I use Cadbury Milk)

1 tsp of vanilla bean paste (I use Queen Vanilla Bean Paste)

Method

1.   Preheat oven to 170°C (fan forced)

2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.

3.   Add eggs to the mixture.

4.   Gradually add salt and flour in 3 batches.

5.   Once combined gradually add the yoghurt.

6.   Mix in chocolate chips either on low speed or by hand.

7.   Fill greased or paper-lined muffin cups ⅔ full.

8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.