Baking for an amazing paws
Cupcake Day is back Monday 20th August. Time to get baking to raise money for RSPCA animals all over the country.
Whether it’s donuts, brownies, flapjacks or traditional cupcakes you’re enjoying, your delicious treats will be helping the RSPCA rescue, rehabilitate and rehome creatures in need all over the country.
HOW CAN YOU HELP?
Officially, Cupcake Day in on August 20th however there is no bad time to indulge in a few sweet treats. Get baking and have your own Cupcake Day ANY TIME in August.
HOSTING A CUPCAKE DAY IS AS EASY AS PIE…
Jump online and register your day rspcacupcakeday.com.au – you’ll even receive a free host pack!
Bake, bake, bake! Here’s the fun part. Get to work creating your delicious treats, and feel AWESOME knowing you’re doing it for a good cause.
Get your treat on and have your Cupcake Day! You can sell the goods individually, host a high tea or any other way you can think to fundraise.
Bank your funds. As soon as you can, donate the money you’ve raised through your Cupcake Day online fundraising page. This means the RSPCA can put it to use straight away helping the animals.
READY. SET. BAKE!
DID YOU KNOW…
The RSPCA have 135,000 animals come through their shelter doors each year. While this doesn’t mean we recommend you eat 135,000 cupcakes, it does mean that they need your help!
Need some inspiration?
Why not whip up these perfect cupcakes with chocolate buttercream icing as shared by Carol Clay on taste.com.au
- 225g (1 1/2 cups) self-raising flour
- 1 tbs cornflour
- 230g caster sugar
- 125g butter at room temperature, chopped
- 2 eggs
- 125ml (1/2 cup) milk
- 1 tsp vanilla extract
- Melted dark chocolate and sprinkles to decorate
CHOCOLATE BUTTERCREAM ICING
- 220g dark chocolate (70% cocoa), chopped
- 230g butter
- 1 1/2 tbs milk
- 170g icing sugar
Preheat oven to 190°C/170°C fan forced. Line 14 80ml (1⁄3 cup) muffin pans with paper cases. Sift the flour and cornflour into a large bowl. Add the sugar, butter, eggs, milk and vanilla. Use electric beaters to beat on medium-low speed for 3-5 minutes until mixture is very pale and almost foamy.
Divide mixture among pans, filling to two-thirds full. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
For the chocolate buttercream, melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use electric beaters to beat the butter in a bowl for 3 minutes or until pale and creamy. Add the milk and beat until well combined. Add the chocolate and beat to combine. Gradually beat in the icing sugar until combined and creamy.
Pipe on top of cupcakes. Drizzle with melted chocolate and decorate with sprinkles.