Monthly Archives: March 2014

Chocolate Cupcakes [Recipe]

I’ve been using this recipe to make chocolate cupcakes for as long as I can remember. I’ve changed it a bit from the original recipe (which I’m pretty sure I got from my school cooking classes) such as using less sugar that the recipe asked for, and using three eggs instead of just two.

This recipe makes 18 cupcakes

100g dark chocolate
1 cup water
125g unsalted butter, softened (at room temperature)
1 1/4 cups brown sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup cocoa powder

1. Preheat oven to 160°C (or 320°F) and line muffin tins with papers/patty pans/whatever you call them
2. Put the chocolate and water in a small saucepan over low heat. Cook, stirring for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
3. Use an electric mixer to cream butter and sugar until pale and creamy. Add the eggs one at a time, beating between each addition, until just combined.
4. Sift over the flours and cocoa powder and mix with a wooden spoon until just combined. Add the melted chocolate mixture and stir to combine. Divide the mixture evenly among the muffin pans.
5. Bake for 20-25 minutes, or until a skewer inserted into the cake comes out clean. Leave to cool slightly in the pans for 5 minutes, then transfer to a rack to cool completely before icing/frosting.


Chocolate, Cookies and Cream

I made some cakes for my cousin’s 17th birthday party last night. I didn’t really know what to make for him so I decided on just a simple chocolate cake and some chocolate cupcakes with cookies and cream frosting.


photo 3I found the recipe for this cake online a while ago but had never made it before. This recipe uses buttermilk and a cup of black coffee so the mixture is very runny. The cake was pretty nice if I say so myself, but I think next time I might use less sugar (I used less than the recipe asked for anyway) because it was quite sweet, especially with the frosting as well. The frosting is just simple cream cheese frosting with some crushed chocolate biscuits mixed into it.


photo 2 (3)

These cupcakes are the same chocolate cupcake recipe as I used for the Easter Cakes, which always turns out well. They have the same frosting on them as the cake has, and I’ve topped these cupcakes with a mini Oreo – so you know that they are cookies and cream flavour.


Butterfly Cakes


These are just simple lemon cakes with lemon buttercream. To make them “butterfly” cakes I just cut a rough circle out of the tops of the cakes and then filled the hole with lemon buttercream. Then I cut the circle in half and stuck the two halves on top to make the “wings”

Easter Cakes

Last year somebody from work asked me to make them some cupcakes for a party they were having at Easter time.

72900_10200240424347878_428172736_nThese are just simple Chocolate Cupcakes with Vanilla Buttercream Icing/Frosting. I baked the cakes in colourful patty pans and then topped them with Easter eggs that matched the colours of the patty pans.


562181_10200244050518530_732259440_nI had some leftover cupcake batter and buttercream so I decided to make these Bird’s Nest Cupcakes for my family. To make the “nest” I just piped some buttercream around the edges of the cakes, then put some hard-shelled chocolate eggs in the middle so they looked like little bird’s nests.

Red Velvet squared

Early last year I had my first ever attempt at making Red Velvet Cupcakes. I’d heard of the cakes but I’d never actually tried one before, so I decided to look up a recipe online and make some for myself and my family and friends to try.

photo 1 (2)

The first batch I made turned out really well, and I decided to top them with Cream Cheese Frosting like the recipe suggested. I don’t really like cream cheese but this frosting tasted pretty good, and went really well with the flavour of the cakes.

photo 2 (2)

I made this second batch a few months later for my friend’s 21st birthday party, which was Alice in Wonderland themed – which is why these cakes have the red hearts on top of them. My friend’s mum got the hearts made and also bought the icing mixture for me. The mixture is called “Sno Cream” which I’d never heard of before but since that’s what they wanted for the cakes, I used it. It was a premade mix which I just added icing sugar and vanilla extract to while it was mixing. I had a bit of an issue while I was making it because I had the brilliant idea of mixing it all up at once, but now I realise I should have just done it in batches and that would have been a lot easier for me. But oh well! The icing had a nice flavour, it was a lot sweeter than the cream cheese but still worked well with the cakes. It was really easy to pipe as well, and held its shape a bit better than cream cheese or ordinary buttercream icing.

I also made the Red Velvet cakes with Cream Cheese Frosting for Christmas last year and they turned out just as good as the rest did! I think next time I’ll try and make a big cake rather than little cupcakes and see how well that works out.

(Hopefully) You can never have too much peanut butter!

I’m going to see a good friend tomorrow so I decided to bake two things, one thing I know she likes and another thing I hope she likes!

I know she likes my Peanut Butter Brownies so I’ve made those for her, and since I know she likes peanut butter I really hope she likes my Peanut Butter Biscuits (or Cookies, whatever) Just as long as she doesn’t OD on peanut butter it will all be fine haha


For the brownies I just used a basic brownie recipe that I’ve been using for years. The recipe I have says to use walnuts in the brownies, but instead of using the nuts I used the same amount of peanut butter.


This was my first attempt at making these biscuits (cookies) and they have turned out pretty well if I say so myself! I used a recipe that I found online and didn’t change anything except the original recipe said to add 2 tsp of vanilla extract but I only added 1, because I thought it might overpower the peanut butter flavour otherwise – and I was right. Next time I might use chunky peanut butter, or add some crushed peanuts to the mix. I would also cut the ingredients in half as this recipe makes A LOT of dough! This is a good, simple recipe that could be easily changed to make the biscuits a different flavour (such as Nutella) so I might try that next time as well.

So far my mum and my sister have both enjoyed these peanut butter creations, so hopefully my friend will like them tomorrow!!!