My Birthday Cupcakes

My birthday was quite uneventful; it was playgroup day for my daughter and her friends, so I invited them to our house and served these cupcakes – recipe here. I used one drop of each of fluorescent food coloring to color the icing.

Birthday Cupcakes

They were a hit and I had to give out the recipe! I wasn’t surprised, however, that the kids only ate the frosting and left the cake. I hated to see it go to waste!

Valentine’s Day Cupcakes

I promised my daughter a Valentine’s Day party with cupcakes. I was after a batter that was safe to eat, so that we could lick the bowl and spoons. Luckily I found this eggless, butterless recipe on and the frosting to match.

Valentine's Day Cupcake

They were absolutely delicious. The chocolate cupcake recipe has become my standard chocolate cupcake – I won’t make any other chocolate cupcake! It is also so simple, requiring no eggs or butter.

What I also like about these cupcakes are the perfectly domed tops – so cute!

A Perfectly Round Cupcake

I did use regular skim milk and regular unsalted butter in the frosting (the original recipe, linked above, called for dairy ingredients that were specifically for people who are allergic to diary) and it still turned out perfect. I added a single drop of pink food coloring to the frosting and topped it with pink sugar sprinkles.

Since making this recipe, I have not been able to find cake flour in my local grocery stores. I use plain old all-purpose flour for this recipe and it turns out so moist and delicate.

This cupcake recipe is thought to be dated back to World War II, created as a result of rationing when eggs and butter were scarce. It is traditionally called “wacky cake”.

Nigella’s Chocolate Cherry Cupcakes

This is a recipe I was just dying to try out from Nigella Lawson’s book How To Be A Domestic Goddess. This is one of the best cupcakes I’ve ever tasted. The chocolate ganache frosting is a perfect topping to this cupcake. I did have a problem finding natural colored glace cherries, so had to use the bright red ones. Didn’t subtract from the sinful flavor of these cupcakes though!

Chocolate Cherry Cupcakes

You can find this recipe on

Sprinkle Cupcakes

This is the first recipe I tried out on my new Breville planetary mixer that I received for my birthday in 2006. It’s a simple butter cake recipe with a simple chocolate icing.

Sprinkle Cupcake

Butter Cupcakes

125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
300g self raising flour, sifted
3/4 cup milk

Preheat oven to 180 degrees Celcius.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add vanilla essence. Add eggs one at a time; beat well after each addition.

Slowly add flour and milk alternately to form a smooth batter.

Divide mixture evenly into two lightly greased and lined 20cm round cake pans, or one deep 22cm round cake pan. If making cupcakes, divide the batter into lined 12-cup cupcake pan.

Bake for 45-50 minutes for cake, or 20-30 minutes for cupcakes. Cake is done when golden on top, or when toothpick inserted in centre comes out clean. Turn out onto wire rack to cool.

Chocolate Icing

(I halved this recipe and ended up with just enough to ice the cupcakes – if you want to make a layer cake I’d recommend making the full recipe)
2 tablespoons cocoa
1/2 cup boiling water
40g butter, melted
1/2 teaspoon vanilla essence
2 1/2 cups icing sugar, sifted
Multicolored sprinkles – optional

Dissolve cocoa in the boiling water, stir in melted butter and vanilla essence.

Gradually add sifted icing sugar and stir until mixture is smooth and well combined. Spread onto cake and toss on some sprinkles. Be sure to add sprinkles immediately after icing each cupcake, otherwise the icing will become to hard for the sprinkles to stick to.