Carrot cake cupcakes

 These cupcakes are great for a party, the tops have that perfect crunchy textures, and they are just so cute!

I hope you love them as much as my friends did.

Prep time: 20  minutes Cooking time:15-20 minutes


for the batter

  • 300gm (2 cups) self raising flour
  • 1 tsp ground cinnamon
  • 1tsp mixed spice
  • 240g (1 1/2 cup) dark brown sugar
  • 165g (1 1/2 cup) coarsely grated carrots (around 3 carrots)
  • 250ml (1cup) vegetable oil

For the cream cheese frosting

  • 125g cream cheese , cubed at room temp
  • 30gm butter, cubed at room temp
  • 80gm (1/2 cup) icing sugar sifted
  • 1 tsp finely grated orange rind

for the carrot decoration 

  • 6 orange starburst lollies
  • 1 green jelly lolly cut up into incredibly fine strips


  1. Preheat the oven to 160 degrees celsius, Line a 24 pan muffin tray with muffin liners
  2. Sift the flour, cinnamon and mixed spice together into a large bowl, stir in the sugar and grated carrot.
  3. In a separate bowl whisk the oil and eggs, then pour it into the flour mixture and stir until combined
  4. Spoon the mixture into the cupcake liners and place in the oven for 20-25 minutes until the tops are lightly browned and a skewer comes out clean.
  5. Take the muffins out of the pan and allow to cool on a wire rack.

to make the icing

  1. Place the cream cheese and butter in a mixing bowl and beat with electric beaters until smooth, add in the icing sugar and orange rind and beat until smooth and pale in colour.
  2. Use a wilson 1M tip on a piping bag, fill with the icing mixture and pipe a swirl on top of each cupcake.

To make the carrot

  1. Wash your hands thoroughly and hold the orange starburst lolly in your hand when still wrapped, allow it to slightly warm. Alternatively you can use a heat pack and place the lolly on the heat pack for 10 seconds but be wary not to over heat it.
  2. Unwrap the lolly and flatten it using your hands, use scissors to cut the lolly into four pieces.
  3. Place 3 small green jelly lolly pics at one end with the ends overlying the edge of the orange starburst lolly and roll the orange lolly into a cylinder shape.
  4. Use a knife to score horizontal lines along the carrot.Repeat this process until 24 cupcakes have been made
  5. Place each carrot on top of a cupcake and mmmenjoy!

Mini cookie and cream cheesecakes

Ok so I love these, they are adorable, and everyone loves oreos. I made this for an orchestra rehearsal and everyone loved them. I highly recommend these as they are a great crowd pleaser!

Prep time: 25 minutes, bake time: 25minutes.

Ingredients: (to make 24 muffins)

  • 750gm cream cheese (3 blocks of philidelphia) softened at room temperature
  • 1 cup white sugar
  • 190ml (3/4 cups) sour cream
  • 1/4 cup thickened cream
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 32 standard size Oreo cookies
  • 24 mini Oreo Cookies


  • 250ml (1 cup) whipping cream
  • 1/4 cup icing sugar
  • 1/2 teaspoon vanilla essence


  1. Preheat oven to 150 degrees celsius ( we want low temperature so it says creamy and doesn’t overcook, but high enough it cooks the eggs)
  2. using two 12 muffin pans, line each with a muffin liner and then place a standard sized Oreo on the bottom of each one and set aside.
  3. Using an mixer- mix the cream cheese and sugar together. Then mix in sour cream, heavy cream and vanilla extract. Beat in each egg one at a time.
  4. Crush up the 8 normal sized Oreo’s and stir them into the batter.
  5. Scoop the batter into each muffin liner, then bake for 25minutes, until just set or slightly soft (remember soft is ok!). Let it cool to room temperature for at least an hour then refrigerate for 4hours or overnight.

For the whipped cream

  1. place the cream, sugar, and vanilla essence in a bowl. Whip until stiff peaks form.
  2. Pipe onto each cheesecake and place a mini oreo on top.

mmm! serve and enjoy

Apple Butter cupcakes- with an easter theme!

I just couldn’t help making these for easter! Hope you mmmenjoy!

Prep: 30mins, baking time: 30mins batter 15 minutes apple sauce


for the batter

  • 250g butter at room temperature
  • 1 1/2 cups caster sugar
  • 2 tsp vanilla essence
  • 4 eggs at room temperature
  • 3 cups self raising flour
  • 250ml milk
  • 3 sheets pre rolled puff pastry

for the apple sauce

  • 6 granny smith apples
  • 6 tablespoons white sugar
  • 1/4 cup water

for the easter egg theme on top!

  • fairy floss- I used a fairy floss maker that I got for my 21st bday, however if this is not possible you can easily make a sugar nest from heated sugar and corn syrup
  • mini easter eggs- I bought the cadbury candy coated type


  1. use a circle cutter that is slightly buffer than the cupcake diameters, and cut out 24 circles. Place them in the bottom of the cupcake tray and prick with a fork.
  2. Preheat the oven to 190 degrees celsius. Use beaters to beat the butter, sugar and vanilla essence together until pale in colour. Beat in the eggs, one at a time until combined.
  3. divide the flour in two batches, and sift and fold in the flour alternating with the milk.

for the apple sauce

  1. peel and slice the apples. Place in a pot add the water and heat on medium high. Stir constantly until soft then mash in the pot. Add in the sugar and stir to combine.

to make the cupcakes. 

  1. put a heaped teaspoon of apple sauce on top of puff pastry. Then spoon cupcake batter on top until 3/4 full.
  2. Place in the oven and cook for 15 minutes or until a skewer comes out clean.
  3. Pipe some cream on top, or enjoy it with some icecream

for the easter theme:

  1. spin the fairy floss and shape into an nest shape and place on top of each cupcake. Place candy eggs on top.

Devils Food Cupcakes with triple chocolate!

mmm chocolate!!! I’ve been seriously craving chocolate lately… really craving it, so I decided to go insane chocolatey with these cupcakes. Instead of a normal cake batter I used devils food cake, and for a filling I used a chocolate buttercream, and to top it all off I used chocolate frosting to decorate it! In other words its a chocolate, chocolate, chocolate cupcake!
Anyway I’m currently writing this at 8.00 in the morning and geez its early! Ive been sleeping at like 3 or 4 for the last couple of nights and man waking up at 7.00 for a presentation practice is such a b**** . Do you think it’s overkill if I hide at the back of my lecture and take a nap? Anyway I better quickly post this up because I’m starting to get evil looks!

Prep time:30 mins

Cooking time :20 minutes


for the cake

  • 1 cup cocoa
  • 1 1/2 cup boiling water
  • 375g butter
  • 1 teaspoon vanilla essence
  • 1 1/2 cup caster sugar
  • 4 eggs
  • 2 1/2 cups plain flour
  • 1/4 cup corn flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 cup thickened cream

for the filling

  • 125g butter cubed
  • 250g icing sugar (sifted)
  • 2-3 tablspoons cocoa powder
  • 1 teaspoon lemon juice

for the icing

  • 1 egg, 2 egg yolks
  • 250g butter cubed
  • 500g icing sugar
  • 185g dark chocolate melted and cubed


for the cupcake

  1. Combine cocoa powder and water in a small bowl and mix until blended. Set aside to cool. Preheat oven to 180 degrees celsius, and line 2 12x muffin trays.
  2. Place butter and vanilla essence in a large mixing bowl and beat until light and fluffy.Gradually add sugar, beating well after each addition until mixture is creamy. Beat in eggs one at a time, beating well after each addition.
  3. Sift together flour, corn flour, bicarbonate of soda and salt into a bowl. Divide flour mixture into 3 and fold into cocoa mixture alternating with the cream.
  4. Divide batter into cupcake pans and bake in the oven for 15-20 minutes. Remove from pans to cooling rack.

for the filling

  1. place butter into a bowl and beat until light,
  2. add icing sugar and cocoa powder and beat until well combined
  3. cut out the centres of each cupcake using a knife or apple corer
  4. place filling mixture into an icing bag and pipe into the hole.

To make the icing

  1. Place butter in a mixing bowl and beat until light and fluffy. Mix in egg, egg yolks and then mix in the icing sugar.
  2. Add chocolate and beat until icing is thick and creamy.
  3. Pour icing into an icing bag and pipe it on to the top of the cupcake


Red Velvet Pokeballs

mmm I love red velvet cupcakes, they’re my favourite type of cupcake and once I start eating them I can’t stop. Anyway its my friends birthday this weekend and she loves pokemon, she also said no presents, and what’s a b’day without presents! So of course I couldn’t resist and decided on a compromise – Red velvet pokeballs. Its the perfect gift, because its not a gift…..its more an edible ….offering. Either way I get to give something, and I had so much fun baking it! I finished making them at 12.30 this morning, and of course couldn’t resist trying one- just to check they were ok of course ;P i think I was jumping up and down for an hour afterwards because of the sugar! So here’s the recipe, I used the same red velvet mixture as my red velvet cupcakes, and the rest is just icing it differently and using a different cake pan.Hope you enjoy!

Prep time: 20-30 mins

Cooking time: 30 mins

Icing time: 1 hour


for the Cupcakes

  • 250g plain flour
  • 2 x 15ml tbsp cocoa powder, sifter
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar
  • 2 x 12-bun muffin tins

for the icing

  • 500g icing sugar
  • 250g soft unsalted butter
  • 1 tsp lemon juice
  • 10 table spoons icing sugar
  • around 2 tablespoons water (to mix with the icing sugar)
  • 50g compound chocolate – though normal chocolate works as well it just depends on how picky you are


you need a 1/2 patty pan tray, or a tray with curved bottoms so you can make the poke ball round, if not use a normal muffin tray and just fill the bottom slightly however it won’t be curved anymore!


To make the cupcakes:

  1. Preheat the oven to 170C and grease the 1/2 patty pan tray with butter.
  2. Combine the flour, cocoa, baking powder and bicarb in a bowl.
  3. In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
  4. Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
  5. Beat in the buttermilk and vinegar and fill the 1/2 patty cake moulds
  6. Bake for 10 minutes, or until a tester comes out clean.
  7. allow to slightly cool like a minute or so so the tops have time to deflate a little. then invert and remove the cake-lets, if it is difficult to get out whack one edge of the tray on the bench and they should just drop out!
  8. Place the flat side (the top which has deflated side) on a wire rack and allow to cool completely
  9. repeat with the remaining batter as needed.

for the icing

  1. Sift the icing sugar into a bowl, add the butter and beat together until smooth.
  2. Pour in the lemon juice and beat again to make it silky smooth.
  3. place icing mixture in a piping bag if you have one ( or just use a spoon if you like) and add a layer of icing on the flat side of half of the cake-lets.
  4. Sandwich another cake-let on top of these and voila you have your sandwiches,

now depending on what your using them for feel free to decorate as you like, you could pipe on a bow or a heart, whatever takes your fancy, or you can make it into pokeballs like me, to do this you….

  1. mix the icing sugar with the water as needed and coat the front half of each sandwich
  2. with the chocolate melt it down (if you want you can temper it so you get they glossy finish but it’s up to you) and then add to a piping bag (or a ziplock bag if you don’t have one. cut off a very small tip and pipe the thin belt across the middle with the hole in the centre .
  3. then with the remaining white icing from before  fill another piping bag and fill in the hole. If you want it to be different and please let me know if you find any, use a white mini mm’s to fill the hole

now throw it if your mouth and see if “its super effective!”

Red Velvet Cupcakes!

Here’s something I made quite a while ago for my birthday.  I had way too much free time and so decided to play around with the icing.

It’s actually not too difficult once you get the hang of it. I ended up using it again for my uni tute group,- though cycling a bike while trying to carry these was an eventful experience!

Red Velvet Cupcakes!!- I made 18 for my 18th 😛

Here’s a batch I made 3 months later for uni!

The Cupcakes

  • 250g plain flour
  • 2 x 15ml tbsp cocoa powder, sifter
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g caster sugar
  • 1 tsp red food colouring
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar
  • 2 x 12-bun muffin tins


  • 500g icing sugar
  • 250g soft unsalted butter
  • 1 tsp lemon juice
  • Food colouring – really depends on the colour flower you want to produce, but just remember you need two shades of it. I recommend pink and red for a first go.

To make the cupcakes:

  1. Preheat the oven to 170C and line the muffin tins with paper cases. Combine the flour, cocoa, baking powder and bicarb in a bowl.
  2. In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
  3. Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
  4. Beat in the buttermilk and vinegar and fill the muffin tins- don’t overfill-only to about ¾ ish!
  5. Bake for 20 minutes, or until a tester comes out clean.
  6. Cool on a wire rack

To make the icing:

  1. Sift the icing sugar into a bowl, add the butter (cubed if you have time, or just whole if your rushed for time like I normally am!) and beat together until smooth.
  2. Pour in the lemon juice(some recipes will say use cider vinegar-DON’T unless you want the icing to smell like it – and honestly its not the most pleasant smell in the world, kinda reminds me of the formaldehyde in my anatomy labs!) and beat again to make it silky smooth.
  3. Now comes the trick part! You need to ice the cupcakes, now if you don’t want to do the rose icing just spoon the icing on or do another pattern which is a lot less time consuming. If you like playing with icing then read on……..
  4. Colour your icing by adding the lighter shade to the icing -if you’re unsure how much start with a drop and continuously mix and add until it’s the colour you want.
  5. Now take your piping bag and place your rose bud tip inside ( ( also don’t forget to cut off the end of the bag so the tip protrudes through!) and align the thin part of the tip with where the seams of the bag join. Then run a drop of the darker food colouring along this edge of the bag.
  6. Fill the piping bag with the icing. And now  using a flower nail tip [( -its hard to improvise this but if you’re in a bind you could possibly use the flat bottom of a long stemmed glass. ] pipe a small dollop in the centre and then pipe outwards from this dollop small petals. This is hard to visualize, so my best advise is for you to watch some youtube clips of this or look at this website (
  7. Then using a clean pair of scissors transfer this flower over to the cupcake
  8. If you’re really hard working you can even add a leaf or two if you’d like using the leaf tip ( and green icing

Hope you all enjoy!

My First Post -Lemon Meringue Cupcakes

So here’s the gist of it. I currently have either too much free time, or none and should be studying!! So instead I am posting the latest cooking endeavours that I’ve undertaken ……..they possibly may have been successful, or complete failures! So here’s my first recipe it’s Lemon Meringue Cupcakes. Hope you enjoy 🙂

Lemon Meringue Cupcakes!!!


For the lemon curd
1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar (but really white sugar will do!)
8 tablespoons unsalted butter, cut into cubes
1 teaspoon fresh grated lemon zest

For the cupcake batter:
2 cup plain flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar (again white sugar is fine as well)
6 tablespoons butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk

For the meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup caster sugar

To make the lemon curd:
1. Whisk lemon juice, eggs, egg yolk and sugar together until smooth.
2. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted; this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were.- (mine took around 17 minutes!)
3. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.

To make the cupcakes:
1. Preheat oven to 190 degrees celsius
2. In a medium bowl, whisk together flours, baking powder and salt.
3. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue.
4. Add the butter and using electric beaters, beat together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk; beginning and ending with the dry ingredients.
5. Evenly divide batter between 12-14 paper-lined muffin cups; they should be about 2/3 full. (-seriously don’t overfill otherwise the meringue won’t stay in place)
6. Bake for 15 – 20 minutes, or until a tester comes out clean, and remove cupcakes from tray and place on drying rack -(if you don’t the butter will seep through, making the paper cups very oily)

To make the meringue:
1. In a large mixing bowl (which must be fastidiously clean otherwise the meringue really won’t form), whip egg whites and cream of tartar until foamy.
2. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

To assemble the cupcakes:
1. Preheat oven to 200 degrees Celsius.
2. Place cupcakes on a large baking sheet. Use a knife to cut out a small cone out of the center of each cupcake.
3. Fill a piping bag (or a ziplock bag if you don’t have one and just cut off the top). Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake then using the back of a spoon very lightly cover the top of the cupcake with lemon curd as well.
4. Using another piping bag, fill with the meringue mixture- using whichever tip you prefer. (-I used a star tip ) And cover the top of the cupcake using a concentric circle pattern, from outside in.
4. Bake at 200 degrees Celsius until the tops of the meringues brown- about 4 to 6 minutes. (But make sure you stay and watch as the change from white to burnt is freakishly fast!)