I love the reaction I get when I put out a platter of whoopie pies. As they aren’t that well known in Australia, people usually ask what they are (‘what do you call this, Darl?’). The usual reaction upon being told is one of mirth and general happiness, and everyone feels the need to repeat it (‘Whoopie pies!’) Continue reading
Hip hip hooray! It was recently the Hungry Mum’s mum’s birthday (or, the Hungry Nonna as she likes to be known. FYI she’s not Italian, just an Italian nonna wannabe!)
The extended Hungry family gathered for breakfast recently at a cafe near the Hungry Nonna’s home, and after eggs and toast and coffee and pancakes were consumed it was cake time!
Carrot cake has long been one of mum’s favourite cakes and everyone loves cream cheese frosting so this was the birthday cake. Continue reading
A little while back I blogged about Oreo cupcakes and it went OFF! Obvs everyone is fond of a cupcake that is drenched in chocolate, more chocolate and a swirl of decadent cream cheese. I know I am, and I’m not even a cupcake fiend.
When it comes to breakfast I always choose savoury over sweet. I don’t *get* how people can eat muffins before noon and call it a meal. After making these ever-so-scrumptious sticky lemon buns with cream cheese frosting I almost understand the idea of a sweet breakfast. Continue reading
I know – every blogger and her dog has done this recipe. That’s because these cupcakes are extra fantastic. It also helps that red is my very fav colour and they stand out from the pack.
There are many variations of this recipe and I used the most fabulous one from Joy the Baker. Her recipes are clear and concise and always work.
Generally I’m not a fan of frosting [or icing as we all it in Australia] but when it comes to this cream cheese version I could eat my body weight. Sweet yet tart it is the perfect topping for these glorious little cakes.
Before you start ensure you have red gel food colouring. The cheap liquid stuff just won’t cut it and will leave a yucky taste in your mouth. It is availability from specialist cooking stores.
4 tablespoons diced unsalted butter, at room temperature
3/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons white vinegar
LET’S GET TO IT:
Preheat oven to 180C and line a 12 hole pan with cupcake wrappers.
In bowl of electric mixer cream butter and sugar until light and fluffy (about three minutes). Increase speed and add the egg. Scrape down the bowl and beat until well incorporated.
In a small jug mix cocoa, vanilla and red food coloring to make a thick paste.
Add to the batter, mixing thoroughly until completely combined.
With mixer on low speed slowly add half of the buttermilk then half the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and vinegar then increase speed and beat a few more minutes.
CREAM CHEESE FROSTING: I used this recipe from taste.com.au – it is fluffy and yummy: http://www.taste.com.au/recipes/23099/cream+cheese+frosting