Tag Archives: cupcake

Vegan. No, Really. Chocolate Hazelnut Gooey Cupcakes

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Question: What do you do when you’re not sure you’re going to even see an oven for the next several months?

Answer: You go mad baking and force feed whoever is within a five mile radius.


I did this recently. I’m still not sure when I’m going to see an oven again – within the next few weeks and months I’m going to become a traveling vagabond and have some adventures while I build up my (other) career.

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Pink on Paddy’s Day? LemonBerry GrownUp MilkShake Cupcakes


Alright. So I’ve seen the regulation flood of green cupcakes appearing in time for our country’s favourite ‘everybody go out and drink enough to make friends with the floor’ day. A lot of them look damn good – and I was even considering making my own take on green cake as a comment on the day.

But then perverse instincts kicked in and I went off on a massive cocktail-inspired cake quest instead – hey, alcohol-inspired treats are still appropriate, right? I like to call ’em CupTails. I’m sure somebody has likely already thought of that, but I like it. It’s all catchy and stuff.

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Pirate’s Easter: Spiced Rum Banana Cupcakes with Hazelnut Egg Bombs


CupTail project part two! This recipe is credited to a wealth of bloggers, bakers and creators online who all sing the praises of spiced rum as a cupcake ingredient. I spent about a week seeing spins on this concept every time I went on an absentminded cake research adventure. Having used the stuff? I can really see why…

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Green Tree Cupcakes – Spinach? In a Cake? Really?


“Interesting.” This descriptor, as you probably all know, is the death toll sound for the experimental baker. It is typically used as a polite, indirect means of letting you know your confections haven’t come out of the oven looking or tasting as pretty as you may have hoped. However, it’s technical dictionary definition is a lot more complimentary to the adventurous amongst us – it’s synonymous with engaging, exciting, attention-catching and mentally pleasing.

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Orange Scented Cupcakes with Orange Caramel Frosting


These were something else. Seriously. I found the recipe on the Cupcake Project Blog, as the result of a research jag – I’ve been looking for sweet and savoury stuff that’s really different, beyond the limits of what can be found in a traditional bakery recipe list. Admittedly, this was the more conventional of the two choices I tried from Stef’s extensive list of cupcake ideas – you’ll see the second one appearing soon!

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Cinnamon Sugar Dipped Nutella Filled Muffins


Nutella addicts! Ever want to put a slightly different spin on your chocolate hazelnut habit? Here’s a recipe from Sally and her wonderful Baking Addiction. I must note that her cakes are much prettier than mine! I baked my batch in some new, large-fit muffin tins, which gave my cakes a much broader base & less rise, consequently. If you do yours in cupcake tins you should achieve the puffy top look. (However they look though, they’re absolutely gorgeous!) Recipe makes about 8 to 10 muffins, depending on your trays.

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Mango Muffin Apocalypse – The Mango Challenge.


…Did I mention…Mango…? Because seriously. These are all Mango, all of the time. There’s mango in the cake batter, mango in the curd filling and mango in the butter meringue icing. You may, at this point, have realised that I have a serious problem with mango. I just think it’s the best thing in the world.

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Triple Caramel Cupcakes with a Brown Sugar & Salt Caramel Batter


These were insane. Absolutely mad, in the most positive sense – they’re a Sally’s addiction creation (do you see a theme emerging in this blog by any chance? Go check out her stuff! You can’t go to her site and not end up baking.) I am only sorry that more people didn’t manage to try them immediately after I made ’em, when they were still warm from the oven with a cool fresh caramel-cream topping for contrast…

Makes exactly twelve. Tell everyone else it made ten. Ahem.


For the Cupcakes –

160g Plain Flour

3/4 tsp Baking Powder

1/2 tsp Salt

220g Dark Brown Sugar

120g Unsalted Butter (keep that stuff soft, yo)

1 tsp Vanilla Extract

125 ml Whole Milk

For the Frosting – 

120g Unsalted Butter

220g Dark Brown Sugar

75ml Double Cream

1/2 tsp Salt

400 – 450 g Icing Sugar (as needed)

Decorative Toppers (I used these ’cause they’re all pretty)


1. Preheat your oven – 160 celsius fan, 180 non-fan. Organise yourselves and line your cupcake pan with twelve cupcake liners (these ones are really pretty!)

2. Mix together your flour, baking powder and salt – I find that (with dry, clean hands) it’s often easiest to do this with your fingers! In a separate bowl or bowl-shaped container, combine your butter and sugar with your hands or a mixer for two to three minutes until they’re ready for a close-up. Perfect, yeah? Add in the eggs and vanilla and keep beating. Finally, tip in the flour mix, part by part, and keep combining. Add in the milk to get a final, perfect, even consistency.

3. There, your batter is ready! Use it to fill each cupcake liner to just over halfway full – these things will grow in your oven, no need to worry. Bake for between 20 to 22 minutes (mine took twenty, bang on.) They’re ready when a poke-stick comes out of the centre of one of ’em, clean. Set aside to cool, 30 minutes to an hour.

4. Icing time – now, personally speaking, this bit is scary, because you make caramel as part of the icing. This is one of the much spoken-of, often-dreaded ‘difficult’ things to master as part of a career in confection. Want advice? Chillax. Follow my instructions, and things will turn out fine. Okay? Here we go.

5. Over a mid-low heat, melt your butter in a small saucepan. When it’s just melted, add the brown sugar, and the cream. From here, you do not leave that saucepan alone. Turn the heat down a tiny little bit (particularly if you have a demonic stove-top like ours) to keep yourself extra protected from burning. And stir. Seriously. Consistently. Just stir.  The sugar will dissolve. Add in your salt. Keep stirring. It’ll start bubbling and thickening. Permit the bubbles for precisely three minutes (keep a timer next to you. I watched my microwave). After that take it off the heat and let it cool down to room temperature (takes about a half hour). Put it nowhere near a fridge, it messes with the magic.

6. Now, get out that electric mixer. Put the caramel you’ve made (hey! well done!) into a mixing bowl, add your icing sugar (start with about 3/4 of what you have) and beat ’em up good. Add more icing sugar as desired til it reaches a good consistency – and here’s a tip, if you go overboard with the sugar, add in whole milk or cream to get it back to prettiness again. Use piping or a spoon to layer this over your cakes, and top with decorations of your choice.




Enjoy (seriously. Oh my god).

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Peanut Butter & Strawberry Jam Meringue Batter Cupcakes


These were as difficult as hell to make. I’m not kidding. But -goddamn. Everyone needs to try one of these, at least once in their lives.

I sourced the recipe from My Baking Addiction – it’s a lovely little site and all credits go to the original creator, Jamie.

Here’s how I interpreted their genius!


Meringue Batter Cake:

250g plain flour

Tablespoon Baking Powder

1/2 Teaspoon Salt

4 Large Egg Whites (I was terrible and got the egg whites in a carton)

300g White Sugar

120g Butter

1 teaspoon vanilla extract

Peanut Butter Buttercream:

360g Butter (yes, really)

125g Smooth Peanut Butter (more could be added, to taste)

Couple Dashes Vanilla Extract

900g Confectioners’ Sugar

125ml Double Cream


Strawberry Jam of your choice



1. Preheat your oven! If it’s a fan oven, like ours, I’d try about 160 degrees celsius. Go for 180 if it isn’t fan-endowed. Look apprehensively around your kitchen, wonder if you have enough bowls.

2. Line cupcake trays. You’ll be expecting to make about twenty four of these things so please ensure that you have enough people around to eat them. Use cute cupcake liners.

3. In a large bowl, sift together flour, baking powder and salt.

4. In another large bowl, blitz the milk and egg whites together with an electric mixer, ’til they’re about halfway towards doing that magical meringue mix thing. Then leave them be. This will work out, honest.

5. MAKE SURE YOUR BUTTER IS SOFT. Otherwise you will end up finding this bit very hard – blitz the sugar, vanilla and butter together in yet another large bowl, electric mixer again. Blitz the crap out of them, seriously – three minutes so that the mix is all super light. Now, do this: add half the flour, and keep blitzing. Half the eggs, keep blitzing. Rest of the flour, keep blitzing, rest of the eggs. Now blitz that stuff til it’s perfect enough to make angels cry. Movie cupcake batter, that’s what you want to see. Take two or three minutes after all the ingredients have been combined.

6. Spoon the mixture into your cleverly pre-prepared cupcake liners in the cupcake trays (you totally already had that done and didn’t have to go do it all of a sudden, huh?) Aim for each cupcake liner to be a little over half full.

7. Stick those lovely things in the oven and bake for 18 to 22 minutes (mine took twenty). Keep an eye on them. They’re done if when you stick a knife in them, the knife slides out clean.

8. While the cakes are baking, it’s icing time yo. Room temperature (i.e. soft) butter and peanut butter go in a big bowl together, and you get that electric mixer out again – you know what to do at this stage. Blitz that shit til even, then at a low speed dose it up with icing sugar gradually til the whole lot is in there. As you get to the end, you’ll find the sugar is starting to roughen up the icing texture because there is so damn much of the stuff. That’s what your cream is for – add it into the blitzing mixture til you have some pretty, lightly peanut coloured buttercream that looks smooth and ready to go.

9. When your cakes are out of the oven, let them stand for at least twenty minutes, then go at them with – if you have it – an apple corer! (If not just use a knife and your genius, you’ll be alright.) You need to ‘core’ a centre into each little cupcake. Then fill that core with jam to your taste. Spread a little on the top of the cake, too.

10. When the cakes are completely cool, you can pipe, spoon, spread or fling your icing onto the top of them. As you can see from my pictures, I had no piping so I spooned it on unashamedly.

…and Enjoy!


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