Hi there!

Although people say that whoopie pies are the new cupcakes; I still believe these little spongey cake topped with mounds and mounds of colorful butter cream are here to stay. I have to admit though that I’m not a big fan of them. I’m more of a moussey/ creamy rather than cakey desserts kinda person. However, everyone seems to be obsessed with eating cupcakes, so I’ve been baking them rather often. Also, I find decorating cupcakes very therapeutic. It allows me to let my imagination takes flight; fondant is my canvas, piping bags my brushes, and butter cream my colors.

I would like to share with you the pictures of my previous creations. Since these were made before I started this blog, I did not document a step-by-step instruction, sorry! However, I’ll share with you  a couple of recipes that I’ve used and liked and, hopefully, they’ll make their ways into your recipe box!

(Please if you’d like to share these pictures somewhere else, credit this blog! Thanks =) )

First, some tried and tested recipes:

Magnolia Cupcakes with Ferrero Rocher Chocolates Recipe

Credit: Almost Bourdain’s Blog and Magnolia Bakery’s Cookbook
Vanilla Cupcakes with Vanilla Buttercream Frosting and Ferrero Rochers
Makes 24
1 cup unsalted butter, softened เนยจืด
2 cups sugar น้ำตาล
4 large eggs, at room temperature ไข่ไซส์ใหญ่
1 1/2 cups self-rising flour แป้ง self-rising
1 1/4 cups all-purpose flour แป้งอเนกประสงค์
1 cup milk นม
1 teaspoon vanilla extract กลิ่นวานิลลา
24 x Ferrero Rochers เฟอเรลโร่ (ในรูปใช้เรอนัวร์แบบดาร์กแทนค่ะ)
Silver cachous เม็ดเงินแต่งหน้า
Vanilla Buttercream:
1 cup unsalted butter, very soft เนยจืดนิ่ม
8 cups confectioners’ sugar ไอส์ซิ่ง
1/2 cup milk นม
2 tsp vanilla extract กลิ่นวานิลลา
  1. Preheat oven to 350F degrees. เปิดเตา 350F
  2. Line two 12-cup muffin tins with cupcake papers. ใส่ถ้วยตัพเค้กลงแม่พิมพ์
  3. To make the vanilla cupcakes: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. Top each cupcake with a Ferrero Rocher chocolate ball and sprinkle some silver cachous around it. ในถ้วยใบใหญ่ ตีเนยจนเนียนด้วยมิกเซอร์ เติมน้ำตาลและตีให้ขึ้นฟู ประมาณ 3 นาที ใส่ไข่ทีละฟอง ตีจนเข้ากันก่อนจะใส่ฟองต่อไป เทส่วนผสมลงถาด เอาแค่ 3/4 นะคะ แล้วก็อบ 20-22นาทีจนหน้าคืนตัวเมื่อกด
  4. To make the vanilla buttercream frosting: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). ตัวบัตเตอร์ครีม เริ่มด้วย ผสมเนยและน้ำตาล 4 ถ้วย และ นม กับ วานิลลา ตีจนเนียนเป็นครีมข้น แล้วค่อยๆใส่น้ำตาลที่เหลือทีละถ้วย จนข้นและสามารถนำมาปาดได้ค่ะ

Another recipe that I’ve used a lot is from a Thai cookbook called “Maymade.” The whole series are good but the cupcake recipe is from “Volume 2: Sweet Book. This recipe is very easy and it’ gives you very delicious cupcakes that will impress your loved ones every time, I guarantee!


Recipe from Maymade


Recipe from Maymade

And now some pictures of my other creations. Enjoy!

Very Vanilla cupcake with strawberry butter cream
Brownie cupcake topped with caramelized banana and caramel sauce


I had fun decorating!
cookie monster - got this idea from
Little chick


I collect these little seals called mamegoma


So I turned them into cupcakes


With the muse!


The fondant took much longer than the cake!

Bon Appétit!

9 Comments Add yours

  1. Aimmy Luu says:

    I love mamegoma!!! and u make it turn out very cute!!!! it would broke my heart if someone chew his head off!!! 555

    1. a dog ate one… T_T

  2. Wendy says:

    AHHHH! Nida, you know how much I loooove cupcakes. Yours look amazingly tasty!! 🙂

  3. mai says:

    your Ong-Ong cupcakes are so sweet. would be difficult to have the first bite though.

  4. patvalin says:

    brownie ในรูปแบบของ คัพเค้กค่ะ หน้ากล้วยตากราดคาราเมล เห็นแล้วน่าทานมากค่ะ มีสูตรไหมค่ะ จะทำให้ลูกทานค่ะ

    1. I will have to look for it na ka. Narn makkk laew a ka. But I didn’t make the banana myself rog na ka. In the mean time, you can just use any brownie recipe and put it in a cupcake cup ka, and slice “gluai ob numpueng” on top. For caramel, I boiled sugar and some water until golden brown and added whip cream and keep stirring ka.

  5. แม่น้องขิงค่ะ says:

    รบกวนถามเป็นความรู้นะคะ ในสูตร “1 1/4 cups all-purpose flour แป้งอเนกประสงค์”
    สูตรเดิมเขียนว่า 1 1/4 pure as snow cake flour ไม่แน่ใจว่าหมายถึงแป้งเค้กยี่ห้อ purasnow หรือไม่ สงสัยมากเพราะหลายๆ ที่แปลเป็นแป้งอนกประสงค์ ทั้งๆ ที่แป้ง self rising ก็คือแป้งอเนกประสงค์ all purpose flour ใ+ผงฟู + เกลิอ

    1. I’m nmot quite sure if I understand your question, Self rising is not the same as all purpose but I used both all purpose and self rising naka,and the recipe said to use both type not one instead of the other. I made it as it says on my recipe and it turns out fine ka

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