I often get asked why I chose the name Phat Cupcake for my blog. As some of you will know I started this as a weight loss blog to keep me motivated on my journey to skinniness. I have a ridiculously sweet tooth so naturally love cake and made a lot of cupcakes for charity when I was fundraising for my trip to Ethiopia in 2011. The name Phat Cupcake was born and blogging my life began!
Surprisingly I haven’t published any cake related posts before but when I was asked to review Paper Themes* Personalised Cupcake Wrappers, I thought it was the perfect opportunity to change that. The cupcake wrappers by Paper Themes are primarily designed for weddings. They allow a bride and groom to personalise a cupcake tower taking away the messiness of cutting a whole wedding cake into pieces. The idea of a quivering tower of cupcakes also allows a small budget to be stretched as cupcakes can be taken home as favours by guests. These cupcake wrappers are also perfect for other special occasions be that a big birthday party, a christening or a corporate event. The personalised aspect means you can literally do what you want with these wrappers, I may need some with my logo on to celebrate Phat Cupcake’s first birthday! They come flat so are perfect if you are short of space and won’get damaged in transit, you can just assemble them when you get to your venue.
Cake wise I chose to try a healthy recipe and was inspired by Skinny Taste’s pina colada cupcake recipe. She uses a yellow cake mix and combines it with a tin of crushed pineapple meaning no added dairy for the batter itself. I have no idea what yellow cake mix is and wanted to booze it up a bit so here is my version:
Makes 12 muffin sized cupcakes:
For the cake
1 packet Sainsburys Madeira Cake mix
1 tin crushed pineapple in juice
For the icing
150grams light cream cheese
1 tablespoon caster sugar
3 tablespoons desiccated coconut
2 tablespoons rum (I used Ron Miel Cocal)
Preheat the oven to 140 degrees (160 if your oven isn’t a fan) and combine the cake mix with the pineapple until well mixed. Spoon the mixture into muffin cases and bake for 45 minutes.
While the cakes are cooling combine all the ingredients for the icing. You may find you need more or less of each depending on your taste and the consistency you like to your icing. Spoon on top of the cakes and devour. The honey rum gives the icing a lovely sweetness meaning there isn’t a need for lots of sugar to sweeten up the cream cheese.
*I was asked to review Paper Theme’s Personalised Cupcake Wrappers but was in no way encouraged to write an honest review. All opinions are honest and 100% my own.