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    Entries in hearts (3)


    Love Caramel Cupcake

                               love caramel apple spice cupcake

    Missing my Mum who passed away seven years ago this weekend :( 

    Mum loved everything "caramel", one of my first food memories is being allowed to have a piece of Cadbury Caramello chocolate. 

    Stroopwafels the Dutch waffle treats are available in most Australian supermarkets. The thin waffle batter is filled with caramel. They can be quiet firm in texture and Mum like to put them over her cup of steaming coffee to soften the caramel to it's full gooey sticky potential. 

    To make stroopwafel cupcake picks use a small cookie/aspic cutter and cut desired shapes. If it's cold weather (or your stroopwafels are past their prime... but hope it's not that!) it might be necessary to soften each waffle in the microwave on low for a few seconds.

    Thread your shapes onto a toothpick. Pop them into your frosted cupcake.

    Pull out of your cake for a bonus treat or if no one is looking try dipping them in your coffee :)

    Apple Spice Cupcakes

    makes 12 cupcakes

    Preheat oven to 180C (350F)

    12 hole cupcake pan lined with paper liners


    1 1/2 cups plain (all-purpose) flour

    1 1/2 tsp baking powder

    1/2 tsp cinnamon

    1/2 tsp mixed spice (pie spice)

    1 1/4 cups sugar

    1/2 cup butter, room temperature

    2 eggs. room temperature

    1 tsp vanilla extract/essence

    1/2 cup tart apple peeled, cored and cut into small dice

    3/4 cup milk


    Place flour, baking powder and spices in a small bowl, stir with a fork. 

    In a large bowl of an electric mixer with paddle attached, beat together butter and sugar until combined. Add eggs one at time, beating until incorporated after each addition. Beat in vanilla. Alternatively *beat in fllour and milk, starting and ending with flour. Stir through apple.

    Divide the batter into the 12 holes of prepared pan. 

    Bake 25 to 29 minutes or until light golden brown and the cupackes spring back when gently touched. 

    Remove from oven and cool for 5 minutes before removing cakes to cooling rack to cool. Frost once cooled.

    *when beating in the flour, beat until just incorporated... over beating at this stage develops the gluten leading to a tough cupcake.


    Martha Stewarts Caramel Buttercream

    Halloween 2004, October Holiday 2004 

    makes 5 cups

    Optional: I added a four drops of a combination caramel flavour/colouring to recreate the caramel taste and colour my Mum liked.this confectionery flavour/colour from Roberts Confectionary Australia

    I could not think of a better buttercream caramel frosting than Martha Stewarts Caramel Buttercream.


    • 1 1/4 cups sugar
    • 1/3 cup heavy cream
    • 6 large egg whites
    • Pinch of salt
    • 450 grams (1 pound-4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
    • 1 teaspoon pure vanilla extract
    • caramel flavour/colour (optional)


    1. Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

    2. Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.

    3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

    4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

    5. Switch to paddle attachment. Add caramel, vanilla and caramel colour/flavour if using; beat on lowest speed until combined, 3 to 5 minutes. Frost cooled cakes; I used a large closed star tip.

      *visit the official Martha Stewart site for another fabulous caramel frosting Martha Stewart's Brown Sugar Buttercream and it is easier to make.

    Remembering you Mum this weekend. 


    Chocolate more your thing? You might be interested in Bubble Wrap Chocolate

      or perhaps Chocolate Peppermint Twist Brownie Cupcakes


    My Chocolate Valentine

    My Chocolate Valentine cupcake, dark, dark chocolate cupcake with chocolate truffle frosting & sparkly iced chocolate sugar cookies.

    With loads of chocolate truffle frosting left from Daniel's cupcake making, I thought I'd make chocolate lovers valentines cupcakes for Valentines Day.

    Hope everyone had or is having depending where in the world you are, a HAPPY VALENTINES DAY!!

    You might also be interested in:

     Valentines Truffle Pops recipe            

    You might also be interested in:

    Vintage Valentine Cupcake Picks       


    Raspberry Marshmallow part two

    Continuing on from yesterdays post...

    I had a lot of left over raspberry marshmallow and started to think of ways to use it, starting with cutting out heart shapes, I tried them dipped in sparkly edible glitter too. Better yet what about hot chocolate!

    Hmmm, good but it's summer here at the moment so maybe ice-cream sundaes with fresh raspberries, vanilla bean ice-cream, whipped cream, chocolate fudge sauce & raspberry marshmallows.

    Sounding better, but then I thought marshmallows on skewers, with strawberries maybe.

    Or perhaps dipped in chocolate sauce.

    Got to go, my husbands nagging me for rocky road, now that is a good use for leftover raspberry marshmallow!