Berry Good!

I love it when inspiration hits.  It can come from nowhere and from there can come great things.  Like staring at my little raspberry bush, thinking about how lovely it was to have grown my own little spartan crop of sweet little berries and how nice they tasted.

Then remembering that I had quite a large bag of berries in the freezer that, while they were not fruit of my vine, were able to satiate my feelings of nostalgia for something sweet and berry-ful. 

I wanted to bake something, and I was thinking of the classic combination of white chocolate and raspberry.  You can usually find these as a muffin, though I wanted to do a riff on this and turn them into a cute little cupcake with the addition of a sweet vanilla butter cream.

The result?  Delicious.  You get the sharpness of the raspberry which cuts the sweetness of the white chocolate.  The butter cream works.  While you may think it a little overkill, it is a lip smacking addition.  There is nothing like feeling a little naughty when it comes to sweet things, so why not up the ante and smother them with frosting?

I took these to work to share for morning tea yesterday and got wonderful reviews.  (My colleagues are my most tough and honest critics).  Definitely part of my baking repertoire from now on.

Raspberry and White Chocolate Chip Cupcakes (Adapted from Best Recipes.com)

2 cups plain flour
2 tsp baking powder
3/4 cup castor sugar
2/3 cup white chocolate chips
120g melted butter, cooled slightly
1 egg
3/4 cup buttermilk
1/2 tsp vanilla extract
1 cup frozen raspberries

Preheat oven to 180C.  Line a 12 cup capacity muffin pan with cupcake liners.
Sift flour and baking powder, add sugar and choc chips.  Stir to combine.
Mix milk, melted butter, egg and vanilla and add to dry ingredients, fold gently to combine.  Add raspberries and fold through gently.  Spoon into liners to about 2/3 full and bake for 25 minutes.

Vanilla Butter cream

2 cups icing sugar
1 tbs butter
1/4 tsp vanilla extract
1 tbs milk

Sift icing sugar and add butter and mix into the sugar.  Add vanilla and milk, a little at a time, mixing until combined.  With electric beaters, beat until combined and fluffy.  The texture should be light but stiff enough to pipe or spread onto the cooled cakes - if you feel the mixture is too tight, add a little more milk and beat further, if it is too runny, sift in more icing sugar.  You can also add a few drops of food colouring to tint it if desired.

Until next time...

Kitty xx

Little Mouthfuls of Gorgeousness

For the past few months I have been looking for recipes that I remember eating when I was a kid.  You know, the stuff that you eat today that reminds you of what 'Grandma used to make'.  The things that make you giddy and smile to remember the simpler times, when your mouth wasn't quite big enough to cram in a whole piece of cake, or your mother was constantly dabbing away at the cream all over your fingers and face. 

Baking has had a resurgence in popularity lately, and things to me seem a little too primped and technical.  I am looking for the good old fashioned things, sponge cakes with jam and cream, pies with home made pastry and sticky gooey caramel fillings (Even if I can never bring myself to try boiling a can of condensed milk to make caramel - kids don't try this at home).  All the good stuff that we remember eating as kids, is the stuff I am yearning for today. 

As you know I am quite the fan of little individual baked treats.  Even though I love a grand layered cake at the best of times, these are easy and fun to bake, look sweet, petite and best of all, when it comes to serving you don't have to have the 'who's going to cut the cake' argument.

Jelly cakes have become my latest little love.  I used to eat these as a kid and have had a craving for them in the past few weeks.  They are these delightful little patty cakes, filled with cream and rolled in semi-set jelly and coconut.  They look so dainty and pretty.  Making them again brings back so many fond memories.

I love them piled high on a pretty plate and shared among friends.

Perfect with a lovely hot cup of tea. 



Jelly Cakes - Recipe adapted from Taste.com.au

60g butter, at room temperature
1/2 cup castor sugar
1 egg, lightly beaten
1 cup flour
1 tsp baking powder
pinch of salt
1/2 cup milk
85g packet of Port Wine jelly crystals
1 cup boiling water
1 cup cold water
3 cups dessicated coconut
1/2 cup thickened cream, whipped


Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan. (Oil spray is perfect for greasing these pans) Cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.  Sift flour, baking powder and salt.  Gently fold in half the flour and half the milk. Repeat with remaining flour and milk.

Spoon about 1 tsp of the mixture into patty pan. (You may need more depending on the size of your patty pans - if you use muffin pans, use a tablespoon of mixture) Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.

Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream.  Place in refrigerator for 10-20 mins.  (I find this step really helps the cream to adhere the cake halves together and makes them easier to roll in jelly and coconut.  You could also freeze the cakes at this stage if you wish and jelly/coconut later).

Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.

Place coconut into a large bowl.   Roll cakes, 1 cake at a time, into jelly. Gently shake off  excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.


These cakes freeze well.  Just pull out of the freezer and place on a plate for 20-30 mins to reach room temperature.  Great for when you have company coming and want to have a little special something that looks like you have slaved all morning away on!

Feel free to experiment with different jelly flavours.  I especially like Port Wine because it gives the cakes a lovely pink hue.

Until next time...

Kitty xx

A Gentle Prod...

A prod, a boost, whatever.  Yes!  Sit at the laptop and enjoy seeing the words magically appear on the screen again.

Oh how good it feels!

I have been so very busy of late, holidaying over Christmas and settling back into work for the new school year.  I even had my first attempt at catering, baking cupcakes for a Wedding!  How exciting!

I spent December and January in my adopted 'homeland', America.  Enjoying time in Los Angeles, San Francisco and Christmas and New Year in New York.  Oh bliss!  And my yearning for all things buttery, maple-ey, hot-doggery and pretzel-y will likely see my return in September this year.

But enough about my summertime antics, lets talk about the absolutely gorgeous cupcakes I made for the Wedding last month... 

Bless you Larissa Lindsay for asking me to bake the sweet morsels for your nuptials.  It indeed was a pleasure. 

Also many many many thanks to The Hummingbird Bakery.  I have no affiliation with you (or anyone in the bakery world for that matter) but it is your cookbook that provided me with the recipe for Red Velvet Cupcakes.  In my opinion, this is the best Red Velvet recipe I have ever baked and I have tried a few.  I doubled the mixture and baked it 6 times and it worked out perfect each time, producing a whopping 85 large cupcakes.

I was a little nervous to start with as I had never really 'catered' for anyone before.  I turned my nerves into confidence and made sure I had everything at hand on the day of baking.  I even did a test batch of the cupcakes for the Bride and Groom beforehand so I knew for certain that they were going to be happy.  I mean, you do want things to be perfect on your wedding day, right? 

I am happy to report there are no tales of dropped cake pans, faulty ovens, broken mix masters or tantrums.  I was super-organised and started early.  I baked all morning up until lunchtime with Def Leppard playing in the background.  I was rocking out old school and having a wonderful time. 

The following day, after coming home from work, it was time to pipe on the cream cheese frosting.

Frosting the cupcakes was a little more of a challenge.  With there being so many cupcakes and such a large quantity of cream cheese frosting, I knew I would need a little help.  I enlisted in the help of friend (and the Bride's Maid of Honour) Kellie and her beautiful 9 year old daughter, Chloe to gild each cream cheese frosted cake with gold dust as I piped on the frosting.  It was like a little production line!

I delivered the cupcakes, all 7 boxes of them to the restaurant, with my car air conditioner pumping overtime and felt the biggest sense of relief as the cakes were taken from my hands and placed into the restaurant's cold room.  Be free my little babies!

So for two days work, (including me going to my day job) a lot of love, rock music and over-heating electric hand beaters, I got the cakes baked, iced and delivered.  I even got to attend the Wedding and Reception!  I was very nervous as dessert was served, but I was worried over nothing.  The cakes were a success!  *Phew!*

The whole experience was a very positive one for me.  I really love baking.  Most of all it is lovely to hear from others that my efforts are both delicious as well as visually appealing.  Maybe if I had a bigger oven and a mixer with a little more oomph I might even consider doing this more often.  Who knows!  At this stage, my biggest aspirations are to buy a stand mixer.  I still love my dinky little hand beater, even if at times it feels and smells like it is going to blow up. 

Would I do this again?  Absolutely!  I really enjoyed the whole experience.  I truly feel that I have a calling for baking.  It is something that really does make me happy.  If I could make a living out of it and still be happy?  Well that remains to be seen.  Wish me luck anyway!

Until next time...

Kitty xx

Cupcakes for a Cause - Or, Just Because!

Cupcakes are great.  They are tiny cakes.  They take the pressure off baking a whole cake.  They don't have to be cut, they mostly never fail and you can cover a multitude of sins with a good thick slathering of frosting.  I love baking them and sharing them at work or just to have in my cake tin to gobble away at will.

Two of my friends at work approached me about making cupcakes for the RSPCA cupcake day, to raise money for 'all creatures great and small'.  I jumped at the chance, being one who isn't shy about showing off her baking or cooking prowess.  The whole conundrum for me was - what kind of cupcakes to make?

I instantly wanted to go with my favourite flavour - chocolate, though I wanted to make this a special kind of cupcake, something interesting and something that would sell.  I decided to try to make a chocolate mud cupcake - just because everyone loves the decadence of a mudcake, I think it is the caloric/heart attack appeal that makes them so desirable.  I wanted to make cupcakes that were such a guilty pleasure you feel the need to go to a Confessional after eating.

I wasn't sure how to make cupcakes with universal appeal to both men and women - I can't imagine that men feel all that masculine chomping on a fru-fru decorated cupcake... Or is this not a problem?  I also want to create a 'signature' for my cupcakes - similar to how Sprinkles Cupcakes in LA have the dot, I want to make something that makes my cupcakes stand out.  I know this is for charity, but I can't help but feel a little competitive!  After careful consideration, and pondering what I have done in the past to make my cupcakes memorable, I decided to anoint each cake with a generous flourish of icing - for visual appeal as well as lick-a-bility!

So a week out, close to the big day - I decided to have a practice run using a mud cake recipe I found.  I bought some good quality dark chocolate, and I found some brown cupcake wrappers and sprinkles to coordinate with my 'muddy brown' theme. 

The list of ingredients are pretty stock standard for a chocolate cake recipe, the only thing that brought me to my knees was the amount of sugar it called for - 480 grams!  That and the fact that once I got into the various stages of the recipe my kitchen resembled a demolition site with all the mess I was making!

This recipe yields a generous batter - enough for 2 dozen cupcakes or a tall, dense cake if you chose to bake it as a cake.  The batter was rather thin and I was a little concerned that it would be too thin.  I put the cupcake trays into the oven, did a little kitchen prayer and hoped that all was well in my baking world.

After a nervous wait and many little 'peeps' through the oven door, I tested them with my skewer and it came out clean (Hooray!) I left my cupcakes to cool. (I am always so impatient when it comes to this stage).  I was pleased with how they looked coming out of the oven, so this was a great start.  I started on my chocolate butter cream which I then generously piped onto the cupcakes and then decorated them my assorted little decorating accoutrement.

As this was a trial bake, I took some to work to share with my baking colleagues and also amongst friends.  The best compliment I think I could have asked for was that it was the best cupcake 'ever'.  I also got kudos on my butter cream.  I can't help but feel a little proud. *Cheesy grin*

The big day arrived on Monday, I went to work with Chocolate Mud Cupcakes, Lemon Cupcakes and Red Velvet Cupcakes.  Lou and Kel who baked with me brought along Vanilla, Hummingbird and Banana.  I think we had over 6 dozen cupcakes in total!  It was a successful morning, yeilding over $200 in sales and donations to give to the RSPCA.  It was fun to share our baked treats with everyone.  My Chocolate Mud Cupcakes were a sure fire hit - I could have made 4 dozen and there still wouldn't have been enough to meet the demand!

I really want to share the recipe with you but at the moment I just want to be selfish and keep it to myself for a little while.  It is just that good.  (Plus I know people who want it already for their own cafe).  If you ask me nicely maybe I will share it with you when I am ready.

Until next time...

Kitty xx