Missy aka Miss Melicious is the Queen of cupcakes. I was introduced to her delicious iced confections in 2010, when my boyfriend presented me with a whole box of Cherry Cola Cupcakes on our first date. He sure knows how to woo a girl!
Miss Melicious released her first cookbook in 2012, so you can make your own delicious cupcakes at home in just a few easy steps (and rumour has it that she would love to create a second book). Step one: Get your hands on the cookbook.
Miss Melicious Cupcakes is filled with recipes for cupcakes with quirky names like Rainbow Bright, Beet Box, Fuzzy Navel and Ginger Kiss (which is one of my personal favourites), as well as recipes for cookies and whoopie pies. Each recipe is accompanied by a picture themed to reflect the personality of each sweet treat, and I must say that the styling and photography is beautiful!
Miss Melicious Cupcakes was so popular that it sold out TWICE, and by popular request Missy wants to do a third reprint of her book. She’s set up a Kickstarter to help fund it and would love your support, you can get a copy of the book by pledging just $30, and there are a whole lot more goodies you can pick up for pledging different amounts (like limited edition cupcake recipe cards and specially created custom cupcake recipes), so make sure you pop over and give her your support.
To tide you over between now and when you get your hands on your very own copy of Miss Melicious Cupcakes, try out this recipe for the ever elegant Audrey cupcake…
Audrey:
Makes 12 cupcakes
Ingredients
- 125 g butter, softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- 1 cup milk
- edible pearls, to decorate
Instructions
- Preheat oven to 180 ºC (160 ºC fan-forced). Line a cupcake pan with liners.
- Cream butter and sugar until light and fluffy, about 5 minutes. Add egg and vanilla and beat well.
- Combine dry ingredients. Add to batter in thirds alternately with milk. Begin and end with dry ingredients. Mix well after each addition.
- Fill liners two-thirds full and bake for 18–20 minutes or until tops spring back when touched gently.
- Cool in pan for 5 minutes, then remove and cool completely before frosting. Decorate with edible pearls.
Vanilla Butter Cream:
- 125 g butter, softened
- 4 cups icing sugar, sifted
- 3 tablespoons milk
- 1 teaspoon vanilla bean paste
- a few drops teal gel paste
- Beat butter and slowly add icing sugar until crumbly.
- Slowly add milk, vanilla and gel paste until the desired consistency and colour is reached. Add more milk if required.
- Beat for 3–5 minutes until light, fluffy and creamy, but still firm enough to pipe.
