Wednesday, January 23, 2013

What's cooking?

I know, I know, another baking post (sigh) but I was just in the mood to share!

One of my best friends had surgery last week so I decided to whip up a little food parcel to make her feel better and to help with the recovery. It is no secret that she is a BIG chocoholic so I settled on making chocolate chip biscuits, chocolate brownie and fudgy cupcakes. Seemed appropriate. 

I put my ipod on, cranked it up and went to my happy baking place :)

I loaded up the icecream containers, made a card, tied a bow and popped over to her place yesterday afternoon. She just text me this morning thanking me again for the thoughtful gift and to tell me that her flatmates were also appreciative however she wasn't too willing to share: "I think I was a bit nasty- I said they could pick 1 brownie OR 1 cupcake, they weren't allowed both" I thought that was pretty cute. I reminded her that THEY weren't recovering from general anesthetic.

The cupcake recipe came from a recent addition to my cook book collection: Miss Melicious Cupcakes. She specialises in wacky flavour combos and describes the shop as "pink vintage with a quirky touch of awesome." I will have to remember to visit her cute looking boutique next time I'm in Auckland!
Instead of the fudge ones I thought I would share my favourite out of the ones I've made so far:

PB and J Cupcakes

125g butter, softened
1 cup sugar
1 large egg
1 tsp vanilla bean paste
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 cup milk
peanut butter for filling
(All staple pantry items! Easy)

  • Preheat oven to 180 °C (160 °C fan-forced)
  • Line a cupcake pan/muffin tray with liners
  • Cream butter and sugar until light and fluffy, almost 5 mins
  • Add egg and vanilla and beat well
  • Combine dry ingredients. Add to batter in thirds alternatively with milk. Begin and end with dry ingredients. Mix well after each addition
  • Fill liners two-thirds full and bake for 18-20 mins until tops spring back when lightly touched
  • Cool in pan for 5 mins, then remove and cool completely before filling and frosting
  • Before frosting, scoop a small hole out of each cupcake and fill with 1 tsp of peanut butter (I found this part challenging/messy!)

Raspberry Jam Butter Cream
125g butter, softened
4 cups icing sugar, sifted
2 Tbsp milk
4 Tbsp raspberry jam
a few drops pink food colouring
(FYI I halved the recipe and found it was enough but I hate cupcakes that are over-frosted)

  • Beat butter and slowly add sugar until crumbly
  • Slowly add milk, jam and colouring until the desired consistency is reached. Add more milk if necessary
  • Beat for 3-5 mins until light, fluffy and creamy, but still firm enough to pipe

Voila!! Yum yum yum
Lola J


  1. And mine? I wish my moving date would come around quicker so I can get some flatwarming eats again.

  2. Heeey I think you both do pretty well outta my baking obsession actually!!