Baby Shower Bonanza

3 Jun

A week or two ago, I had a huge order for a Baby Shower. I hate showers of all kinds (attending them), but I absolutely love making cupcakes for showers, especially baby showers. I feel like there is no other set of human beings who appreciate cupcakes more than pregnant women, don’t you think? I don’t know, I just always get this image of a pregnant woman diving into severe, unadulterated bliss at the sight of anything of the edible kind, especially cupcakes.

So, I made a whole trailer load of yummy cupcakes for this young lady’s bridal shower. On the menu Raspberry Cheesecake Cupcakes with Cream Cheese Frosting, which were beyond divine, Strawberry Shortcake Cupcakes, and of course the basic classic vanilla and chocolate!!!

I initially meant to make Blueberry Cheesecake Cupcakes but due to the fact that there were no blueberries in this entire nation (so freaking weird), I had to improvise and use raspberries. I was very doubtful as to whether this replacement would result in anything as good as Blueberry Cheesecake Cupcakes (there’s literally nothing better than those), but they turned out to be the most gluttony-inducing little things (yes, I had to try them to make sure they were okay for the customer, aka I had about 6).

So here are my delicious recipes for the Raspberry Cheesecake and Strawberry Shortcake cupcakes. No need to put my vanilla and chocolate recipes. Surely you’ve seen them before.

Note: I strongly believe the concept of buttermilk was developed from someone who was smart enough to realize that when it comes to baking, regular milk just does not cut it. So wherever it says milk, I usually substitute with buttermilk. The sheer level of creaminess and thickness that comes with buttermilk as opposed to regular milk makes cakes that much better (and your thighs, that much bigger).

Strawberry Shortcake Cupcakes with Strawberry Frosting
Adapted from: Sprinkles’ Bakery

Makes 12


2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature


Preheat oven to 180C. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

Servings: Makes enough for 1 dozen cupcakes


1/2 cup frozen whole strawberries , thawed
1 cup (2 sticks) unsalted butter , firm and slightly cold
Pinch coarse salt
3 1/2 cups confectioners’ sugar , sifted
1/2 tsp. pure vanilla extract


Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

And since I called them Strawberry Shortcake I obviously added crushed Eet-Sum-Mors to the icing. The mixture of textures when you take a bite is so fun and exciting. Ha! I’m such a food-a-holic. Who says stuff like this?

Raspberry Cheesecake Cupcakes with Cream Cheese Frosting


150g Unsalted butter, softened
2 Large Eggs, at room temperature
1 c Cake Flour
2 tbsp Milk, warmed for 10 seconds
1 ½ c Icing Sugar, sifted
150g Cream Cheese
½ c, plus 2 tbsp Caster Sugar
1 ½ tsp Lemon Zest, finely grated (or regular lemon essence for you lazy buggers i.e., me)
¾ c Raspberries (or Blueberries, up to you), fresh or frozen


Preheat the oven to 180°C. Line a 12-hole muffin pan (or 36 mini muffin pans) with paper cases.

Place 100g butter, 50g cream cheese, caster sugar, eggs, 1tsp zest and flour into a food processor.

Process for about 10-15 seconds. Scrape down the sides of the bowl and process again briefly.

Pour in the warmed milk and pulse until combined (Don’t use buttermilk here, it comes out a bit awkard if you do, stick with whole milk)

Spoon the mixture evenly into the prepared pans.

Scatter over the blueberries.

Bake for 17 minutes (10 minutes for the minis) or until a skewer inserted into the centre comes out clean.


To make the icing, cream 50g butter and 100g cream cheese with an electric mixer until light and fluffy, about 2-3 minutes.

Using a low speed, mix in 1 1/2 cups icing sugar and 1/2 tsp zest.
Pipe or swirl the icing onto the cooled cupcakes

To give it more of a cheesecake effect, I sprinkled the tops with warmed Marie bisquit crumbs!

And just because they came out so cute, my classic Vanilla cupcakes with Vanilla buttercream frosting

I’m sure Mommy and Baby had an awesome Saturday that day, I know I did 🙂


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