National Cupcake Week is designed to build up the popularity of cupcakes and to promote independent bakeries and cake sellers.
In other words, it’s a brilliant excuse to stuff our faces with all things iced and made of sponge.
Everyone loves a good, classic cupcake flavour: chocolate, vanilla, carrot or coffee.
That said, it’s always good to mix it up and experiment with new flavours. We’ve gathered some of the most wonderful and wacky cupcake toppings for you to whisk up in the kitchen next week.
Avocado buttercream frosting
Avocado is definitely on trend in the food world right now: avocado cheesecakes, avocado ice-cream and avocado mousse. We’d like to introduce you to avocado buttercream frosting, the new ‘it’ topping for your cupcakes.
All you’ll need is:
8 oz (225g) fresh avocado, roughly 2 small to medium, very ripe avocados
2 tsp lemon juice
1 lb (455g) powdered sugar, sifted (use more for a thicker frosting)
1/2 tsp vanilla
- Peel and pit the avocados
- Place the avocado meat into the bowl and whisk together with the lemon juice, beating until lightened in colour and very well mashed
- Sift in the powdered sugar, a little at a time, and beat until smooth
- Add the vanilla and mix to combine
- Spread onto your cupcakes
Buttercream, chicken and waffle topping
The combination of sweet and savoury food seems to be everywhere right now, and if you love bacon and maple syrup waffles, donut burgers and chilli chocolate, this cupcake topping is the one for you.
All you’ll need for the maple buttercream is:
1 stick butter
226g powdered sugar
1 tsp vanilla extract
3 tbsp maple syrup, plus more for drizzling
pinch of salt
Along with:
12 pieces fried chicken (such as Chick-Fil-A nuggets)
1 Waffle, cut into 12 pieces
- Cream the butter in a bowl with a whisk
- Add the vanilla extract, salt and pure maple syrup and mix well
- Begin adding the sugar, a little at a time, and continue mixing
- After all the sugar as been added, mix in the maple syrup
- Pipe the buttercream onto your cupcakes
- Skewer a piece of waffle and fried chicken with a toothpick, and stick on top of the buttercream
- Before serving, drizzle maple syrup on top
Honey yoghurt frosting sprinkled with kale
A somewhat healthy cupcake? Quick and easy to make? Who would have ever thought it existed.
All you’ll need is:
1/2 cup unsalted butter, room temperature
2 teaspoons honey
3 tablespoons honey-flavored Greek yogurt
A handful of crushed kale chips
- In a mixing bowl, whip the butter until light and fluffy
- Mix in the honey and yoghurt
- Spread onto your cupcakes
- Sprinkle the crushed kale chips onto your cupcakes and serve within a few hours or the kale chips will become soggy
Don’t forget to share pictures of what you’ve been baking this National Cupcake Week.
