Grab your apron and preheat those ovens – RSPCA Cupcake Day is upon us and can be any day that suits you in August. Whether you’re whipping up sweet treats to show your love and support, or test driving some crazy cupcakes recipes, the funds you raise on Cupcake Day help rescue, rehabilitate, and rehome animals in need.
To get involved, visit rspcacupcakeday.com.au
Peanut Butter & Jam Love Cupcakes
Serves 12| Prep + Cook 45 mins
- 1/4 cup smooth OR extra crunchy peanut butter
- 200ml almond milk
- 50ml coconut cream
- 170ml coconut oil
- 1 tsp apple cider vinegar
- 135g coconut sugar
- 50g yoghurt of choice
- 200g plain flour
- 10g baking powder
- 2 tsp vanilla
- 1/4 cup raspberry jam
- 1/4 cup dark chocolate drops, melted
For the frosting
- 1 cup smooth peanut butter
- 1/4 cup coconut oil
Preheat the oven to 175°C. Line a 12-hole cupcake tray with patty pans.
Add almond milk, coconut cream and apple cider vinegar to a medium bowl and let it sit for five minutes.
Add in coconut oil, vanilla, peanut butter, and yoghurt and beat using an electric beater on medium speed until smooth.
Add in the coconut sugar and mix until combined.
Sift in dry ingredients and mix on medium speed until smooth.
Fill patty pans 3/4 way full and place in the oven for 24 minutes or until cooked through.
Whilst cupcakes are baking, prepare the icing by mixing peanut butter with coconut oil using a beater until well combined.
When ready, remove cupcakes from the oven and set aside to cool.
Once cupcakes are cool, using a knife remove the centre of the cupcake in order to fill the cupcakes with jam.
Place raspberry jam into the centre of the cupcake.
Using a spoon, place icing over the top of the cupcake and drizzle with melted chocolate. Serve and enjoy!
Ghoulish avocado cupcakes
Serves 10| Prep 20 mins | Cook 35 mins
- 1/4 cup apple cider vinegar
- 1/2 Hass avocado, flesh scooped out of the skin
- 70g melted butter
- 1/2 cup milk
- 1 Tbsp vanilla bean paste
- Finely grated rind and juice of ½ lemon
- 2 eggs
- 2/3 cup caster sugar
- 1 1/2 cups plain flour
- 2 Tbsp baking powder
- Black and white writing icing and icing eyes, to decorate
For the frosting
- 1/2 Hass avocado, flesh scooped out of the skin
- 30g softened butter
- 3 1/2 cups icing sugar, sieved
- 1-2 drops green food colouring (optional)
Preheat oven to 180°C. Line 10 holes of a 12-hole muffin tin with paper cases. Process Hass avocado, melted butter, milk, vanilla, lemon rind and lemon juice in a food processor until smooth.
Whisk eggs and sugar in a mixing bowl until foamy. Add avocado mixture, whisk to combine, then add flour, baking powder and a pinch of salt and whisk to combine.
Divide batter evenly among paper cases and bake for 30-35 minutes until golden brown and centres spring back when lightly pressed. Cool completely on a wire rack.
To make the avocado frosting, process Hass avocado and butter in a food processor until smooth. Transfer to a bowl, gradually add icing sugar and beat until thick and smooth – you may not need all the icing sugar. Beat in a drop or two of food colouring to amp up the colour if you like. Refrigerate frosting for 30 minutes or until firm. Pipe or spread frosting over cakes.
Decorate with icing eyes and writing icing to create mummies, monsters, and ghosts.
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