Since my last post on cupcakes I have found some really eyecatching and inexpensive cupcake design ideas. Here are a few that I intend to make for a very special little girl who has cancer and has a limited diet (no artificial colours, flavourings or preservatives) and needs a sweet treat. She loves to help make things and I want to have everything ready for her next visit.

The cupcake to the left uses a slice of pineapple as a flower decoration. This is definitely an ingenious way to use something that can be eaten by someone on a restricted diet and act as a pretty garnish too.

I will be making a variation of the hummingbird cupcake to include carrot, banana, coconut and walnuts. The more fibre and nutrients the better, whilst giving that little bit of sweet treat that little girls need.

The frosting is a cream cheese frosting, which makes it a more nutrient-rich version of cupcake icing.

Ingredients

Makes 3 cups

• 8 ounces cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
• 1 pound confectioners' sugar, sifted

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
2. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

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