Saturday, 16 April 2011

Easter Cupcakes

Easter is coming up, here is a great recipe to make if you're having an Easter party or looking for an activity to do with your kids during this holiday. 




  • 325g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 1/2 cups (225g) self-raising flour, sifted
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup (125ml) milk
  • 3 cups (450g) icing sugar, sifted
  • Food colouring of your choice
  • 24 coloured chocolate Easter eggs, to garnish


  • Preheat the oven to 190°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

  • Place 225g butter in a food processor with the caster sugar, flour, eggs, vanilla extract and 1/4 cup (60ml) milk. Process until the mixture is smooth, then divide among the muffin cases. Place an unwrapped egg in each of the filled muffin cases. Place in the oven and bake for 15-20 minutes until risen and golden.

  • Meanwhile, to make the icing, place the icing sugar, remaining 100g of butter and remaining 1/4 cup milk in the bowl of an electric mixer. Beat on medium-high speed for about 5 minutes or until the mixture is light and fluffy. Add a few drops of food colouring of your choice and beat to combine.

  • Remove the cupcakes from the oven, allow to cool slightly, then transfer to a wire rack to cool completely. When cakes are cool, scoop the icing into a piping bag with a star nozzle, then use to ice cakes. Garnish each one with one of the leftover Easter eggs, then serve.

  • Friday, 8 April 2011

    Tim Tam Cheesecake

    This is a new recipe I've not yet tried for myself but I'm looking forward to hearing how it turns out for you guys!


    350 g Tim Tam biscuits 
    80 g butter, melted 
    375 g cream cheese, cubed and softened 
    ½ cup caster sugar 
    1 teaspoon vanilla essence 
    1 cup thickened cream 
    3 teaspoons powdered gelatine, dissolved in ¼ cup boiling water 
    200 g white chocolate, melted, cooled 


    1. Place 250 g of the Tim Tams in a blender and process into fine crumbs. 
    2. Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes. 
    3. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream. 
    4. Stir in the gelatine mixture and white chocolate. 
    5. Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base. 
    6. Cover and refrigerate until set.

    I'm baaaaack!

    I apologise for my unexplained absence over the past few weeks, I moved out of state temporarily and my internet access became very limited. But I'm back and ready to share more great treats with you all!