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Archive for October, 2011

Shattered Glass Halloween Cupcakes

Occasion: first annual Halloween party at Steve & Amy’s

Recipe: red velvet cupcakes with cream cheese icing

Decoration: shattered candy glass stabbed into a cupcake with red food colouring dripping down


My costume was a zombie going to the races – I even made my own fascinator with a bat hanging off it (which I wore again on Melbourne cup day)

David & Gina’s Wedding Cake & Cupcakes

Occasion: Steve’s Dads weddding

Recipe: red velvet with cream cheese icing

Decoration: black & white fondant moulded into leaves, roses & rabbits

Cute As A Button

Occasion: Emma BrenBren’s B’day

Recipe: red velvet cupcakes with cream cheese icing




Pirate Cupcakes, aaargh!

Genna from work has a friend that absolutely LOVES pirates and asked me to make her some cupcakes for her birthday – fun!

She let me choose the flavour so I used my amended red velvet recipe again (with the cocoa swapped with custard powder & no food colouring) with little pirate themed fondant decorations on top.

custard cupcakes


  • 250g plain flour
  • 2 x 15ml T custard powder, sifted
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g soft unsalted butter
  • 200g castor sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 175ml buttermilk
  • 1 tsp cider vinegar or other vinegar


  1. Preheat oven to 170°C and line a muffin tray with paper cases
  2. Combine the flour, custard powder, baking powder and bicarb in a bowl
  3. In another bowl, cream the butter, and sugar until light and fluffy
  4. Beat in the vanilla extract
  5. While still beating, add one spoonful of dried ingredients, then one egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients
  6. Beat together the buttermilk and vinegar
  7. Fold into creamed mixture
  8. Spoon the batter evenly into the cases
  9. Bake for 20 mins or until cupcakes spring back when lightly touched
  10. Transfer to a wire tack to cool down completely before decorating

buttery cream cheese icing


  • 400g icing sugar, sifted
  • 125g cream cheese
  • 125g soft unsalted butter
  • ½ tsp caramel essence

Beat all of the above ingredients together until smooth then pipe onto the cupcakes.


To create pirate themed decorations to go on the top of each cupcake I rolled out coloured fondant and used some miniature shape cutters & sculpturing/modeling tools. Then to glue parts together I used sugar glue.

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