Voting is open...

Please go to "No One Puts Cupcake in a Corner" and vote for me if you feel so inclined :)

The number 8

I have been tagged by Alissa over at grace's birdcage wedding - my first ever tagging :D. Thanks Alissa!

8 Things I'm Looking Forward To:
1. Dinner tonight - I am mighty hungry!!
2. Tax return time, hopefully I will finally have enough money to get a new oven.
3. Zoe's first birthday - I can't wait to make her cake and cupcakes :P
4. Mat finishing his charity events so that he has less to stress about.
5. Losing the last bit of baby fat so that I can look buff again!
6. Making my first batch of marshmallow fondant - I will do it soon!!
7. Potentially opening up my own little cupcake shop.
8. Getting a full nights sleep!

8 Things I did yesterday
1. Bought a new pair of bathers.
2. Ate a doughnut.
3. Sang incy-wincy spider numerous times.
4. Dropped our dinner on the floor - splat!
5. Spent 4 hours shopping - very tiring.
6. Visited my mum.
7. Picked up Mat from work.
8. Had an extremely overpriced lunch.

8 Things I Wish I could do
1. Be a positive thinker.
2. Stop procrastinating.
3. Bake every day :)
4. Stop chewing my nails - what a disgusting habit!
5. Remember all of my dreams.
6. Actually enjoy clothes shopping.
7. Knit.
8. Paint my toe nails neatly - I always make a mess of it.

8 Shows I Watch
1. Americas Next Top Model
2. Lost
3. House
4. Flight of the Concords
5. Fringe
6. Dollhouse
7. Spicks and Specks
8. Grand Designs

and now tag 8 people...
Sarah from A Little About Sarah
Jessy from Apparently Jessy
Chantel from Creative Hands
Danielle from Grammatically Delicious
Amy from Love, Bubs and life on our little farm
Lorelei from Mermaid Sweets
Amanda from is this thing on?
Jocelan from CutesyPoo

Wednesday Etsy Picks - Rabbits

1. Forest critters - wall stickers, removable decals by mae
2. Jinx moon bun by Moon's Creations
3. Off with their heads - small tote bag by c.lit
4. Bunny rabbit field bag by rainbowswirlz
5. Lapin de lune by Lou Lou and Oscar
6. Organic cotton baby hat - chocolate bunny by Adrienne Kinsella
7. Winking bunny puff sleeve top by Em and Sprout
8. Purple mushroom bunny brooch by Danielleorama
9. A spring collection by fifi lapin
10. Handcrafted childrens hopping rabbit pull toy by Stump Pond Woodworks
11. Personalised jackalope cards by Farouche
12. Bunny embroidery pattern by Sadie and Oliver

Baking Mondays - C is for Caramel?

Okay so I was very excited about having caramel as the flavour for this week and I was tossing up between baking caramel spice cupcakes and caramel mud cupcakes. My ever so lovely husband decided that the caramel spice cupcakes sounded nice so I set out on my baking mission. Once they were all baked I sampled one of the cupcakes to make sure they were worthy of frosting (something I do with every batch) - and guess what? They don't taste like caramel at all! In fact I would say they taste more like gingerbread. So while that was a bit disappointing - I must say for a spice/gingerbread cupcake these were darn tasty! So I present to you Spice Cupcakes with Brown Sugar Swiss Meringue Buttercream.

Spice Cupcakes
(Caramel cake from The Australian Women's Weekly - More Cakes and Slices)
Makes 16

185g butter
150g brown sugar
80ml golden syrup
2 eggs
40g almond meal
125ml milk
300g self raising flour, sifted
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger

1. Preheat oven to 180 degrees celsius and line 2 12 hole muffin trays with cupcake liners.
2. Combine all ingredients in a medium bowl and beat well with an electric mixer on low speed until combined.
3. Bake for 15 minutes (again remember my oven is silly - so this time may vary for you).

Brown Sugar Swiss Meringue Buttercream

4 egg whites
1 cup brown sugar
250g unsalted butter
1 tbsp vanilla extract

1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
4. Add vanilla extract and mix on medium speed until you get a good piping texture.

The ratings?

Me - 8/10 - very light, spongy, moist and tasty!! The cake is great and the buttercream is very subtle. My only complaint was that it didn't taste like caramel at all.

Mat - 10/10 - unexpected flavour - but they were sensational (and Mat doesn't even like gingerbread)!

Mat's work friends - 12/10 :o)

A... B... Cupcakes! Brought to you by the letter 'D'

It is time to vote again. We are up to the delightful letter D! So your choices this week are:

Death by chocolate
Dates
Doughnuts
Daiquiri

As per usual vote using the poll on the left. Oh and while you are here any thoughts for flavours for the letter E?

And the winner is...

Caramel!

Stay tuned for the next Baking Monday post to see the caramel cupcakes come to life.

Flickr Friday - Start

As Michael would say...

You Wanna Be Startin' Somethin'
You Got To Be Startin' Somethin'

1. fresh start..., 2. stART, 3. The future will start tomorrow, not today, 4. a start has a end ..., 5. Start!, 6. Getting started..., 7. {1} Starting Life, 8. Start, 9. START or STOP?

Testing, testing, 1, 2, 3

I am on a mission to find the perfect chocolate cupcake / cake. This was attempt number one and it was pretty darn good - but I think I can do better! The cake had a great flavour, but was a little dry (but again that could be my silly oven). The chocolate swiss meringue buttercream was yummy! Everyone loved it.

Anyone have any favourite chocolate cake recipes that are really flavoursome and also moist?

Wednesday Etsy Picks - Yellow

Yellow = Happy

1. Yellow stripe secret garden dress by Riot Siren
2. Let the sun shine in - set of 8 cards by Slide Sideways
3. Birds on wire notebook cover by Squirellicious
4. Softspoken crochet extra slouchy beret in lemon by Softspoken
5. Lemon zinger cupcake soap by Lily Bay
6. Lemony fresh vintage inspired A line dress with matching bow by To Sweet Pea From Me
7. Yellow blue stripe bird collage print by John W. Golden
8. Spring yellow blank card set of 3 by TheHollister25
9. I have a yellow heart - double brooch by krize
10. Best friends needlecraft by The Great Northern
11. Happy Flower - Sqwish Snuggle Toes Fingering Weight Sock Yarn - Superwash - 100 grams by sqwish
12. Laugh recycled felt appliqued pillow by Alexandra Ferguson

Baking Mondays - ICE Entry: Soda Pop - Raspberry Lemonade Cupcakes

The magic ingredient in this month's Iron Cupcake Earth contest is soda pop or as we like to call it here in Australia - soft drink! My immediate thought was my favourite drink - a fire truck (lemonade and raspberry cordial)! So I made lemonade cupcakes with fresh raspberries in the middle of them then topped it with raspberry swiss meringue buttercream and then a dollop of lemon swiss meringue buttercream and a raspberry lolly. The result a very moist and tangy cupcake with a lovely sweet frosting. Here is one of the fire truck marvels:

The ratings?

Me - 7/10, loved the frosting combination - the lemon was awesome! The cake was very moist and extremely tangy - maybe a little too tangy.

Mat - 5/10, not a raspberry fan :P

And now the recipes...

Lemonade Raspberry Cupcakes
Makes 12

1/2 cup butter
1 cup caster sugar
2 eggs
1/2 cup lemonade
zest and juice of one lemon
1 1/2 cups plain flour
3/4 tsp baking powder
1/8 tsp salt
24 fresh raspberries

1. Preheat oven to 180 degrees celsius and line a 12 hole muffin tray with cupcake liners.
   
2. Beat butter until fluffy.
   
3. Add the sugar and lemon zest and beat on medium-high until light and fluffy.
4. Add eggs one at a time, scraping the sides of the bowl in between additions.
5. Sift together flour, baking powder, and salt in a bowl. Add to the butter mixture and stir until combined.
6. Add the lemonade and lemon juice, and mix to combine.
7. Scoop mix into cupcake liners to two-thirds full. Inserting 2 fresh raspberries in each cupcake.
   
8. Bake for 18-20 minutes until a cake tester comes out clean.

Swiss Meringue Buttercream

4 egg whites
1 1/4 cups caster sugar
250g unsalted butter

1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
4. Divide the SMBC into two bowls.
5. To make the raspberry swiss meringue buttercream add raspberry jam and a little red food colouring until you get the desired colour and flavour. Mix on medium speed until you get a good piping texture.
   
6. To make the lemon swiss meringue buttercream add lemon juice and a little yellow food colouring until you get the descired colour and flavour. Mix on medium speed until you get a good piping texture.
   

And this month we are competing for the following prizes:

• A creation by FRUITFLYPIE, http://www.etsy.com/shop.php?user_id=16748
• a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
• a sweet surprise from Sweet Cuppin' Cakes Cupcakery, http://www.acupcakery.com/
  
• PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Voting will begin no later than Wednesday, April 29 at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://www.ironcupcakemilwaukee.com and will be open through Monday, May 4 at 12 noon. But I will remind you of that later :).

Check out Iron Cupcake Earth at http://www.ironcupcakeearth.com to become a part of the excitement!!

Happy 6 months Zoe!

My beautiful baby girl is 6 months old today! The last month has been an interesting one - she has started eating solids and seems to be enjoying them, she is slowly learning to roll over from tummy to back, she is beginning to lift her belly off the ground and get on all fours when having tummy time, she is getting much better at sitting and the big one - she has two bottom teeth that have broken through her gums!

My little girl is growing up!

Flickr Friday - Kitchens

Another thing I can't get out of my mind lately...

1. happy kitchen, 2. kitchen shelves, 3. robot in the kitchen (day 6), 4. Home in the kitchen, 5. Little changes in the kitchen: Shelves!, 6. cupcake kitchen., 7. The kitchen part II, 8. mr. toast in the kitchen, 9. kitchen shot

A... B... Cupcakes! Brought to you by the letter 'C'

Okay people it is time to vote again - this time you have a bit longer since I am doing my Iron Cupcake entry this weekend.

Your choices this week are:

Carrot
Cosmopolitan
Caramel
Chocolate

As per usual use the poll on the left hand side :)

Baking Mondays - B is for Baileys Cupcakes

This is the second batch of cupcakes for my A... B... Cupcakes project, just ever so slightly late! This time we got to choose from banana, blueberry, boston cream and baileys - it was a close call between blueberry and baileys, but baileys just scraped in. I made a baileys cupcake, topped it with baileys swiss meringue buttercream and then drizzled it with chocolate ganache.

Okay so the ratings..

Me - 7/10, both the cake and the SMBC have a very subtle baileys flavour. I think my oven played up (again) because the texture of the cake is quite doughy, even though it is cooked through.

Mat - 7/10, but he wants to try another one before he gives me his notes :D

Baileys Cupcakes (from Too Many Chefs)
Makes 18

4 oz unsweetened chocolate
1/2 cup light brown sugar
1 cup sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup milk

1. Preheat the oven to 180C and line 2 12-hole muffin pans.
   
2. Put the chocolate to melt over a low heat with the Bailey's and the brown sugar. Stir often to blend to a smooth mixture.
   
3. In the meantime, cream the butter with the sugar. Add the eggs one by one.
   
4. Sift the dry ingredients into another bowl.
   
5. Add the milk and the dry ingredients gradually to the butter mixture, alternating wet and dry. Once they are completely incorporated, add the chocolate mixture.
   
6. Bake in the middle of the oven for about 15 minutes (although again my oven is crazy - so check on them).
   

Baileys Swiss Meringue Buttercream
Enough to frost 18 cupcakes.

4 large egg whites
1 1/4 cups caster sugar
250g butter
2 tsps vanilla extract
3 tbsp baileys

1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
4. Add the vanilla extract and baileys and mix on medium speed until the SMBC is a good piping texture.

Chocolate Ganache

100ml cream
100g chocolate, chopped

1. In a small saucepan bring the cream to the boil and remove from heat immediately.
2. Add the cream to the chocolate and mix until the chocolate melts and the mixture thickens slightly.
   

Wednesday Etsy Picks - Flowers

One can always do with some flowers...

1. Floral shoulder bag by Christy Studio
2. Morning print by Yellena
3. Vinyl wall decal - 3 pack by Expressing You Vinyl Creations
4. Fall flowers tunic by Rainbow Swirlz
5. Becca - sweet bunny plushie by Hudsonny
6. Tabitha by Whichgoose
7. Bloomin flower clips by Jane Says
8. Koosi gnome skirt by Koosi
9. Mini white porcelain vase by RouDesigns
10. The rebecca journal by Art Kitten
11. Little zipster pouch by JeniLuScraps
12. Fall flowers wedding invitation by BG Designs

Baking Mondays ... Delayed!!!

Hi all - this week my Baking Monday post is going to have to be delayed until Thursday. Mat is away at a music festival (Bluesfest at Byron Bay) and he has taken our camera so I can't take any photos.

So check back in on Thursday for Baileys cupcakes topped with chocolate ganache and baileys swiss meringue buttercream.

Flickr Friday - Baking

I just can't get it off my mind lately...

1. Baking a chocolate cake, 2. Yum Yum Baking: baking pans, 3. January 5: Baking High Five!, 4. the heart of baking, 5. Bake or Die!, 6. I baked today, 7. Baking with my buddy (6), 8. Baking With Love, 9. Bake !

And the winner is...

Baileys!

Check in on Monday to see the cupcakes filled with Bailey goodness :)

Wednesday Etsy Picks - Video Games

1. Space invaders vinyl wall decal by Loudmouth Design and Printhouse
2. Tetris button badge by Janelloshea Badges
3. Pacman ghost t-shirt by No Demographic
4. 1 up mushroom by Picuu
5. Pacman cufflinks by Dedalo
6. NES controller cuff by Betty Death
7. Tetris fused glass pendant by Urban Fusions
8. Nintendo boy by Love and Monsters
9. Nintendo zapper necklace by NB's Closet
10. Nintendo DS rubber stamps by Fat Pumpkin
11. Pacman 3 pillow set by Modernality
12. Super Mario Buttons by Lost Mitten

Baking Mondays - A is for Chocolate Almond Cupcakes

This is the first batch of cupcakes as part of my A... B... Cupcakes project and I must say it was a lot of fun! We had to choose from apple, almond, apricot or angel food, and almond was the hands down winner. So I decided to make a chocolate and almond cake, with a chocolate easter egg hidden inside of it, topped with almond swiss meringue buttercream (SMBC) and a chocolate covered almond. All in all a winning combination I think. Here is one of the cupcakes in all its glory:


Oh and you read right, I made my first ever batch of SMBC! I am happy to report that it was really easy - and I am now in love with both SMBC and my KitchenAid. The only thing is I probably should of mixed it for longer to get rid of those air bubbles - but unfortunately little Zoe needed some attention ;)

Now for the ratings:

Me - 5/10, I know that doesn't sound very good but I used almond essence in the SMBC, and I must say that I am really not fan of that at all! Apart from that strange flavour the texture of the SMBC is amazing - I love SMBC!! The cake had a strange texture - it was slightly dense and I am guessing that is because of the almond meal. The cake was pretty moist, but unfortunately the flavour was a bit so-so, nothing amazing really.

Mat - he really liked this cupcake and especially the SMBC - a big fan of the texture and the fact that it isn't overly sweet. In regards to the cake I think he pretty much agreed with my points.

Dad and friends - they tell me that this is one of my best cupcakes yet and that I should have to pay for their dentist bills :P

Chocolate Almond Cupcakes (from Better Homes and Gardens Easter Issue 2009)
Makes 12

100g butter
1 cup caster sugar
1/2 cup water
1/4 cup cocoa
2 eggs, lightly beaten
1 cup almond meal
1 cup self-raising flour, sifted
12 chocolate eggs (the recipe called for caramel filled Easter eggs, but I wanted to keep things simple)

Preheat oven to 180 degrees Celsius and line a 12 hole muffin tin with cupcake liners.

Put the butter, sugar, water and cocoa in a saucepan and cook, stirring over a low heat, until the mixture is melted and smooth. Here we go in to the pan:


And stirring...


Let the chocolate mixture cool for 10 minutes, then add the beaten eggs and stir until combined. Stir in the almond meal and flour until combined, then transfer the mixture into a jug.

Remove foil from Easter eggs and put 1 egg in each cupcake liner...


Pour the cupcake batter into each liner until three quarters full...


Bake for 15 minutes (or until firm to the touch). Note: my oven is crazy so you may have a different baking time. Cool the cupcakes in their tin for 30 minutes and then transfer to a wire rack to cool...


Almond Swiss Meringue Buttercream
Made more than enough for 12 cupcakes - probably enough for 18.

4 large egg whites
1 1/4 cups caster sugar
250g butter
2 tsps vanilla extract
1/2 tsp almond essence

Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.

With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. Look at the KitchenAid going...


Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.

Add the vanilla extract and almond essence and mix on medium speed until the SMBC is a good piping texture.

Pipe the SMBC onto the cupcakes and then top each cupcake with a chocolate covered almond.


Stand back and marvel at their beauty.

A... B... Cupcakes! Brought to you by the letter 'B'

I'll posting up the almond flavoured cupcakes tomorrow as part of Baking Mondays - but in the mean time let the voting begin for next week's cupcakes.

This time we get to choose from flavours starting with the letter B, and the flavours for this week are:

Banana
Boston Cream
Blueberry
Baileys

I've made my vote - now you make yours! See the poll on the left hand side :)

And the winner is...

Almonds!

Almond cupcakes are on their way! Check back in on Monday to see the results.

Flickr Friday - Thinking

Something I have been doing a lot of lately...

1. 26/365 Think outside the box, 2. sweet silent thought, 3. Thinking of you, 4. Think (56/365), 5. think for..., 6. Thinking in Color, 7. Thinking, 8. The Ecstasy Of Free Thought, 9. thinking red,green and black

Wednesday Etsy Picks - Easter

Easter is almost upon us folks - so check out these cute handmade Easter items...

1. Boutique Style Girls Easter Basket by Twenty Little Toes
2. Easter Ball-Z the Puggy Cards and Stickers by MAUstudio
3. Wool Mushroom Egg by The Wool Food Market
4. Lambswool Cupcake Easter Egg Cosy by sara carr
5. White Rabbit Fleece Hat by tie dye Diva designs
6. Pirate Bunny Finger Puppet by cherylasmith
7. White Chickies by needle & wool
8. Grey Furbaby Bunny by mutts
9. Mixed Pinks Mosaic Egg by Sigmosaics
10. High Flying Easter Bunny by Bliss Forest
11. Ladybug Bunny by Cutesypoo Toys
12. Easter Sugar Cookies by Truly Scrumptious Cookies