Imagine the surprise and delight evoked by the gift of a cupcake complete with an exquisite topping, to mark a special occasion. It is a moment to treasure. Baking for a celebration is a pleasure in itself. There is the anticipation of choosing the recipe and selecting the most appropriate topping for the occasion.

The range of delectable cupcake recipes to savour and enjoy in “Celebration Cupcakes” includes Valentine's Day, Thanksgiving and Christmas, as well as special birthdays, weddings, presents for Mum and Dad, a baby shower and simply a treat for the chocolate-lover. Those with dietary considerations are not forgotten; there's diary-free, lactose intolerant and vegan cupcake recipes to celebrate. Icing templates and techniques reveal all you need to produce beautiful decorations with such fanciful delights as gold edible glitter, champagne frosting, flower paste, organza ribbons and lustre dust.

SAMPLE RECIPES

Feijoa Cupcakes with Lime and Vodka Filling (pictured)
(Makes 30)

230g butter
330g caster sugar
4 eggs
415g plain flour
3 tsp baking powder
125ml feijoa pulp (about 6 feijoas)
125ml milk

Preheat the oven to 180C. Line two-and-a-half 12-hole muffin trays with 30 paper cupcake cases. Beat the butter and sugar with two of the eggs until light and fluffy. Add the remaining eggs, one at a time, beating well after each addition. Beat in the combined plain flour and baking powder, then the feijoa pulp and milk. Divide the mixture evenly between the cupcake cases, filling each about two-thirds of the way to the top. Bake for 18 minutes. Remove from the oven and allow to cool completely.

Decoration: Scoop a small piece out of the centre of each cupcake using a teaspoon or melon-baller. Fill each cavity with a teaspoon of vodka and lime filling. Pipe the cupcake with vanilla, lemon or lime frosting and decorate with a lime slice made from gum paste.

Lime and Vodka Filling: 395g tin condensed milk, 65ml lime juice, zest of 1 lime, 65ml vodka.

Combine all the ingredients and refrigerate overnight before using. The mixture will seem very runny, but after refrigeration it will become creamy. It will keep for several weeks when stored in the fridge.

Vanilla Frosting: 250g butter, 800g icing sugar, 85–100ml milk, 1 tsp vanilla extract or essence.

Place the ingredients in a mixing bowl. Beat on a low speed with electric beaters until combined, then increase the speed to medium and continue to beat until the frosting lightens in colour and becomes fluffy. You might need to add a little more milk, one tablespoon at a time, if the mixture is too stiff. Store in an airtight container. This frosting will keep for three days out of the fridge or one week in the fridge. You might need to gently soften the refrigerated frosting for 15 seconds in the microwave before
piping on to the cupcakes.

Variations: Lemon or lime frosting: omit the vanilla extract/essence and add the grated zest of one lemon or one lime. Squeeze juice from lemon or lime and measure this with the milk to make 65ml liquid in total, then add to the mixture.

Bellini Cupcakes with Champagne Frosting (pictured)
Ingredients:
375g plain flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
220g butter
200g sugar
125ml puréed orange – use a blender to purée 1 orange to a pulp
3 eggs
200g unsweetened plain yoghurt
500ml champagne
200g icing sugar

Preheat the oven to 180ºC. Line two 12-hole muffin trays with cupcake papers.
Mix together the flour, salt, baking powder and soda and set aside.
In a medium-sized bowl, cream the butter and sugar until smooth. Beat in the orange purée.
Mix in 1 egg at a time, beating well after each addition.
Add the flour mixture, one-third at a time. When flour is thoroughly combined, mix in the yoghurt. The batter should be smooth but slightly lumpy, a bit like pancake batter.
Divide the batter evenly between the lined cupcake trays. Bake for about 15–20 minutes.
Allow to cool completely.
Bring the champagne and icing sugar to the boil then let the mixture reduce to about half. Don’t expect it to get thick – it should still be very runny when you are done.
Poke holes in the cupcakes and drizzle with syrup. Let the cupcakes absorb the syrup then add more to taste.
Decoration
Ice with champagne frosting and decorate with assorted silver nonpareilles. These cupcakes look great when baked in decorative cupcake papers such as black or silver.

Champagne Frosting
200g butter
350g icing sugar
2–3 tablespoons Champagne
Beat the butter and icing sugar until creamy. Add the Champagne and continue to beat until light and fluffy.
Store in an airtight container in the fridge for 1 week.

Author Biography

Award-winning patisserie chef Tamara Jane has worked throughout Europe, America and Australasia. Her designer cupcake shop called Tempt is found in Wellington, New Zealand. Divine Cupcakes, her first book with New Holland was published in 2009 and is now in its fourth reprint. Tamara is married with three children. Danielle Saudino collaborated with Tamara Jane on her first book. Working with her partner Adam Toomer, she is an internationally recognised commercial photographer, now based in New Zealand.