Edmonds cupcakes recipes

Russian Fudge Recipe

Russian Fudge Recipe

I got the recipe from the Edmonds Cookbook, which is the recipe my mum always used. Russian FudgeEdmonds CookbookIngredients3 C Sugar1/2 C Milk1/2 C Sweetened Condensed Milk125g Butter1/8 t Salt1 T Golden Syrup1) Put sugar and milk into a pot and heat gently. Also, I'm so blonde, I only just realised right next to "Soft Ball Stage" description in the Edmonds Cookbook it says 114 degrees
Hello, yeah it's been a while....

Hello, yeah it's been a while....

I used a very similar recipe to make these cupcakes over Easter, substituting sour cream for yogurt and limes for lemon, delish
Mocha cupcakes

Mocha cupcakes

These cupcakes are great for coffee lovers and aren't too sweet. Some cupcakes can be extremely fiddly to make but these ones were so easy
Kids' Cooking - Butterfly Cakes

Kids' Cooking - Butterfly Cakes

Delicate cupcakes topped with cream (or buttercream) with wings made from the tops of the cupcake, and dusted all over with icing sugar
Chocolate Bubble Cakes

Chocolate Bubble Cakes

This is from my daughter's Milk and Honey inspiring blog, she makes these a lot because. 1. they are quick and easy to make
Caramel Sandwich Cookies

Caramel Sandwich Cookies

Caramel Icing, from the Edmonds Cookery Book. The icing is runnier that I intended - because I wanted it to be frosting for my Choco-Caramel Cupcakes (I didn't post a recipe - but there's a picture of them

The monster bake off

(adapted from Edmonds). One day I saw cookie monster cupcakes online, and could not turn down the challenge - they were  a hit and tasted great too

Vanilla Cupcakes

 adapted from the Edmonds Cookbook. I have more elaborate Vanilla versions, but when I’m needing cupcakes urgently and only require a small quantity, this is my go to recipe

Tips and Timesavers

”  Sarah Edmonds, Tuakau. MINI CUPCAKES. EDMONDS SCONE MIX TIP. Empty egg cartons make great containers for transporting mini size cupcakes in

Kids' Cooking - Butterfly Cakes

- recipes adapted from the Edmonds Cookery Book. Delicate cupcakes topped with cream (or buttercream) with wings made from the tops of the cupcake, and dusted all over with icing sugar