Browsing Tag:

cupcakes

Baking/ Cake/ Chocolate/ Drinks/ Thermomix

Lamington Cupcakes

Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!

If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!

lamingtoncupcakes-p15

Add ‘cupcake’ ingredients to bowl.

lamingtoncupcakes-p16

Mix 30 seconds/Speed 6.

lamingtoncupcakes-p18

Distribute batter between 12 muffin cases.

lamingtoncupcakes-p17

Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.

lamingtoncupcakes-p05

Once cool, add ‘topping’ ingredients to bowl.

lamingtoncupcakes-p06

Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.

lamingtoncupcakes-p07

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

lamingtoncupcakes-p08

Dip the tops of the cupcakes into the chocolate topping…

lamingtoncupcakes-p09

…then immediately dip/press into the coconut. Repeat with all cupcakes.

lamingtoncupcakes-p10

lamingtoncupcakes-p11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.

lamingtoncupcakes-p12

Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

lamingtoncupcakes-p13

 

Lamington Cupcakes

Print Recipe
Serves: 12 muffin sized cupcakes

Ingredients

  • CUPCAKES:
  • 210 grams self raising flour
  • 190 grams butter
  • 150 grams sugar
  • 80 grams milk
  • 40 grams cornflour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract
  • TOPPING:
  • 200 grams dark chocolate chips
  • 30 grams coconut oil
  • Approx. 1 cup shredded/desiccated coconut
  • MILKSHAKE:
  • Leftover 'topping' ingredients
  • 250 grams milk
  • Handful of ice

Instructions

1

Preheat oven to 160 degrees.

2

Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.

3

Distribute batter between 12 muffin cases.

4

Bake for 17 minutes or until a skewer comes out crumb free.

5

Leave to cool. Clean and dry bowl.

6

Once cool, add 'topping' ingredients to bowl.

7

Mix 2 minutes/50 degrees/Speed 2. Scrape down.

8

Mix a further 2 minutes/50 degrees/Speed 2.

9

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

10

Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.

11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Notes

Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!

Chocolate/ Dessert/ Non Thermomix/ Thermomix

Nutella Ganache

I made this especially to inject into the 20 Second Doughnut Muffins to create Nutella Doughnut Muffins!! This can also be used with your desserts or cupcakes/cakes, drizzled or dipped in, and is a great consistency to be used with pipettes/syringes. I bought my pipettes (3ml) from Ebay.

nutellaganache-p02

Add all ingredients into bowl.

nutellaganache-p03

Heat 3 minutes/50 degrees/Speed 2.

nutellaganache-p04

nutellaganache-p05

(I added an extra syringe full of ganache before putting the filled pipettes in!)

nutellaganache-p06

Nutella Ganache

Print Recipe
Cooking Time: 3 minutes

Ingredients

  • 150 grams Nutella/chocolate hazelnut spread
  • 100 grams thickened cream

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl. Heat 3 minutes/50 degrees/Speed 2.

3

METHOD (Non Thermomix):

4

Add all ingredients into a small saucepan and stir on low to medium heat until combined with a smooth consistency.

Baking/ Cake/ Chocolate

Milo Buttercream Icing

This is a beautiful Milo Buttercream Icing perfect for your cakes or cupcakes! This is a variation of my Perfect Buttercream Icing recipe. This Milo Buttercream icing is piped on Milo Fudge Cake (made as cupcakes) in the photo, and will also be delicious piped on 30 Second Vanilla Butter Cake (made as a cake or cupcakes).

MiloButtercreamIcing-P02

MiloButtercreamIcing-P03

MiloButtercreamIcing-P04

MiloButtercreamIcing-P05

MiloButtercreamIcing-P06

MiloButtercreamIcing-P07

Milo Buttercream Icing

Print Recipe

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 tablespoon cocoa
  • 3 tablespoons Milo

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe ūüôā

 

Baking/ Cake/ Non Thermomix/ Thermomix

Crunchy Munchy Honey Cakes

Crunchy, munchy honey cakes, they’re great to eat and they’re fun to make!¬†This Wiggle’s song has been in my head for days, so I thought it was a sign to make them!! My husband also reminded me that the Rat in Banana’s in Pyjamas is obsessed with Munchy Honey Cakes!

These taste like the Cornflake honey joys in a melt-in-your-mouth cake! MMmmmmm!! 

 
Add honey, butter and milk to bowl
 
 Heat 3 minutes/50 degrees/Speed 2
Add Cornflakes, self raising flour, almonds, coconut and vanilla
 
 Mix 8 seconds/Speed 3/reverse
 
Spoon into cupcake patties…
 
and bake for 10 minutes or until tops are browned
 
 
Crunchy Munchy Honey Cakes!


Crunchy Munchy Honey Cakes

Print Recipe
Cooking Time: 10 minutes

Ingredients

  • 120 grams honey
  • 130 grams butter
  • 60 grams milk
  • 80 grams Cornflakes
  • 130 grams self raising flour
  • 30 grams slivered almonds (or sunflower seeds if nut free)
  • 30 grams desiccated coconut
  • 1 teaspoon vanilla paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add honey, butter and milk to bowl - heat 3 minutes/50 degrees/Speed 2.

4

Add Cornflakes, self raising flour, almonds, coconut and vanilla - mix 8 seconds/Speed 3/reverse.

5

Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

6

METHOD (Stovetop):

7

Preheat oven to 170 degrees.

8

Add honey, butter and milk in a medium sized pot on low heat - stir until all ingredients have melted together.

9

Take mixture off the heat, and add Cornflakes, self raising flour, almonds, coconut and vanilla - mix until all combined.

10

Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

Main Meal/ Non Thermomix/ Snacks/ Thermomix

Lunchbox and Snack Ideas

This page is full of lunchbox ideas and snacks for the whole family! For younger kids, check out my list for Finger Food Ideas for Babies and Toddlers.

*NF = Nut Free
*GF = Gluten Free 
*EF = Egg Free
*DF = Dairy Free
*RSF = Refined Sugar Free
NOTE: The recipes are easily modified to suit food¬†intolerance’s/allergies
ie. Sunflower/Pepita Seeds instead of nuts, GF flour instead of normal flour and quinoa flakes instead of oats (to make GF), 1 egg = 1 tbsp Chia seeds + 3 tbsp water, different types of milk depending on intolerance/allergy

BLISS BALLS:
(Fridge or freezer)

SLICES/BARS/BROWNIES:
(Freezes and defrosts well)

MUFFINS/CUPCAKES:

(Freezes and defrosts well)

COOKIES/BISCUITS:
(Freezes and defrosts well)

BREAD/LOAF/CAKE:
(Freezes and defrosts well)

SWEETS:
(Keeps in fridge for a few weeks)

WITH A SPOON:
(Keeps in fridge for a few days)

PANCAKES:

(Freezes and defrosts well)

SAVOURY:

(Freezes and defrosts well)

 

Baking/ Cake/ Healthy/ Snacks/ Thermomix

Chocolate Pumpkin Cupcakes

Everyone loves a sneaky veg! With pumpkins in season, these are deliciously moist and fudgy! These cupcakes are soooo delicious – you would have NO IDEA there is pumpkin in there!!!

 Add pumpkin and water to bowl Рblitz 5 seconds/Speed 7
Scrape down
 
 
Cook 4 minutes/100 degrees/Speed 2
 
Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla
 
 Mix 10 seconds/Speed 6
 
Spoon into cupcake pans until 3/4 full
 
 
 Bake for 15 to 20 minutes or until a skewer comes out clean
 
 
 Chocolate Pumpkin Cupcakes
 
 
Deliciously moist and fudgy!




Chocolate Pumpkin Cupcakes

Print Recipe

Ingredients

  • 250 grams pumpkin (cubed)
  • 20 grams water
  • 120 grams milk
  • 200 grams butter
  • 260 grams self raising flour
  • 100 grams sugar
  • 2 eggs
  • 40 grams cocoa
  • 1 teaspoon vanilla extract/paste

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add pumpkin and water to bowl - blitz 5 seconds/Speed 7. Scrape down.

4

Cook 4 minutes/100 degrees/Speed 2.

5

Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla - mix 10 seconds/Speed 6.

6

Spoon into cupcake pans until 3/4 full and bake for 15 to 20 minutes or until a skewer comes out clean.

7

METHOD (Non Thermomix):

8

Preheat oven to 160 degrees.

9

Cook pumpkin in boiling water, strain and mash into a puree.

10

Melt butter.

11

In large bowl, mix together the pumpkin puree, milk, butter, self raising flour, sugar, eggs, cocoa and vanilla until well combined.

12

Spoon into cupcake pans until 3/4 full and bake for 15 to 20 minutes or until a skewer comes out clean.

Baking/ Cake/ Dessert/ Healthy/ Snacks/ Sweets/ Thermomix

30 Second Coconut Cupcakes (GF)

I loooove coconut flavours in baking, so experimented a bit to make cupcakes that are gluten free and refined sugar free!
I used Pandan paste in this batch to make Pandan Coconut Cupcakes (love this flavour combo!) however this is a very versatile recipe and this recipe can be modified to make different flavoured cupcakes:
  • 1 teaspoon Pandan Paste (Pandan Coconut Cupcakes)
  • 1 teaspoon coconut essence (Coconut Cupcakes)
  • 20 grams cacao powder/cocoa (Chocolate Coconut Cupcakes)
  • the¬†zest of 1 orange¬†(Orange Coconut Cupcakes)
  • the zest of 1 lemon (Lemon Coconut Cupcakes)
  • 1 teaspoon vanilla paste/essence/extract (Vanilla Coconut Cupcakes)
Add all ingredients to bowl
Mix 30 seconds/Speed 6
Spoon into 12 cupcake patties
Bake for 15 minutes at 160 degrees (preheated)
Serve with dusted icing sugar – optional…since it’s not ‘refined sugar’…but it looks pretty and it’s just a tiny bit! ūüôā
30 Second Coconut Cupcakes – Pandan Coconut Flavour
 

30 Second Coconut Cupcakes (GF)

Print Recipe
Serves: 12

Ingredients

  • 100 grams butter
  • 100 grams coconut flour
  • 100 grams coconut sugar
  • 60 grams desiccated coconut
  • 80 grams milk (of your choice)
  • 4 eggs
  • 1 1/2 teaspoon bicarb soda
  • Essence/zest/extract/paste of your choice (see above^^)

Instructions

1

Preheat oven to 160 degrees.

2

Add all the above ingredients into the bowl.

3

Mix 30 seconds/Speed 6.

4

Spoon and distribute into 12 large cupcake patties.

5

Bake for 13 - 15 minutes or until a skewer comes out clean.